Best How To Cook A Whole Chicken In An Instant Pot Fresh Or Frozen Kristines Kitchen Recipes

INSTANT POT WHOLE CHICKEN (FROM FROZEN)

Steps:

• My rule of thumb with frozen whole chicken in the instant pot is 10 minutes per pound, so I'd cook a 3-pound chicken for 30 minutes, a 4-pounder for 40 minutes, and so on. (For a fresh chicken, I'd do 6-7 minutes per pound.)
• Place frozen whole chicken in the instant pot on the trivet. (You don't need to bother cooking the meat in the liquid, as I typically do in the oven, because the Instant Pot makes perfectly moist chicken every time.)
• Add salt and pepper, seasonings of choice.
• Add 1/2 cup to 1 cup water (depending on the size of your chicken. Minimum half a cup is important in order for the instant pot to function correctly.).
• Set timer to appropriate time on manual mode (see first instruction above). Allow pressure to NPR (natural pressure release), and serve.
• Use the remaining liquid for gravy.

INSTANT POT WHOLE CHICKEN

Steps:

• In a small bowl, stir together the spice rub ingredients.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.
• Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.
• Add 1 tablespoon olive oil to the Instant Pot and turn on saute mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
• Then flip the chicken over to brown it on the breast side. When turning the chicken, be careful to not put your face over the Instant Pot since there is hot oil and steam. I find the easiest way to flip the chicken is to stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over.
• Brown the chicken for 5-7 minutes on the second side and then use the two long handled spoons/tongs to carefully remove it to a clean plate. Press "cancel" to turn off saute mode.
• Add 1 cup of water to the instant pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you do not have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)
• If desired, place half a lemon, half an onion and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.
• Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and turn the steam release valve to the sealing position.
• Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. A 4 pound fresh chicken will need to cook for 24 minutes, a 4.5 pound chicken will cook for 27 minutes, and a 5 pound fresh chicken will cook for 30 minutes, for example.
• After you set the cook time, the Instant Pot will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully turn the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops down, carefully open the Instant Pot lid.
• Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees F at the thickest part of the leg, not touching the bone.

INSTANT POT WHOLE CHICKEN

Steps:

• In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.

INSTANT POT® ROASTED WHOLE CHICKEN

Steps:

• Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
• Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
• Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
• Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.