Instant pot recipe for a whole chicken seasoned with lemon and garlic is ready to eat in about an hour.
Cooking a whole chicken is one of the most economical – and delicious – ways to feed a family. When you can pick up a chicken for $3-$5 each, it makes for a cheap dinner. You have a lot of different options for cooking whole chickens.
- Roasting a whole chicken, like this One Pan Baked Chicken with Vegetables Recipe, is the traditional way to cook a whole chicken. But it takes hours to cook.
- You can grill a whole chicken like Beer Can Chicken which is amazing but also takes some time to cook.
- The slow cooker provides a great alternative for cooking whole chickens, especially if you will be out of the house all day. Check out Easy Slow Cooker Whole Chicken with Vegetables Recipe.
If you are in a hurry, cooking a whole chicken in your Instant Pot electric pressure cooker is the way to go. The chicken is ready in just over an hour and takes almost no effort on your part. Adding the lemon and garlic seasoning makes this whole chicken recipe absolutely delicious.
Serve the lemon garlic whole chicken with Slow Cooker Loaded Potatoes with Bacon and Cheese and Air Fryer Bacon Wrapped Asparagus.
Instant Pot Whole Chicken with Lemon and Garlic
Instant Pot Whole Chicken with Lemon and Garlic Ingredients:
- Whole roasting chicken, internal pieces removed and patted dry
- Olive oil
- Chicken stock or water
- Lemon
- Garlic
- Dried rosemary
- Garlic powder
- Fresh rosemary, if desired
- Salt and black pepper, to taste
Instant Pot Whole Chicken with Lemon and Garlic Directions:
Pour the chicken stock or water into the electric pressure cooker. Add the trivet.
Place the garlic, lemon, and fresh rosemary in the chicken cavity (if using.) Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
Place the chicken on the trivet inside your Instant Pot. Cover the Instant Pot and set the valve to sealing.
Program the Instant Pot using “manual” or “pressure cook” for 25 minutes. Remember that it will take time for the pot to come to pressure so it will take more than 25 minutes total to cook.
Once the chicken is finished cooking, allow the pressure to release naturally for 15 minutes and then quickly releasing the remaining pressure.
Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
If you’d like to brown the chicken skin, place an oven rack in the lower third of the oven and preheat the oven broiler during the last 5 minutes of the cooking time on the Instant Pot.
When the chicken is done, carefully remove the chicken from the electric pressure cooker and place it on a rimmed baking sheet. Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
Instant Pot Whole Chicken Recipe with Lemon and Garlic
Ingredients
- 4 to 5- pound roasting chicken internal pieces removed and patted dry
- 1 tablespoon olive oil
- 1 cup chicken stock or water
- 1 lemon halved
- 1 head garlic halved
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Fresh rosemary if desired
- Salt and black pepper to taste
Instructions
- Pour the chicken stock or water into the electric pressure cooker. Add the trivet.
- Place the garlic, lemon, and fresh rosemary in the chicken cavity (if using.)
- Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
- Place the chicken on the trivet inside your Instant Pot. Cover the Instant Pot and set the valve to sealing.
- Program the Instant Pot using “manual” or “pressure cook” for 25 minutes. Remember that it will take time for the pot to come to pressure so it will take more than 25 minutes total to cook.
- Once the chicken is finished cooking, allow the pressure to release naturally for 15 minutes and then quickly releasing the remaining pressure.
- Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
- If you’d like to brown the chicken skin, place an oven rack in the lower third of the oven and preheat the oven broiler.
- When the chicken is done cooking in the Instant Pot, carefully remove the chicken from the electric pressure cooker and place it on a rimmed baking sheet.
- Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
- Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.