Instant Pot Roasted Whole Chicken Recipe

Chicken: The star of the dish, a whole chicken provides a hearty and satisfying meal.

Olive oil: Used to coat the chicken, helping the spices adhere and adding a rich flavor.

Salt: Enhances the natural flavors of the chicken and spices.

Black pepper: Adds a subtle heat and depth to the seasoning.

Paprika: Provides a smoky, sweet flavor and a beautiful color to the chicken.

Garlic powder: Infuses the chicken with a savory, aromatic flavor.

Chicken broth: Keeps the chicken moist during cooking and adds a rich, savory base.

To achieve a perfectly crispy skin on your roasted chicken, after the pressure cooking cycle is complete, transfer the chicken to a baking sheet and place it under the broiler for 3-5 minutes. Keep a close eye on it to prevent burning. This extra step will give your chicken a beautiful golden-brown finish.

• whole chicken - Substitute with bone-in turkey breast: Turkey breast offers a similar texture and flavor profile, making it a suitable alternative for roasting.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat, which can enhance the flavor profile.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though with a slightly different flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar liquid base and flavor, making it a good alternative for those avoiding meat products.

• Allow the chicken to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store it in the refrigerator for up to 4 days.
• If you plan to freeze the chicken, carve it into smaller pieces first. This makes it easier to reheat and use in various dishes like soups, salads, or sandwiches.
• Wrap each piece of chicken individually with plastic wrap or aluminum foil. This prevents freezer burn and helps maintain the flavor and texture.
• Place the wrapped pieces in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Store the chicken in the freezer for up to 3 months. For best results, try to use it within this time frame to ensure optimal taste and quality.
• When you're ready to use the frozen chicken, thaw it in the refrigerator overnight. This slow thawing process helps to maintain the meat's texture and flavor.
• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). You can also reheat it in the microwave, but be sure to cover it to retain moisture.
• For added flavor, consider brushing the chicken with a bit of olive oil or chicken broth before reheating. This helps to keep the meat juicy and enhances its taste.

• Preheat your oven to 350°F. Place the leftover chicken in an oven-safe dish, cover it with aluminum foil to keep it moist, and heat for about 20 minutes or until warmed through.
• For a quicker method, use the microwave. Slice the chicken into smaller pieces, place them on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• If you have an air fryer, preheat it to 350°F. Place the chicken pieces in the basket, ensuring they are not overcrowded, and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• For a stovetop method, shred the chicken and place it in a skillet with a splash of chicken broth or water. Cover and heat over medium-low heat, stirring occasionally, until the chicken is warmed through.
• To retain moisture and add flavor, reheat the chicken in a slow cooker. Add a bit of chicken broth or water, cover, and set to low for 1-2 hours, or until the chicken is hot.

• Instant Pot: An electric pressure cooker that will cook the chicken quickly and evenly.

• Trivet: A metal rack that keeps the chicken elevated above the liquid in the Instant Pot.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, paprika, and garlic powder accurately.

• Basting brush: Helps to evenly coat the chicken with the olive oil and spices.

• Tongs: Useful for placing the chicken on the trivet and removing it from the Instant Pot.

• Meat thermometer: Ensures the chicken is cooked to the proper internal temperature.

• Carving knife: Used to carve the chicken after it has rested.

• Cutting board: Provides a stable surface for carving the chicken.

• Measuring cup: Used to measure the chicken broth accurately.

Prepare ingredients in advance: Measure and mix the spices ahead of time to streamline the process.

Use pre-made broth: Opt for store-bought chicken broth to save time on preparation.

Quick seasoning: Combine olive oil and spices in a bowl to quickly rub onto the chicken.

Instant Pot prep: Set up the Instant Pot with the trivet and broth before seasoning the chicken.

Natural pressure release: Utilize the natural pressure release time to prepare side dishes or clean up.