Instant Pot Whole Chicken
Check out this super simple recipe for Instant Pot Whole Chicken.
Servings: 6
Calories: 367kcal
Ingredients
- 4-5 lbs whole roasting chicken
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp garlic powder
- ¼ tsp cayenne pepper, optional
- 2 Tbsp canola or vegetable oil
- 1 cup chicken broth or stock
- 1 lemon, cut in quarters
- 1 medium white onion, cut in quarters
Instructions
- Clean chicken, pat dry with paper towel, set aside
- In a small bowl, combine seasonings
- Sprinkle seasoning mixture over chicken and cavity
- Stuff the cavity with lemon and onion
- Set instant pot to high saute setting
- Add oil to pot
- Lay chicken breast side down and cook until golden brown, about 3-4 minutes
- Turn chicken over and continue cooking for 3-4 minutes or until golden brown
- Remove chicken and set aside
- Place metal rack into the pot with the handles up, add chicken broth
- Place chicken on top of rack
- Select manual setting to high and set time for 6 minutes per pound
- When timer goes off, carefully naturally release pressure for 20 minutes
- Let chicken rest for 10-15 minutes before cutting
- Serve immediately
- Store leftovers in refrigerator
Notes
- Be certain to add enough liquid to your Instant Pot so it cooks the chicken properly.
- Make certain to let the chicken rest fully before serving.
- Use a carving knife for ease of cutting.
Nutrition
Calories: 367kcal | Carbohydrates: 3g | Protein: 28g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1024mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg