Instant Pot Whole Chicken with Herb Butter Recipe
Introduction
This Instant Pot Whole Chicken recipe delivers a tender, flavorful bird in a fraction of the usual roasting time. Infused with fresh herbs and garlic butter, it’s a simple meal perfect for busy weeknights or a cozy weekend dinner.
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 tablespoons salted butter (softened)
- 1 tablespoon fresh chopped rosemary (plus 2-3 sprigs)
- 1 tablespoon fresh chopped thyme (plus 2-3 sprigs)
- 2-3 cloves garlic (minced)
- 1 teaspoon salt
- 1 small onion (halved)
- 1 cup chicken broth
Instructions
- Step 1: In a small bowl, mix the softened butter, chopped rosemary, chopped thyme, minced garlic, and salt until combined.
- Step 2: Carefully loosen the skin on the breast and legs of the chicken to create pockets. Rub the butter mixture under the skin, coating the meat evenly.
- Step 3: Place the halved onion and the sprigs of rosemary and thyme inside the chicken cavity for extra aroma.
- Step 4: Tie the ends of the chicken legs together with butcher’s twine and tuck the wings underneath the legs to keep everything compact.
- Step 5: Pour 1 cup of chicken broth into the Instant Pot and place the trivet inside. Set the chicken on the trivet and dot the top with any remaining butter mixture.
- Step 6: Close the lid and seal the pressure valve. Choose high pressure and cook for 6 minutes per pound plus an additional 4 minutes per half pound.
- Step 7: When cooking finishes, allow for a natural pressure release for 15 minutes. Then carefully vent any remaining pressure or wait for the pin to drop.
- Step 8: Open the lid and carefully lift the chicken out of the pot using the trivet handles.
- Step 9: For crispy skin, place the chicken on a baking dish and broil for a few minutes, watching closely to avoid burning.
- Step 10: Remove the twine, then slice or shred the chicken to serve.
Tips & Variations
- Use fresh herbs whenever possible for the brightest flavor, but dried herbs can be substituted in a pinch—use about one-third the amount.
- Adding lemon halves inside the cavity along with the onion adds a pleasant citrus note.
- If you prefer dark meat, increase cooking time by a few minutes and check doneness with a meat thermometer.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or oven to keep the meat moist. You can also freeze cooked chicken for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook a frozen chicken in the Instant Pot?
Yes, you can cook a frozen whole chicken in the Instant Pot. Increase the cooking time by about 50%. Always check the internal temperature to ensure it reaches at least 165°F (74°C).
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Using a meat thermometer is the most reliable method.
PrintInstant Pot Whole Chicken with Herb Butter Recipe
This Instant Pot Whole Chicken recipe offers a quick and flavorful way to prepare a tender, juicy chicken infused with fresh herbs and garlic. Using the Instant Pot ensures a perfectly cooked bird in a fraction of the time of traditional methods, with the option to broil for a crispy skin finish.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-60 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Chicken and Herb Butter Mixture
- 1 whole chicken (3–4 pounds)
- 2 tablespoons salted butter (softened)
- 1 tablespoon fresh chopped rosemary (plus 2–3 sprigs)
- 1 tablespoon fresh chopped thyme (plus 2–3 sprigs)
- 2–3 cloves garlic (minced)
- 1 teaspoon salt
Additional Ingredients
- 1 small onion (halved)
- 1 cup chicken broth
Instructions
- Prepare Herb Butter Mixture: In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, and salt to create a flavorful herb butter.
- Apply Herb Butter Under Skin: Carefully loosen the skin on the breast and legs of the chicken to create pockets; rub the herb butter mixture underneath the skin to evenly coat the meat for enhanced flavor.
- Stuff Chicken Cavity: Place the halved onion and sprigs of thyme and rosemary inside the chicken’s cavity to infuse the bird with aromatic herbs as it cooks.
- Truss the Chicken: Use butcher’s twine to tie the ends of the legs together and tuck the wings under the legs to ensure even cooking and a compact shape.
- Prepare Instant Pot: Pour 1 cup of chicken broth into the Instant Pot, place the trivet inside, and set the chicken on the trivet. Dot the top of the chicken with the remaining herb butter mixture.
- Pressure Cook the Chicken: Secure the lid on the Instant Pot, set the valve to seal, and cook on high pressure for 6 minutes per pound plus an additional 4 minutes per half pound.
- Natural Pressure Release: Once cooking is complete, allow the pressure to naturally release for 15 minutes before carefully turning the valve to vent to release any remaining pressure.
- Remove Chicken from Pot: Open the lid and use the trivet handles to carefully lift the chicken out of the pot.
- Optional Broiling: For crispy skin, place the chicken in a baking dish and broil in the oven for 2-3 minutes, watching closely to avoid burning.
- Serve: Snip off the twine, then slice or shred the chicken as desired and serve hot.
Notes
- Make sure to loosen the skin gently to avoid tearing it when applying the herb butter.
- Trussing helps the chicken cook evenly and keeps the wings from burning.
- Use natural pressure release to keep the meat tender and juicy.
- Broil the chicken only if you prefer a crispy skin as Instant Pot cooking does not brown the skin.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: Instant Pot whole chicken, pressure cooker chicken, easy whole chicken recipe, herb roasted chicken, quick chicken dinner
