Instant Pot Whole Chicken
Instead of picking up a rotisserie chicken at the store, make your own Instant Pot whole chicken at home! Nothing simplifies meal prep more than having delicious, shredded chicken ready to go for your main meal or to add to all your favorite recipes.
Servings 8
Calories 244kcal
Equipment
- Instant Pot
- Trivet
Ingredients
- 4- pound whole chicken
- 2 tablespoons all-purpose seasoning
- 1 cup water
Instructions
- Rub seasoning on chicken (and under skin if desired)
- Add 1 cup of water to Instant Pot
- Add a trivet to Instant Pot and place seasoned chicken on top
- Set to high pressure for 25 minutes
- Allow for natural pressure release and then check to ensure chicken is fully cooked (it should reach 165 ℉)
- Remove chicken from pot and allow to cool before shredding
Notes
- For best results, use fully thawed chicken.
- To help retain the juices, let the chicken rest 5–10 minutes before carving or deboning.
- To crisp the skin, transfer the whole chicken to a baking sheet and broil it in the oven for 5–7 minutes.
- Store leftover chicken (whole or shredded) in airtight containers in the fridge for up to 4 days, or freeze shredded meat only for up to 3 months in vacuum-sealed bags. Save drippings for broth or gravy.
- Reheat leftovers in the microwave with a splash of broth or water, on the stovetop in a covered skillet over medium-low, or covered with foil in the oven at 325 ℉.
Nutrition
Calories: 244kcal | Carbohydrates: 3g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 79mg | Potassium: 252mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg