Instant Pot Whole Chicken
This Instant Pot whole chicken delivers juicy, tender results in a fraction of the time. Perfect for busy weeknights when you still want a show-stopping dinner.
Equipment
- Instant Pot
- trivet
- meat thermometer
Ingredients
- 1 (4-5 lb) Whole Chicken, giblets removed
- 2 tablespoons Olive Oil
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Chicken Broth
- 1 medium Onion, quartered
- 4 cloves Garlic, smashed
- 1 Lemon, halved
Instructions
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the olive oil all over the chicken, then coat it generously with the seasoning blend.
- Pour the chicken broth into the Instant Pot. Place the quartered onion and smashed garlic cloves in the bottom of the pot. Set the trivet on top.
- Stuff the cavity of the chicken with the lemon halves, then place the chicken breast-side up on the trivet.
- Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes for a 4 lb chicken or 30 minutes for a 5 lb chicken.
- Once the cook time is complete, allow a natural pressure release for 15 minutes, then quick release any remaining pressure. Check that the thickest part of the thigh reads at least 165 degrees F.
- Carefully remove the chicken and place it on a sheet pan. For crispy skin, broil in the oven on high for 3 to 5 minutes, watching closely so it does not burn.
- Let the chicken rest for 10 minutes before carving. Spoon the pan juices from the Instant Pot over the carved chicken for extra flavor.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 3gProtein: 43gFat: 18g
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