There’s nothing quite like the aroma of a whole roasted chicken filling your home. It’s the ultimate comfort food, but who has the time on a busy weeknight? Enter the Instant Pot! This recipe delivers that slow-roasted flavor and fall-off-the-bone tenderness in a fraction of the time. Get ready for the juiciest, most flavorful chicken you’ve ever made, with minimal effort and maximum deliciousness.
Ingredients
• For the Chicken:
• 1 whole chicken, about 4 lbs / 1.8 kg
• 1 ½ cups / 360 ml chicken bone broth
• 2 tbsp / 30 ml fresh lemon juice
• 1 tbsp / 15 ml coconut oil
• 6 whole garlic cloves, peeledFor the Rub:
• 1 tsp / 3g paprika
• 1 tsp / 1g dried thyme
• ½ tsp / 3g sea salt
• ¼ tsp / 1g ground black pepper
Instructions
1. Directions1. Create the Rub: In a small bowl, whisk together the paprika, dried thyme, sea salt, and ground black pepper until well combined.2. Season the Chicken: Pat the chicken dry with paper towels. Generously rub the seasoning mixture all over the outside of the chicken and inside the cavity.3. Sear the Chicken: Select the “Sauté” function on your Instant Pot. Once it displays “Hot,” add the coconut oil.4. Brown the Breast: Carefully place the chicken breast-side down into the hot pot. Sear for 6 minutes, undisturbed, until the skin is golden brown and crisp.5. Deglaze and Add Liquids: Flip the chicken so it is breast-side up. Pour in the chicken bone broth and lemon juice, then scatter the peeled garlic cloves around the chicken.6. Pressure Cook: Secure and lock the lid, ensuring the steam release valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 25 minutes at high pressure.7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes. This is key for a juicy bird. Then, carefully perform a quick release for any remaining pressure.8. Rest and Carve: Carefully remove the chicken from the Instant Pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before carving. This allows the juices to redistribute.
Nutritional Information
• Serving Size: 1 | Calories: 688 | Total Fat: 50g | Net Carbs: 3g | Protein: 54g | Fiber: 0.23g* is an estimate and may vary based on used.
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 in the pot! Strain it, turn the Instant Pot back to “Sauté,” and whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water to create a delicious, quick gravy.
• Customize the spice rub by adding onion powder, garlic powder, or a pinch of cayenne for a little heat. You can also stuff the cavity with a halved lemon and fresh herbs like rosemary or sage.
• Always check that the chicken is fully cooked. The internal temperature should read 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh, avoiding the bone.
FAQ
Q: How long do you cook a 4 lb chicken in the Instant Pot
A: For a 4 lb chicken, you should pressure cook on high for 25 minutes. It is crucial to then let the pressure release naturally for at least 15 minutes to lock in the juices and ensure a tender result.
Q: Can I get crispy skin on my Instant Pot chicken
A: Yes, you can. After the chicken is fully cooked in the Instant Pot, transfer it to a baking sheet and place it under your oven’s broiler for 3-5 minutes. Watch it carefully to get perfectly golden, crispy skin without burning.
Q: What should I do with the liquid left in the pot
A: The liquid left in the pot is a flavorful base for a delicious gravy. After removing the chicken, strain the liquid, turn the Instant Pot to the ‘Sauté’ function, and whisk in a cornstarch slurry to thicken it into a quick and easy gravy.
