Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie style Whole Chicken that is ready in no time and you control the seasonings!
Mix the softened butter and seasonings together in a small bowl.
Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.
Place a half of the butter mixture under the skin and rub it around to cover as much as you can. Rub the remaining butter all over the chicken.
Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
Place the trivet inside the liner of your pressure cooker. Pour in the chickens stock (or liquid of your choice), and place the chicken on top of the trivet. Make sure the lid is in the “Sealing” position, not “Venting”.
Secure the lid, press the Manual or Pressure Cook button and adjust the time with the + or – buttons to the length of minutes needed*, mine is 27 minutes on High pressure for a 4.5 pound chicken.
When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.
Place under the broiler for 4 to 5 minutes to brown the skin. Remove from oven and allow chicken to rest for 5 to 10 minutes before serving.
To Make Pan Gravy
Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.
Add additional stock to equal 2 cups. Place 2 tablespoons of the hot stock and 2 tablespoons of flour or cornstarch(arrowroot starch for Whole30/Paleo) into a small bowl. Whisk to combine.
Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.
The general rule to cook a whole chicken is 6 minutes per pound with 15 minute natural pressure release.
3 pounds = 18 minutes with high pressure + 15 minutes natural release.
3.5 pounds = 21 minutes with high pressure + 15 minutes natural release.
4 pounds = 24 minutes with high pressure + 15 minutes natural release.
4.5 pounds = 27 minutes with high pressure + 15 minutes natural release.
5 pounds = 30 minutes with high pressure + 15 minutes natural release.
Cooking time does not include the time it takes for the pressure cooker to reach pressure, this will add an additional 15 to 30 minutes.
Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.
If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed.