Instant Pot Whole Chicken
This Instant Pot Whole Chicken is so easy to make and it turns out tender and juicy.
Note: Made in a 6-qt Instant Pot
Equipment
- Meat thermometer
Ingredients
- 3 pounds (1 kg) whole chicken
- 2 tablespoons (30 ml) olive oil or melted butter
- 1 teaspoon (6 g) salt
- 3/4 teaspoon (1.5 g) paprika
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (0.03 g) dried rosemary
- 1/8 teaspoon (0.25 g) ground black pepper
Instructions
- Mix together the olive oil and spices in a small bowl.
- Prepare the chicken by removing any gizzards from the cavity, rinsing in cold water, and patting dry.
- Brush the wet rub onto the exterior of the chicken.
- Place the metal trivet into the base of the Instant Pot. Add 1 cup of water. Place the chicken on top of the trivet. Secure the lid and set the valve sealing.
- Push the Pressure Cook button and set the time for 18 minutes (see guide in post for other sizes).
- Allow the pressure to naturally release. Test the internal temperature to be sure it has reached 165° F(75°C). Remove the chicken from the Instant Pot and serve.
Notes
- You should cook the chicken for 6 minutes per pound, so if you have a chicken that's larger than 3lbs, be sure to set the temp properly.
- If your chicken is frozen, cook for 8.5 minutes per pound and always check that it's up to the proper temp after cooking.
- Rest the chicken for 10-20 minutes before slicing.
- You can crisp up the skin of the chicken under the broiler for 5 minutes.
Nutrition
Calories: 278kcalCarbohydrates: 1gProtein: 20gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 82mgSodium: 273mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 170IUVitamin C: 2mgCalcium: 15mgIron: 1mg
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