How to Make a Roasted Whole Chicken in an Instant Pot
 
Cook time
Total time
 
Rotisserie Style Instant Pot Whole Roasted Chicken – tender, juicy, roasted chicken you can make in about 45 minutes using your Instant Pot pressure cooker. COOK TIME: For every pound of chicken, multiply that by 7 and you’ll get the time. E.g. 3lb chicken – 21 minutes & 5 lb – 35 minutes. HIGH ALTITUDE:  Add 15% to the cook time.  FROZEN:  For every pound of chicken, multiply that by 9 MINUTES and you’ll get the time. E.g. 3lb chicken – 36 minutes & 5 lb – 45 minutes. 
Ingredients
  • 1 3-4 lb whole chicken
  • 1 tbsp ghee (or butter)
  • Salt (I prefer sea salt) and pepper
  • 1 handful of fresh herbs (such as rosemary, thyme and sage) or 1 tsp each of these dried herbs - you can honestly use any seasonings you'd like!
  • 4 cloves garlic, minced
  • ½ cup broth or water
Instructions
  1. Remove bag of giblets from the chicken cavity if included
  2. Put chicken on a plate and pat it dry with paper towels. Sprinkle with salt and pepper on all sides.
  3. Select the "saute" function on your Instant Pot. Once hot add 1 tbsp of ghee (or butter) and allow it to melt. Once melted (but before it starts to smoke), add the chicken breast-side down. Cook undisturbed for 5-7 minutes until it starts to brown.
  4. Using tongs or wooden spoons, carefully flip the chicken over. Cook this side for another 5 minutes.
  5. While chicken is cooking prep garlic and herbs.
  6. Once browned on both sides, hit cancel on the Instant Pot. Carefully remove the chicken and add the IP trivet to the bottom of the pot. Add the broth (or water) and return the chicken to the pot. Sprinkle minced garlic, salt and pepper and top with herbs.
  7. Place lid on the Instant Pot and ensure it is in the "locked" position. The steam may make the float valve pop up. If this happens gently push it back down with your finger and then lock in place. Then ensure the vent is turned to the "sealing" position.
  8. Select the "manual" setting (COOK TIME: For every pound of chicken, multiply that by 7 and you’ll get the time. E.g. 3lb chicken – 21 minutes & 5 lb – 35 minutes. HIGH ALTITUDE:  Add 15% to the cook time.  FROZEN:  For every pound of chicken, multiply that by 9 MINUTES and you’ll get the time. E.g. 3lb chicken – 36 minutes & 5 lb – 45 minutes.). After the Instant Pot is finished and you find you need to cook it more you can simply return and lock and the lid and cook for a few minutes longer until done.
  9. When the cook time is up, allow the pressure cooker to naturally release for 10 minutes. This will help seal in the juices. Then flip the valve to "venting" to release the rest of the pressure before attempting to open the lid.
  10. Carefully remove the chicken using the trivet handles and allow it to cool a bit before removing the meat from the bones.
  11. Store cooked chicken in the fridge for 4 days. You can also remove chicken from the bone and put in freezer (in freezer bags) to use in a future recipe.
Recipe by Sweet Hope Lifestlye at https://sweethopestudio.com/roasted-chicken-instant-pot/