Instant Pot Bbq Whole Chicken

Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.

For 2.8lbs (1260g) Whole Chicken - 18 minutes Natural Release

For 3.2 lbs (1450g) Whole Chicken - 20 minutes Natural Release

For 3.6 lbs (1633g) Whole Chicken - 22 minutes Natural Release

With tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.

Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.

*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid.

*Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.

Apply Sauce and Finish in the Oven: Brush your favorite BBQ sauce all over the whole chicken, then place it under oven’s broiler for 5 – 15 minutes, until it’s caramelized and the skin is lightly crisped.

Serve: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!