Instant Pot Whole Chicken from Fresh or Frozen
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- Stuff Chicken : optional
- 6 cloves garlic
- 1 lemon halved
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 3 bay leaves
- Buttery Mixture for Broiling:
- 1/2 cup butter unsalted
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon thyme powder
- 1/2 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
- Remove giblets from chicken if present.
- Stuff Chicken:
- If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
- Optional: Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
- Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
- Cook:
- Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
- Cover with the lid and lock it, point valve to sealed.
- Press High Pressure and set the timer to 25 minutes. See the notes for cooking times based on chicken weight and if using fresh or frozen chicken.
- After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
- Turn on the Oven Broiler.
- Buttery Mixture for Broiling:
- Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.
- Broil:
- Open the Instant Pot lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
- Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
- Watch chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
- Serve and enjoy!
Recipe Notes
COOKING TIME FOR INSTANT POT WHOLE CHICKEN USING FRESH CHICKEN:
- 3 pounds chicken = 20 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 3.5 pounds chicken = 23 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 4 pounds chicken = 25 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 4.5 pounds chicken = 28 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 5 pounds chicken = 33 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
COOKING TIME FOR INSTANT POT WHOLE CHICKEN USING FROZEN CHICKEN:
- 3 pounds chicken = 39 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 3.5 pounds chicken = 46 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 4 pounds chicken = 52 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 4.5 pounds chicken = 59 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release
- 5 pounds chicken = 65 minutes cooking time on High Pressure with a 15 minutes Natural Pressure Release