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Instant Pot Whole Chicken Recipe

Jennifer West
Cook an entire chicken in the Instant Pot with this easy recipe. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Servings 6
Calories 747 kcal

Ingredients
  

  • 1 teaspoon olive or avocado oil
  • 1 red or sweet onion, cut into uniform pieces
  • 1 bunch fresh thyme or parsley
  • 2 stalks celery
  • 2 cups water
  • 4.5 pound natural whole chicken
  • 1 handful carrots, cut and peeled
  • 1-2 teaspoons quality salt

Instructions
 

  • Heat the oil in the Instant Pot using the sauté setting. Cook the onion until it starts to brown, then add the fresh herbs and celery.
  • Once everything has browned, add in the water. Use 1/4 cup for each half pound the chicken is. Gently set in the trivet.
  • Remove all the packaging from the chicken and then set it on the trivet, breast side up.
  • Add carrots around the chicken and season the top to your preference. Lay a few more fresh herbs on top of the chicken.
  • Twist on the locking lid, set the vent to sealing,  and cancel the sauté mode. Cook the chicken for 5 minutes per pound. A 4 pound chicken will cook for 20 minutes.
  • When it has finished cooking and the instant pot beeps, let the natural pressure release for about 20-25 minutes.
  • Carefully remove the chicken using the trivet handles and set onto a plate or cutting board. Allow the chicken to rest more before slicing.
  • TIP: To make this a Keto friendly recipe, just omit the carrots. 

Nutrition

Calories: 747kcalCarbohydrates: 2gProtein: 63gFat: 51gSaturated Fat: 14gCholesterol: 255mgSodium: 641mgPotassium: 704mgSugar: 1gVitamin A: 595IUVitamin C: 8.3mgCalcium: 52mgIron: 3.2mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

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