Instant Pot Whole Chicken

Ingredients

• 1 (4 lb) whole chicken, giblets removed
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 cup chicken broth or water
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 yellow onion, quartered
• 2 carrots, roughly chopped

Nutrition (estimated per serving)

Method

1. Remove the chicken from its packaging and check the cavity for a bag of giblets; remove and discard or save for stock. Pat the entire chicken, inside and out, very dry with paper towels so the seasoning sticks.
2. In a small bowl, mix the 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon dried thyme. Rub the 1 tablespoon olive oil all over the chicken skin, then sprinkle and rub the spice mixture evenly over the entire surface and inside the cavity.
3. Stuff the cavity with the halved lemon, smashed garlic cloves, and onion quarters. Wash your hands thoroughly with soap for at least 20 seconds after handling raw chicken to avoid cross-contamination.
4. Pour the 1 cup chicken broth into the bottom of the Instant Pot and add the chopped carrots. Place the trivet (the metal rack that came with the Instant Pot) on top of the carrots.
5. Set the chicken breast-side up on the trivet. Do not skip the trivet; the chicken must sit above the liquid, not in it, or the skin will turn soggy and the cooking time will be off.
6. Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook on High Pressure and set the time based on weight: about 6 minutes per pound, so a 4 lb chicken cooks for 24 minutes.
7. When the timer ends, let the pressure release naturally for 15 minutes; do not quick release right away, as a whole chicken needs this resting time under residual pressure to finish cooking evenly.
8. After 15 minutes, carefully turn the valve to Venting to release any remaining steam, keeping hands and face clear. Wait until the float valve drops before opening the lid.
9. Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it must read at least 165 F, the safe minimum internal temperature for poultry. If it reads under 165 F, close the lid and pressure cook for 3 more minutes, then check again.
10. Using two large forks or sturdy tongs, carefully lift the whole chicken from the pot onto a rimmed baking sheet or cutting board; the meat will be extremely tender and may fall apart, so lift slowly and support the underside.
11. For crispy skin, transfer the chicken to a baking sheet and broil in the oven on high for 3-5 minutes, watching constantly, until the skin is golden and blistered; this step is optional but recommended since pressure cooking alone leaves the skin pale and soft.
12. Let the chicken rest for 10 minutes before carving so the juices redistribute. Strain the flavorful cooking liquid left in the pot and save it as broth for soup.

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