This chicken turned out so moist and fell right off the bone! The seasoning makes soups or casseroles taste delicious. Be sure to save the broth for extra flavor for cooking, too!
Ingredients
For the rub:
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
For the chicken:
4 lb. whole chicken (see notes below)*
2 Tablespoons olive oil, divided
1 cup water
Directions
In a small bowl, stir together the spice rub ingredients.
Place the chicken in a baking dish and remove the bag of innards in the cavity of the chicken if there is one. Pat the chicken dry and rub with 1 tablespoon of olive oil and then half of the spice rub. Be sure to try and get some of the rub under the skin on the breasts if possible.
Add 1 tablespoon of olive oil to the Instant Pot and turn on saute mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes on that side. Then flip the chicken over to breast side and brown for another 5-7 minutes.
Using two long-handled spoons or tongs, remove the chicken to a clean plate. Press "cancel" to turn off the Instant Pot.
Add 1 cup of water to the Instant Pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the pot.
Rub the remaining rub seasoning on the chicken and place on the trivet, breast-side up. Close the lid and turn the steam release valve to sealing. Set on high pressure for 24 minutes. When the cook time ends, allow the pot to naturally release for 15 minutes. After 15 minutes, carefully turn the steam release valve to venting to release any remaining steam and pressure.
Make sure a thermometer reads at least 165 degrees in the thickest part of the leg. If you need to cook additional time, do so in 3 minute increments.
Notes
I cooked a 5.8 lb. whole chicken. A chicken that is 6 lb. or bigger will not fit in a 6-qt. Instant Pot, nor will it be possible to turn the chicken due to little space.
To turn the chicken for browning, I found that using a tong and grabbing the chicken from the cavity made it a little easier.
You need to cook a whole chicken on high pressure for 6 minutes per pound. So a 4.5 lb. chicken will need to cook for 27 minutes, and 5 lb. chicken will need to cook for 30 minutes. I cooked a 5.8 lb. chicken for 38 minutes.
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