Everyone needs an easy chicken dinner. I do, certainly. I try to do these on Sundays as it gives me easy shredded chicken for at least another meal during the week. I use the instant pot because it is so easy and I can have a chicken on the table, ready from frozen in about an hour! I always shred the leftovers and save the bones for broth!
Instant Pot Roast Chicken
Equipment
- Instant Pot
- Cast Iron Pan
Ingredients
- Fresh or Frozen Pastured Chicken
- 2-3 tbsp Olive Oil or Coconut Oil Butter works too
- 1 tbsp fresh garlic or 1 tsp dried garlic
- 2-3 tsp pink salt
- black pepper to taste
- 1 tbsp dried oregano sage or rosemary
- 1-2 cups water for the bottom of the instant pot
Instructions
- Weigh the chicken to to determine the correct cooking time (see below). Overcooking will cause it to fall apart.
- Rinse the chicken and place it in the rack in the instant pot.
- Drizzle with olive oil and cover with salt, pepper, garlic and herbs.
- Seal the Instant Pot and set to "Poultry" and adjust time or follow pressure cooking times below.
- Cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. Releasing the pressure gradually will ensure your chicken is fully cooked and rested for a juicy chicken.
- I use the rack in the bottom of the instant pot to help with removal and transfer.
- Transfer to a cast iron pan and broil for 5-10 minutes to crisp the skin or bake for 15 minutes
- Six minutes per pound for fresh chicken.
Cooking From Frozen
- How Long Should I Cook a Frozen Chicken in an Instant Pot?
- Cooking time varies based on the size of your chicken & Instant Pot.
- A Larger size Instant Pot has more volume (area) for more pressure to build up so it takes longer to bring pressure down.
- An 8 quart pressure cooker keeps cooking chicken while bringing down pressure for 40 minutes vs. 6 quart which takes 15 minutes.
- 10 minutes per pound for frozen chicken.
For 6 quart Instant Pot:
- * 4 lbs whole chicken – 60 minutes.
- * 5 lbs whole chicken – 70 minutes.
For 8 quart Instant Pot:
- * 4 lbs whole chicken – 40 minutes.
- * 5 lbs whole chicken – 50 minutes.
- * 6 lbs whole chicken – 60 minutes.
Notes
Save the drippings for broth or gravy!
Make sure to keep the carcass for bone broth.
Make sure to keep the carcass for bone broth.
