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Instant Pot Whole Chicken

by Fluffy
Instant Pot Whole Chicken

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Instant Pot Whole Chicken

Here’s my instant pot whole chicken recipe which is one of the best instant pot recipes out there to make a family dinner fast. Grab a chicken and go!

Instant Pot Whole Chicken

I know that I’ve been harping on the concept of saving time with an instant pot but making a whole chicken in an instant pot vs in an oven is really the pinnacle of this concept. A nice roasted chicken with all the surrounding vegetables roasting away in the oven for hours is one of the staple meals of any kitchen’s arsenal. The simplicity of going to the store and buying a chicken to roast added with the amount of servings you can give to your family makes it ideal.

Now with the instant pot you can literally grab the chicken and within a half hour be done your dinner for your family. A fraction of the time it took to make in the oven and with less prep work as well!

Did I mention that this meal is extremely budget friendly? At the store you can pick up a chicken for about 10 bucks which is pretty cheap on a per pound basis for meat.

The beautiful thing about the chicken in the instant pot is that it will come out extremely juicy every time. No precise time measurements with making it in the oven. No overcooked ruined chicken that is dry as cardboard. Just set it and forget it and you’ll have a delicious chicken that everyone will love.

Instant Pot Whole Chicken

Ingredients:

1 3 1/2 to 4 pound chicken

2 tsp salt

1/2 tsp ground pepper

1 tsp sweet paprika

2 tbsp high smoke point oil

1 yellow onion sliced

8 ounces cremini mushrooms, sliced

1 clove garlic, chopped

1 tbsp tomato paste

1/2 tsp dried thyme

1/2 tsp dried oregano

1 cup low sodium chicken broth

2 tbsp flour

Instant Pot Whole Chicken

Instructions:

Pat dry chicken with paper towels.

Tuck the wings tips under so they sit flat against the chicken, tie the drumsticks together with kitchen string, then season the chicken all over with the salt, pepper, and paprika.

Select the saute setting on the instant pot and heat the oil for 2 minutes.

Swirl the oil around to make sure it coats the center of the pot.

Using tongs, lower the chicken, back side down, into the pot and sear for 5 minutes.

Sometimes you’ll run into a situation where the chicken sticks to the bottom of the pot.

Don’t worry as this is natural and will happen from time to time.

Flip the chicken to the breast side and sear it for 5 more minutes, until browned.

Transfer it to a plate and set it aside.

Add the onion, mushrooms and garlic to the pot and saute for about 5 minutes, until the onion has softened and the mushrooms have wilted and given up some of the liquid.

Stir in the tomato paste, thyme, and oregano and saute for 2 more minutes to blend the flavors.

Add the broth and stir well with a wooden spoon.

Place the trivet in the instant pot on top of the onions and mushrooms.

Using tongs, lower the chicken, breast side up, onto the trivet.

Secure the lid and set the pressure release to sealing.

Press the cancel button to reset the cooking program, then select poultry setting and set the cooking time for 20 minutes at high pressure.

Perform a quick release by moving the pressure release to venting.

Open the pot and, wearing heat-resistant mitts, grab the arms of the trivet and lift the trivet with the chicken out of the pot.

Transfer the chicken to a carving board to rest while you finish with the sauce.

Wearing mitts, lift the inner pot out of the instant pot and strain the cooking liquid into a fat separator or a fine mesh strainer placed over a bowl.

Set the mushrooms and onions aside.

Pour the cooking liquid back into the inner pot and discard the fat.

Add the flour to the inner pot and, using an immersion blender, blend the flour into the cooking liquid, tilting the pot so the head of the blender is fully submerged in the liquid, until no lumps remain.

Stir the onions and mushrooms into the blended sauce.

Return the inner pot to the instant pot.

Press the cancel button to reset the cooking program, then select the saute setting.

Let the sauce come to a boil and then cook for about 1 minute, or until thickened. Immediately press the cancel button to turn off the instant pot so the sauce doesn’t overcook.

Carve the chicken and arrange on a platter.

Spoon mushroom sauce over the top.

Notes:

Don’t use a frozen chicken in the instant pot. Let the chicken defrost in the fridge first before using.

If you are using a brined chicken use less salt in your original mix.

If you’re finding that the skin is too watery and loose, make sure to take your time with searing the chicken properly as this will make a world of difference in the end result.

Instant Pot Whole Chicken

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Instant Pot Whole Chicken

Instant Pot Whole Chicken


  • Author: Fluffy

Description

I know that I’ve been harping on the concept of saving time with an instant pot but making a whole chicken in an instant pot vs in an oven is really the pinnacle of this concept. A nice roasted chicken with all the surrounding vegetables roasting away in the oven for hours is one of the staple meals of any kitchen’s arsenal. The simplicity of going to the store and buying a chicken to roast added with the amount of servings you can give to your family makes it ideal.

Now with the instant pot you can literally grab the chicken and within a half hour be done your dinner for your family. A fraction of the time it took to make in the oven and with less prep work as well!

Did I mention that this meal is extremely budget friendly? At the store you can pick up a chicken for about 10 bucks which is pretty cheap on a per pound basis for meat.

The beautiful thing about the chicken in the instant pot is that it will come out extremely juicy every time. No precise time measurements with making it in the oven. No overcooked ruined chicken that is dry as cardboard. Just set it and forget it and you’ll have a delicious chicken that everyone will love.


Scale

Ingredients

  • 1 3 1/2 to 4 pound chicken
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp sweet paprika
  • 2 tbsp high smoke point oil
  • 1 yellow onion sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 clove garlic, chopped
  • 1 tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 cup low sodium chicken broth
  • 2 tbsp flour

Instructions

  1. Pat dry chicken with paper towels.
  2. Tuck the wings tips under so they sit flat against the chicken, tie the drumsticks together with kitchen string, then season the chicken all over with the salt, pepper, and paprika.
  3. Select the saute setting on the instant pot and heat the oil for 2 minutes.
  4. Swirl the oil around to make sure it coats the center of the pot.
  5. Using tongs, lower the chicken, back side down, into the pot and sear for 5 minutes.
  6. Sometimes you’ll run into a situation where the chicken sticks to the bottom of the pot.
  7. Don’t worry as this is natural and will happen from time to time.
  8. Flip the chicken to the breast side and sear it for 5 more minutes, until browned.
  9. Transfer it to a plate and set it aside.
  10. Add the onion, mushrooms and garlic to the pot and saute for about 5 minutes, until the onion has softened and the mushrooms have wilted and given up some of the liquid.
  11. Stir in the tomato paste, thyme, and oregano and saute for 2 more minutes to blend the flavors.
  12. Add the broth and stir well with a wooden spoon.
  13. Place the trivet in the instant pot on top of the onions and mushrooms.
  14. Using tongs, lower the chicken, breast side up, onto the trivet.
  15. Secure the lid and set the pressure release to sealing.
  16. Press the cancel button to reset the cooking program, then select poultry setting and set the cooking time for 20 minutes at high pressure.
  17. Perform a quick release by moving the pressure release to venting.
  18. Open the pot and, wearing heat-resistant mitts, grab the arms of the trivet and lift the trivet with the chicken out of the pot.
  19. Transfer the chicken to a carving board to rest while you finish with the sauce.
  20. Wearing mitts, lift the inner pot out of the instant pot and strain the cooking liquid into a fat separator or a fine mesh strainer placed over a bowl.
  21. Set the mushrooms and onions aside.
  22. Pour the cooking liquid back into the inner pot and discard the fat.
  23. Add the flour to the inner pot and, using an immersion blender, blend the flour into the cooking liquid, tilting the pot so the head of the blender is fully submerged in the liquid, until no lumps remain.
  24. Stir the onions and mushrooms into the blended sauce.
  25. Return the inner pot to the instant pot.
  26. Press the cancel button to reset the cooking program, then select the saute setting.
  27. Let the sauce come to a boil and then cook for about 1 minute, or until thickened. Immediately press the cancel button to turn off the instant pot so the sauce doesn’t overcook.
  28. Carve the chicken and arrange on a platter.
  29. Spoon mushroom sauce over the top.

Notes

  1. Don’t use a frozen chicken in the instant pot. Let the chicken defrost in the fridge first before using.
  2. If you are using a brined chicken use less salt in your original mix.
  3. If you’re finding that the skin is too watery and loose, make sure to take your time with searing the chicken properly as this will make a world of difference in the end result.

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