To cook a whole chicken in an Instant Pot, follow these general steps for a juicy, tender result:
Preparation
- Remove the chicken from packaging, pat dry, and remove giblets from the cavity.
- Season the chicken inside and out with your choice of spices such as salt, pepper, paprika, garlic powder, and herbs. Optionally, rub olive oil or butter over the skin for extra flavor and moisture.
- You can stuff the cavity with aromatics like garlic cloves, lemon halves, onions, or herbs.
Cooking Setup
- Pour 1 to 2 cups of chicken broth or water into the Instant Pot.
- Place a trivet or rack inside the pot and set the chicken on top, breast side up or down depending on the recipe.
- Seal the lid and set the valve to the sealing position.
Cooking Time
- Cook the chicken on high pressure for about 6 minutes per pound of fresh chicken. For example, a 4-pound chicken cooks for about 24 minutes.
- If cooking frozen chicken, increase the time to about 10 minutes per pound.
- After pressure cooking, allow a natural pressure release for 15 to 20 minutes to ensure juiciness and tenderness.
Finishing Touches
- Check the internal temperature; it should reach 165°F in the thickest part of the breast.
- Remove the chicken and let it rest for at least 5 to 15 minutes before carving.
- For crispy skin, you can broil the chicken in the oven or use an air fryer for a few minutes after pressure cooking.
Optional Gravy
- Use the cooking liquid left in the pot to make gravy by adding butter and thickening with a cornstarch slurry, then simmering until thickened.
This method yields a flavorful, moist whole chicken in under an hour, with most recipes recommending about 6 minutes per pound on high pressure and a natural release for best results
