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Pioneer Woman Instant Pot Whole Chicken

Pioneer Woman Instant Pot Whole Chicken - recipe card
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A perfectly juicy, herb-roasted whole chicken made effortless in the Instant Pot. The skin gets golden and crisp under the broiler while the meat stays incredibly moist and tender, infused with garlic, lemon, and fresh herbs.

Ingredients

Scale
  • 1 (4-5 lb / 1.8-2.3 kg) whole chicken, giblets removed
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2 g) freshly ground black pepper
  • 1 tsp (2 g) garlic powder
  • 1 tsp (2 g) onion powder
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) dried thyme
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 1 lemon, zested and halved
  • 1 cup (240 ml) low-sodium chicken broth
  • Fresh parsley, for garnish (optional)

Instructions

  1. Pat the whole chicken dry with paper towels, inside and out. This is crucial for achieving crispy skin later; moisture is the enemy of browning.
  2. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Stir until well blended.
  3. Rub the spice mixture all over the surface of the chicken, including the cavity and under the skin where possible (carefully loosen the skin over the breast and rub some seasoning onto the meat).
  4. Place the quartered onion, smashed garlic cloves, lemon halves (squeeze lightly first), and lemon zest inside the chicken cavity. This aromatically steams the chicken from within.
  5. Add the chicken broth to the Instant Pot insert. Place the trivet (or a steamer basket) inside the pot. Carefully set the seasoned chicken on the trivet, breast-side up.
  6. Secure the Instant Pot lid, set the valve to SEALING, and select PRESSURE COOK (or MANUAL) on HIGH for 28 minutes. For a 5-lb chicken, use 28 minutes; for a 4-lb chicken, 24 minutes.
  7. Once the pressure cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Then, carefully turn the valve to VENTING to release any remaining pressure.
  8. Check the internal temperature of the chicken using an instant-read thermometer inserted into the thickest part of the thigh without touching bone. It should read at least 165°F (74°C). If it’s lower, replace the lid, seal, and pressure cook for an additional 5 minutes, then release pressure.
  9. Carefully remove the chicken from the Instant Pot using two forks or tongs, transferring it to a baking sheet or cutting board. Discard the aromatics from the cavity.
  10. Preheat the broiler to high (500°F / 260°C). Place the chicken under the broiler, about 6 inches from the heat source, for 3-5 minutes, until the skin is golden and crisp. Watch closely to prevent burning.
  11. Remove from the broiler and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
  12. Carve and serve with the juices from the Instant Pot, if desired, and garnish with fresh parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze carved chicken in a freezer-safe container or bag for up to 3 months. Reheat: Place slices in a baking dish with a splash of broth, cover, and warm in a 350°F (177°C) oven for 10-15 minutes, or microwave in 30-second intervals until heated through.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-instant-pot-whole-chicken-recipe/