Instant Pot Whole Lemon and Garlic Chicken
Instant Pot Whole Lemon and Garlic Chicken is juicy and tender chicken cooked right in the pressure cooker.
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What I enjoy the most about using a pressure cooker is that I don’t feel the same stress when cooking meat as I do in the oven. Why? Cooking under pressure and with liquid helps to lock the moisture into your meat and keep it tender and juicy. Using pressure to cook turns out amazing results every time. Now, with that said if you want a crispy skin on your whole chicken you will need to place the chicken under the broiler. If you don’t eat the skin anyway you can just peel it off while it’s still soft and skip the broiling step.
Frequently Asked Questions About Instant Pot Whole Lemon and Garlic Chicken
What are the cooking times for a whole chicken
Cooking a whole chicken Instant Pot usually equals a very juicy chicken that has been cooked under pressure. Here are the cooking times that I recommend for cooking a whole thawed chicken in your Instant Pot.
- 3 lbs cook for 18 minutes on high pressure with 15-min natural release
- 3 1/2 lbs cook for 21 minutes on high pressure with 15-min natural release
- 4 lb cook for 24 minutes on high pressure with 15-min natural release
- 4 1/2 lb cook for 27 minutes on high pressure with 15-min natural release
- 5 lb cook for 30 minutes on high pressure with 15-min natural release
Can I cook a whole frozen chicken in the Instant Pot
Yes! You can cook a frozen chicken in your pressure cooker. However, the cook times are a lot longer because it takes more time to get your chicken up to temperature. Here are the cook times for a frozen chicken in the Instant Pot. If you are cooking a frozen chicken you will need to increase the cook time per lb by 11 minutes.
- 3 pound frozen chicken cook on high pressure for 33 minutes
- 4 pound frozen chicken cook on high pressure for 44 minutes
- 5 pound frozen chicken cook on high pressure for 55 minutes
How long can I store leftover cooked chicken
You can store leftover Instant Pot whole chicken for up to three days in the fridge. Be careful to make sure that it is tightly covered at all times.
If you do not eat all your leftover chicken within the three days, do not worry all is not lost. Cooked chicken freezes beautifully and you can freeze the cooked meat for up to 3 months. Then you will have pre cooked chicken to use in casseroles and soups.
Instant Pot Whole Lemon and Garlic Chicken
4 to 5 pound roasting chicken, internal pieces removed and patted dry
1 tablespoon olive oil
1 cup chicken stock or water
1 lemon, halved
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon garlic powder
Fresh rosemary, if desired
Salt and black pepper, to taste
How To Make
Pour the chicken stock or water into the electric pressure cooker. Add the trivet.
Into the chicken cavity, place the garlic, lemon, and fresh rosemary (if using.) Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
Place the chicken on the trivet.
Cover the electric pressure cooker, setting the value to sealing.
Program using “manual” or “pressure cook” for 25 minutes. Allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure. Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet. Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
More Instant Pot Recipes
Pressure Cooker Peanut Butter Chicken
Instant Pot White Chicken Chili
Pressure Cooker Cuban Noodle Soup
Instant Pot Chicken and Potatoes
Instant Pot Whole Lemon and Garlic Chicken
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 4 to 5 pound roasting chicken internal pieces removed and patted dry
- 1 tablespoon olive oil
- 1 cup chicken stock or water
- 1 lemon halved
- 1 head garlic halved
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Fresh rosemary if desired
- Salt and black pepper to taste
Instructions
- Pour the chicken stock or water into the electric pressure cooker. Add the trivet.
- Into the chicken cavity, place the garlic, lemon, and fresh rosemary (if using.) Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
- Place the chicken on the trivet.
- Cover the electric pressure cooker, setting the value to sealing.
- Program using “manual” or “pressure cook” for 25 minutes. Allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure. Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
- Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
- When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet. Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
- Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
