WHOLE CHICKEN IN THE INSTANT POT
1 or 2 - 5 to 6 pound whole chickens (larger is ok if only doing one as long as it fits in your pot)*
Seasoning of choice
Chicken broth, bouillon, or water
Rinse the chickens and clean out the inside. Pat dry with paper towels. Season both sides with any seasonings you like. Typically if I'm not sure what I'll use the broth in later I don't like to use strong flavored seasonings and just use salt/pepper. Place the trivet in the bottom of the pot and add the liquid. Use 1 cup liquid for the 6 quart and use 2 cups for the 8 quart. I like to use chicken bouillon to give the broth more flavor. If only making one chicken lay it flat on the trivet. It's always a debate whether to cook a chicken/turkey breast up or down so just do it whichever way you like best. If making two chickens stand them side by side with the legs on top. Cover, seal the vent and cook for 6 minutes per pound. For two chickens only do it for the weight of the largest chicken not both of their weights combined. When complete let the pressure naturally release for at least 10 minutes before releasing all the way. Carefully remove chicken from the pot because it will be falling apart tender. Save the broth for another use right away or strain and freezer for later.
*One chicken will fit in the 6 quart so it's ok if it's bigger than 6 pounds. Two chickens will fit in the 8 quart.
YouTube Let's Cook Video
1 or 2 - 5 to 6 pound whole chickens (larger is ok if only doing one as long as it fits in your pot)*
Seasoning of choice
Chicken broth, bouillon, or water
Rinse the chickens and clean out the inside. Pat dry with paper towels. Season both sides with any seasonings you like. Typically if I'm not sure what I'll use the broth in later I don't like to use strong flavored seasonings and just use salt/pepper. Place the trivet in the bottom of the pot and add the liquid. Use 1 cup liquid for the 6 quart and use 2 cups for the 8 quart. I like to use chicken bouillon to give the broth more flavor. If only making one chicken lay it flat on the trivet. It's always a debate whether to cook a chicken/turkey breast up or down so just do it whichever way you like best. If making two chickens stand them side by side with the legs on top. Cover, seal the vent and cook for 6 minutes per pound. For two chickens only do it for the weight of the largest chicken not both of their weights combined. When complete let the pressure naturally release for at least 10 minutes before releasing all the way. Carefully remove chicken from the pot because it will be falling apart tender. Save the broth for another use right away or strain and freezer for later.
*One chicken will fit in the 6 quart so it's ok if it's bigger than 6 pounds. Two chickens will fit in the 8 quart.
YouTube Let's Cook Video
