Chicken is one of my favorite proteins, and this whole chicken recipe is a staple in my kitchen. It’s simple, easy, and versatile, and it’s the perfect base for a variety of other dishes. This basic yet brilliant recipe features a whole chicken, adorned with our favorite seasoning blend, and cooked to perfection in the Instant Pot. If you prefer to make smoked chicken, check out this Traeger Whole Chicken recipe.
The process is simplicity itself—combine the seasoning ingredients, coat the chicken, massage it in, add some water to the Instant Pot, and let the magic happen. In just 10 minutes per pound, you’ll emerge with a succulent, perfectly cooked whole chicken.
Why you should try Instant Pot Whole Chicken
1. Chicken is a Weight Watchers protein favorite, making it worthwhile to have a stash of perfectly roasted chicken in the fridge. It’s easy, versatile, and can even stand alone as a satisfying snack, quelling hunger immediately.
2. A recipe that’s ready in under 10 minutes of active preparation is a game-changer. Let it cook for the designated time, and voilà—a stress-free, succulent chicken is ready to grace your table.
3. The beauty of this recipe lies in its adaptability. Whether you desire a simple weeknight dinner or an elegant feast, this whole chicken suits any occasion.
Ingredients
- 1 whole chicken (about 4 lbs or 1.8 kg)
Marinade:
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 tablespoons vinegar
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 teaspoon oil
For Cooking:
- 1 cup (240 ml) water
Preparation Time: 15 minutes
Cooking Time: 45 minutes (plus time for pressure build-up and release)
Servings: 6-8
Serving size: 350 g.
Instructions for making Whole Chicken
1. In a bowl, combine minced garlic, paprika, oregano, thyme, vinegar, onion powder, salt, pepper, and oil. Mix well to form a paste.
2. Pat the whole chicken dry with paper towels. Generously rub the chicken with the prepared marinade, ensuring it’s well-coated. Allow it to marinate for at least 15 minutes.
3. Pour 1 cup of water into the Instant Pot.
4. Set the marinated chicken on the Instant Pot trivet and lower it into the pot.
5. Seal the Instant Pot and set it to cook on high pressure for 10 minutes per pound. For a 4-pound chicken, cook for 45 minutes. Allow natural pressure release for about 15 minutes, then perform a quick release. Ensure the internal temperature of the chicken reaches at least 165°F (74°C) at the thickest part. Carefully remove the chicken from the Instant Pot and let it rest for a few minutes before carving. If desired, transfer the cooked chicken to a baking dish and broil in the oven for a few minutes for a crispy skin.
Variations and substitutions
My go-to variation involves stuffing the chicken. Fill it with a medley of vegetables like onions, carrots, and cauliflower rice. For added texture, throw in some regular rice or a tablespoon of wheat flour to bind the mixture. Smoked turkey ham is another delightful addition to the stuffing.
Another variation involves adding a “herb butter” made from a blend of a teaspoon of butter, 1/4 cup water + a teaspoon of cornstarch, and your preferred herbs—be it rosemary, basil, parsley, or even cilantro.
Tips and Tricks Section for making Whole Chicken
1. Don’t forget to salt and season the chicken’s cavity; it’s essential for enhancing the overall flavor.
2. If time allows, let the chicken marinate for a while to intensify the flavors.
3. While I cook the chicken with the skin on for juiciness, I recommend removing it before serving to keep it lighter.
4. Maximize efficiency by preparing a couple of chickens over the weekend. Enjoy versatile meals throughout the week—pair it with a salad, cube it into soups, or use it as sandwich or taco filling.
5. For an added touch of visual appeal, consider securing the chicken legs with kitchen twine before placing it in the Instant Pot. This not only helps maintain a more uniform shape during the cooking process but also contributes to an aesthetically pleasing presentation when serving the whole chicken. Simply tie the legs together with kitchen twine, ensuring a neat and tidy appearance that elevates the overall visual allure of your Instant Pot masterpiece.
WW Points
Raw roasting chicken 61 points
Vinegar 0 points
Dried oregano 0 points
Dried thyme 0 points
Paprika 1 point
Onion powder 1 point
Table salt 0 point
Black pepper 0 point
Olive oil 1 point
Related Recipes
Instant Pot Whole Chicken
Ingredients
- 1 whole chicken (about 4 lbs or 1.8 kg)
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 tablespoons vinegar
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 teaspoon oil
- 1 cup (240 ml) water for cooking
Instructions
- In a bowl, combine minced garlic, paprika, oregano, thyme, vinegar, onion powder, salt, pepper, and oil. Mix well to form a paste.
- Pat the whole chicken dry with paper towels. Generously rub the chicken with the prepared marinade, ensuring it's well-coated. Allow it to marinate for at least 15 minutes.
- Pour 1 cup of water into the Instant Pot.
- Set the marinated chicken on the Instant Pot trivet and lower it into the pot.
- Seal the Instant Pot and set it to cook on high pressure for 10 minutes per pound. For a 4-pound chicken, cook for 45 minutes. Allow natural pressure release for about 15 minutes, then perform a quick release. Ensure the internal temperature of the chicken reaches at least 165°F (74°C) at the thickest part. Carefully remove the chicken from the Instant Pot and let it rest for a few minutes before carving. If desired, transfer the cooked chicken to a baking dish and broil in the oven for a few minutes for a crispy skin.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
