Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Serves: 6 servings
Juicy, tender Instant Pot Whole Chicken that is astonishingly easy to make. Ready in less than sixty minutes, you can make this time-saving recipe with either fresh or frozen chicken.
Ingredients
1 (4 lbs) whole chicken
1 1/2 c chicken broth
6 tbsp butter (room temperature or use olive oil)
Stuff Chicken (optional):
6 cloves garlic
1 lemon (halved)
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
3 bay leaves
Buttery Mixture for Broiling:
1/2 c butter (unsalted)
1 tbsp onion powder
1 tbsp garlic powder
1 tsp thyme powder
1/2 tbsp paprika
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
How to make Easy Instant Pot Whole Chicken From Fresh or Frozen
Skip the stuffing step if using a frozen chicken and proceed to add them to the Instant Pot. If required, remove the giblets from the chicken.
Stuff Chicken:
Step 1: Stuff the fresh chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves before cooking. You can loosen the chicken skin from the breast. But this is optional. Use your fingers to lift the skin from the meat and rub around 3 tbsp of butter or olive oil under it. Then, add some seasoning if desired. Use the rest of the 3 tbsp butter or olive oil to coat the surface of the chicken and season if desired.
Step 2: In the Instant Pot, add a trivet with handles. Pour in the chicken broth and add the chicken breast side down or over.
Step 3: Cover, lock and seal the lid. Set the Instant Pot to high pressure and cook for about 25 minutes.
Step 4: When done, allow the pressure to be released naturally for about 15 minutes, then “quick release” the rest of the pressure.
Step 5: Check the internal temperature of the chicken breast with a food thermometer inserted in the thickest part. The chicken is done when it reached a minimum of 165 degrees F. Pressure cook for another 5 to 10 minutes if needed.
Step 6: Set the oven to broil.
Step 7: For the buttery mixture for broiling, start by melting the butter. Once melted, mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
Step 8: To broil, open the lid of the pressure cooker and take the chicken out of the pot and onto a baking sheet lined with aluminium foil and drizzled with olive oil.
Step 9: To have extra crispy skin, coat the chicken with the Buttery Mixture and add them under the broiler for approximately 5 to 8 minutes.
Step 10: Closely watch the chicken and rotate the pan if needed to prevent them from burning. Brush with extra sauce if needed and broil until the skin is crispy and golden brown.
Nutrition Facts:
Calories: 441 Carbohydrates: 5 Protein: 24 Fat: 42 Saturated Fat: 20 Cholesterol: 125 Sodium: 729 Potassium: 319 Fiber: 1 Sugar: 0 Vitamin A: 1140 Vitamin C: 17 Calcium: 64 Iron: 2.3
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