Juicy, Flavorful, and Unbelievably Fast: Your New Favorite Whole Chicken Recipe!
Forget spending hours roasting a chicken in the oven. The magic of the pressure cooker delivers a perfectly moist, fall-off-the-bone whole chicken in a fraction of the time. This recipe uses a rich, savory rub of softened butter, smoked paprika, and garlic to create a bird that’s bursting with flavor from the inside out. The aroma that fills your kitchen is just a preview of the delicious, comforting meal to come. It’s the perfect impressive-yet-easy dinner for any night of the week!
Ingredients
• 1 medium Whole Chicken (about 3-4 lbs / 1.5-1.8 kg)
• 6 large Garlic Cloves, smashed
• 1 tsp (5g) Garlic Powder
• 1 ½ tsp (4g) Smoked Paprika
• ½ tsp (1.5g) Onion Powder
• 2 tbsp (28g) Butter, softened
• 1 ½ cups (355ml) Chicken Stock
• ¼ tsp (1.5g) Salt
• ¼ tsp (0.5g) Black Pepper, freshly ground
Instructions
1. Directions1. In a small bowl, whisk together the softened butter, salt, pepper, smoked paprika, onion powder, and garlic powder to create a thick, seasoned paste.2. Rinse the chicken and pat it completely dry with paper towels. Gently loosen the skin over the breast and thighs and rub about half of the butter mixture directly onto the meat.3. Spread the remaining butter mixture evenly over the entire outside of the chicken skin.4. Set your Instant Pot (IP) to the SAUTE function. Place the chicken breast-side down in the hot pot and sear for 3-4 minutes, until the skin is deeply golden brown.5. Carefully flip the chicken. Pour the chicken stock into the pot, pouring it around the chicken, not over it, to keep the seasoning intact.6. Tuck the smashed garlic cloves into the cavity of the chicken and secure the Instant Pot lid, ensuring the steam valve is set to SEALING.7. Select MANUAL or PRESSURE COOK (High) and set the timer for 25 minutes.8. Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before moving the valve to VENTING to release any remaining steam.9. Carefully transfer the chicken to a cutting board and let it rest for 10 minutes before carving. Serve and enjoy!
Nutritional Information
• Per Serving: Calories 250 | Total Fats 30.2g | Net Carbs 1.7g | Protein 32.6g | Fiber 1g
Pro Tips
• For extra crispy skin, transfer the cooked chicken to a baking sheet and place it under your oven’s broiler for 3-5 minutes, watching closely until the skin is browned and crisp.
• Don’t discard the flavorful liquid in the pot! Turn the Instant Pot back to SAUTE, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), and simmer to create a delicious gravy.
• Ensure the chicken is patted completely dry before seasoning. A dry surface is essential for getting a good sear and golden-brown color on the skin.
• Letting the chicken rest for 10 minutes before carving is non-negotiable. This allows the juices to redistribute, resulting in much moister meat.
FAQ
Q: How do I get crispy skin on my Instant Pot chicken
A: The pressure cooker creates moist, not crispy, skin. For a crispy finish, transfer the cooked chicken to a baking sheet and place it under your oven’s broiler for 3-5 minutes. Watch it closely until the skin is golden brown and crisp.
Q: What size chicken works best for this recipe
A: This recipe is designed for a medium whole chicken, around 3 to 4 pounds (1.5 to 1.8 kg). This size fits perfectly in most standard 6-quart pressure cookers and cooks evenly in the specified time.
Q: What can I do with the liquid left in the pot after cooking
A: The liquid in the pot is a flavorful base for a delicious gravy. Simply turn the Instant Pot back to the SAUTE function, whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), and simmer until the liquid thickens into a gravy.
Q: Is it necessary to let the chicken rest before carving
A: Yes, letting the chicken rest for at least 10 minutes is a crucial step. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Carving it too soon will cause the juices to run out, resulting in drier chicken.
