Instant Pot Whole Chicken
This is the easiest and most tender Instant Pot whole chicken recipe ever! If you're looking to cook an entire chicken in your pressure cooker it's never been easier using these instructions. Placed on edible trivets the whole thing is cooked and ready to eat in just 25 minutes flat. You'll never use your oven again.
Put your Instant Pot on saute low setting.
Add olive oil and put chicken inside to lightly cook outside skin for about 2 minutes, then flip chicken and cook on other side for 2 minutes. Turn off by pressing cancel.
Remove chicken from IP and add your chicken broth, Deglaze pot by scraping bits of cooked on chicken off bottom of pot. Place potatoes into your IP so they are close together, so your chicken can sit right on top of them like a trivet (watch video in this post).
Place chicken on top of the potatoes so it is off the bottom. Close lid, make sure steam valve is closed, and set to poultry, normal setting, for 25 minutes. (if your chicken is abnormally large it may need longer, always check temp. when done to ensure it is fully cooked before eating, if it needs more time put lid on and cook for additional 5 min. at a time until thoroughly cooked thru and not pink)
When it beeps allow to naturally release steam for 5 minutes, then do a quick release.
Serve as is or if you want to brown the skin put it in a pan and on the broiler setting in your oven at 350 for 3-5 minutes or so or until it browns as much as you wish on the top.
You can use a CrispLid at 400 degrees for about 10 minutes to crisp as well if you have that.
Serving: 8oz | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Sodium: 281mg | Potassium: 637mg | Fiber: 2g | Sugar: 1g | Vitamin C: 15.9mg | Calcium: 17mg | Iron: 1.1mg