Instant Pot Whole Chicken
Intro: Ready to Eat?
Hey there, fellow kitchen adventurer! Have you ever wondered if it’s possible to turn a whole chicken into a moist, mouthwatering masterpiece without spending half the day slaving away? Well, buckle up, because we’re diving into the glorious world of the Instant Pot Whole Chicken! Seriously, this recipe is so easy that even your cat could pull it off—although, let’s not give them too much credit.
With just a few simple steps, you’ll be feasting on succulently tender chicken that’ll have your taste buds dancing like nobody’s watching. So, roll up your sleeves, grab that Instant Pot, and let’s make some culinary magic happen!
Why This Dish Slaps
First off, let’s talk about why this recipe is an absolute game changer. Instant Pot magic turns a boring weeknight dinner into a feast fit for royalty—or at least a cozy family gathering! This hearty bird cooks in a flash while staying super juicy inside. It’s basically like the superhero of weeknight meals—quick, reliable, and oh-so-delicious. You’ll never have to worry about dry chicken again, holla!
Plus, while the chicken is cooking, the pressure cooker does its thing, releasing fabulous aromas that’ll have everyone questioning if you secretly hired a chef. So, say goodbye to bland meals and hello to a sensation that’ll impress even your most discerning dinner guests.
Grab These Ingredients
Ready to raid your pantry? Here’s what you’ll need to whip up your Insta-chicken delight:
- 1 whole chicken (3.5 to 4.5 pounds)—the star of the show!
- 1 to 2 tablespoons avocado oil—because we like our chickens a little slick!
- 1 1/2 teaspoons sea salt—to elevate that flavor, baby!
- 2 teaspoons garlic powder—because garlic is life.
- 1 1/2 teaspoons paprika—for a touch of smokiness.
- 1 1/2 teaspoons dried parsley—a little freshness never hurt anyone.
- 1/2 teaspoon black pepper—because, duh, seasoning!
- 2 cups apple cider or chicken broth—for flavor and moisture, trust me!
- 2 large apples, chopped (optional)—I mean, why not throw a little sweetness into the mix?
Cook It Like a Pro
Alright, let’s get this show on the road! Here’s how to nail that Instant Pot Whole Chicken without losing your mind:
- Unwrap that chicken: Take it out of its packaging and give it a little pat-down with a paper towel. Dry chicken is a happy chicken!
- Remove the giblets: Seriously, unless you’re into giblet gravy (no judgment), tossed those aside.
- Oil it up: Coat the chicken with 1 to 2 tablespoons of avocado oil, making sure to spread it evenly. We don’t want one side looking like it went to the sauna.
- Season generously: Sprinkle your sea salt, garlic powder, paprika, black pepper, and dried parsley all over that beautiful bird. Get in every nook and cranny, don’t hold back!
- Pour it in: Add your apple cider or chicken broth to the bottom of the pressure cooker. Slip that trivet in there like it’s your chicken’s new stage.
- Place the chicken: Get that chicken on the trivet like it’s about to take a selfie—looking fabulous!
- Seal the deal: Secure the lid and set your Instant Pot to Manual Pressure or Pressure Cook. Set the time for 6 minutes per pound of chicken. For a 4-pounder, that’s about 24 minutes.
- Wait for it: Let the pressure cooker do its magic. It’ll take about 5 to 10 minutes to come to pressure before the cooking starts.
- Natural release: Once the time’s up, let the pressure release naturally for at least 20 minutes. Seriously, don’t rush this; you want it tender!
- Get it out: Carefully remove the chicken, using tongs and a spatula because it’s going to be super tender and fall apart easily.
- Crisp it up (optional): If you like crispy skin (who doesn’t?), toss that chicken under the broiler in your oven on high for 5 to 8 minutes until it’s golden brown.
- Serve it up: Slice, plate, and bask in the glory of your perfectly cooked chicken. Pair it with those gorgeous apples or onions if you added them.
Common Mistakes to Avoid
Let’s keep this delicious adventure on track! Here are a few rookie mistakes you’ll want to dodge:
- Skimping on seasoning: If you don’t season properly, enjoy your cardboard-flavored dinner. Yikes!
- Ignoring the natural release: Rushing the pressure release can turn your succulent chicken into a dry disaster. Be patient, my friend.
- Skipping the drying step: Damp chicken doesn’t get crispy skin. Pat it dry, and thank me later!
Alternatives & Substitutions
Now, if you want to play around with flavors (and you should!), here are some tasty swaps you can try:
- No garlic powder? Toss in some fresh minced garlic instead. Just be careful; fresh garlic is more potent!
- Chicken broth isn’t available? Go for vegetable broth or even water if you’re in a serious pinch.
- Out of chicken? Try a 3- to 4-pound turkey breast instead. Just adjust the cooking time slightly!
Curious? Here Are Answers
Got questions bouncing around your brain like popcorn? I’ve got you covered!
- Can I use oil instead of butter? Totally! Just don’t skimp on that flavor.
- Can I prep this early? Yes, superstar! You can season the chicken, then refrigerate it until you’re ready to cook.
- What’s the best way to store leftovers? Airtight container in the fridge, and it’ll be good for up to 3-4 days.
- Can I cook it with the skin off? Of course! Just know it won’t be as crispy but still delish.
- How can I add veggies to this? Toss in carrots or onions with the chicken in the pot. Fall flavor, here we come!
Final Thoughts
And there you have it! Your secret weapon for a mouthwatering meal is now at your fingertips. The Instant Pot Whole Chicken is comfort food royalty that’ll warm your heart and your belly. Whether it’s a cozy night in or a fancy dinner party, this recipe has you covered. So, grab a fork, dig in, and share the love with those around you—because delicious food is best enjoyed with friends (or binge-watching your favorite show on the couch). Happy cooking, you culinary wizard! 🍗✨
Instant Pot Whole Chicken
Ingredients
Method
- Unwrap that chicken: Take it out of its packaging and pat dry with a paper towel.
- Remove the giblets and set aside.
- Coat the chicken with avocado oil, making sure to spread it evenly.
- Sprinkle sea salt, garlic powder, paprika, black pepper, and dried parsley over the chicken.
- Add apple cider or chicken broth to the bottom of the pressure cooker and place the trivet inside.
- Position the chicken on the trivet in the Instant Pot.
- Secure the lid of the Instant Pot and set it to Manual Pressure or Pressure Cook for 6 minutes per pound of chicken (e.g., 24 minutes for a 4-pound chicken).
- Wait for about 5 to 10 minutes for the pot to come to pressure before cooking starts.
- Once done, let the pressure release naturally for at least 20 minutes.
- Carefully remove the chicken with tongs and a spatula.
- For crispy skin, broil the chicken in the oven on high for 5 to 8 minutes until golden brown.
- Slice and serve, optionally pairing with chopped apples or onions.