Cooking a Whole Chicken in an Instant Pot

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Instant Pot Whole Chicken

Author: Natasha Kravchuk

Servings: 6 people

Prep Time: 20minutes mins

Cook Time: 24minutes mins

Natural Pressure Release: 15minutes mins

Total Time: 59minutes mins

Instant Pot Whole Chicken is the fastest way to cook a rotisserie chicken. Cooking Whole Chicken in the Instant Pot is so juicy and you’ll love the easy 3-ingredient chicken gravy made from the drippings.

Ingredients

Instant Pot Whole Chicken:

• 4 lb whole chicken
• 1 cup low sodium chicken broth
• 4 cloves garlic, peeled and lightly smashed
• 2 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 sprig of rosemary, leaves stripped and minced
• 1 sprig of thyme, leaves stripped and minced
• 8 Tbsp unsalted butter, melted
• 1/2 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)

For the Chicken Gravy:

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour

Instructions

How to Make Instant Pot Whole Chicken:

• Take out the giblets bag from inside the chicken. Pat dry inside and out with paper towels. Place chicken breast-side-up. Starting from the drumstick side, loosen the skin from the breast, using the back of a spoon to help. Set aside.
• In a small bowl combine: all of the seasonings, the minced rosemary and thyme and 1 Tbsp lemon juice and one stick of melted butter. Stir to combine. Set aside.
• Place a rack in the inner pot of your instant pot and add 1 cup of chicken broth. Add chicken breast-side-up. Stuff the cavity of the chicken with crushed garlic cloves and half a lemon.
• Pour half the butter mixture under the skin, (you can use your fingers to massage the chicken and distribute the mixture) then spread the remaining butter mixture evenly over the top of the chicken.
• Pressure cook for 24 min with 15 min natural pressure release, remove the chicken with trivet, allowing any excess juice to drip into the pot (keep that liquid for gravy).
• Transfer to a foil-lined baking sheet, season with more salt and pepper and paprika if desired for a little color then broil at 500˚F, or air fry 5 min or until the skin is browned. Rest 10 minutes before slicing.

To Make the Chicken Gravy:

• Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. You should have about 2 cups after straining off the fat.
• Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken.

Notes

As a general rule of thumb, cook your chicken on high pressure for 6 minutes per pound, then do a natural pressure release for 15 minutes before manually releasing remaining pressure.

Click here to take you to Natasha's Kitchen webpage that tells you everything you want to know about cooking a chicken in an instant pot.

For years I have bought rotisserie chicken from Costco.  I have recently decided to cook my own chicken in the instant pot.  When done, I debone the chicken in divide the chicken into two or three freezer bags and save them for future recipes.  I also freeze the broth into 1 cup portions for future use.  

Salmon Loaf

When my brother, Craig, Scott and I were were having dinner together the other day, we got on the topic of a meal that our mom would often fix - salmon loaf.  Craig and I couldn't remember that last time we had it, but we remembered having it often as kids.  

A few days later, Craig sent me this photo of our mom's recipe card that I'm sure he found in her recipe file box. (Remember those?) What a treasure it is to have it in her handwriting.  It looks like she added a microwave version of how to fix it after microwaves were introduced into our lives.

Salmon Loaf

1 can salmon (juice included)

1 small onion cut fine

2 eggs

18-20 soda crackers crumbled fine

2 tablespoons margarine

Mix together well with a fork.

Put in greased loaf pan.

Bake at 350 * about 45 minutes.

I am grateful for my mom who served home cooked meals for our family as we gathered around our dinner table each night.  

Veggie Dip

In a large bowl mix

2 blocks of softened cream cheese

1/2 cup of mayonnaise

1/2 cup of sour cream

1 packet of ranch seasoning

3/4 cups of shredded cheddar cheese

Chop up your veggies. I did around 3/4-1 cup of each of broccoli, carrots, and a pepper. I also added around 1/4 cups of chopped red onions and a small can of sliced black olives. You can do whatever veggies you want to though!

Add your chopped vegetables to your cream cheese mixture but save a bit for the top.

Once mixed add to a 8x8 dish and top with reserved veggies and a 1/4 cup of shredded cheddar cheese

Enjoy!! You can use crackers or tortilla chips to dip it in.

I got this recipe off of Facebook. The FB page is: Andrea "Just for fun". She has 1.2 M followers. Nice to connect with you Andrea. Click here to see her FB page post about this recipe

Calling All Bacon Lovers

I just made the best discovery for cooking bacon. I hardly ever cook bacon these days because of the mess and smell that it leaves in my kitchen after I cook up a batch.  I would  occasionally cook bacon when I made my favorite broccoli salad recipe that you can find by clicking here.   

I was in Walmart the other day and came upon the Nordic Ware Microwave Safe Covered Plastic Bacon Rack with Lid.  I saw it in the kitchen section in the area where they sale microwave covers.  I hardly ever get things as an impulse buy, but for $7.22, what did I have to loose?  Click here to see the Walmart link that reviews this product.  

This is the instruction on how to cook the bacon that is on the package: 

Here is a YouTube video that reviews the product:

This is a picture taken in my kitchen of my experience as I cooked up a pound of bacon.

I will  break up my leftover cooked bacon, put it in a Ziploc bag, and put it in the freezer to use the next time I make my broccoli salad recipe.  

Doritos Cheesy Chicken

 2 cups precooked chicken, chopped or 2 cans chicken drained

1 cup sour cream

1 can cream of chicken soup

1 can Rotel Tomatoes or 1 1/2 cup chunky salsa

1 can corn, drained

2 cup shredded cheese (Colby Jack or Mexican) divided

1 bag Nacho Cheese Doritos, coarsely crushed or any leftover tortilla chips (4-5 cups or more)

1. Preheat oven to 350 degrees F.
2. Spray 9x13 pan with nonstick spray
3. Cover bottom of pan with 1/2 of the crushed chips (I often use plain chips here and save Doritos for the top).
4. Dump all other ingredients in a bowl saving half the cheese
5. Mix together and pour over chips
6. Top with the remaining chips and bake for 20 to 25 minutes until hot.
7. Sprinkle remaining cheese over the top and return to oven until melted.  

Tip:  I serve with 1 package prepared Spanish rice, like Knorr Fiesta Sides.  My family likes to fill warm flour tortilla with the chicken.  

I got this recipe from Makelle when I asked her to send me some dinner ideas that her children like to eat.  

Asian Chicken Salad With the Yummiest Dressing

INGREDIENTS

Salad:

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
• 3 cups diced cooked chicken (see note)
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
• 1 cup matchstick carrots (see note)
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see note)
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

INSTRUCTIONS 

Add all of the salad ingredients to a large bowl and toss. 

Add all the dressing ingredients to a blender and process until smooth. Taste, and add 

additional honey, salt, and pepper, if needed.

Pour the dressing evenly over the salad and toss until evenly combined. 

Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. 

The salad keeps well for several days in the refrigerator - if making ahead of time, reserve 

the chow mein noodles and sesame seeds and add them just before serving. 

NOTES

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for 

the cabbage.  I prefer the cabbage finely sliced for this salad (I do it with a knife and just 

slice as thinly as possible). 

Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or 
storebought matchstick carrots work, too (which is what I use). 
Chicken: I prefer the chicken to be diced fairly small for this recipe. 

Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter - it lends a creamy sweetness that is incredible in the salad). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/asian-chicken-salad-best-dressing/

I'm always on the lookout for a chicken salad and this recipe popped up in my email from Mels Kitchen Cafe.  I look forward to fixing this soon.  

Toasted Sugared Slivered Almonds

Thank you google for taking me to this recipe on melaniecooks.com.

How to Tell if an Egg Is Bad

 This popped up on my Facebook page.  I thought it would be good to share here.  

Honeycrisp Apple Broccoli Salad

 A crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for fall gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup red onion, finely diced
1/2 cup shredded sharp cheddar cheese (optional)
For the dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Directions:

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans, red onion, and shredded cheddar (if using).
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the salad ingredients and toss until everything is well coated.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Prep Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes

I got this recipe off of Facebook All American Eat page.  I haven't tried it yet, but it looks delicious.  

Salsa

Rachel has made up and shared this salsa with us several times.  Scott loves it and I finally made a batch myself.  So easy and so good.  This is what Rachel said when she sent me the recipe:  "1 tsp salt. 3 cloves garlic. I just do 1 jalapeno and don’t roast".

Edible Cookie Dough for One

Description:

This Edible Cookie Dough for One is a quick and delicious treat you can whip up in minutes! Perfectly sweet, with a soft and chewy texture, this small-batch recipe is made without eggs, so you can safely enjoy it raw.

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1/8 teaspoon vanilla extract
1/4 cup all-purpose flour (heat-treated)
1 tablespoon milk
Pinch of salt
2 tablespoons chocolate chips
Directions:

Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until the flour reaches 165°F (74°C). This step ensures the flour is safe to eat.
Mix the Dough: In a small bowl, cream together the softened butter and brown sugar until smooth. Stir in the vanilla extract.
Add Dry Ingredients: Add the heat-treated flour and a pinch of salt to the butter mixture. Stir until combined.
Add Milk and Chocolate Chips: Stir in the milk until the dough reaches your desired consistency. Fold in the chocolate chips.
Serve: Enjoy your edible cookie dough immediately, or chill it in the refrigerator for a firmer texture.
Prep Time: 5 minutes | Cooking Time: 5 minutes (for heat-treating flour) | Total Time: 10 minutes
Kcal: Approximately 300 kcal per serving | Servings: 1

I got this recipe off of the Facebook page, Easy Recipes  I haven't made it yet, but you can be sure I will!