Baking a whole chicken doesn’t have to be an intimidating task. In fact, it only requires 10 ingredients and takes less than 30 minutes thanks to a pressure cooker. According to Love & Zest, the magic formula is cooking the chicken for 6 minutes per pound. So for this recipe, which uses a 3 1/2 pound chicken, the cook time is 21 minutes. For an even juicier bird, set it on a wire trivet so the skin gets extra crispy. You’ll have a flavorful, protein-packed dish to feed the whole family dinner in no time.
Instant Pot Whole Chicken
- 1 cup (240 ml) water or chicken broth
- 1 3 1/2-pound (40-ounce, 1,575g) whole broiler chicken
- 1/4 cup (60g) unsalted butter, softened
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper, to taste
- Italian seasoning, to taste
- Ground paprika, to taste
- 1 lemon, sliced
- 4–6 sprigs fresh rosemary
Pour water or broth into an Instant Pot; insert wire trivet that came with the pressure cooker.
Remove any parts from cavity of the bird and place the whole chicken on the wire trivet, breast side up.
In a small bowl, mix together the butter, garlic and ginger.
Press butter on top of and underneath the skin.
Season skin liberally with salt, pepper, Italian seasoning and paprika.
Stuff lemon and rosemary sprigs into the cavity, and place at least 2 lemon slices on the legs of chicken.
Place lid on the Instant Pot and seal the valve. Cook chicken on the poultry setting at high pressure for 21 minutes.
Once chicken is done, quick release the valve to depressurize the Instant Pot and insert a meat thermometer into the chicken to verify it has reached 165°F (74°C).
Serves: 10 | Serving Size: 4 ounces (113g)
Nutrition (per serving): Calories: 347; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 154mg; Sodium: 170mg; Carbohydrate: 1g; Dietary Fiber: 0g; Sugar: 0g; Protein: 46g