The easiest instant pot whole chicken recipe ever! Juicy, moist, flavorful and super delicious. This instant pot roast chicken takes just 30 minutes to cook in the instant pot, takes little effort and is the best instant pot whole roasted chicken recipe. It’s low carb, keto and healthy. No instant pot? you can use any pressure cooker or to use oven, check out my simple whole roasted chicken recipe.
Instant pot whole chicken recipe
Making whole roast chicken has never been easier. With instant pot you save time, get juicy, moist chicken in a fraction of the time it would take with oven method. It takes one third or at most half the time it would take to make it in the oven, no need for basting as one would with roasting it in the oven and it comes out perfect with crispy skin if you broil for few minutes like i did in this recipe. Flavorful, moist, crisp skin, no stress and super delicious, this recipe ticks all the boxes.
Save time making dinner or sunday roast- let me show you in quick, easy steps how to make whole chicken in the instant pot. You can also use this recipe for Instant pot whole Turkey.
New to instant pot? read my post on How to use instant pot- A simple guide.
INGREDIENTS FOR INSTANT POT WHOLE CHICKEN
Whole chicken
Paprika
Cayenne pepper
Ground Ginger
Garlic powder
Onion to stuff (optional)
Thyme
Bouillion cube
Olive oil
Salt
How to cook whole chicken in instant pot
1)Add paprika, cayenne pepper, garlic powder, ginger, thyme, bouillion and salt in a bowl and mix well. Divide into 2.
2) Remove giblets from the chicken. Pat the chicken dry.
3) Rub half of the spice mix all over and inside the chicken making sure all parts are covered. Stuff chicken cavity with onion and tie the legs together.
4) Add a cup of water in the inner pot of the instant pot and place in the trivet.
5) Place the marinated chicken (breast side facing up) in the instant pot then cover instant pot.
6) Move valve into sealing then set instant pot to manual pressure cook 30 minutes followed by 5 minutes natural pressure release.
7) Open instant pot and bring out the chicken then place on oven tray.
8) Add olive oil in the remaining spice mix and brush all over the chicken then broil in the oven at 220C for 10 – 15 minutes.
9) Bring out of the oven, leave to rest for 15 minutes before carving.
INSTANT POT WHOLE CHICKEN VARIATION
To broil you can rub with simple chicken marinade, buffalo sauce, barbeque sauce or any sauce of your preference. It’s versatile and the possibilities of flavour combination for this instant pot chicken are endless.
Instant pot whole chicken cook time
Cooking time varies with size of chicken. Below is a simple cooking time guide:
1.5kg – Manual pressure cook 25 minutes then 5 minutes natural pressure release.
1.8kg – Manual pressure cook 28 minutes then 5 minutes natural pressure release.
2kg – 30 minutes manual pressure cook and 5 minutes natural pressure release.
For food safety compliance, it’s important you check that the internal temperature of the chicken is atleast 165F (75C). To ensure this, check by using meat thermomether.
TIPS FOR INSTANT POT WHOLE CHICKEN
- Pat chicken dry before rubbing with spice mix.
- You can use any of your favourite spice mix as the rub
- Don’t forget to tie chicken legs together before putting in the instant pot.
- Leave chicken to rest for 10 – 15 minutes before carving it.
What to serve instant pot roast chicken with
Serve with delicious sides like:
Gravy
Steamed or glazed vegetables.
How to store leftover instant pot whole chicken
If you have leftover chicken, let the chicken cool completely, carve and wrap in clingfilm or put in airtight container, label then store:
In the fridge – for up to 3 days.
In the freezer – for up to 3 months.
To reheat – Can be reheated in the microwave from frozen.
Use leftover instant pot whole chicken in sandwiches, soups and stir fries.
Other delicious instant pot chicken recipes on the blog
Instant Pot Whole Chicken (Quick and Easy)
Equipment
- Instant pot pressure cooker
Ingredients
- 2 kg Whole chicken
Dry rub
- 2 tablespoon Paprika
- 1 teaspoon Cayenne pepper
- 1.5 tablespoon Thyme
- 1 Bouillion cube
- 2 tablespoon Olive oil
- 1.5 tablespoon Ground ginger
- 1 teaspoon Garlic powder
- Onion for stuffing optional
Instructions
- Add paprika, cayenne pepper, garlic powder, ginger, thyme, bouillion and salt in a bowl and mix well. Divide into 2
- Remove giblets from the chicken. Pat the chicken dry.
- Rub half of the spice mix all over and inside the chicken making sure all parts are covered. Stuff chicken cavity with onion and tie the legs together.
- Add a cup of water in the inner pot of the instant pot and place in the trivet.
- Place the marinated chicken (breast side facing up) in the instant pot then cover instant pot.
- Move valve into sealing then set instant pot to manual pressure cook 30 minutes followed by 5 minutes natural pressure release.
- Open instant pot and bring out the chicken then place on oven tray.
- Add olive oil in the remaining spice mix and brush all over the chicken then broil in the oven at 220C for 10 – 15 minutes.
- Bring out of the oven and leave to rest for 15 minutes before carving.
Video
Notes
If you use this recipe, do rate it and leave a comment below.
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