The summer heat has arrived and it’s the perfect time to enjoy our delicious chicken salad (pg 102) with some fresh greens for lunch. But if you are like me, the last thing I really want to do on a 90 degree day is put a whole chicken in a slow cooker to cook all day. We have the solution! Pull out your Instant Pot. You can have a whole chicken cooked in 45 to 60 minutes depending on the size of the chicken. Then just cool, remove skin, and debone. (We freeze the skin and bones to make broth later.) This chicken is perfect for salads, quesadillas, tacos and etc. You are going to be absolutely pleased with the results!
INSTANT POT WHOLE CHICKEN
1 whole chicken, 3 to 4 pounds, thawed
1 cup water or broth
1/3 cup butter, melted
1-1/2 teaspoons seasoned salt (pg 125)
1 teaspoon dried parsley (optional)
Unwrap whole chicken (thawed) and rinse inner cavity (if purchasing store bought chicken, remove bag of giblets from inner cavity and rinse). Place whole chicken in Instant Pot and add water or broth. Drizzle melted butter on chicken and sprinkle with seasoned salt and parsley.
Lock the lid of the Instant Pot and set steam valve to “sealing” position. Select the “manual” button and add 10 minutes per pound of chicken (ex: 3 pound chicken equals 30 minutes). Allow 15 to 20 minutes to come to full pressure. When cooking time is done, allow the pressure to release naturally for 10 minutes. Move valve to “venting” position to release any remaining pressure. Open the lid and insert meat thermometer where the meat is the thickest. Temperature should reach 165 degrees F. Cool. Peel the skin off and debone chicken (removing the meat).
Makes 6 servings
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