Instant Pot Whole Chicken
My Instant Pot whole chicken recipe is the easiest way to guarantee moist, tender chicken. Ready in under 25 minutes, you can use fresh or frozen chicken. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 228kcal
Ingredients
- 3 pounds whole chicken
- 2 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 2 cloves garlic smashed
- 2 sprigs rosemary
- 5 bay leaves
- 3 wedges lemon
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
Instructions
- Stuff the chicken with cloves, rosemary, bay leaves, and lemon wedges.
- Season the chicken with salt, pepper, and olive oil. Mix the garlic powder, onion powder, smoked paprika, oregano, and dried thyme, and season the exterior of the chicken with it.
- Place a rack in the inner pot of the instant pot and add the chicken broth. Add the chicken, breast down.
- Cover the lid and lock it, and point the valve to sealed.
- Press high pressure and set the timer to 24 minutes. Once the instant pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Check the internal temperature of the chicken is at 165F. If cooked, remove the chicken from the instant pot and let it rest for 5 minutes, before carving.
Video
Notes
TO STORE: Place leftovers in an airtight container and store it in the refrigerator for up to 5 days.
TO FREEZE: Place leftover chicken in ziplock bags or airtight containers and freeze for up to 3 months.
TO REHEAT: Reheat the leftovers in the oven or in the microwave.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 1g | Protein: 16g | Fat: 18g | Sodium: 748mg | Potassium: 176mg | Fiber: 0.2g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg | NET CARBS: 1g