whole chicken instant pot recipe
- The Best whole chicken instant pot recipe
- Instant Pot Whole Chicken with Lemon Garlic Herb Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Instant Pot Whole Chicken with Lemon Garlic Herb Sauce Works
- ❓ Frequently Asked Questions About Instant Pot Whole Chicken with Lemon Garlic Herb Sauce
The Best whole chicken instant pot recipe
What I love most is how this recipe serves as both a quick weeknight dinner and a crowd-pleaser for bigger gatherings. My husband and I have used it for casual family dinners, but it’s also been a hit at our holiday potlucks or when we host friends over. The Instant Pot keeps the chicken moist and seasoned with just a few basic spices—garlic, paprika, salt, and a splash of broth—but it still tastes like it came from a restaurant. My kids, especially my picky one, will eat it straight from the pot with no complaints, and the leftovers stay fresh for days, making it a real lifesaver. Plus, it’s packed with protein and nutrients—lean meat, healthy fats from the skin (if you keep it on), and all the vitamins from the bones. It’s easy to customize too, whether you’re adding herbs, a dash of honey, or even a little lemon zest for brightness. No one has to feel like they’re eating something boring or heavy, and it’s always a winner.
Instant Pot Whole Chicken with Lemon Garlic Herb Sauce
A flavorful, tender whole chicken cooked in the Instant Pot with a bright lemon-garlic-herb sauce. Perfect for a quick yet impressive meal.
🥘Ingredients
- 1 whole chicken (about 4 lbs)
- 1 tbsp olive oil
- 1 lemon (juiced + zest)
- 4 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- ½ cup chicken stock
- ¼ cup heavy cream (or coconut milk for a lighter option)
- 1 tbsp butter
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill (chopped)
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat Instant Pot to High Pressure. Rinse the chicken and pat dry with paper towels. Rub the chicken with olive oil, salt, and pepper. -
2
Place the chicken in the Instant Pot, breast-side up. Add lemon juice, zest, minced garlic, dried thyme, and dried rosemary around the chicken. -
3
Pour in chicken broth and chicken stock, ensuring the liquid covers the bottom of the pot but not the chicken. -
4
Seal the lid, ensure the valve is set to ‘Sealing,’ and cook on High Pressure for 25 minutes. Allow a natural release for 10 minutes. -
5
Once cooked, carefully open the Instant Pot. Remove the chicken and let it rest for 5 minutes. Discard any excess liquid. -
6
In a saucepan, melt butter over medium heat. Add Dijon mustard, then pour in heavy cream. Simmer for 2 minutes. Stir in chopped parsley and dill. -
7
Slice the chicken and serve with the sauce poured over the top. Garnish with fresh parsley if desired.
🔧Equipment
- Instant Pot
- Mixing bowls
- Measuring cups
- Knife and cutting board
- Garlic press or mincer
- Citrus juicer or reamer
- Whisk
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, add 1 cup of water to the pot and increase cook time to 30 minutes.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- Leftovers can be reheated in the Instant Pot with a splash of water and a few minutes of pressure cooking.
Variations
- Add ½ cup diced bell peppers and onions to the pot for extra flavor.
- Marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.
Watch Video Of How Instant Pot Whole Chicken with Lemon Garlic Herb Sauce Works
❓ Frequently Asked Questions About Instant Pot Whole Chicken with Lemon Garlic Herb Sauce
1. What type of seasoning or herbs should I use for the best flavor in an Instant Pot whole chicken?
For the best flavor, use a mix of dried herbs like thyme, rosemary, sage, and garlic powder, along with paprika, salt, and black pepper. For a more aromatic touch, consider adding fresh herbs (like parsley or cilantro) or citrus zest (lemon or orange). If you prefer a deeper taste, a whole clove or bay leaf can also work well. Avoid over-seasoning, as the chicken will absorb the flavors as it cooks.
2. How long should I cook a whole chicken in the Instant Pot, and at what pressure level?
A whole chicken (about 4–5 lbs) typically takes 45–60 minutes at high pressure for a tender, juicy result. If your chicken is slightly larger (5–6 lbs), extend the time to 60–75 minutes. Always check for doneness by ensuring the thigh is tender and the internal temperature reaches 165°F (74°C) using a meat thermometer.
3. Can I use bone-in or boneless chicken for this recipe, and does it affect the cooking time?
Bone-in chicken (especially with the legs and wings attached) cooks slower and requires slightly longer pressure time (50–65 minutes) because the bones add mass and require more heat penetration. Boneless skinless chicken will cook faster (30–45 minutes), but it may dry out if overcooked. For best results, bone-in is preferred for juicier meat, but adjust time accordingly.
4. What should I serve with a whole Instant Pot chicken?
A whole chicken pairs beautifully with classic sides like mashed potatoes, roasted potatoes, or buttery corn. For a lighter option, try sautéed green beans, garlic bread, or a simple salad. If you want extra flavor, consider crispy roasted potatoes with herbs or homemade gravy (made from the chicken drippings).
5. How can I ensure the chicken stays moist and doesn’t dry out in the Instant Pot?
To keep the chicken juicy, don’t overcook it—pull it when it reaches 165°F (74°C). If you’re using bone-in chicken, leave the skin on (it helps retain moisture). After cooking, let the chicken rest for 10–15 minutes before carving to redistribute juices. If needed, lightly mist the skin with water before cooking to prevent drying. Finally, avoid opening the Instant Pot too soon to prevent steam loss.
