Description
A flavorful and tender whole chicken cooked in an Instant Pot, infused with garlic, lemon, and fresh herbs.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 4 cloves garlic, crushed
- 1 lemon, sliced
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 cup low sodium chicken broth
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Rinse the chicken under cold water and pat dry with paper towels.
- Rub the chicken all over with olive oil, salt, and pepper. Insert garlic cloves, lemon slices, and herbs into the cavity.
- Set the Instant Pot to ‘Sauté’ mode, add olive oil, and brown the chicken breast-side down for 5 minutes.
- Carefully flip the chicken upright and pour in the chicken broth.
- Secure the lid, set the valve to ‘Sealing’, and cook for 25-30 minutes.
- Allow the pressure to naturally release for 10 minutes, then switch to ‘Venting’.
- Carefully remove the lid and let the chicken rest for at least 10 minutes before carving.
Notes
Use a meat thermometer to ensure the chicken reaches an internal temperature of at least 165°F. For crispy skin, broil for a few minutes after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg
Keywords: Instant Pot, Whole Chicken, Easy Dinner, Family Meal, Comfort Food