Making a perfectly juicy, tender whole chicken has never been easier! This Instant Pot Whole Chicken is a game-changer for busy weeknights and meal prep. In just about 30 minutes, you’ll have a fall-off-the-bone chicken that’s packed with flavor. Whether you serve it as a main dish or shred it for meal prep, this recipe is keto-friendly, low-carb, and high-protein—perfect for healthy eating.
Why You’ll Love This Recipe
- Fast & Easy: Cooks in under 30 minutes.
- Juicy & Tender: Pressure cooking locks in moisture.
- One-Pot Meal: Less mess and fewer dishes.
- Meal-Prep Friendly: Use leftovers for soups, salads, or wraps.
- Keto & Low-Carb: No added sugars or carbs.
Ingredients Breakdown
- 1 whole chicken (3-5 lbs)
- 1 tablespoon olive oil or melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 cup chicken broth or water
- 1 lemon, halved (optional, for flavor)
- 4 cloves garlic, whole (optional, for extra taste)
Substitutions & Variations:
- Use cajun seasoning for a spicy twist.
- Swap chicken broth for bone broth for extra nutrients.
- Add fresh rosemary or sage for more herbaceous flavor.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Rub with olive oil or melted butter.
- Season: Mix salt, pepper, paprika, garlic powder, onion powder, and thyme. Rub evenly over the chicken.
- Add Liquid: Pour 1 cup of broth into the Instant Pot. Place the trivet inside.
- Place Chicken: Stuff the chicken cavity with lemon halves and garlic cloves (optional). Place the chicken on the trivet breast-side up.
- Pressure Cook: Close the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes per pound (e.g., a 4-lb chicken = 24 minutes).
- Natural Release: Let pressure release naturally for 15 minutes, then do a quick release.
- Crisp the Skin (Optional): For crispy skin, broil the chicken in the oven at 450°F (230°C) for 5-7 minutes.
- Serve & Enjoy: Let the chicken rest before slicing.
Storage & Meal Prep Tips:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Shred and freeze for up to 3 months.
- Reheat: Microwave portions or warm in a skillet with broth.
Nutrition & Dietary Info (Per Serving)
- Calories: 250
- Protein: 28g
- Fat: 15g
- Carbs: 0g
- Fiber: 0g
- Net Carbs: 0g
Serving Suggestions & Topping Ideas
- Serve with roasted vegetables or cauliflower mash.
- Pair with a side salad for a light meal.
- Drizzle with homemade keto gravy.
- Use leftovers in soups, salads, or wraps.
FAQs
Can I cook a frozen whole chicken in the Instant Pot?
Yes! Increase the cooking time to 13 minutes per pound and skip the seasoning step until after cooking.
How do I make the skin crispy?
After pressure cooking, place the chicken under the broiler at 450°F for 5-7 minutes.
Can I use this recipe for bone broth?
Absolutely! After cooking, return the carcass to the Instant Pot, add water, veggies, and seasonings, and pressure cook for 2 hours.
What size Instant Pot do I need?
A 6-quart Instant Pot fits a 4-5 lb chicken. For a larger bird, use an 8-quart model.
Enjoy this Instant Pot Whole Chicken—a quick, juicy, and flavorful meal! 🍗🔥
