Initially I was skeptical that I would use my Instant Pot. I was worried it would be another kitchen tool that got put on the shelf and was rarely used. I am glad to report that that hasn’t happened.
I love the ease of using the Instant Pot. Throw everything in, cook, only one pot to clean up. Like the slow cooker, but faster. (In fact, the Instant Pot has a slow cooker setting as well!)
This whole roast chicken was done in just under an hour and was wonderfully moist and flavorful. The skin doesn’t get crispy as it would in the oven but that was the only thing different than a “usual” roast chicken.
Whole Roast Chicken in the Instant Pot
3.5 to 4 lb chicken
half an onion, coarsely chopped
3 cloves garlic, smashed
1 lemon, quartered
1 tsp salt
1 tsp pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp paprika
1 tsp thyme
dash of cayenne pepper
1 cup chicken broth
Stuff the chicken with the onion, garlic, and lemon.
In a small bowl mix together the spices. Sprinkle the spices over the bottom of the chicken, turn chicken over, and sprinkle on top of the chicken as well.
Pour the chicken broth into the bottom of the Instant Pot. Place the metal rack that comes with the pot on the bottom. Set the chicken, breast side up, on top.
Close lid and cook on high for 30 minutes. (It is recommended 6 minutes per lb of chicken but I found my chicken needed a bit more time to be fully cooked.) Do a slow release for 20 minutes after the initial 30 minute cook time.
Check with a thermometer to ensure your chicken is cooked through. If not, you can place the lid back on and cook for a few minutes longer.
Let sit on a cutting board for a few minutes to rest, and then carve.
Serve with your favorite sides.
Remember it does take about 10 or so minutes for the Instant Pot to come up to pressure so add that to your cooking time as well. I think from start to finish this took just under an hour.
You don’t have to add chicken broth, you can use water if you prefer. I think the chicken broth adds more flavor though.