I love using whole chickens. They are affordable and versatile, and the meat stays juicy cooked on the bone. The problem is I don’t always have time to prep them. Enter my shiny new Instant Pot that I got for Christmas! A succulent whole chicken infused with lemon and herbs in ONLY 25 MINUTES?? Shut the front door. Today I’ll show you the easy recipe and foolproof method for a whole chicken in the Instant Pot.
I did this for the first time yesterday and I’m honestly floored. It’s no wonder the blogosphere is flooded with great IP recipes. My brain is running wild with all the things I can do with this amazing new tool. I should add that the Instant Pot people have no idea who I am and therefore definitely did not pay me to say any of this. It’s just my honest impression and recommendation.
Prepping the Chicken
The first thing you will do is take a whole chicken, patted dry and sprinkled with salt and pepper. Press the Saute button and wait for the screen to say “hot.” Add a few tablespoons of olive oil and plop the chicken in breast side down. Let it sear about five minutes and turn it over- it will look something like this.
Can I just stop and say how thrilling it is to be able to brown meat right in the pot? I’ll never again have to wash a skillet after searing pot roast. That is amazing.
Let it sear on the second side for a few minutes and then hit the Keep Warm/Cancel button. Next I added some chicken stock, white wine, lemon, garlic and herb butter.
This is the step where you can change it up with all different flavors. You can add any herbs and spices you like. You can also use ghee and leave out the wine to keep it Whole30 compliant.
Then seal the lid and set the vent seal on “sealing.” Select Poultry and use +/- buttons to set it to 25 minutes. That’s it! Let it go until done and either let the pressure release naturally or quick release. Look how gorgeous!
Instant Pot Whole Chicken with Lemon and Herbs THM S
A juicy chicken infused with lemon and herbs, cooked in the instant pot for only 25 minutes.
- 1 4-lb whole chicken
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1 cup dry white wine
- 1 cup chicken stock
- 1/2 lemon
- 2 Tbsp. butter
- 2 Tbsp. minced fresh poultry blend herbs (rosemary, sage and thyme)
- 5 cloves garlic, peeled
Pat the chicken dry and sprinkle with salt and pepper.
Set your Instant Pot to saute and wait until the screen says hot.
Add the olive oil, then the chicken breast side down and sear for 5 minutes.
Turn the chicken and sear for another 5 minutes.
Press the Keep Warm/Cancel button to turn off the saute function.
Mix the butter and herbs together with a fork in a small bowl.
Pour in the chicken stock and wine around the chicken. Squeeze the lemon over and put the squeezed half in the pot. Add the garlic cloves. Put the herb butter on top of the chicken in several dollops.
Seal the lid. Select Poultry and set the cook time for 25 minutes. When the cooking time is completed, either let the pressure release naturally or use the quick release. Remove from the pot, carve and enjoy!