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Instant Pot Whole Chicken
This Instant Pot roasted chicken is packed with unbelievable delish flavors.
Course
Main Course
Cuisine
American
Keyword
chicken, keto, paleo, whole chicken
Prep Time
10
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
38
minutes
minutes
Servings
4
Calories
379
kcal
Author
Corrie
Ingredients
½
tablespoon
dried thyme
minced
1
teaspoon
garlic powder
1
teaspoon
onion powder
2
tablespoon
oil
salt and pepper
to taste
2.5
pounds
whole chicken
neck and giblet removed
1
lemon
halved
½
cup
chicken stock
Instructions
In a bowl, mix together thyme, garlic powder, onion powder, salt and pepper.
Rub the chicken with the spice mixture.
Stuff the chicken with a halved lemon.
Press "saute" and add olive oil.
Add the chicken and saute for 5 minutes until brown on all sides.
Remove the chicken from the Instant Pot.
Pour chicken stock into the Instant Pot and place the trivet.
Place the chicken on the trivet and close the lid.
Cook at high pressure for 28 minutes.
When cooking time ends, wait for a natural release for 10 minutes and then
Do a quick pressure release and open the lid.
Serve and enjoy :)
Notes
For extra crisp, you can
place the Air Fryer Lid (or put the chicken in the oven) and BROIL at 375 °F for 10 minutes.
Nutrition
Calories:
379
kcal
|
Carbohydrates:
5
g
|
Protein:
27
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
103
mg
|
Sodium:
140
mg
|
Potassium:
344
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
216
IU
|
Vitamin C:
17
mg
|
Calcium:
35
mg
|
Iron:
2
mg