To cook a whole chicken in an Instant Pot, follow these general guidelines and steps for a moist, tender, and flavorful result:
Cooking Time
- Cook the chicken on high pressure for about 6 minutes per pound of fresh chicken. For frozen chicken, increase to about 10 minutes per pound
Preparation
- Season the chicken inside and out with salt, pepper, and your choice of herbs and spices such as garlic powder, onion powder, smoked paprika, thyme, oregano, and rosemary
- Optionally, stuff the cavity with aromatics like lemon wedges, garlic cloves, rosemary, and bay leaves for extra flavor
- Dry the chicken well and consider rubbing seasoning under the skin for more flavor
Browning (Optional)
- Use the sauté function on the Instant Pot to brown the chicken breast-side down for 4-7 minutes before pressure cooking. This step locks in juices and adds a nice color
Cooking Method
- Place a trivet or roasting rack inside the Instant Pot and add about 1 cup of chicken broth or water to the bottom to create steam
- Place the chicken on the trivet breast side down or up depending on the recipe.
- Seal the lid and set the valve to sealing.
- Cook on high pressure for the calculated time (e.g., 24 minutes for a 4-pound chicken)
Pressure Release
- Let the pressure naturally release for 10-20 minutes to keep the chicken juicy, then quick release any remaining pressure
Finishing
- Check that the internal temperature reaches at least 165°F (74°C) for safe consumption
- Remove the chicken and let it rest for about 5-10 minutes before carving to allow juices to redistribute
- Optional: Broil the cooked chicken briefly to crisp the skin
Additional Tips
- Save the cooking liquid to make a quick gravy by adding butter and thickening with cornstarch and water
- Cooking a 3-6 pound chicken typically takes about 24-30 minutes of pressure cooking plus natural release time, making the whole process under an hour
This method yields a juicy, tender whole chicken with minimal hands-on time and is adaptable for fresh or frozen birds
