Instant Pot Whole Chicken Recipe
Ingredients
- 1 (4-pound) whole chicken
- 3 tablespoons olive oil, divided
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
- Gently loosen the skin over the chicken breasts. Rub 1 tablespoon of olive oil and about one-third of the seasoning underneath the skin. Rub another tablespoon of oil and the remaining seasoning over the outside and inside the cavity.
- Set the Instant Pot to Sauté and add the remaining tablespoon of olive oil. Place the chicken breast-side down in the pot and cook for 4–5 minutes or until golden. Turn the chicken over and brown the other side for about 5 minutes.
- Transfer the chicken to a clean plate. Pour the broth into the pot and scrape the bottom thoroughly with a wooden spoon.
- Cancel Sauté and place the trivet inside the pot. Set the chicken on the trivet breast-side up.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 24 minutes.
- Let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure.
- Check that the thickest part of the breast and thigh register 165°F without the thermometer touching bone.
Optional
- Turn on the broiler and set an oven rack about 6 minutes below the heating source. Transfer the chicken to a sheet pan and broil for 4–5 minutes for crispy skin.
Notes
- Start with a dry chicken: Pat dry the chicken with a clean kitchen towel or paper towels. Removing surface moisture helps the skin brown more effectively.
- Season beneath the skin: This places the seasoning directly against the breast meat instead of flavoring only the surface.
- Sauté: Browning creates savory flavor through the Maillard reaction and gives the skin its golden appearance.
- Deglaze thoroughly: The browned bits add flavor, but leaving them stuck to the insert can trigger a Burn notice.
- Keep the chicken above the broth: The trivet prevents the chicken from simmering directly in the liquid.
- Use a natural release: The chicken continues cooking as the pressure drops gradually, and the gentler release prevents hot liquid from sputtering through the valve.
- Broiling: Pressure cooking uses moist heat, so it will soften the skin even after sautéing. Broiling results in crispy skin.
- Pan Juices: Don't waste the cooking liquid and drippings! Serve them as a flavorful au jus, as a sauce by adding a quick cornstarch slurry or make a quick pan gravy with a roux made from flour and butter.
- Storing: Store leftovers in an airtight containers in the fridge for 3-4 days.
Nutrition
Calories: 289 kcal, Carbohydrates: 2 g, Protein: 21 g, Fat: 22 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 11 g, Trans Fat: 0.1 g, Cholesterol: 82 mg, Sodium: 768 mg, Potassium: 246 mg, Fiber: 1 g, Sugar: 0.3 g, Vitamin A: 591 IU, Vitamin C: 2 mg, Calcium: 22 mg, Iron: 1 mg
