How To Cook A Whole Frozen Chicken In Your Instant Pot Recipes

INSTANT POT WHOLE CHICKEN (FROM FROZEN)

Steps:

• My rule of thumb with frozen whole chicken in the instant pot is 10 minutes per pound, so I'd cook a 3-pound chicken for 30 minutes, a 4-pounder for 40 minutes, and so on. (For a fresh chicken, I'd do 6-7 minutes per pound.)
• Place frozen whole chicken in the instant pot on the trivet. (You don't need to bother cooking the meat in the liquid, as I typically do in the oven, because the Instant Pot makes perfectly moist chicken every time.)
• Add salt and pepper, seasonings of choice.
• Add 1/2 cup to 1 cup water (depending on the size of your chicken. Minimum half a cup is important in order for the instant pot to function correctly.).
• Set timer to appropriate time on manual mode (see first instruction above). Allow pressure to NPR (natural pressure release), and serve.
• Use the remaining liquid for gravy.

INSTANT POT FROZEN WHOLE CHICKEN

Steps:

• Tie your chicken legs together with some string. Place 1 cup/240ml of water in the instant pot inner pot, along with ½ cup/120ml of white wine. Mix in the seasonings. Or alternatively add 2 cups/480ml of chicken stock.
• Place the trivet in your instant pot and add your frozen whole chicken.
• Season your chicken generously with salt and pepper. Place the lid on your instant pot, set the valve to sealing and cook for 30 minutes on either manual or pressure cook.
• When it beeps, do a quick pressure release before releasing pressure. Check the thickest part of the chicken breast to make sure it is fully cooked and then serve.

HOW TO COOK A WHOLE FROZEN CHICKEN IN YOUR INSTANT POT

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.

INSTANT POT WHOLE CHICKEN

Steps:

• In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.