Description

This Instant Pot Whole Chicken recipe offers a tender, juicy, and flavorful chicken cooked quickly under pressure. Infused with aromatic herbs like oregano, rosemary, and thyme, and seasoned well with sea salt and bay leaves, this hands-off method simplifies whole chicken preparation. Optionally, the chicken skin can be crisped beautifully under the broiler with a butter and soy sauce glaze, perfect for a satisfying meal served in about an hour.

Ingredients

Scale

Brine and Seasoning

8 cups cold water
5 teaspoons fine sea salt
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme

Main Ingredient

1 whole chicken (about 4-5 pounds)

Optional for Crispy Skin

2 tablespoons unsalted butter
1 tablespoon soy sauce

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Instructions

Prepare the Instant Pot: Add the water, sea salt, bay leaves, oregano, rosemary, and thyme into the Instant Pot. Stir gently until the salt dissolves completely to make an aromatic brine.
Submerge the Chicken: Carefully place the whole chicken into the Instant Pot breast side up, ensuring it is at least 90% submerged in the brine liquid for even cooking and flavor infusion.
Cook the Chicken: Close the Instant Pot lid and set the venting knob to the sealing position. Cook the chicken on high pressure for 0 minutes; this unusual zero-minute setting indicates pressure buildup time combined with natural release will cook the chicken thoroughly.
Natural Release: Allow the Instant Pot to release pressure naturally over 20 to 22 minutes. During this gentle pressure release, the chicken continues to cook, resulting in tender meat.
Check for Doneness: After the pressure is fully released, open the lid and check the internal temperature of the thickest part of the chicken (usually the thigh) with a meat thermometer. It should read at least 161°F (72°C) for safe consumption.
Optional Step for Crispy Skin: If desired, remove the chicken and brush the skin evenly with melted butter mixed with soy sauce. Place the chicken under a preheated broiler for a few minutes until the skin turns golden brown and crispy.
Serve: Let the chicken rest for several minutes to retain juices, then carve and serve hot for a delicious meal.

Notes

Ensure the chicken is mostly submerged in the brine liquid for even cooking and flavor absorption.
The zero-minute cook time in the Instant Pot relies on natural pressure build-up and release to cook the chicken gently.
Using a meat thermometer is crucial to guarantee the chicken is fully cooked and safe to eat.
The broiling step is optional but gives a desirable crispy skin texture.
Butter and soy sauce add a rich savory glaze during broiling but can be omitted for a lighter option.
Resting the chicken after cooking helps keep it moist and juicy.