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Homemade Instant Pot Whole Chicken Recipe photo

Instant Pot Whole Chicken Recipe

This Instant Pot Whole Chicken is SO JUICY! Infused with garlic and lemon, it’s a quick and flavorful centerpiece for any meal.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 whole chicken (3 to 4 pounds)
  • 4 tablespoons butter
  • 1 medium-sized head of garlic (cut in half through the width)
  • 1 whole lemon (cut in half through the width)
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon dried basil
  • 1 cup water
  • 1/2 teaspoon paprika (optional)
  • 1 cup sauce (for additional flavor, optional)

Equipment

  • Instant Pot
  • Meat thermometer
  • Cutting board
  • Knife
  • Tongs

Method
 

Preparation:
  1. Start by rinsing your whole chicken and patting it dry with paper towels. This step is crucial for achieving crispy skin.
  2. Rub the chicken all over with the butter, ensuring it’s evenly coated. Then, season generously with salt, black pepper, and dried basil. Don’t forget to season the cavity as well!
  3. Place the halved garlic and lemon inside the cavity of the chicken. This will infuse the meat with incredible flavor as it cooks.
  4. Pour 1 cup of water into the bottom of the Instant Pot. This is important for creating steam and pressure for cooking.
  5. Using tongs, carefully place the seasoned chicken into the Instant Pot, breast side up. If you’re using paprika, sprinkle it on top at this point.
  6. Seal the Instant Pot lid and ensure the valve is set to “sealing.” Select the “Manual” or “Pressure Cook” setting and adjust the time to 6 minutes per pound. For a 3 to 4-pound chicken, set the timer for 18 to 24 minutes.
  7. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. This helps retain moisture in the chicken.
  8. Use a meat thermometer to check the internal temperature. It should read at least 165°F (75°C) in the thickest part of the thigh. If it hasn’t reached this temperature, you can seal the pot and cook for a few more minutes.
  9. If you desire crispy skin, transfer the chicken to a baking sheet and broil in the oven for 5-10 minutes until golden brown.
  10. Let the chicken rest for a few minutes before carving. Serve it with your favorite sides and enjoy the fruits of your labor!

Notes

  • Shred leftover chicken and store in an airtight container in the fridge for up to 4 days.
  • For a dairy-free option, substitute butter with olive oil or ghee.
  • Use fresh garlic for better flavor, but garlic powder can work in a pinch.