Ask any home chef which kitchen appliance they most rely on for quickly putting together family meals. They will all answer the same question: The Instant pot. This gadget makes dinner so much easier and more enjoyable. It does everything fast. It’s called the INSTANT Pot. This pot is faster than the slow cooker or air fryer but produces the same delicious recipes in half as much time. This is something that we can all agree on. A whole bird is one of the most delicious Instant Pot recipes.
This Instant Pot Whole Chicken recipe by A pinch of Healthy makes a roast dinner in less than an hour. It also allows you to make leftovers for dinner or lunch. Later in the week, you can make tacos from leftover roast chicken with crispy red onion, lettuce leaves, and thin slices of avocado wrapped up in a flour tortilla. You can cut the chicken into bite-sized pieces for a chicken salad and mix it with green goddess dressing.
Food Safety 101
When preparing Instant Pot chicken, you should follow the basic rules for preparing raw meat. When preparing meat cuts, keep them separate from any other fresh ingredients. Never cut vegetables or herbs on the same surface as preparing chicken or steak. To remove any extra liquid, pat the meat dry using paper towels. Season according to your recipe.
How to Select the Best Whole Chicken
You can choose whole chickens to cook in the Instant Pot by looking for chickens that have been labeled as “roaster” in your local market. These chickens tend to be a little more fat. You can also look for a bird weighing between 4 and 5 pounds. Do not overcrowd the pot with too big a bird. Also, make sure you remove any innards from the bird before cooking.
How long does it take to cook a whole chicken in an Instant Pot?
For a whole roast chicken, the time it takes to cook in an Instant Pot is approximately 6 minutes per pound. While some chickens can cook in as little as 24-30 minutes, others may take 40 minutes.
The Best Tips
- Add a layer of oil to the skin of the chicken and season it with salt.
- Searing the chicken’s skin for 5 minutes is enough to give it a golden color.
- Turn the whole chicken in the pot, and cook the other side for approximately 5 minutes.
- Place the wire rack at the bottom.
- Place the chicken on the rack with chopped onions, lemons, and additional seasonings.
- Begin to track the cooking time per pound. Use this as a guide.
- To check for doneness, use an instant-read thermometer. When a thermometer is inserted in the thickest portion of one leg, a safe internal temperature should be at least 165°F.
How long can chicken be kept in the freezer?
- It can be stored in the freezer for up to three to four months, provided that it has not been left at room temperature for more than two hours. You should store the leftovers in a freezer-safe container or zip-top bag and label them with the date before putting them in the freezer.
- Marjorie Crawford, a food blogger, is the recipe developer and taste tester, photographer, videographer and writer at A pinch of Healthy. She has a recipe for an Instant Pot whole-heat chicken recipe that you’ll love with your family.
Ingredients for Instant-Pot Whole Chicken
- 1 whole chicken, approximately 4.3 pounds
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 to 3/4 Tablespoons Avocado oil (canola or coconut oil are also good options – they have a high smoke point).
- Optional: 1 yellow onion quartered
- 1 lemon halves (optional).
- 1 cup chicken broth or stock
How to make Instant Pot Whole Chicken
- Take out all pieces of the chicken cavity. Rinse and dry using a paper towel.
- Optional: Place the lemon and onion in the cavity of your chicken.
- Mix all the spices, including salt, in a small ramekin dish. Stir it well.
- Mix the oil with the spices and stir to combine.
- Turn on your Instant pot to heat the saute setting to “normal”.
- Half of the oil/spice mixture should be applied to the breast side.
- Place the breast-side down in the Instant Pot.
- Use the remaining oil and spices to coat the chicken.
- Let the breast side of the chicken skin crisp up for about 3-4 minutes.
- Flip the chicken carefully to the opposite side. Let it cook for approximately one minute. It was awkward to flip it over, so using a sturdy burger flipper with some tongs is worth using.
- Optional step: You can place the trivet inside the pot if you don’t want the chicken to sit in the liquids. Place the breast-side up on the trivet.
- Add the chicken stock.
- Cover the Instant Pot with the lid and lock it.
- For 25 minutes, set the pressure to manual high.
- Let the Instant Pot depressurize naturally. My Instant Pot took approximately 15 minutes.
- Take off the lid and transfer the chicken onto a plate. My chicken was tender and was almost falling apart!
- Allow the chicken to rest for approximately 5 minutes before serving.
- To make the chicken juicier, I spoon or brush some of the cooking liquid on top.