Chicken Whole Instant Pot Recipe 435

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INSTANT POT WHOLE CHICKEN



Instant Pot Whole Chicken image

How to cook a whole chicken in an Instant Pot. This rotisserie-style Instant Pot whole roast chicken recipe is easy to make, even if you are a beginner with using your pressure cooker. It's perfect for Sunday dinner or to make ahead for quick meals throughout the week.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 1h15m

Number Of Ingredients 11

2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
4 pound whole chicken (see note)
2 tablespoons olive oil (divided)
half of a lemon, half of an onion, fresh herb sprigs (optional)
1 cup water

Steps:

  • In a small bowl, stir together the spice rub ingredients.
  • Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.
  • Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.
  • Add 1 tablespoon olive oil to the Instant Pot and turn on saute mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
  • Then flip the chicken over to brown it on the breast side. When turning the chicken, be careful to not put your face over the Instant Pot since there is hot oil and steam. I find the easiest way to flip the chicken is to stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over.
  • Brown the chicken for 5-7 minutes on the second side and then use the two long handled spoons/tongs to carefully remove it to a clean plate. Press "cancel" to turn off saute mode.
  • Add 1 cup of water to the instant pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you do not have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)
  • If desired, place half a lemon, half an onion and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.
  • Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and turn the steam release valve to the sealing position.
  • Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. A 4 pound fresh chicken will need to cook for 24 minutes, a 4.5 pound chicken will cook for 27 minutes, and a 5 pound fresh chicken will cook for 30 minutes, for example.
  • After you set the cook time, the Instant Pot will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully turn the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops down, carefully open the Instant Pot lid.
  • Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees F at the thickest part of the leg, not touching the bone.

Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 369 mg, ServingSize 1 serving

INSTANT POT® ROASTED WHOLE CHICKEN



Instant Pot® Roasted Whole Chicken image

Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you're short on time.

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (5 pound) roasting chicken, rinsed, giblets removed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 pinch dried rosemary, or to taste
1 pinch dried parsley, or to taste
2 tablespoons extra virgin olive oil
2 teaspoons cornstarch
1 cup chicken stock

Steps:

  • Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
  • Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
  • Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
  • Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 1.3 g, Cholesterol 142.9 mg, Fat 15.3 g, Fiber 0.2 g, Protein 46.5 g, SaturatedFat 3.7 g, Sodium 574.4 mg, Sugar 0.2 g

INSTANT POT BBQ WHOLE CHICKEN



Instant Pot BBQ Whole Chicken image

Make this 4-ingredient Game-Changing Instant Pot Whole Chicken in 3 Easy Steps! Tender, juicy, moist chicken glazed with deliciously caramelized BBQ sauce. Super easy weeknight meal.

Provided by Amy + Jacky

Categories     Dinner     Lunch

Time 1h

Number Of Ingredients 4

1 (3 - 4 pounds) whole chicken
8 cups (2L) cold water
¼ cup (60g) your favorite BBQ Sauce
5 teaspoons (35g) fine sea salt

Steps:

  • Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo see above for explanations), then Natural Release (20 - 22 minutes). Open the lid carefully.For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseWith tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.
  • Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid. *Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.
  • Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the Instant Pot whole chicken. Place the whole chicken under oven's broiler for 5 - 15 minutes until caramelized and the skin is lightly crisped.
  • Serve Instant Pot Whole Chicken: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!

Nutrition Facts : Calories 254 kcal, Carbohydrate 4 g, Protein 20 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 602 mg, Sugar 3 g, ServingSize 1 serving

INSTANT POT WHOLE CHICKEN



Instant Pot Whole Chicken image

Make this Game-Changing Instant Pot Whole Chicken (Instant Pot Roast Chicken) with few ingredients in 3 Super Easy Steps. Enjoy this perfectly Tender & Juicy Rotisserie Chicken in Instant Pot, plus bonus chicken soup!

Provided by Amy + Jacky

Categories     Dinner     Entree     Lunch     Main

Time 1h

Number Of Ingredients 11

1 (3.3lb or 1500g) whole chicken
1 teaspoon (0.9g) dried oregano
1 teaspoon (2.1g) dried rosemary
1 teaspoon (1.4g) dried thyme
2 bay leaves
5 teaspoons (35g) fine sea salt or table salt
8 cups (2L) cold water
3 - 4 tablespoons (52g) unsalted butter
4 (13g) garlic cloves (, minced)
A pinch of salt
Half lemon

Steps:

  • Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).Pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo), then Natural Release (20 - 22 minutes).For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseRemove & drain the hot chicken stock in chicken carcass.
  • Make Garlic Butter: While the chicken is pressure cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.
  • Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.*Note: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid.*Pro Tip: You can dilute the liquid and add some vegetables to make yummy Instant Pot Chicken Soup.
  • Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 - 8 minutes until the skin is browned & lightly crisped.
  • Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve & enjoy immediately!

Nutrition Facts : Calories 324 kcal, Carbohydrate 1 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 489 mg, ServingSize 1 serving

HOW TO COOK A WHOLE FROZEN CHICKEN IN YOUR INSTANT POT



How to cook a whole frozen chicken in your Instant Pot image

If you love getting those whole rotisserie chickens at your grocery store, you'll love this recipe for pressure cooker whole seasoned chicken. The chicken is cooked in minutes in your Instant Pot (my chicken was actually totally frozen) and then stuck under the broiler to crisp up the skin. Slice the chicken up to eat plain or use it in any recipes that call for cooked chicken.

Provided by Karen

Time 1h30m

Number Of Ingredients 10

1 whole chicken (mine was 5 lbs and almost too big to fit in my IP. So I'd recommend a 4 lb chicken)
1 cup water
1 bay leaf
2 Tbsp melted butter
1 tsp dried rosemary
1 tsp dried sage
1/2 tsp dried thyme
1 Tbsp kosher salt
1/4 tsp black pepper
1 tsp garlic powder

Steps:

  • Remove packaging from frozen chicken. Run a little hot water over the chicken and pat dry with paper towels. (During this whole process I like to wear disposable gloves.)
  • Add 1 cup of water to the bottom of the Instant Pot and put the bay leaf in there too. Place the trivet in the bottom.
  • In a little bowl combine the butter, rosemary, sage, thyme, salt, pepper and garlic powder. Use your fingers to run this mixture all over the chicken. Place the chicken, breast side up, on the trivet.
  • Cover the Instant Pot and set the timer on manual for 60 minutes. Make sure valve is set to "sealing." When the timer beeps let some of the pressure release naturally for 15 minutes and then switch the valve to "venting" and release the rest of the pressure.
  • Use a thermometer to check the temperature of the meatiest portion of the chicken. It should read 165° F. If it's not up to temperature then you'll want to cover the pot and cook on manual setting for 5 more minutes.
  • Optional: Place the chicken on a cookie sheet and put under the broiler for 5 minutes to crisp up the skin.
  • Slice chicken and serve. Season to taste. We like to save the leftovers to use in other recipes or make sandwiches and wraps with it.

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  • Rub the spices all over the chicken (I like to rub some into the cavity as well) and place the lemon in its cavity (ensure giblets etc. have been removed).
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THE BEST INSTANT POT WHOLE CHICKEN RECIPES

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