Instant Pot Roast Chicken
Put Instant Pot Roast Chicken into your weekly cooking schedule! Tender & juicy, it's a perfect tool for meal prep, Sunday dinner, or week night recipes.
Servings: 5 servings
Calories: 294kcal
Ingredients
- 3-4 pound whole chicken insides removed
- 1 onion halved
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup water
Instructions
- Place your trivet in the Instant Pot. Add one cup of water to the bottom of the pot.
- Remove your chicken from packaging and discard the neck, gizzards or other insides. (I know, it's gross but it's gotta be done. Use a paper towel and be brave!).
- Place your halved onion inside the chicken cavity. If halves are too large you can quarter them.
- In a small bowl, combine dried spices and herbs. Gently pat the spice rub on the surface of the chicken.
- Place the chicken into your Instant Pot (or other electronic pressure cooker). Set the time based on the size of your chicken. As a general rule, you'll cook it 6 minutes for every pound of chicken, so the actual cooking time depends on the size of chicken you're using. For a 3 pound chicken, set the manual time for 18 minutes. For a 4 pound chicken, set the manual time for 24 minutes.
- Place the lid on and set to sealing position. Allow the chicken to cook the allotted time, then allow a natural pressure release, about 15 minutes.
- Insert an instant-read thermometer into the breast to check the internal temperature, which should read 165 degrees. Let cool slightly, then use tongs to remove it from the pot. Take care as there may be juices accumulated.
Carve and enjoy!
Notes
A 6 quart Instant Pot can fit up to a 5 pound chicken. Any larger than this and you will need an 8 quart Instant Pot.
Chicken can be carved and served like a rotisserie chicken, or you can strip the meat and use for sandwiches, casseroles and more.
Other seasoning blends can be used depending on the final use. Think of Italian seasoning blend for an Italian flair, cumin and cinnamon for a Spanish or Mexican taste, or even a Cajun seasoning.
If you'd like to add a different, light flavor you can add a halved lemon with the onion.
If you take off the instant pot lid and you're chicken is not cooked through, that's okay! Add about 5-10 minutes to the cooking time, replace the lid, and let it finish cooking. It will come to pressure faster the second time since everything is already hot.
Save the bones to make your own chicken stock
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 3g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 561mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
