There is nothing in this world like a freshly roasted whole chicken.
Unless, of course, you are pressed for time (and presentation isn’t as important), and for that you reach for your Instant Pot – because tender, juicy, fall off the bone chicken is less than an hour away.
Given how lacking in time management skills I have been of late, the Instant Pot is my bestest friend. It doesn’t judge me about forgetting to put dinner in the slow cooker. Oh no. It waves at me and says “toss that in here and I’ll beep ‘atcha when I’m done.”
Don’t get me wrong – I love a Costco chicken as much as the next gal, but walking into that store is an invitation to take my money, so I’m happy to say that this takes less time than a Costco shop – samples and all.
Seriously – this couldn’t be easier!
How to Cook a Whole Chicken in your Instant Pot:
Set your Instant Pot to “sauté”. Remove giblets and rinse the chicken inside and out, patting dry, and then rub a whole chicken with coconut oil.
Place chicken breast side down into Instant Pot for about 6 minutes until browned, moving chicken around to brown all parts of breast side. Oooh, it smells SO good! (And I confess – if I KNOW that I’m cooking it for use in something else, I might cheat and not fully brown it.)
Carefully remove the bird and set aside on a plate. Switch to manual (or Poultry setting) for 25 minutes. (You can increase or decrease 5 minutes per pound, depending on the size of your bird).
Toss in quartered veggies and then set the rack that came with the Instant Pot on top of the vegetables, rearranging veggies so it sits flat on the base. Pour over one cup of water. (You can add as little as 1/2 cup if your chicken has added water, but I like to make use of the resulting broth.)
Stuff the cavity of the chicken with the garlic cloves, thyme sprigs and a handful of parsley, if desired, and season the bird with pepper and seasonings as desired – I used traditional Mrs. Dash®.
Carefully place the chicken on top of the rack. A whole 4-pound organic chicken just fits inside my 6-quart Instant Pot when resting on the rack.
Close the lid and go find a good book. Nothing to see here, folks. When the timer goes off, allow the pot to natural release – this might take about 25 minutes, so don’t put down that book.
Remove lid and let the bird rest for a few moments. Carefully remove chicken to a carving board (mine fell in half as I took it out!). The meat falls off the bones (and the bones fell out of the chicken) so this meat is perfect for using in recipes where you need cooked chicken.
It’s also pretty plated. I promise you won’t be able to resist a nibble!
Oh – and reserve the leftover chicken bones for use in making broth. While I’ve made broth from the carcass of one chicken, two will make an even richer broth. You can freeze the carcass for future use (or go ahead and make the broth while you’ve got your Instant Pot out and hot!)
How will you serve your whole chicken?
Mine was intended for use in a casserole, but we couldn’t wait and we ate it straight off the bone, served with leftover grilled veggies for a light and healthy meal. Nom!
- organic coconut oil
- 4-lb (ish) organic chicken, rinsed and giblets removed
- 1/2 onion, quartered
- 2 stalks of celery, quartered
- 2 carrots, quartered
- 4 cloves of garlic, peeled and lightly whacked with the side of your knife
- a few sprigs of thyme, optional
- fresh parsley, optional
- 1 cup water
- seasonings of choice (I like lemon pepper or original Mrs Dash)
- Set your Instant Pot to "sauté".
- Rinse chicken inside and out, patting dry, then rub chicken with coconut oil.
- Place chicken, breast side down into Instant Pot for until browned, moving chicken around to brown all parts of breast side.
- Remove bird and switch to manual (or Poultry setting) for 25 minutes. (You can increase or decrease 5 minutes per pound, depending on the size of your bird).
- Add vegetables, and set the rack that came with the Pot on top of the vegetables. Pour over one cup of water.
- Stuff the cavity of the chicken with the garlic cloves, thyme sprigs and a handful of parsley, if desired.
- Place the chicken on top of the rack.
- Season the bird with pepper and seasonings as desired - I used traditional Mrs. Dash®.
- Close the lid.
- When timer goes off, allow the pot to natural release.
- Remove lid and let the bird rest for a few moments.
- Carefully remove bird to a carving board (mine fell in half as I took it out!).
- Preserve any chicken bones for use in soup. (They can be frozen)