Instant Pot Roasted Whole Chicken
Ingredients
- 1 whole chicken around 6 lbs
- salt & pepper to taste
- dried spices/herbs of choice garlic powder, rosemary, thyme
- 2 cups water
Instructions
-
Place the trivet in the bottom of the pot. (It's not required, but I find it nearly impossible to get the cooked chicken out of my instant pot without it!) I use an 8 qt pot.
-
Add water to the pot.
-
You can add fresh sprigs of rosemary into the cavity of the bird, if you like. Then place bird into the pot.
-
Sprinkle with salt, pepper & a light sprinkle of garlic powder. (I don't measure.) Then sprinkle with dried rosemary or thyme.
-
Lock lid in place & set to "sealing". Choose meat setting & set on high pressure for about 35 minutes. (Normally, a good estimate on cook time is around 6 min/lb.)
-
Once cooked, if you would like to crisp the skin, you can broil in the oven for a few minutes until desired crispness.( I don't typically do this, but have occasionally. We love it either way.)
Recipe Notes
This recipe is so very easy & can be changed up with herbs & spices - whatever you like best. Feel free to add veggies and onions. For our family of 4, I can use this amount of chicken for at least 2-3 meals. Once we've completed our first meal, I'll remove the rest of the meat from the bones & place in the fridge. I use everything left of the chicken that we won't be eating to make chicken broth in the instant pot - my FAVORITE way to make broth.