Pressure Cooker Whole Chicken
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6 -8 servings
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Whole Chicken
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Easy Instant Pot Whole Chicken is incredibly tender, juicy and loaded with flavor! The best part of this "roasted" chicken is it is made in one pot and is done in about an hour!
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Ingredients
Chicken Spice Rub
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 ½ teaspoons paprika try smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Instant Pot Whole Chicken
- 4 lb whole roasting chicken thawed, giblets removed
- 1 lemon halved
- 2 tablespoons high heat oil I like avocado or grapeseed oil
- 1 cup chicken stock 2 cups if using 8 qt Instant Pot
Chicken Pan Gravy (optional)
- 2-4 cups reserved pan juices
- 1-2 tablespoons butter
- ¼ cup flour
- Splash of white wine optional
- salt and pepper to taste
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Instructions
- In a small bowl combine, sea salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Set a 6 or 8 qt Instant Pot to the HIGH saute setting while prepping chicken.
- Remove giblets/gizzards from cavity of chicken and any plastic that may be on the chicken; rinse with cold water inside and out and pat dry (using paper towels). Rub dry spice rub all over chicken, splashing a little on the inside of the cavity as well. Place lemon halves inside cavity of chicken.
- Once IP reads "HOT" it is ready to sear the chicken. Add oil to Instant Pot. Holding the legs of the chicken, slowly lower into hot oil, breast side down first and brown 4-5 minutes on each side. Using tongs, flip and brown for additional 4 minutes, remove to plate and set aside.
- Place the metal trivet in the pot and pour in chicken stock. Gently place chicken on top of trivet, breast side up, if using vegetables, wash and cut into large chunks and tuck around chicken. Cover, seal steam vent.
- Select Pressure Cook setting or Manual Pressure. Adjust to high and set time for 18 - 30 minutes (see chart below for size of chicken). When time is up, allow pressure to naturally release for at least 10 minutes, longer for more tender chicken. Mine took about 30 minutes to release naturally. *High Altitude | I recommend allowing pressure to release completely (naturally - means you don't vent, allow the pressure button to drop on it's own) which will take longer, but your chicken will continue cooking and will be so stinking tender.
- Carefully (might fall apart on you) using tongs, remove chicken from Instant Pot to cutting board, cover loosely with foil for 10-15 minutes, before slicing.
Making Pan Gravy (optional)
- Once chicken has been removed from pot, pour juices through fine mesh sieve into a 4 cup measuring cup and reserve.
- Press Saute on Instant Pot, add a tablespoon of butter to melt in pan, then add ¼ cup flour, whisk until smooth and slightly golden.
- Whisk pan juices into flour mixture, 2 cups at a time, whisking until thick. If too thick, add more pan juices until desired thickness. Add a splash of white wine if you have leftover wine, adjust seasonings to taste, adding sea salt and pepper if needed.
- Serve with mashed potatoes, roasted brussels sprouts, your favorite veggies or just a simple crisp salad and some bread.
Equipments used:
Notes
- 3 lb chicken 18 minutes on high pressure (20 minutes high altitude)4 lb chicken 24 minutes on high pressure (26-28 minutes high altitude)5 lb chicken 30 minutes on high pressure (30-32 minutes high altitude)For every extra pound, add 6 minutes at high pressure or 3 minutes for every half pound.
- Using a meat thermometer, make sure the chicken is 165° F.
- How much water do you need in the Instant Pot to cook chicken?For a 6-quart Instant Pot, you’ll need at least 1 cup of liquid (broth, water, or even juice for extra flavor). If you’re using an 8-quart, bump that up to 1 ½ to 2 cups. The liquid is key to building steam and pressure, so don’t skip it!
- What if my chicken isn’t fully cooked when I take it out of the Instant Pot?If you check the internal temperature and it hasn’t hit 165°F, don’t worry—there’s an easy fix! You can pop it back in the Instant Pot for another 2-3 minutes on high pressure (sealing the vent) or transfer it to a 350°F oven and bake until it’s cooked through. Always let it rest for a few minutes before slicing—it’ll be juicier that way!
- See post for more tips and ideas for this tender chicken.
- Delay Start! This is a great recipe for the time delay feature; I do not recommend it all day, but aan hour or two before you need it ready works excellent! I prep before church, and it's ready when we arrive home.
Nutrition Information
Show Details
Serving
1serving
Calories
573kcal
(29%)
Carbohydrates
9g
(3%)
Protein
40g
(80%)
Fat
41g
(63%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
196mg
(65%)
Sodium
1001mg
(42%)
Potassium
535mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2191IU
(44%)
Vitamin C
15mg
(17%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 573kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 196mg | 65% |
| Sodium | 1001mg | 42% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2191IU | 44% |
| Vitamin C | 15mg | 17% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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