Instant Pot Whole Chicken
Instant Pot Whole Chicken turns out fall-apart tender and juicy. Ready in less than 30 minutes, this is a weeknight dinner wonder!
Servings 6
Calories 339kcal
Ingredients
- 3 lb (1.5kg) chicken giblets removed
- 1 onion quartered
- 1 whole garlic bulb
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tsp salt
- 1 tsp pepper
For the seasoning oil
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh thyme
- 1 cup chicken broth / chicken stock
Instructions
- Quarter the onion and slice the garlic bulb in half.
- Place the trivet rack into the Instant Pot then add the onion, garlic and fresh herbs.
- Season the chicken all over with salt and pepper, including seasoning the cavity.
- Stir together the oil, lemon juice and seasonings.
- Brush the seasoning oil over the chicken.
- Add the chicken to the Instant Pot then pour in the chicken stock.
- Close the Instant Pot lid, making sure the vent is in the sealing position.
- Pressure cook on high pressure for 18 minutes and quick-release the pressure.
- At this stage, you can serve the chicken as is or use to shred into soups, salads, sandwiches etc. but I prefer broiling it for 10-15 minutes to crisp the skin and add some color before serving.
- Carefully remove the chicken from the pot then place in a baking dish, drizzle with a little oil and broil until golden brown for 10-15 minutes.
- Optional: Pour the leftover stock through a strainer into a small saucepan. Whisk together 2 teaspoons cornstarch with 2 teaspoons water and stir into the stock. Place over medium heat and allow to simmer until thickened. Serve the gravy with the cooked chicken.
Nutrition
Calories: 339kcal | Carbohydrates: 4g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1195mg | Potassium: 924mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
