Instant Pot Whole Chicken Food

INSTANT POT® ROASTED WHOLE CHICKEN

Steps:

• Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
• Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
• Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
• Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.

INSTANT POT WHOLE CHICKEN

Steps:

• Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).Pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo), then Natural Release (20 - 22 minutes).For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseRemove & drain the hot chicken stock in chicken carcass.
• Make Garlic Butter: While the chicken is pressure cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.
• Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.*Note: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid.*Pro Tip: You can dilute the liquid and add some vegetables to make yummy Instant Pot Chicken Soup.
• Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 - 8 minutes until the skin is browned & lightly crisped.
• Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve & enjoy immediately!

INSTANT POT® WHOLE CHICKEN

Steps:

• Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
• Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

INSTANT POT HERBED WHOLE CHICKEN

Steps:

• Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine.
• Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes.
• Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
• Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy.

HOW TO COOK A WHOLE CHICKEN IN THE INSTANT POT RECIPE

Steps:

• Place one cup of water in your Instant Pot and place your chicken right inside. You can place your chicken on a steam rack depending on how big your chicken is.
• Add any seasonings you want on top of your chicken (this is optional).
• Put the lid on and set the Instant Pot to Manual (if you don't have a manual button, put it on pressure cook or high pressure) and adjust the time.
• For a thawed 3 to 4 pound chicken set the time for 30 minutes.
• For a frozen 3 to 4 pound chicken set the time for 50-60 minutes.
• Sometimes I like to let my chicken stay in the pot and steam to release naturally for 15 minutes. But if you are in a hurry, turn the knob to venting and let the steam release.
• Then pull out the chicken. If you want your chicken to be browned, put it in the oven on broil for a few minutes until the skin is browned and crisp.

INSTANT POT BBQ WHOLE CHICKEN

Steps:

• Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo see above for explanations), then Natural Release (20 - 22 minutes). Open the lid carefully.For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseWith tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.
• Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid. *Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.
• Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the Instant Pot whole chicken. Place the whole chicken under oven's broiler for 5 - 15 minutes until caramelized and the skin is lightly crisped.
• Serve Instant Pot Whole Chicken: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!

30 INSTANT POT CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Instant Pot chicken recipe in 30 minutes or less!