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Pressure Cooker "Roasted" Whole Chicken
4.8 from 136 votes

Pressure Cooker "Roasted" Whole Chicken

This Pressure Cooker "Roasted" Whole Chicken recipe uses a whole chicken seasoned with kosher salt and coarse black pepper, seared briefly in hot oil, then cooked in a pressure cooker with fresh parsley, lemon, garlic, and chicken broth. The method creates a tender, juicy bird with a flavor infused by the aromatics, offering a convenient way to prepare whole chicken without traditional roasting.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 8 Servings (Whole chicken)
Course: Main Course
Cuisine: American

Ingredients

  • 3-5 pound chicken whole
  • kosher salt coarse
  • black pepper coarse
  • 2 tablespoons neutral cooking oil generic cooking oil
  • parsley fresh, handful
  • lemon half, fresh
  • 3 garlic cloves
  • 1 cup chicken broth low-sodium

Instructions

    Cup of Yum
  1. Remove anything from inside the cavity of the chicken. Liberally salt and pepper the inside and outside of the chicken. I use about 1 tablespoon kosher salt and 1/2 tablespoon coarse pepper but you may want to use more or less than that depending on the size of the chicken or how seasoned you want it.
  2. In a stovetop or InstantPot (using the Saute function), heat the oil until rippling and hot. Place the chicken, breast-side down in the hot oil and let it brown for 5-6 minutes. Carefully remove the chicken from the pot and put the parsley, lemon and cloves inside the chicken.
  3. Place the chicken breast-side up into the pressure cooker and add the broth.
  4. Secure the lid on the pressure cooker. For the InstantPot, select Manual and set the appropriate time for high pressure, about 8 minutes per pound of chicken (for instance, a 5-pound chicken will cook for 40 minutes). For a stovetop pressure cooker, start timing once high pressure is reached. Cook for 6 minutes per pound of chicken (for example, a 5-pound chicken will cook for 30 minutes).
  5. Remove the stovetop pressure cooker from heat once the time is finished - for the InstantPot, hit the cancel button.
  6. Let the pressure cooker naturally release for 15 minutes then quick release the remaining pressure. You can test the internal temperature of the chicken (at its thickest part) to make sure it registers 165 degrees on an instant read thermometer. If not, simply secure the lid and bring it up to high pressure again for a few minutes.
  7. Carefully remove the chicken from the pressure cooker and when cool enough to handle, remove the meat from the bones. Remember to save the bones for quick pressure cooker chicken broth!

Notes

  • A good guideline is 6 minutes of cooking per pound for stovetop pressure cookers, about 8 minutes per pound for electric pressure cookers like InstantPot.
  • Allow a 15-minute natural pressure release before quick releasing remaining pressure to ensure juicy chicken.

Nutrition Information

Serving 1 Serving Calories 330kcal (17%) Carbohydrates 1g (0%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 102mg (34%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8 Servings (Whole chicken)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 330kcal 17%
Carbohydrates 1g 0%
Protein 26g 52%
Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 102mg 34%
Sodium 104mg 4%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.