Instant Pot Whole Chicken
This is the easiest Instant Pot Whole Chicken you'll ever make! The spice rub is just like rotisserie chicken and you can cook the vegetables at the same time.
Servings: 6 servings
- 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
- 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
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!
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