Instant Pot Whole Chicken
Ingredients
Marinade
-
¼ – ⅓
cup
freshly squeezed orange juice or lemon juice
-
¼
cup
naturally refined avocado oil or melted butter
-
1
Tablespoon
fresh Thyme, chopped (or ½ teaspoon dried Thyme)
-
½
teaspoon
smoked paprika or regular paprika
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
to taste
Kosher salt
-
to taste
Pepper
Chicken
-
1
whole
chicken (4-5 pounds), giblets and excess fat removed
-
3
cloves
garlic
-
½
whole
lemon, squeezed
-
½
whole
yellow onion, sliced
-
1
cup
chicken or vegetable stock
-
to taste
Kosher salt
-
to taste
Pepper
Instructions
- Remove giblets and excess fat from the chicken and pat it dry.
- Loosen the skin of the chicken from the meat.
- In a bowl, whisk together all ingredients for the marinade until smooth.
- Rub half of the marinade under the skin of the chicken.
- Place a trivet in the Instant Pot and add stock, then place the chicken breast side up.
- Stuff the cavity with garlic, lemon, and onion, and coat the outside with the remaining marinade.
- Pat the skin dry and season with salt and pepper.
- Pressure cook on high for 24-30 minutes, then allow a natural release for 15 minutes before manually releasing the pressure.
- Transfer the chicken to a baking sheet, season, and broil in the oven for 10-12 minutes until the skin is browned.
- Let the chicken rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
4
Calories
158
Total fat
4.8g
Total carbohydrates
1.7g
Total protein
25.7g
Sodium
51.4mg
Cholesterol
82.7mg
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