Instant Pot Whole Chicken

Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).

Pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo 🙂), then Natural Release (20 - 22 minutes).

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

Remove & drain the hot chicken stock in chicken carcass.

Make Garlic Butter: While the chicken is pressure cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.

Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.

*Note: 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.

*Pro Tip: You can dilute the liquid and add some vegetables to make yummy Instant Pot Chicken Soup.

Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned & lightly crisped.

Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve & enjoy immediately!