Instant Pot Whole Chicken
You just can't beat the ease of this Instant Pot Whole Chicken! After just 20 minutes of high pressure, it is cooked perfectly and stays juicy and tender.
Servings 6 people
- 3-5 Pounds whole chicken
- 1 carrot
- 1 Stalk celery
- 1-2 Springs rosemary Fresh
- 1 lemon Cut in half
- 1 onion cut in half
- 2 Cloves garlic
- 2 Cups water
- 1 giblet package optional
Chicken Seasoning Rub
- 1 Tbsp paprika if you want a smoky flavor used smoked paprika
- 1/2 Tsp poultry seasoning
- 1/2 Tsp garlic powder
- 1 Tsp sea salt
- 1/2 Tsp red pepper flakes
- 1/4 Tsp Rosemary leaves dry and crushed
- 1/2 Tsp black pepper I use fresh ground
For the Chicken Seasoning Rub
For the Whole Chicken
Thaw the chicken if frozen. Check the cavity for the giblets, remove them and put in a small bowl for later. Rinse your chicken in a clean sink and place on a cutting board. Pat dry with paper towels. The drier you get the chicken the better.
Cut the onion & lemon in half. Stuff the chicken cavity with celery, onion, rosemary and/or thyme, carrot, garlic and lemon. Rub the seasoning blend all over the chicken.
Put 2 cups of water in the bottom of your Instant Pot or pressure cooker (with the pot insert in). Add in giblets (optional). Carefully place your seasoned chicken on the raised trivet that came with your Instant Pot and place in the Instant Pot or pressure cooker.
Put the lid on the Instant Pot and set for high pressure. Set the time to equal 4 minutes per pound. Hit start. Once the pressure cooker has cooked for the desired time allow it to natural release. Check the temperature to make sure the thickest part of the thigh has reached 165° F.
Remove the chicken and set on clean cutting board. Allow to rest for at least 10 minutes. Carve and Serve.
Serving: 4ounces | Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 205mg | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 1mg