Instant Pot Whole Chicken
This Instant Pot Whole Chicken gives you a rotisserie‐style, juicy poultry dinner that’s easy, quick, and healthy—no oven needed and ready in under an hour.
Ingredients
- 1 whole chicken (4–5 lb) giblets removed (organic or free-range for best flavor)
- 1 tsp kosher salt plus ½ tsp for seasoning inside cavity
- ½ tsp black pepper freshly ground
- 1 tsp smoked paprika or sweet paprika as a mild swap
- 1 tsp dried thyme or 2 tsp fresh, chopped
- 1 tsp garlic powder or 3 garlic cloves, minced
- 1 lemon halved (room-temperature for best juice)
- 1 small onion quartered (yellow onion works well)
- 2–3 sprigs fresh rosemary or parsley optional aromatics
- ½ cup chicken broth low-sodium preferred
- 2 tbsp olive oil or avocado oil for skin crisping
Instructions
- Pat your chicken dry inside and out with paper towels. Rub salt, pepper, paprika, thyme, and garlic powder all over the outside. Season the cavity with salt and tuck in lemon halves, onion pieces, and herb sprigs.
- Hit “Sauté” on your Instant Pot, add the oil, and sear the chicken until golden brown on both sides.
- Remove the bird, pour in chicken broth, then set the trivet back in place. Position the chicken upright on the rack.
- Seal the lid, set to “Pressure Cook,” and cook for 25 minutes. Natural release for 10–12 minutes.
- For extra-crisp skin, transfer the chicken under a hot broiler for 3–5 minutes.
- Let the chicken rest, then carve and serve with your favorite sides.
Notes
Choose a chicken under 5 pounds to avoid extra cooking time. Look for a snugly fitting pressure cooker trivet to keep the bird out of the liquid.
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