How to Cook an Instapot Chicken

A moist and flavorful chicken. Quick and easy. 

Ingredients: 

- 1 cup homemade chicken stock 

- 1 large onion, chopped. 

- 1 Tablespoon kosher salt 

- 2 tsp smoked paprika 

- 2 tsp garlic powder 

- 1 tsp cayenne pepper 

- 1 tsp dried thyme 

- ½ tsp ground black pepper 

- 1 whole chicken. 

Directions: 

1. Add chopped onion and broth to instant pot. 

2. Prepare spices in a small bowl, add salt, paprika, garlic, cayenne pepper, thyme and black pepper. 

3. Prepare chicken, remove chicken from package and pat down with paper towels. Drying it out well. Gently pry skin away from chicken, so you’ll be able to season chicken underneath the skin. 

4. Evenly press two thirds of prepared spice mixture directly onto the chicken, underneath the skin. Include all areas such as legs, back, things ect. Press remaining spice mixture on top of the skin. 

5. Place seasoned chicken on top of roasting trivet in the instant pot. Secure lid tightly and cook on high pressure for 25 minutes. Do a natural release for 10 minutes, then manually release until all the steam has released. 

6. Let whole chicken rest for 10 minutes in order to retain juices. Slice and serve. 

Notes: 

A 6-quart instant pot can fit a 5 – 6-pound whole chicken. If desired place whole chicken under a broiler in your oven for 3 – 5 minutes for crispy brown skin. 

You can cook chicken from frozen, following the steps but sprinkling the seasons on top of frozen chicken. In a 6 quart instant pot you can cook a 4 lb frozen chicken on high pressure for 60 

minutes. At 10 minutes for every added pound. Please check the thickest part of your bird with a meat thermometer, it should measure 165 degrees when safely cooked.