Please don’t be intimidated by cooking a whole chicken. Instant pot whole chicken is very easy, you get a lot of meat for your effort, and it’s bargain friendly, too.
This is one of my favorite ways to fix a whole chicken. There’s something comforting about chicken dinner, and adding side dish like a vegetable salad or Fries to that ups the comfort level even more.
Chicken is a mainstay on my dinner table. Most everyone loves chicken and it is so easy to incorporate into home-style recipes. This instant pot whole chicken recipe is easy to follow and use every day pantry ingredients.
Rubbing the chicken with salt, pepper, thyme, paprika, oregano, garlic powder gives a lot of flavors and keeps the meat moist. I’ve included today the best cooking method that will fit your day best.
Chicken is truly versatile. Almost any technique can be used to cook it, and because its flavor is relatively neutral, it adapts well to countless flavor combinations. However, you prepare chicken and turkey, one secret to success remains: don’t overcook them.
Inexplicably, roasting a chicken intimidates even experienced cooks, which is strange only because it is almost impossible to go wrong. If you overcook your chicken, the breast meat will be a little dry and if the chicken isn’t roast enough initially in the oil, the skin may not brown, but in either case, your chicken will still be perfectly delicious. Here are some tips about this instant pot whole chicken that guarantee a perfectly roasted chicken:
If not handled carefully, raw chicken can contaminate other foods with salmonella. Never, for example, cut up a chicken on a cutting board and then use the same cutting board, unwashed, to cut other ingredients that you will be serving raw or to later carve the cooked chicken. Cutting boards used for raw chicken should be well washed with hot water mixed with a little bleach to disinfect them. When working with raw chicken, wash your hands constantly.
Instant Pot Whole Chicken?
About Whole Chicken
2 teaspoons kosher salt.
1 teaspoon freshly ground black pepper.
2 teaspoons dried thyme.
1 1/2 teaspoons paprika.
1 teaspoon dried oregano.
1 teaspoon onion powder.
1/2 teaspoon garlic powder.
1 (4-pound) whole roasting chicken.
1 lemon, halved.
2 tablespoons canola oil.
1 cup chicken stock
Nutrition Fact Of Whole Chicken
Total Fat: 13.4 g
Cholesterol: 76 mg
Sodium: 73 mg
Potassium: 211 mg
Carbohydrate: 0 g
Protein: 24 g
Step by Step Instructions
In a mixing bowl, add salt, pepper, thyme, paprika, oregano, garlic powder, and onion powder. Stir until combined.
Remove any giblets from inside the chicken and discard. Pour the marinade over the chicken and season it well. Place cut lemon inside the cavity of the chicken.
Set your instant pot to the high “Sauté” function. Add the oil and place the chicken with putting the breast side down. Cook until the chickens are no longer pink, tender and golden brown for about 5 minutes for both sides.
Set your instant pot to the “Manual” Function and adjust to the high pressure. Place the trivet into the pot, add chicken broth. Place the chicken on top of the trivet and Cook for about 30 minutes. After cooking is complete, Allow the pressure to release naturally then let the remaining pressure release quickly.
Let the chickens rest for 5 minutes before serving. Serve it with your choice of vegetables, salad, or fries.
INSTANT POT WHOLE CHICKEN
How to cook a whole chicken in an instant pot? - make sure if the chicken fits your instant pot. -Prepare your instant pot (Trivet, add water). -Clean and season the chicken. -set your instant pot & cooking time. -let the pressure release.
Type: Main course
Keywords: instant pot, chicken, pot, instant, whole chicken, reply, recipe, minutes, pressure cooker, pressure, mins ratings, cooking
Recipe Yield: 6 Servings
Preparation Time: PT45M
Cooking Time: PT40M
Total Time: PT1H25M
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 (4-pound) whole roasting chicken
- 1 lemon, halved
- 2 tablespoons canola oil
- 1 cup chicken stock