Instant Pot Whole Chicken Recipe
Easy Instant Pot whole chicken and potatoes recipe! Cook an entire chicken in your pressure cooker with vegetables using these instructions. On edible trivets the whole thing is cooked and ready to eat in just 25 minutes.
Servings: 5
Equipment
Ingredients
- 2 tbsp olive oil
- 1 1/2 cup chicken broth can use water but broth is much better
- 3 small red potatoes or russet cut in half, flat side down
- 4 lb chicken whole, would keep no bigger than 4.5 lbs.
- 1/2 tsp oregano
- 2 tsp garlic salt
- 1/4 tsp pepper
- chicken dripping gravy make with drippings
Instructions
- 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 high pressure for 25 minutes or about 6 minutes per pound (if your chicken is abnormally large it may need longer, always check temp. when done to ensure it is fully cooked before eating)
- When it beeps allow to naturally release steam for 15 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.
Video
Nutrition
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