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Instant Pot Whole Roasted Chicken

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5 from 1 review

Insta Pot Whole Chicken

Recipe by Eric Jones

Instant Pot Whole Chicken will be some of the most tender, juicy, fall-off-the-bone chicken you will ever enjoy — and in less than 60 minutes!

  • Total Time1 hour 5 minutes
  • Yield6 1x

Ingredients

Units Scale
  • 6 lb whole chicken
  • 2 cups chicken stock
  • 2 tbsp minced garlic
  • 1 tsp sage

External Chicken Seasonings:

  • 2 tbsp Creole seasoning
  • 3 tbsp oregano
  • 1 tbsp ground thyme
  • 3 tsp sea salt
  • 2 tbsp black pepper

Internal Chicken Seasonings:

  • 1 tbsp rosemary leaves
  • 2 tsp red pepper flakes
  • 1 tsp sage
  • 1 tsp ground thyme
  • 1/2 tsp onion powder
  • 1 tsp black pepper

Instructions

  1. Defrost your whole chicken (if necessary), then remove the giblets and excess fat from the inside of the chicken. 
  2. Season the outside of the chicken with external seasonings (Creole seasoning, oregano, ground thyme, sea salt, and black pepper), then rub them into the skin.  Add the internal seasonings (rosemary leaves, red pepper flakes, sage, ground thyme, onion powder, and black pepper) into the chicken cavity.
  3. Heat a cast iron skillet (paid link) to medium-high heat. Add a bit of oil and sear the chicken on each side for 4 minutes.
  4. Turn on your Instant Pot in Pressure Cooking mode. Add the chicken stock, minced garlic, and sage. 
  5. Once the Instant Pot is warm, place the whole chicken inside the Instant Pot (on top of the metal trivet), breast side down. Cover and seal the lid.
  6. Pressure cook for 30-35 minutes, then slow-release for an additional 25 minutes. Open the release valve to remove additional steam. Allow to rest for 10 minutes. 

Equipment

(paid link)

Notes

The first thing you want to do is make sure your whole chicken can fit in the Instant Pot. I used a 6-pound whole chicken for this recipe because of the size of my Instant Pot (I have the Instant Pot Duo Plus 9-in-1, 6 Quart), so you will want to adjust the size of your chicken depending on the size of your pot.

The rule of thumb is to roast your whole chicken for 6 minutes per pound. When the chicken is complete, allow the pressure to naturally release for an additional 25 minutes, then release the valve and remove the chicken from the pot.

Save the broth for other recipes and sauces!

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Nutrition

  • Calories: 876
  • Sugar: 0.1g
  • Sodium: 1860mg
  • Fat: 33.8g
  • Carbohydrates: 3.4g
  • Fiber: 1g
  • Protein: 131.8g
  • Cholesterol: 404mg

Find it online: https://dudethatcookz.com/instant-pot-whole-roasted-chicken/