Delicious and Easy Instant Pot Whole Chicken

In the days preceding and throughout Amazon Prime Day, there were a few deals on Instant Pots. Several of my friends took advantage of the sales and bought their very first IP, and I even bought a new one to replace the one I ruined by pouring chicken broth in it without the liner. Oops.

(Best mistake I ever made though, because I got the lovely Duo Plus 9-in-1 to replace my old LUX 6-in-1. The love I have for this particular IP is another story for another day, but I’ll give you a hint: yogurt.)

Since I may or may not constantly bow to the IP Gods and insist to anybody who will listen that their life is not complete without this amazing kitchen gadget, several friends have recently asked me how to use their new pretties. And honestly? I’m stumped on how to answer that question. I don’t know…you put stuff in it and turn it on. It really is that simple. Aside from looking up a chart on how long to cook different meats, I’ve never really followed recipes while using it. Instead, I tend to just grab meat from the fridge or freezer, throw it in with some water, sprinkle it with some seasonings, and turn it on.

But many people find the Instant Pot to be intimidating at first (I did too!). When they ask for directions, they want something more specific than, “throw shit in and turn it on.” So in the interest of helping out some friends, I decided to write down a few tried and true recipes. The first one is this yummy chicken. I like to cook a whole chicken, then shred and freeze the meat in 2 cup portions for later use in salads, quesadillas, or lunches for my babies (they love to eat plain shredded chicken).

So the first thing you’re going to do is heat 2 tbsp coconut oil in your IP on the Sauté setting.
I buy coconut oil in bulk for cheap at Costco, but you can get it anywhere.

Meanwhile, mix together 1 tsp paprika, 1 tsp ground thyme,  1 tsp sea salt, and 1/2 tsp pepper in a small bowl.

Then rub your spice mix all over the chicken. Use it all up!

Place the chicken in your IP, breast side down, and sauté for 3 minutes. Flip it over, breast side up, and sauté for 3 more minutes.
Add 2 cups bone or vegetable stock, 3 tablespoons lemon juice, and 6 cloves minced garlic to the IP.

Lock the IP lid, set the valve to “sealing,” and use the manual function to set the timer for 25 minutes. When it’s done, allow the pressure to release naturally. In just 36 minutes, you have a delicious chicken that you can serve exactly as it is, or shred it off the bone and make several meals with it. I’ve found that shredded chicken goes much further, since you can mix it in casseroles or salads. However you choose to eat it, save the the bones! After dinner, don’t bother washing your IP liner. Instead, throw the bones in it, fill it up with water, and use the slow cook feature to let it simmer all night. In the morning, voila: chicken stock! Freeze it in 2 cup increments for later use. My family of five can usually get 3-4 dinners and approximately 16 cups of stock out of a $6 chicken.

If you’re new to the Instant Pot world, I highly recommend joining the Instant Pot Community on Facebook. You can search the group, or ask any questions you may have.

This post contains affiliate links, which means I receive a small percentage of commission if you make a purchase through one of my links.




Get the latest posts delivered to your mailbox: