Instant Pot Whole Chicken

There’s something truly special about making an Instant Pot Whole Chicken at home. I still remember the first time I tried it; the aroma filled my kitchen, warming my heart and making my mouth water. It was a chilly evening, and I was looking for comfort food that would also be easy to prepare. With my trusty Instant Pot, I decided to give this recipe a shot. The excitement of cooking a whole chicken, knowing it would be juicy and flavorful, was too good to resist. I gathered my ingredients, and as I prepped, I could already envision the crispy skin and tender meat. It felt like a little celebration in my kitchen, where I could share this delicious meal with my family. The best part? It turned out to be so simple that I couldn’t help but make it a regular in our dinner rotation!

Ingredient List for Instant Pot Whole Chicken

Creating an Instant Pot Whole Chicken involves a harmonious blend of ingredients that work together to enhance flavor and texture. The key players are the whole chicken, which forms the centerpiece of the dish, and the fresh herbs that bring it to life. Additionally, garlic and lemon add depth, while spices like paprika and onion powder elevate the dish further. Each ingredient plays a role in creating a meal that is not only delicious but also full of wholesome goodness.

• 4 pounds whole chicken: The star of the show, this bird provides tender meat that is great for family meals.
• 1 1/2 cups chicken broth: This adds moisture and flavor during the cooking process, enhancing the overall taste.
• 6 tablespoons butter: Used for rubbing on the chicken, it helps achieve that golden, crispy skin.
• 6 cloves garlic: Adds a savory aroma and depth of flavor that pairs perfectly with the chicken.
• 1 lemon: Halved and stuffed inside the chicken, it infuses a zesty brightness.
• 4 sprigs fresh thyme: This herb offers an earthy flavor that complements the chicken beautifully.
• 4 sprigs fresh rosemary: Enhances the dish with its fragrant and robust flavor profile.
• 4 sprigs fresh oregano: Adds a hint of sweetness and aromatic qualities to the chicken.
• 3 bay leaves: Provides a subtle, aromatic backdrop to the dish.
• 1/2 cup unsalted butter: Essential for the finishing touch, adding richness to the gravy.
• 1 tablespoon onion powder: Infuses an oniony flavor without the fuss of chopping.
• 1 tablespoon garlic powder: Enhances the garlic flavor, making it more pronounced and comforting.
• 1 teaspoon thyme powder: Adds depth and complements the fresh herbs.
• 1/2 tablespoon paprika: Introduces a mild smokiness and color to the dish.
• 1 teaspoon dried oregano: Deepens the flavor profile with its aromatic quality.
• 1 teaspoon salt: Essential for balancing and enhancing the flavors of the dish.
• 1/4 teaspoon ground black pepper: Adds a slight kick, enhancing the overall taste.
• 4 tablespoons unsalted butter: For basting and achieving that golden skin.
• 3 tablespoons all-purpose flour: Used for thickening the gravy, adding body and richness.
• remaining cooking liquid: The flavorful liquid left in the pot, essential for making a luscious gravy.

Recipe Directions for Instant Pot Whole Chicken

Cooking an Instant Pot Whole Chicken is an enjoyable and straightforward process that yields incredible rewards. Follow these simple steps to achieve a perfectly cooked bird that will impress everyone at the table.

1. First, if you’re cooking a frozen chicken, you won’t be able to stuff it. So, skip the stuffing step and proceed to add the chicken to the Instant Pot. If you’re working with a fresh chicken, make sure to remove any giblets that may be inside.
2. Next, if you’re using a fresh chicken, now is the time to stuff it with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves. This will infuse the chicken with delightful flavors as it cooks.
3. Now, gently loosen the skin from the chicken breast. This step is optional, but it adds an extra touch of moisture. Lift the skin slightly from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) underneath. You can also sprinkle some seasoning here if you wish.
4. Next, rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken’s surface. You can add seasoning to enhance the flavor further if desired.
5. Add a trivet with handles to the Instant Pot. Pour in the chicken broth and place the chicken, breast side down, on top of it. This elevates the chicken and ensures even cooking.
6. Cover the Instant Pot with the lid and lock it in place, making sure to set the valve to sealed. This is crucial for maintaining pressure during cooking.
7. Press the High Pressure button and set the timer for 24 minutes. If you’re unsure about cooking times based on chicken weight, refer to the blog post for guidance.
8. After the cooking time is completed and the Instant Pot beeps, allow the pressure to naturally release for 15 minutes. Following this, perform a quick release to let out any remaining pressure.
9. Use a food thermometer to check the internal temperature at the thickest part of the breast; it should reach a minimum of 165 degrees Fahrenheit. If it falls short, you can pressure cook it for another 5 to 10 minutes.
10. Now, turn on the Oven Broiler to crisp up the skin. Melt butter and mix it with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
11. Open the pressure cooker lid, then carefully remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and brushed with olive oil.
12. Brush the chicken with the buttery mixture and place it under the broiler for about 5 to 8 minutes. Keep an eye on it to avoid burning, and rotate the pan if necessary. If needed, you can brush more of the sauce from the pan over the chicken while broiling.
13. Once the skin is golden-brown and crispy, it’s time to make gravy. Pour the remaining liquid into a bowl and skim off the excess fat that floats to the top.
14. Select the sauté function on the Instant Pot, add the remaining butter, and melt it. Stir in the flour and cook until combined and lightly golden, which should take about 1 minute.
15. While stirring, gradually add back the reserved liquid to the pot, stirring until thickened and fully combined. Don’t forget to taste and adjust the seasoning to your liking.
16. Serve your chicken topped with the rich gravy and your preferred side dish, and enjoy every delicious bite!

Ways to Customize

Customizing your Instant Pot Whole Chicken can elevate your dining experience, making it even more enjoyable. Here are some tips for variations to try:

• Add more veggies: You can surround your chicken with vegetables like carrots, potatoes, or onions in the Instant Pot. They will soak up the delicious juices as they cook.
• Spice it up: Experiment with different spices and herbs beyond the recipe. Consider adding smoked paprika or cumin for a more robust flavor.
• Stuffing options: Instead of using just garlic and lemon, you can stuff the chicken with herbs like sage or even fruit like apples or oranges for a unique twist.
• Gravy variations: To make a different gravy, try adding a splash of apple cider vinegar or mustard for an added tang to the flavor.
• Marinade: Marinating the chicken prior to cooking can deepen the flavors. Consider a yogurt-based marinade for a tender texture.
• Serving styles: Serve your chicken with different sides each time. Think rice, salads, or various roasted vegetables to keep meals fresh and exciting.

What to Serve Alongside Instant Pot Whole Chicken

When it comes to serving an Instant Pot Whole Chicken, the possibilities are endless. Here are some delicious sides and pairings to consider:

• Roasted Vegetables: Pair your chicken with a medley of roasted veggies like carrots, Brussels sprouts, and potatoes. Toss them in olive oil and your favorite herbs for a delicious side.
• Steamed Rice: A fluffy side of steamed rice can soak up the savory juices from the chicken. Consider adding herbs or spices to the rice for extra flavor.
• Salads: A fresh green salad with a lemon vinaigrette complements the richness of the chicken. Try adding nuts or cheese for added texture.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing with chicken, serving as a perfect base for the rich gravy.
• Seasonal Dishes: Depending on the season, pair the chicken with dishes that highlight seasonal flavors like squash in the fall or fresh greens in the spring.
• Sandwiches: Use the leftover chicken for sandwiches or wraps the next day, adding your favorite condiments and fresh veggies.
• Occasions: This chicken is versatile enough for dinner parties, busy weeknights, or even as a comforting meal during the holidays.

FAQ

Conclusion

The Instant Pot Whole Chicken is truly a game-changer in the kitchen. Not only does it deliver incredible flavor, but it also simplifies the cooking process, making it accessible for everyone. I encourage you to give this recipe a try, whether you’re looking for a comforting weeknight dinner or a show-stopping dish for guests. Trust me, once you experience the ease and deliciousness, you’ll be returning to this recipe again and again.

Instant Pot Whole Chicken

The ultimate comfort food, Instant Pot Whole Chicken is juicy, flavorful, and incredibly easy to make. Perfect for a weeknight dinner or a special gathering, this dish is sure to satisfy your cravings. Enjoy tender meat with crispy skin that everyone will love!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole 4 pounds whole chicken
• 1.5 cups chicken broth
• 6 tablespoons butter room temperature or use olive oil
• 6 cloves garlic
• 1 whole lemon halved
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 3 leaves bay leaves
• 0.5 cups unsalted butter
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon thyme powder
• 0.5 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.25 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup remaining cooking liquid

Equipment

• Oven
• Mixing Bowl
• Instant Pot
• Wooden Spoon
• Frying Pan

Method

 

1. If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
2. Remove giblets from a fresh chicken if present.
3. If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves.
4. Optional: Gently loosen the skin from the chicken breast, lift it from the meat with your fingers, and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
5. Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
6. Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
7. Cover with the lid and lock it, point the valve to sealed.
8. Press High Pressure and set the timer to 24 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
9. After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
10. Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
11. Turn on the Oven Broiler.
12. Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
13. Open the pressure cooker lid remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
14. Brush the chicken with the Buttery Mixture and place it under the broiler for about 5-8 minutes for extra crispy skin.
15. Watch the chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
16. Also, use the remaining liquid to make gravy. Pour the liquid into a bowl and skim off the excess fat at the top.
17. Select saute, add the butter, and melt it. Add the flour and stir until combined and lightly golden, this will take about 1 minute.
18. Slowly, while stirring, add back the liquid to the pot, and stir until thickened and fully combined. Taste and adjust for salt and pepper.
19. Serve the chicken topped with gravy and your preferred side dish.

Notes

• Removing giblets: If I need to remove the giblets from a frozen chicken, I just run that area under warm water for about five to ten minutes. It softens enough so I can pull them out easily.
• Cooking times: Weighting the bird is very important, as pressure cooking it for too long will make it “explode” in the IP. The cartilage becomes too soft and the result won’t be as pretty but still delicious. Tying together the drumsticks helps prevent that.
• Instant Pot size: I make sure the chicken fits my Instant Pot before I start. If it’s too big, it just won’t cook properly or seal right.
• Stock making: I never throw out the carcass. I save it to make the best homemade stock for soups and stews.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!