Instant Pot Whole Chicken
Make a perfectly juicy rotisserie style chicken in your electric pressure cooker. This recipe is Gluten-Free, Paleo, Whole 30, Keto-Friendly and Sugar Free.
Servings: 6
Calories: 299kcal
Ingredients
- 1 whole chicken innards removed
- 1 lemon cut in half
- 1 onion cut in half
- 1 recipe Rotisserie seasoning recipe below
Rotisserie Seasoning
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- dash of cayenne pepper
Instructions
Homemade Rotisserie Seasoning
- Mix together all ingredients well.
For Pressure Cooker Whole Roasted Chicken
- Place trivet in the instant pot and pour in 1 cup COLD water into instant pot. Use 1.5 cups water if you have an 8 quart instant pot.
- Rub seasoning evenly over chicken.
- Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot.
- Place lid on pressure cooker and be sure valve is turned to sealed.
- Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
- Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
- Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from cavity of chicken and slice and enjoy.
Video
Notes
- 3-pound chicken: 18 minutes on high pressure
- 4-pound chicken: 24 minutes on high pressure
- 5-pound chicken: 30 minutes on high pressure
- For every additional pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for whole chickens.
- Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
- If cooking a frozen whole chicken, be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound.
- Total time: 10-15 minutes to come to pressure + cooking time based on the size of chicken + 10-20 minutes pressure to release
- If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
- The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub. You can make the entire batch and then save half the rub for another time.
Nutrition
Calories: 299kcal | Carbohydrates: 6g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1255mg | Potassium: 354mg | Fiber: 2g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg