How to Cook a Whole Chicken in the Instant Pot
Try this recipe for cooking a whole chicken in the Instant Pot, or contribute your own.
Try this recipe for cooking a whole chicken in the Instant Pot, or contribute your own.
- Carbohydrate 102.870205725 g
- Cholesterol 73.08 mg
- Fat 20.33327875 g
- Fiber 14.5976676554108 g
- Protein 20.834097475 g
- Saturated Fat 11.84874985 g
- Serving Size 1 1 recipe (908g)
- Sodium 1028.16437 mg
- Sugar 88.2725380695892 g
- Trans Fat 1.50240155 g
- Calories 634 calories
Step-by-step
- Prepare your chicken. Remove innards and season with your favorite seasonings. I like to use sea salt, pepper, thyme, sage, and rosemary. I liberally sprinkle and rub it all into every crevice.
- Stuff your chicken. Adding things to the inside of your chicken is going to help it retain moisture. I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic.
- Add 1/2 cup of broth to your Instant Pot Pressure Cooker.
- Place the trivot inside of the pot and set the chicken on top.
- Put the lid on your Instant Pot and make sure the valve is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Make sure the pot is on HIGH pressure and use the +/- buttons to select 24 minutes.
- When the time is up let the pot naturally release the pressure, about 30 minutes.
- Your chicken should read a perfect 165F. You can place it underneath the broiler to crisp up the skin. Enjoy!
Restricted to counter space and a strict thirty-minute total turnaround window, pressure cookers bypass the radiant heat of conventional roasting by utilizing sealed steam to force moisture directly into muscle fibers. Because pressure-cooking environments completely lack the dry ambient air required for immediate browning, mastering this method demands a post-cooking trip under an oven broiler to render surface fats and crisp the skin.
Stuffing the internal cavity with citrus, aromatics, and dense fruits like apples does more than flavor the meat from the inside out; it acts as a thermal mass that regulates heat distribution while the surrounding broth vaporizes. When substituting the called-for chicken or vegetable liquid with wine or cider, maintain the foundational half-cup ratio to ensure the valve builds adequate pressure without triggering scorching warnings on the digital display.
Protein structure breaks down rapidly under high pressure, meaning monitoring internal temperature with an instant-read thermometer inserted into the thickest part of the breast is critical for stopping the process precisely at 165 degrees Fahrenheit. Removing the meat promptly prevents the collagen breakdown from progressing into an overly stringy texture that strips away structural integrity during carving.
Chilled leftovers from this batch shred efficiently into cold grain bowls or yield rich stock when the carcass is simmered with root vegetables for four hours. Storing the meat in an airtight container within the refrigerator for up to four days preserves the internal moisture captured during the initial steam cycle.
