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Instant Pot Whole Chicken

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Wondering how to cook a whole chicken in the Instant Pot? I’ve got you covered? You’re going to love how tender and juicy this Instant Pot Whole Chicken recipe is! I’ve never had better!

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Why You’ll Love This Recipe

  • Effortless Cooking: This recipe makes cooking a whole chicken in the Instant Pot simple.
  • Tender and Juicy: This pressure cooker whole chicken recipe creates a perfectly moist and tender chicken.
  • Versatile Meal: Leftovers can be repurposed for salads, sandwiches, or added to soups.

Recipe Ingredients

  • Whole Chicken: The main ingredient, it’s cooked to juicy perfection in the Instant Pot.
  • Chicken Broth: Adds moisture and flavor, helping to keep the chicken tender and delicious.
  • Bay Leaves: Infuse the chicken with a subtle, herbal aroma that complements its natural flavor.
  • Lemon Wedges: Provide a burst of freshness and acidity, brightening up the overall taste of the chicken.
  • Melted Butter: Gives the chicken a rich, buttery flavor and helps to crisp up the skin.
  • Thyme, Paprika, Rosemary, Garlic Salt, Pepper: Create a savory and aromatic seasoning blend, enhancing the flavor of the chicken.
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How To Cook Instant Pot Whole Chicken?

Add trivet to instant pot and pour in chicken broth, add bay leaves, and lemon wedges.

Place chicken on top of trivet and close lid.

Cook on manual for 30 minutes and then quick release steam from instant pot.

Melt one stick of butter in microwave safe bowl, then add herbs and stir thoroughly.

Place chicken in baking dish and pour butter mixture over the top.

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Place in 400 degree oven for 30 minutes. Baste the chicken every 10 minutes with the butter drippings in baking dish.

Slice and enjoy!

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What To Serve With This Recipe?

  • Garlic Parmesan Roasted Vegetables: Toss a medley of carrots, Brussels sprouts, and potatoes with garlic, Parmesan, and olive oil, then roast until golden.
  • Quinoa Salad with Lemon Vinaigrette: Combine cooked quinoa with cherry tomatoes, cucumber, and feta. Drizzle with a zesty lemon vinaigrette for a refreshing side.
  • Creamy Mashed Sweet Potatoes: Mash sweet potatoes with butter, cream, and a hint of cinnamon for a velvety and slightly sweet accompaniment.
  • Herb-Infused Couscous: Fluff couscous with fresh herbs like parsley and dill, creating a light and aromatic side to complement the savory chicken.
  • Grilled Asparagus Spears: Grill asparagus with olive oil, salt, and pepper for a simple yet elegant side that adds a touch of crunch.
  • Caprese Salad Skewers: Thread cherry tomatoes, mozzarella balls, and fresh basil onto skewers. Drizzle with balsamic glaze for a vibrant and flavorful side.
  • Crispy Roasted Potatoes: Roast diced potatoes with rosemary and garlic until crispy on the outside and tender on the inside – a classic favorite.
  • Green Bean Almondine: Sauté green beans with sliced almonds in butter until tender-crisp, providing a nutty and savory contrast to the succulent chicken.

FAQ’S

Why Is My Instant Pot Chicken Dry?

You might not be adding in enough liquid when you’re cooking the chicken. Liquid is a crucial part of the recipe so make certain that you’re measuring it out carefully when you’re adding it into the Instant Pot.

instant pot Whole Chicken

Instant Pot Whole Chicken

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Follow this Instant Pot Whole Chicken recipe if you want to your chicken to be tender and juicy.

Ingredients

  • 1 whole chicken (medium around 4.5lbs)
  • 1 cup chicken broth
  • 2 bay leaves
  • 1 lemon cut into wedges
  • 1 stick butter, melted
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp rosemary
  • 1 tsp garlic salt
  • 1 tsp pepper

Instructions

  1. Add trivet to instant pot and pour in chicken broth, add bay leaves, and lemon wedges. Place chicken on top of trivet and close lid.
  2. Cook on manual for 30 minutes and then quick release steam from instant pot.
  3. Melt one stick of butter in microwave safe bowl, then add herbs and stir thoroughly. Place chicken in baking dish and pour butter mixture over the top.
  4. Place in 400 degree oven for 30 minutes. Baste the chicken every 10 minutes with the butter drippings in baking dish.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 194mgSodium: 933mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 42g

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