Instant Pot Whole Chicken
This is the Easiest Instant Pot Whole Chicken ever! The spice rub is super flavourful and you can cook the veggies at the same time.
Servings: 6 servings
Calories: 417kcal
Ingredients
- 1 cup water
- 1 tbsp olive oil
- 4 lb whole chicken
- 1 large Yukon gold potato, diced
- 2 carrots, peeled and chopped
- 2 yellow onions, chopped
Spice rub
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp each salt & pepper
Instructions
- Mix spice rub ingredients together in a small bowl. Rub chicken with olive oil, then rub all over with about two thirds of the seasoning mix.
- Add water and trivet to Instant Pot, then create a pouch out of foil and add in veggies. Drizzle with a bit of olive oil and then season with remaining third of spice rub, then create a little whole in the veggies and place chicken on top.
- Press the pressure cook button and select the high setting, then set to cook for 25 minutes. As a general rule, you'll want to select 5-6 minutes cooking time per pound of chicken.
- Let the Instant Pot release pressure naturally, then open lid when safe to do so. Remove chicken, then gently remove veggies with a slotted spoon. Serve and enjoy!
Video
Notes
You can use frozen chicken, but you’ll need to increase the cooking time to 50 minutes.
Serve the chicken with mashed potatoes, brussels sprouts salad, steamed vegetables.
For crispy skin, broil the chicken in the oven for 3-5 minutes after cooking in the Instant Pot.
Store the leftovers in the fridge for 4-5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Remove the chicken from the bones and freeze for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 417kcal | Carbohydrates: 19g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 152mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8993IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 2mg