Instant Pot Whole Chicken
My Instant Pot whole chicken recipe is as succulent as it is simple! All you need are a few pantry staples and an Instant Pot to have dinner on the table in a flash.
Servings 6 servings
Calories 403kcal
Equipment
- Instant Pot or pressure cooker
- Small bowl
- Baking sheet (optional)
Ingredients
- 1½ cup chicken stock (360mL)
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon ground black pepper
- 1 (4 to 5-pound) whole chicken (1.8-2.25 kg)
- 1 lemon halved
- 1 small onion quartered
- 3 tablespoon unsalted butter melted
Instructions
- Place the trivet in the bottom of the Instant Pot and add the chicken stock.
- Stir together the salt, garlic powder, onion powder, paprika, thyme, and pepper in a small bowl.
- Remove anything from the cavity of the chicken. Pat the chicken dry with paper towels. Stuff the cavity with the lemon halves and quartered onion.
- Brush the melted butter all over the chicken. Sprinkle the spice mixture on the bottom part of the chicken first, then flip and sprinkle on the breast and legs, patting with your hands to adhere it to the skin and ensure an even coating. Tie the legs together with kitchen twine.
- Place the chicken, breast side up, onto the trivet.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 30 minutes. Let the pressure naturally release for 15 minutes. Manually or quick release the remaining pressure.
- Remove the lid, then carefully remove the chicken and place it on a cutting board. Check the internal temperature using an instant-read thermometer inserted into the thickest portion of the thigh. It should be 160-165°F. (See Notes if it is lower.) Let it rest for 10 minutes before slicing.
- To brown the chicken (optional), place it on a foil-lined baking sheet and broil on High for 2 to 5 minutes. Or, attach an air fryer lid and air fry at 400°F for 4 to 5 minutes until the skin is golden and crispy. Serve with the drippings in the pot.
Notes
- Weigh your chicken. Since cooking time varies by weight, it’s important to know how heavy the bird is before cooking. Look at the package before discarding it, as the price sticker will typically list the weight.
- Don’t use an extremely large bird. I found that a 4- to 5-pound chicken was the best size for my 6-quart Instant Pot and it did not interfere with the air fryer lid (if your Instant Pot has that style and you want to crisp up the skin after cooking). A larger chicken may not fit as well, or at all!
- Use a trivet. This helps with even cooking and makes it easy to remove the chicken from the Instant Pot. It also helps to prevent the underside from becoming mushy.
- What to do if the chicken is not fully cooked: If the internal temperature of the chicken is lower than 160°F, return it to High pressure and cook for another 1 minute per 5 degrees of difference, then manually (quick-release) the steam after cooking.
- Don’t toss the drippings! Make a homemade gravy with the drippings in the bottom of the pot to serve with the chicken! Or, save the liquid for other uses, like to add to soups! The liquid is incredibly flavorful.
Nutrition
Calories: 403kcal | Carbohydrates: 7g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 966mg | Potassium: 423mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg