Description
This Instant Pot Whole Chicken recipe offers a quick and easy method to cook a juicy and flavorful whole chicken using aromatic herbs and simple seasonings. The pressure cooking technique ensures tender meat in a fraction of the usual time, and an optional broiling step adds crispy, golden skin for a perfect finish.
Ingredients
Scale
Brine and Chicken
- 8 cups cold water
- 5 teaspoons fine sea salt
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 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 water, salt, bay leaves, oregano, rosemary, and thyme to the Instant Pot. Stir the mixture thoroughly to dissolve the salt completely, creating an herb-infused brine for the chicken.
- Submerge the Chicken: Carefully place the whole chicken into the Instant Pot breast side up. Make sure the chicken is at least 90% submerged in the liquid to ensure even cooking.
- Cook the Chicken: Close the Instant Pot lid and set the venting knob to the sealing position. Set the pressure cooker to high pressure and cook for 0 minutes as per the recipe’s guidelines for whole chicken using natural pressure build-up and release.
- Natural Release: Allow the Instant Pot to naturally release its pressure for 20 to 22 minutes, letting the chicken cook gently and retain moisture.
- Check for Doneness: After the pressure has fully released, open the lid and use a meat thermometer to verify that the thickest part of the chicken (usually the thigh) reaches at least 161°F (72°C) for safe consumption.
- Optional Step for Crispy Skin: For a crispy, golden-brown skin, remove the chicken from the Instant Pot and brush it evenly with unsalted butter and soy sauce. Place it under the broiler in the oven for a few minutes until the skin turns crispy and browned to your liking.
- Serve: Let the chicken rest for a few minutes after broiling or cooking. Slice and serve while warm, enjoying the juicy, tender meat with flavorful herb notes.
Notes
- Ensure the chicken is fully thawed before cooking for even results.
- Cooking time on high pressure is listed as 0 minutes here; typically, whole chickens 4-5 pounds require around 25-30 minutes pressure cooking time in Instant Pot—adjust accordingly.
- Use a meat thermometer to check for doneness; the USDA recommends at least 165°F, but 161°F is used here for slight carryover cooking.
- The broiling step is optional but recommended for better texture and flavor in the skin.
- Feel free to customize the herbs based on availability and preference.
- Discard the cooking liquid or use it as a savory broth base for soups or gravies.
