Instant 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
Scale
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
