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5 from 2 votes

Instant Pot Whole Chicken (Rotisserie Style)

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A simple, hands-off method for cooking a whole chicken in the Instant Pot. The chicken comes out tender and juicy, and the cooking liquid makes a great base for gravy or soup.
Prep Time:5 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 15 minutes

Ingredients

  • 1 whole chicken 3 to 5 pounds
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 2 tablespoons plus 1 teaspoon olive oil divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Mix the salt, pepper, garlic powder, and 2 tablespoons of olive oil together in a small bowl. Rub half of the mixture over the top of the chicken.
  • Turn on the saute function and add the remaining teaspoon of olive oil to the pot. Let it heat for 30 seconds. Place the chicken breast side down and brown for 4 to 5 minutes. Rub the remaining seasoning over the bottom of the chicken. Flip and brown the other side for 4 to 5 minutes. Remove the chicken and set it aside.
  • Pour 2 cups of chicken broth into the Instant Pot. Place the trivet in the bottom of the pot and set the chicken on top, breast side up.
  • Secure the lid and set the valve to sealing. Pressure cook on high for 6 minutes per pound: 18 minutes for a 3-pound chicken, 24 minutes for a 4-pound chicken, 30 minutes for a 5-pound chicken.
  • When the cook time ends, allow the Instant Pot to natural release for 15 minutes. After 15 minutes, carefully open the valve to release any remaining pressure.
  • Carefully remove the chicken to a platter. Rest for a few minutes before carving or shredding. Save the cooking liquid for gravy or soup.

Video

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Notes

  •  The giblet bag must be removed before cooking. Rinse the cavity with cold water before seasoning.
  • Do not skip the natural release. A quick release will leave the chicken undercooked near the bone.
  •  If you want crispier skin, broil the cooked chicken for 3 to 4 minutes on a baking sheet after it comes out of the Instant Pot.
  • Store leftovers in an airtight container with a little cooking liquid to keep the meat moist. Refrigerate for up to 3 days.

Nutrition

Calories: 540kcal | Carbohydrates: 1g | Protein: 41g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 880mg | Potassium: 445mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
Course: Chicken
Servings: 4 Varies
Calories: 540kcal
Author: Snug and Cozy Life