Instant Pot Whole Chicken Recipe

Instant Pot Whole Chicken Recipe

I absolutely love chicken and I love nothing more than being able to cook with some of those chicken leftovers because my most favorite recipes are made with chicken. Since we first fell in the love with the Instant Pot almost two years ago, we have all but ditched our crockpot. You will find many recipes with chicken on this site. We hope that you love our Instant Pot Whole Chicken Recipe.

If you are looking for a recipe for cut up whole chicken in instant pot or pressure cooker whole chicken with vegetables or instant pot poached whole chicken or instant pot rotisserie chicken recipes or instant pot whole chicken and potatoes or pressure cooker whole chicken with vegetables or even instant pot whole chicken frozen, then you are in the right place.

Instant Pot Whole Chicken Recipe

Ingredients

• a 4 pound quality all natural whole chicken
• bunch of fresh herbs, we tend to use thyme
• 1 cup finely chopped onions
• a few carrots
• a few garlic cloves
• 1 tablespoon extra virgin olive oil
• salt to taste
• pepper to taste
• 2 cups of water

Directions

1. Set the Instant Pot (IP) to the Sauté mode, add the olive oil, salt, pepper, chopped garlic and onions.  Cover with a standard lid (do not lock on the IP lid) and fully cook and then lightly brown the onions and garlic, this may seem like an extra step to some, but it makes and incredible difference in the flavor of the finished meal and you can prep everything else while the onions are cooking.
2. Place most of the fresh herbs in the bottom of the pot and then deglaze by adding the water.  Then set in the provided IP rack and very carefully place the chicken in, breast side up.  *Be sure to check for and remove all packaging and for the bag of extra stuff that is sometimes inside.
3. Place the carrots around the chicken and then top with any additional seasonings and herbs desired.
4. The pot should still be set to Sauté, this will help reduce the amount of time it takes to bring the IP up to temperature and pressure.  Only once you have everything in the IP do you switch from the Sauté mode to the Manual mode.  You will cook the chicken for 6 minutes per pound.  On average we make two chickens this way a week and every single one has turned out perfectly moist and fallen right off the bone.   So just to recap, set the IP to Manual mode, high pressure for 6 minutes per pound, so a 4 pound chicken would cook for 24 minutes, a 4.5 pound chicken would cook for 27 minutes, a 5 pound chicken would cook for 30 minutes…
5. The IP will take a little bit of time to come to pressure and then will start to count down until it hits zero.  At this time it will beep a few times and then start to count back up as it slowly natural pressure releases (NPR). Let it NPR for 35 minutes (no matter the size of the chicken), this will lock the moisture into the meat, not overcook it.
6. At that point the pot has most of the time NPR on its own and you can simply open the lid.  If it has not unlocked yet, carefully cover the steam valve with a wet cloth and switch the knob from sealing to venting.
7. You now have super tender carrots, moist chicken and the liquid leftover from cooking will likely be some of the best broth you’ve ever tasted!  We use that broth in rice, soup, sauces, reheating pasta or simply enjoy a warm mug of it with dinner.

For instant pot whole chicken recipes easy, instant pot whole chicken with vegetables, paleo instant pot whole chicken, power pressure cooker rotisserie chicken, roasted chicken breast instant pot and stove top pressure cooker whole chicken, this is the perfect recipe for you! We hope that you are inspired by this Instant Pot Whole Chicken Recipe post. Happy cooking!

Love this chicken? Check out the Instant Pot chicken turnovers recipe on my husband's blog where you can use the leftover chicken for another meal. Yum. FoodieFather.net

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