There’s something almost magical about the aroma of a whole chicken roasting—it’s like a warm hug for your senses. Lately, I’ve been obsessed with my Instant Pot, and it turns out, it makes preparing a whole chicken an absolute breeze! Imagine succulent, juicy meat falling off the bone, with herbs and spices infusing every bite—it’s a culinary delight you must experience.
Steps
- Remove the chicken from its packaging and pat it dry with a paper towel. Remove any giblets from the cavity.
- Drizzle 1 to 2 tablespoons of avocado or olive oil over the chicken and rub it evenly to coat the entire surface.
- Season the chicken on all sides with sea salt, paprika, garlic powder, black pepper, and dried parsley.
- Pour apple cider or chicken broth into the bottom of the pressure cooker and insert the trivet. Place the chicken on top of the trivet and add optional apples or onions.
- Secure the lid, set the pressure cooker to Manual or Pressure Cook, and adjust the time to 6 minutes per pound. Ensure the pressure valve is sealed.
- Let the pressure cooker come up to pressure, which may take 5 to 10 minutes, then cook for the set time.
- After cooking, allow the pressure cooker to naturally release for at least 20 minutes. For extra tenderness, let it release for 40 to 50 minutes.
- If desired, transfer the chicken to a baking sheet and broil in the oven on high for 5 to 8 minutes to crisp the skin.
- Serve the chicken with your choice of side dishes and enjoy.
Ingredients
- 1 whole chicken, weighing between 3.5 to 4.5 pounds
- 1 to 2 tablespoons avocado oil
- 1 1/2 teaspoons sea salt
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 2 cups apple cider or chicken broth (alternatively, beef broth or water can be used)
- 2 large apples, chopped (optional)
FAQ
- Can I use frozen chicken for this recipe?
- It is recommended to use a fully thawed whole chicken for optimal results. Cooking a frozen chicken may result in uneven cooking and longer cooking times.
- How do I ensure the chicken has crispy skin?
- After pressure cooking, transfer the chicken to a baking sheet and broil it in the oven for 5 to 8 minutes until the skin reaches your preferred level of crispiness.
- What liquid should I use in the Instant Pot?
- You can use apple cider, chicken broth, beef broth, or water. Just ensure you have two cups of liquid for the pressure cooker to function properly.
- How do I safely remove the cooked chicken from the Instant Pot?
- Use a spatula to get under the chicken for leverage and stabilize it with your other hand. Alternatively, have an extra person use tongs to lift the trivet while you remove the chicken.
- How long should I let the pressure cooker naturally release?
- Allow the pressure cooker to naturally release for at least 20 minutes, though 40 to 50 minutes is ideal for the juiciest, most tender chicken.
Tips
- Ensure the Chicken is Thawed: For optimal cooking, make sure your whole chicken is completely thawed before placing it in the Instant Pot. This helps ensure even cooking and prevents any undercooked sections.
- Natural Pressure Release for Tenderness: Allow the Instant Pot to naturally release pressure for at least 20 minutes after cooking. This step enhances the tenderness of the chicken, making it juicy and fall-off-the-bone delicious.
- Achieve Crispy Skin: If you love crispy chicken skin, transfer the cooked chicken to a baking sheet and broil it in the oven on high for 5 to 8 minutes. This will give the skin a beautiful golden brown and crispy texture.
- Utilize the Juices for Gravy: Don’t waste the delicious juices left in the Instant Pot. Consider turning them into a flavorful gravy to serve alongside your chicken, adding an extra dimension of taste to your meal.
Equipment
- Instant Pot or Electric Pressure Cooker
- Trivet for Instant Pot (often included with the Instant Pot, but not always)
- Meat Thermometer
- Large Baking Sheet (for broiling the chicken in the oven)
