Instant Pot Whole Chicken
Cooking a whole chicken in the Instant Pot is easy and incredibly fast.
Servings: 4 people
Calories: 466kcal
Equipment
Ingredients
- 1 2.5 - 4 pounds whole chicken
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon mustard powder
Instructions
- Mix together the olive oil through mustard powder in a small bowl.
- Prepare the chicken by removing any gizzards from the cavity.
- Brush the wet rub onto the exterior of the chicken.
- Place the metal trivet into the base of the Instant Pot. Add 1 cup of water. Place the chicken on top of the trivet and place the lid securely onto the Instant Pot, with the valve set to Seal.
- Push the Pressure Cook button on the machine and set the time according to the size of the chicken (6 minutes per pound).
- Allow the pressure to naturally release. Test the internal temperature to be sure it has reached 165 degrees. Remove the chicken from the Instant Pot and slice to serve.
Nutrition
Calories: 466kcal | Carbohydrates: 1g | Protein: 31g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 455mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg