Description

This Instant Pot Whole Chicken recipe uses a “Zero-Minute” cooking method to create a juicy, tender, and flavorful chicken in less than an hour. With simple pantry ingredients and minimal effort, you’ll have a perfectly cooked chicken that’s moist throughout, ready to serve as a main dish or for meal prep!

Ingredients

8 cups cold water
5 tsp fine sea salt
2 bay leaves
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 whole chicken (about 4–5 pounds)
2 tbsp unsalted butter (optional)
1 tbsp soy sauce (optional)

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Instructions

1. Prepare the Instant Pot

Add water, salt, bay leaves, oregano, rosemary, and thyme to the Instant Pot.
Stir to dissolve the salt.

2. Submerge the Chicken

Carefully place the whole chicken into the Instant Pot, breast side up.
Ensure it’s at least 90% submerged in the liquid.

3. Cook the Chicken

Close the lid and set the venting knob to the sealing position.
Set the Instant Pot to cook on high pressure for 0 minutes.

4. Natural Release

Let the pressure naturally release for 20-22 minutes. During this time, the chicken will cook gently.

5. Check for Doneness

After the release, check the chicken’s internal temperature with a meat thermometer.
The chicken should reach 161°F (72°C) internally.

6. Optional Step for Crispy Skin

For crispy skin, brush the chicken with butter and soy sauce, then broil in the oven until golden brown.

7. Serve

Let the chicken rest for a few minutes before slicing and serving.

Notes

Flavor Boost: Add garlic cloves or lemon wedges inside the chicken for extra flavor.
Herb Swap: Experiment with other herbs like sage or parsley.
Crispy Skin: Brush with butter and soy sauce, then broil for a crispy, golden finish.

Prep Time: 10 minutes
Cook Time: 30-32 minutes (including pressure time)
Category: Main Course
Method: Pressure Cooking (Instant Pot)
Cuisine: American