Easy Instant Pot Whole Chicken
Craving a delicious and healthy dinner that's ready in a flash? Discover how to make an **easy instant pot chicken** that's also **gluten-free** and perfect for paleo or low-carb lifestyles. This **38 minute chicken recipe** for the **instant pot whole chicken** uses simple seasonings. A fast and flavorful **whole chicken recipe** that's sure to become a family favorite!
Dietary Information
Servings:
- 1
In a small bowl mix together the paprika, garlic, ginger, coriander, herbs, nutmeg, salt, pepper, 2 tablespoon olive oil and 2 tablespoon chicken stock into a paste.
- 2
Put the chicken in a bowl and rub the paste all over including in the cavity.
- 3
Select the sauté setting of the Instant Pot, add in the oil and when hot brown the whole chicken on both sides (about 4 minutes on either side).
- 4
Remove the chicken from the Instant Pot, and set aside on a plate.
- 5
Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
- 6
Place the trivet inside before adding the chicken on top of the trivet.
- 7
Cover your Instant Pot and set the valve to the SEALING position.
- 8
Select the manual setting or pressure cook, make sure the pressure is set to high and set the timer to 25 minutes.
- 9
Cook till done then let the steam release naturally about 10-15 minutes before opening.
- 10
Let the chicken rest for 10 minutes before serving.
- 11
Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 165 degrees F / 74 degrees C). You can recook for a further 5 mins if not.
| Nutrient | Amount |
|---|---|
| Calories | 278 kcal |
| Protein | 20 g |
| Fat | 21 g |
| Sodium | 82 mg |
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