Easy Instant Pot Whole Chicken
Think cooking a whole chicken is hard or time-consuming? Think again! It’s never been simpler with this Easy Instant Pot Whole Chicken recipe that is super quick, yet still results in a moist, crispy bird in just one hour. Bursting with fresh herbs, lemon and garlic, this meal is a perfectly healthy dinner for the whole family that’s also keto, paleo and Whole30!
This post is sponsored by Sprouts Farmers Market. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration.
Do you feel intimated at the thought of cooking a whole chicken?
For some reason I used to associate the idea of baking an entire chicken as labor intensive and overkill. I mean, why take the time to roast the whole bird when you can easily get the breasts, thighs and wings already butchered?
Well, not only is it more affordable since you can you get more bang for your buck when you buy the whole bird at once vs. the individual parts, but you can also utilize every part of the chicken, like saving the bones to make homemade chicken bone broth rich in vitamins, minerals and gut-, joint- and skin-healing collagen.
Plus, with the Instant Pot pressure cookerthis really could not get much easier. Forget having to roast in the oven for hours! If you can drop the chicken in the Instant Pot, you can make this recipe.
You’re definitely gonna want to keep this easy whole chicken recipe in your back pocket for the next time life is busy, but you don’t want to compromise on dinner.
WHAT YOU NEED FOR INSTANT POT WHOLE CHICKEN
Obviously, you’re going to need an Instant Pot–only one of the best kitchen appliances known to man. I hadn’t cooked a whole chicken in the Instant Pot before, but if you’re anything like me, you’re going to immediately wonder why you haven’t been doing this forever once you try this easy method.
Don’t have an Instant Pot yet? If you don’t like to cook or are looking to cut time in the kitchen, this device is seriously a time-saving game changer. While any pressure cooker could work, the Instant Pot is just so easy to use and is my brand of choice.
There’s admittedly a slight learning curve in the beginning, but once you get it, it’s superbly simple. You can get an Instant Pot on Amazon or direct on their website with free shipping and a no hassle 30 day return policy.
For the ingredients, I bought everything at Sprouts Farmers Market. I love their awesome selection of store brand organic products, like the herbs, chicken broth and air-chilled chicken I used in this recipe. I regularly count on Sprouts to deliver both affordable prices AND quality, and IMHO, Sprouts does an amazing job at delivering that value.
For example, I’m digging Sprouts’ brand organic whole, air-chilled chicken. Their chickens are hatched, raise and harvested in the United States and fed a certified organic diet with no antibiotics or hormones, while having access to the outdoors.
You’d think having access to the outdoors would be a given for animals–but sadly, it’s not. Read all about that in our Guide to Animal Welfare here, where we dive deep into the different labels and food certifications so you can understand what to look for at the grocery store.
So what’s “air-chilled” chicken? It means no water is added during processing, which keeps the real, natural chicken taste and juices intact. It results in more flavorful, tender chicken that has a crispier skin when cooked.
Plus, Sprouts’ organic chicken is always fresh (never frozen) with no enhancers, solutions, chemical or artificial ingredients added.
If you want to save even more money, Sprouts has amazing weekly and monthly deals, AND they have an app where you can add promo codes and digital coupons to your account and then simply scan at checkout to save. Their coupons are super generous and for healthy foods you’d actually want to buy, not just a bunch of junk.
If you’re looking for the closest location, go to the store locator to find a Sprouts near you!
HOW TO COOK A WHOLE CHICKEN
Alright, I promised this would be a cinch to throw together!
The flavor comes from what you stuff the chicken with. In this recipe, I went with garlic, lemon, onion, thyme, rosemary, sage and bay leaves. As it cooks, the bird absorbs all those fresh herbs and the seasonings infuse throughout. No need to peel the garlic, chop the herbs or get all fancy–everything just goes right in the cavity.
You also need to add a little fat for flavor–I went with grass-fed butter–to the chicken’s skin, and so it doesn’t get dried out. Plus butter makes everything better!
It’s important to put a little liquid into the Instant Pot so the machine has some steam to work with in this quick cook method. I used Sprouts’ brand organic chicken broth.
Then, just lock the lid, seal the valve and let this magic device do its thing. It only takes 20 minutes cook, plus an additional 15 to release the pressure.
While you could eat the chicken at this stage and it’d be moist and delicious, I prefer to add an extra step of broiling the bird in the oven to get some crispy skin. That’s my favorite part of the chicken and it only takes an extra 5-8 minutes, so it’s well worth it!
You simply place the whole chicken on a baking sheet, breast side up, and broil until the skin is golden-brown and crispy. Oh, and I lest I forget to mention that I also brushed a couple tablespoons of melted salted white truffle ghee over the top of my chicken before broiling, because ghee is life, ya know? It adds so much flavor and healthy fat to this meal and just makes me happy.
This recipe is a surprising win in the’ Weeknight Dinners For Everyone’ category. I hope you enjoy this upgraded, ridiculously good and easy alternative to oven baked chicken!
For other Instant Pot recipes, check out these posts:
- Instant Pot Roasted Garlic Mashed Potatoes (Dairy Free)
- Keto Beef Stew in the Instant Pot or Slow Cooker
If you try this Easy Instant Pot Whole Chicken recipe, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
- 1 Sprouts Brand Whole, Organic Air-Chilled Chicken
- 1 head of garlic, cut in half crosswise
- 1/2 an onion
- 1/2 a lemon
- 1 bunch of organic thyme
- 1 bunch of organic rosemary
- 1 bunch of organic sage
- 2 bay leaves
- 6 tablespoons grass-fed butter
- 1.5 cups organic chicken broth
- 2 tablespoons Salted White Truffle Ghee by 4th & Heart
- salt + pepper to taste
Liberally salt and pepper the inside of the chicken. Stuff a 4-pound fresh, whole organic chicken with garlic, onion, lemon, thyme, rosemary, sage, and bay leaves.
Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter under it. Rub 3 more tablespoons of butter all over the chicken surface and season with salt and pepper.
Add a trivet with handles to the Instant Pot and add chicken broth. Place the chicken on top of the trivet and cover with the lid, lock it, point valve to sealed, press High Pressure and set the timer for 20 minutes.
Let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure. Remove the chicken and test temp to ensure it's cooked to 165F.
Place chicken on a baking sheet, breast side up. Brush melted truffle ghee over top of chicken.
Broil for 5-8 minutes, or until skin is golden-brown and crispy. Serve and enjoy!
Photo Credit: Heidi Geldhauser
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