Instant Pot Whole Chicken Recipe
Instant Pot Whole Chicken Recipe is juicy, flavorful, and fall apart tender. Even the breast is moist! The easiest way to cook rotisserie style chicken with 5 minutes of prep and finish under the broiler for that beautiful crispy skin!
Servings: 6 servings
Calories: 236kcal
Ingredients
- 3 lbs whole chicken fresh
- 2 large garlic cloves grated
- 1 tsp paprika
- 1 tsp salt
- Ground black pepper to taste
Instructions
- In a small bowl, combine paprika, salt, pepper and stir to combine with a fork.
- Remove any twine, giblets and trim fat from whole chicken. No need to rinse. You can return giblets without the bag inside the cavity to cook.
- Place chicken in a large bowl and run with grated garlic all around including the cavity and under the skin where possible.
- Sprinkle with mixed seasoning evenly.
- To Instant Pot, add 1 cup water and place trivet inside (with handles is better but regular one is fine).
- Place chicken on top, close the lid and set pressure release valve to Sealing.
- Press Manual or Pressure Cook on High. Cook for 6 mins per lb on High pressure. If chicken breasts seems very thick, increase cooking time to 7 minutes per lb. If you live at altitude above 2,000 ft, increase pressure cooking time by 5% for every 1,000 ft above 2,000 ft elevation. Please consult table in notes.
- After, let pressure come down naturally on its own until the float valve drops. It took about 12 minutes on my 6 quart Instant Pot Lux.
- Insert internal read thermometer into breast or thigh and if it reads 165 F, your chicken is ready. Remove chicken carefully by holding onto handles or with 2 long spoons onto baking sheet.
- Broil at 500 F degrees for 5-10 minutes depending on size. And watch closely not to burn.
- Serve hot with a side like Serve hot with a side like healthy oven roasted sweet potatoes or garlic green beans, mashed potatoes or cauliflower mashed potatoes or salad like cucumber and tomato salad. Or meal prep for a week and use leftovers to make a chicken salad
Video
Notes
- Store: Refrigerate cooked chicken leftovers in an airtight container for up to 5 days. Reheat in microwave for a single serving, the oven for a few servings, or use the warm function on the Instant Pot to heat through.
- Freeze: In freezer safe container or bags up to 3 months.
- 2.5 lbs = 15 minutes
- 3 lbs = 18 minutes
- 3 1/2 lbs = 21 minutes
- 4 lbs = 24 minutes
- 4 1/2 lbs = 27 minutes
- 5 lbs = 30 minutes
- 5 1/2 lbs = 33 minutes
- 6 lbs = 36 minutes
- If you wish, make gravy with drippings: Remove chicken and press Saute. Whisk 1/4 cup cold water with 3 tbsp cornstarch. Pour into bubbling drippings, whisk and cook until gravy has thickened, about 1-2 minutes. Press Cancel.
- Different Instant Pot sizes: You will need only 1 cup water and same cook time for any size Instant Pot.
- If chicken is not fully cooked: Close the lid, vent to Sealing and pressure cook for 10 more minutes. It definitely should be cooked by now. Next time, use the total cook time for a whole chicken.
Nutrition
Calories: 236kcal | Carbohydrates: 1g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 464mg | Sugar: 1g