IP Whole Chicken
Prep: 10 min
Cook: 8-10 hours
Makes: 8 servings
Calories: 322 g/serv
- Protein: 28g, (35%)
- Carb: 12g, (15%)
- Fat: 18g, (50%)
Ingredients
- 1 (~4 lb) whole chicken, giblets removed
- 1 Tbs cooking fat or oil
- salt and pepper
- handful of fresh herbs, chopped (rosemary, thyme, parsley, sage, etc.) OR 1 tsp each of dried herbs of choice
- 4-6 cloves garlic, minced
- 1 cup water or chicken broth
Instructions
- Place the chicken on a plate/prep tray and pat dry. Rub salt and pepper all over.
- On the Instant Pot, turn the setting to saute (high) and add in your cooking oil or fat. Once that is simmering, add in the chicken. Sear both sides until starting to brown, about 5 minutes per side.
- Once the chicken has browned on both sides, pull it out of the pot and set aside. Place the metal trivet inside the pot and return the chicken onto the trivet.
- Pour in the liquid and sprinkle the herbs and garlic on top of the chicken.
- Lock the lid in place and make sure the valve is set to the sealed position. If your chicken is large, you might have to wiggle the lid shut.
- Cook on high pressure for 23 minutes (25 for high-altitude).
- Once the timer goes off, allow it to naturally release for 10 minutes, then flip the valve to vent. Allow all pressure to release before opening the lid.
- Remove the chicken onto a plate/cutting board to cool before cutting up to serve or shred.
