Instant Pot Whole Chicken
You will never make a roast chicken again after making this instant pot whole chicken with compound butter! Juicy, easy, and no basting required!
Servings: 6
Calories: 300
Ingredients
- 1 Whole Chicken (completely thawed if frozen)
- ½ stick Softened butter
- 1 teaspoon Kosher salt
- ½ teaspoon Pepper
- ½ teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ¼ teaspoon Dried oregano
- 1 cup Water
- 1 Lemon, cut in half
Instructions
- Remove the chicken from the packaging and place on a plastic cutting board. Pat dry with paper towels.
- Add the butter and seasonings to a small bowl. Mix with a fork
- Rub the compound butter all over the chicken.
- Add water to the instant pot liner, followed by the trivet that came with the pot. Place the whole chicken on top of the trivet.
- Lock the Instant Pot lid, set to sealing, and set the timer. See notes for cooking times.
- When the cooking time is finished, let naturally release the pressure for 15 minutes. Release the rest of the pressure by flipping the knob.
- Remove from the pot carefully onto a platter. Finish with drizzle of the leftover cooking liquid and a squeeze of lemon juice.
Notes
- For cook times, multiply the size of your chicken times 6. My chicken was 5 pounds so I cooked it under high pressure for 30 minutes.
Nutrition
Calories: 300