Description
This Instant Pot Whole Chicken recipe offers a quick and easy way to prepare tender, juicy chicken infused with aromatic herbs. Perfect for a simple weeknight dinner or meal prep, it uses the pressure cooking power of the Instant Pot to cook a whole chicken in under an hour, while an optional broil step provides a crispy, flavorful skin.
Ingredients
Scale
Brine and Seasoning
- 8 cups cold water
- 5 teaspoons fine sea salt
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Main
- 1 whole chicken (about 4-5 pounds)
Optional for Crispy Skin
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
Instructions
- Prepare the Instant Pot: Add the cold water, fine sea salt, bay leaves, dried oregano, rosemary, and thyme into the Instant Pot. Stir the mixture well to dissolve the salt completely, creating a flavorful cooking liquid for the chicken.
- Submerge the Chicken: Carefully place the whole chicken into the Instant Pot breast side up, making sure the chicken is at least 90% submerged in the herb-infused liquid for even cooking.
- Cook the Chicken: Close the Instant Pot lid securely, set the venting knob to the sealing position, and select the high-pressure cooking setting. Set the timer for 0 minutes as the initial heat and pressure buildup will start the cooking process.
- Natural Release: Once cooking is complete, allow the pressure to naturally release for 20-22 minutes. This gentle decompression continues to cook the chicken fully and helps keep it moist and tender.
- Check for Doneness: Open the lid carefully after the pressure is fully released. Use a meat thermometer to verify that the internal temperature of the thickest part of the chicken has reached at least 161°F (72°C) to ensure safe consumption.
- Optional Step for Crispy Skin: For those who prefer crispy skin, brush the cooked chicken with unsalted butter mixed with soy sauce. Then, transfer the chicken to a baking sheet and place it under the oven broiler for a few minutes, watching closely until the skin turns golden brown and crisp.
- Serve: Allow the chicken to rest for a few minutes after removing from heat. Slice and serve warm with your favorite sides.
Notes
- Ensure the chicken is fully thawed before cooking for even results.
- The 0-minute cook time refers to pressure cooking duration after reaching full pressure; additional time for pressure build-up and natural release is included.
- Use a reliable meat thermometer for food safety.
- The broiling step is optional but enhances flavor and texture.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- This recipe works best with a fresh or properly thawed whole chicken weighing 4-5 pounds.
