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!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, recipe for whole chicken
Servings: 6
Calories: 300
- 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
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.
- 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.
Calories: 300