Forget dry, bland chicken for good! If you’ve ever been intimidated by cooking a whole bird, let your Instant Pot do the heavy lifting. This recipe unlocks the secret to fall-off-the-bone tender, incredibly juicy chicken with a savory, aromatic rub. It’s the kind of show-stopping, yet ridiculously easy, meal that will have everyone asking for seconds. Get ready to redefine your weeknight dinner game!
Ingredients
• 1 whole chicken (3-4 lbs / 1.4-1.8 kg)
• 1 tbsp (15 ml) coconut oil
• 2 tbsp (30 ml) fresh lemon juice
• 2 whole garlic cloves, peeled
• 1 tsp (2.5 g) paprika
• 1 ½ cups (355 ml) chicken stock
• ½ tsp (3 g) salt
• ¼ tsp (0.5 g) black pepper
• 1 tsp (3 g) onion powder
Instructions
1. Directions
2. In a small bowl, whisk together the paprika, onion powder, salt, and pepper to create the spice rub.
3. Pat the whole chicken dry with paper towels, then generously rub the spice mixture all over the skin, ensuring it’s evenly coated.
4. Set your Instant Pot to the SAUTE function on high. Once hot, add the coconut oil and allow it to melt.
5. Carefully place the seasoned chicken into the hot pot. Sear for 3-4 minutes per side, until the skin is golden brown and crisp.
6. Turn off the SAUTE function. Pour the chicken stock and fresh lemon juice into the bottom of the pot, around the chicken.
7. Tuck the whole, peeled garlic cloves into the liquid.
8. Secure the lid, set the steam valve to “Sealing,” and cook on high pressure (MANUAL or PRESSURE COOK) for 25 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
10. Carefully remove the chicken from the pot and let it rest for 10 minutes before carving. Serve warm and enjoy!
Nutritional Information
• (Total Time: 50 MIN| Serves: 10)
• Per Serving: Calories 270 | Total Fats 20g | Net Carbs: 3g | Protein 22g | Fiber: 1.3g
Pro Tips
• For extra crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes after pressure cooking. Watch it closely to prevent burning.
• Don’t discard the liquid! Turn the Instant Pot back to SAUTE, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, and simmer until you have a delicious, flavorful gravy.
• Feel free to customize the rub. Add 1 teaspoon of dried thyme or rosemary to the spice mix for a more herbaceous flavor profile.
• Letting the chicken rest for at least 10 minutes before carving is crucial. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
FAQ
Q: How long do you cook a whole chicken in the Instant Pot
A: For a 3-4 pound whole chicken, cook on high pressure for 25 minutes. It’s essential to then allow a 15-minute natural pressure release to ensure the chicken is incredibly tender and juicy.
Q: How do I get crispy skin on my Instant Pot chicken
A: The secret to crispy skin is using your oven’s broiler after pressure cooking. Once the chicken is cooked, transfer it to a baking sheet and broil for 3-5 minutes, watching closely until the skin is golden brown and crisp.
Q: What can I do with the liquid left in the pot after cooking
A: The liquid left in the pot is a flavorful base for a delicious gravy. Simply turn the Instant Pot to the SAUTE function, whisk in a cornstarch slurry, and simmer until it thickens to your desired consistency.
Q: Do I have to sear the chicken first
A: Searing the chicken using the SAUTE function is a key step for developing deep flavor and achieving a beautiful golden-brown color. While you can skip it in a pinch, we highly recommend it for the best results.
