Emilie Meyer
Cooking a whole chicken in an Instapot is a quick and easy way to get delicious, tender, and juicy results. The process is simple: season the chicken with a dry rub, sear it in the pot, pressure cook for 6 minutes per pound, and then either serve immediately or broil in the oven for a few minutes for crispy skin. This method cuts the cooking time of a whole chicken almost in half compared to using a traditional oven, and you're also left with a flavorful chicken stock at the end.
| Characteristics | Values |
|---|---|
| Cook time | 6 minutes per pound for fresh chicken; 10 minutes per pound for frozen chicken; 18 minutes for a 3-pound chicken; 24 minutes for a 4-pound chicken; 36 minutes for a 6-pound chicken |
| Tenderizing | Allow the chicken to go through the natural release process; let the meat rest for at least 15 minutes before removing from the pot |
| Seasoning | Avocado or olive oil, sea salt, paprika, garlic powder, onion powder, black pepper, dried parsley, dried oregano, dried thyme |
| Sides | Mashed potatoes, roasted green beans, glazed carrots, gravy |
| Broth | 1-2 cups of chicken stock |
| Broiling | Place chicken on a baking sheet and put it under the broiler for 4-8 minutes for crispy skin |
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What You'll Learn
- Seasoning and prep: rub the chicken with oil and spices, and fill the cavity with aromatics
- Cooking method: pressure cook for 6 minutes per pound, then let the pressure release naturally
- Crispy skin: for crispy skin, broil the chicken in the oven for a few minutes after pressure cooking
- Gravy: make gravy using the drippings in the pot by adding butter and stirring
- Serving suggestions: serve with mashed potatoes and vegetables, and use the leftover meat for chicken salad or soup
Seasoning and prep: rub the chicken with oil and spices, and fill the cavity with aromatics
To begin, remove the chicken from its packaging and pat it dry with a paper towel. Reach into the bird's cavity and remove any organs. Next, it's time to rub the chicken with oil and spices. Drizzle the chicken with 1 to 2 tablespoons of avocado oil and use your hands to smear it all over the chicken, ensuring that it is entirely coated.
Now, it's time to add the spices. You can use a blend of sea salt, paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and dried parsley. Alternatively, you can use a blend of parsley, sage, rosemary, thyme, smoked paprika, and black pepper. Try to get some of the spices under the skin of the chicken breasts to add flavour to the meat. You can use your fingers or a small spoon to gently loosen the skin from the breasts.
After seasoning the chicken, you can fill the cavity with aromatics. You can add half a lemon, half an onion, and fresh herbs such as rosemary or thyme. This step is optional but will infuse your chicken with extra flavour as it cooks.
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Cooking method: pressure cook for 6 minutes per pound, then let the pressure release naturally
Cooking a whole chicken in an Instapot is a quick and easy way to get juicy and tender results. The general rule of thumb for cooking chicken in an Instapot is 6 minutes per pound for fresh chicken and 10 minutes per pound for frozen.
Firstly, remove the chicken from its packaging and pat it dry with a paper towel. Then, reach into the bird's cavity and remove any organs. You can then fill the cavity with half a fresh lemon, half an onion, and fresh herbs such as rosemary or thyme. This will infuse your chicken with extra flavor as it cooks.
Next, drizzle the chicken with 1-2 tablespoons of oil, such as avocado or olive oil, and use your hands to smear it all over the chicken. You can then season the chicken with a dry rub of salt, garlic powder, paprika, black pepper, and dried herbs such as parsley, oregano, or thyme. Try to get some of the rub under the skin on the chicken breasts to flavor the meat.
Place a trivet at the bottom of your Instapot and pour in 1-2 cups of water or broth. Place the chicken on top of the trivet and close the lid. Set your Instapot to pressure cook on high for 6 minutes per pound. For example, a 4-pound chicken will need to cook for 24 minutes. Once the cook time ends, let the pressure release naturally for 15 minutes before releasing the remaining pressure. This natural release process is what helps make the chicken nice and tender, so while it will be fully cooked after the initial cook time, letting the pressure release naturally will result in juicier meat.
After removing the chicken from the Instapot, let it rest for at least 15 minutes before attempting to move it, as it will be very tender and hot. You can then serve the chicken with the juices from the pot or turn them into gravy. If you want crispy skin, you can place the chicken under the broiler in your oven for 4-8 minutes, or until the skin is golden brown.
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Crispy skin: for crispy skin, broil the chicken in the oven for a few minutes after pressure cooking
Cooking a whole chicken in an Instapot is a quick and easy way to get delicious, tender, and juicy results. If you're looking for crispy skin on your chicken, there's an additional step you can take after pressure cooking.
First, you'll want to season your chicken. This can be done with a dry rub of paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. Don't forget to season under the skin, as well as on top. You can also add half a lemon, half an onion, and some fresh herbs like rosemary or thyme to the cavity of the chicken for extra flavour. Once seasoned, drizzle the chicken with avocado or olive oil and rub it all over to coat the bird.
Now, you're ready to pressure cook. Place the chicken on a trivet inside the Instapot, adding a cup or two of water, apple cider, or chicken broth to the pot. Cook at high pressure for 6 minutes per pound for a fresh chicken, or 10 minutes per pound if frozen. A 4-pound chicken, for example, will take 24 minutes to cook. After cooking, let the pressure release naturally for 15 minutes, then release the remaining pressure.
Once your chicken is cooked and rested, it's time to broil. Transfer the chicken to a baking sheet or large cookie sheet and place it under your oven's broiler on the second-highest shelf. Broil for 4 to 8 minutes, keeping a close eye on it, until the skin is golden brown and crispy.
And that's it! Your Instapot whole chicken with crispy skin is ready to serve. Don't forget to use the juices from the Instapot to make a delicious gravy to go with your meal.
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Gravy: make gravy using the drippings in the pot by adding butter and stirring
After removing the cooked chicken from the Instant Pot, you can make gravy using the drippings in the pot. First, deglaze the pot by adding 1 cup of water or broth and scraping up any browned bits from the bottom of the pot. Then, add 1 tablespoon of butter to the liquid in the pot and stir until combined. You can also add the juices from the cooked chicken to the gravy for extra flavor.
If you want to make a more substantial gravy, you can use the bones, skin, and other leftover parts of the chicken. Place the bones, skin, and any other desired ingredients back into the Instant Pot with water or broth and pressure cook for 40 minutes. Release the pressure and strain the liquid into another pot. For a clear broth, simply strain the liquid, and for a cloudier, more flavourful broth, mash the soft bits through the sieve.
The juices that remain in the Instant Pot after cooking the chicken are highly valued for their flavour. You can also use these juices to make chicken stock, which can be enjoyed as a drink or used in other recipes.
Additionally, you can achieve crispy chicken skin by transferring the cooked chicken to a baking sheet and placing it under the broiler in your oven for 4-8 minutes, or until the skin reaches your desired level of crispness.
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Serving suggestions: serve with mashed potatoes and vegetables, and use the leftover meat for chicken salad or soup
Once your chicken is cooked, you can serve it with mashed potatoes and vegetables. The juices left at the bottom of the Instant Pot can be served with the chicken or turned into gravy. If you want to make gravy, add a tablespoon of butter to the juices and stir.
If you have any leftover meat, you can store it in an airtight container in the refrigerator for up to seven days. Leftover chicken is great for making chicken salad or soup. You can also use the bones and skin to make broth.
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Frequently asked questions
A 3-pound chicken takes 18 minutes of cooking time plus 20 minutes to pressurize. A fresh chicken will cook for 6 minutes per pound at high pressure.
For juicy and tender results, allow the chicken to rest for at least 15 minutes after cooking and naturally release the pressure. Use a dry rub or seasoning to add flavor and create a crust.
Cooking a whole chicken in an Insta Pot is faster, simpler, and more affordable than other methods. It also produces a flavorful broth or stock that can be used for gravy.
Yes, you can cook a frozen whole chicken in an Insta Pot, but it will take longer (around 60-70 minutes on high pressure) and may not cook as evenly as a fresh or thawed chicken.
To get crispy skin, some people broil the chicken in the oven for a few minutes after pressure cooking it in the Insta Pot.
