Instant Pot Whole Chicken Recipes

Steps:

• Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
• Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

Steps:

• Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine.
• Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes.
• Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
• Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy.

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.

Steps:

• In a small bowl, combine the sage, thyme, chives, ¼ cup (60 ML) oil, and a pinch of salt. Stir into a paste. Set aside.
• Generously season the chicken all over with salt and pepper. Then, using your fingers, gently release the skin over the chicken breast so that your fingers can slide between the skin and the breast meat. Spread half of the herb paste evenly between both breasts, then massage the skin with your fingers to push the herb paste to the places it didn't reach. Reserve the remaining herb paste for later. Place 1 quartered lemon inside the cavity, then tie the legs together with kitchen twine. Tuck the wings under the chicken.
• To a 6-quart Instant-Pot, add the onion, remaining 2 lemons, and the garlic. Place the chicken, breast-side up, on top, then pour in the chicken stock and sherry. Brush the remaining herb paste over the chicken. Cover with the Instant Pot lid, making sure the release valve is set to "sealing." Set the Instant Pot to high pressure cook for 25 minutes.
• Release the pressure from the Instant Pot by switching the vent from "sealing" to "venting," making sure your hand is not over the top of the release switch, as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
• Transfer the chicken from the Instant Pot onto a baking sheet. If you would like crispier skin, set the broiler to high. Roast the chicken under the broiler for 3-4 minutes, or until the skin crisps and becomes a deep golden brown.
• While the chicken skin crisps, turn the Instant Pot to high sauté mode. Bring the liquid in the pot to a boil and reduce by half, 5-6 minutes.
• Add the cornstarch to the water and whisk together until smooth. When the sauce is reduced, whisk in the cornstarch slurry and continue to boil the gravy for another 2 minutes, or until the gravy is thick and coats the back of a spoon.
• Strain the gravy through a fine mesh sieve.
• Cut the chicken off the bone, place on a platter, and garnish with chives. Serve with the gravy.
• Enjoy!

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.

Steps:

• Place one cup of water in your Instant Pot and place your chicken right inside. You can place your chicken on a steam rack depending on how big your chicken is.
• Add any seasonings you want on top of your chicken (this is optional).
• Put the lid on and set the Instant Pot to Manual (if you don't have a manual button, put it on pressure cook or high pressure) and adjust the time.
• For a thawed 3 to 4 pound chicken set the time for 30 minutes.
• For a frozen 3 to 4 pound chicken set the time for 50-60 minutes.
• Sometimes I like to let my chicken stay in the pot and steam to release naturally for 15 minutes. But if you are in a hurry, turn the knob to venting and let the steam release.
• Then pull out the chicken. If you want your chicken to be browned, put it in the oven on broil for a few minutes until the skin is browned and crisp.