INSTANT POT WHOLE CHICKEN
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
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
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
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
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
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
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
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
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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INSTANT POT WHOLE CHICKEN - OMNIVORE'S COOKBOOK
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- Add 4 cups of water and the rest of the brine ingredients into a blender and blend until the aromatics are chopped and the salt and sugar are dissolved.
- Add the chicken broth, ginger, garlic, and chilis into the Instant Pot. Add the steaming rack. Pull the chicken out of the brine and place it onto the rack, breast side up.
- Prepare the gravy while resting the chicken. Transfer the liquid from the Instant Pot to a 4-cup measuring cup. You should get more than 2 cups of chicken broth. Skim the oil on top using a large spoon and transfer it to a small saucepan. You will need 2 tablespoons for the gravy.
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- Remove any twine, giblets and trim fat from whole chicken. No need to rinse. You can return giblets without the bag inside the cavity to cook.
- Place chicken in a large bowl and run with grated garlic all around including the cavity and under the skin where possible.
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- Squeeze the juice of half a lemon on the chicken and sprinkle liberally with salt and pepper. Stuff the other half of the lemon inside the bird.
- Make sure the vent is in the sealed position, and then press the manual button and set the Instant Pot to high pressure for 7 minutes per pound. (3 pounds=21 minutes)
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- Turn on the “brown/saute” feature on your Instant Pot or Electric Pressure Cooker. Carefully add one tsp of oil to the Instant Pot and allow it to heat up for about 30 seconds.
- Place the chicken into your pre-heated cooker, breast side down for 4-5 minutes, allowing the skin to get crispy. While the chicken is in the cooker, rub the remaining spice mixture over the bottom of the chicken.
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4.8/5 (5)Total Time 58 minsCategory Main CourseCalories 383 per serving
- Add the coconut milk to the bottom of your Instant Pot and place a trivet inside. Rub the chicken with Thai red curry paste all over including the cavity, set aside 2 tbsp of the paste for later. Season with salt. Place the chicken on top of the trivet breast side up. Close the lid and seal. Manually pressure cook on HIGH for 23 minutes. (It will take up to 15 minutes for the Instant Pot to come to pressure.)
- Once the chicken is done, allow the Instant Pot to naturally release pressure. Meanwhile set your oven to broil/grill mode. Carefully remove the chicken from Instant Pot by lifting it by the handles of the trivet. Leave the cooking liquid inside for the sauce.
- Transfer the chicken to a parchment lined rimmed baking sheet. (I left it on the trivet.) Apply the reserved curry paste to the chicken breast and legs. Broil the chicken for 2-3 minutes or until the skin is crispy and golden. Watch carefully as oven temperatures vary. Take out of the oven and let it rest for 10-15 minutes.
- While the chicken is resting make the sauce. Press the SAUTE button on your Instant Pot and bring the liquid to a boil, stir in a slurry of cornstarch and water and whisk until thickened. Turn the Instant Pot off and pour the sauce into a serving dish right away, otherwise it will burn.
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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).
- Add the olive oil to your Instant Pot and press the "sauté" button. Once it's had a chance to warm up a bit, add the chicken breast-side down. Let it cook for 4 minutes and then flip it over (I like to use a wooden spoon and spatula to do this). Add the chicken broth to the bottom of the electric pressure cooker. If you prefer your chicken not to be sitting in the broth, you can use the trivet that your Instant Pot came with - place it into your Instant Pot before adding the chicken back in.
- Cook the chicken on high pressure for 6 minutes/pound. In my case, I had a 4-pound chicken so I cooked it for 24 minutes. It will take 10-15 minutes for the Instant Pot to get up to pressure before it starts the cooking time.
THE BEST INSTANT POT WHOLE CHICKEN RECIPES
From instantpoteats.com
- Instant Pot Blackened Chicken. This chicken is blackened which is a cooking technique used in the preparation where the food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder, and onion powder.
- Instant Pot Whole Rotisserie Chicken. This recipe provides instructions for cooking a chicken in the Instant Pot fresh, from frozen, and cooking a whole chicken in the oven for a thorough comparison of the methods.
- Instant Pot Whole Chicken With Compound Butter. If you’re not making compound butter, it’s about time you start. It’s perfect to use in a whole chicken recipe, infusing it with the buttery flavour and herb-a-licious awesomeness.
- Pressure Cooker Whole Roast Chicken. This recipe couldn’t be simpler. It’s a true testament to making the switch from a stovetop pressure cooker to the 7-in-1 Instant Pot.
- Whole Chicken With Mushroom Sauce. The Kitchn provides some of the most failproof and trustworthy recipes. If you’re cooking a whole roast chicken for the first time, this is a great starter recipe and one you’ll revisit time and time again when the craving for fantastic meat hits.
- Instant Pot Whole Chicken With Vegetables. This one-pot meal is the best guideline recipe for cooking your chicken and veggies to perfection simultaneously, and anyone with pressure cooking experience knows this can be a rather delicate balance.
- Instant Pot BBQ Whole Chicken. Who doesn’t love a good barbecue chicken? It can be expensive to order a good whole chicken out, and sometimes, you don’t have a good BBQ joint to go to in the first place.
- Instant Pot Lemon & Rosemary Chicken. Lemon and rosemary are a timeless combination. Fresh, zingy, and light, this chicken takes on the flavor duo perfectly.
- Instant Pot Chicken & Gravy. If you’re looking for a delectable gravy recipe that can easily be whipped up in the pot with the leftover chicken juices, this recipe is for you.
- Honey Butter & Herb Roasted Chicken. You simply can’t go wrong with a sweet and savory blend of honey, butter, and herbs. Creamy, fresh, and with a subtle hint of sugar, this bird is cooked to perfection is even a winner for holiday meals if you’re serving a smaller crowd.
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