Instant Pot Roast Chicken Recipes

So, you’re staring at your fridge, craving something utterly delicious, comforting, and kinda impressive, but the thought of spending hours slaving away in the kitchen makes you want to just order pizza, right? Been there, done that, bought the stretchy pants. But what if I told you there’s a way to conjure up a fall-off-the-bone, juicy roast chicken with minimal fuss? Enter your kitchen superhero: the Instant Pot. Get ready to impress yourself (and maybe a few lucky dinner guests) without breaking a sweat!

Why This Recipe is Awesome

Okay, let’s be real. We all want that ‘perfect’ roast chicken, but who has time to babysit an oven for two hours? This Instant Pot magic trick delivers a ridiculously tender, moist chicken that basically cooks itself. Seriously, it’s almost idiot-proof – even I didn’t mess it up, and my track record with poultry can be… colourful. It’s mostly hands-off, meaning more time for Netflix or pretending to be productive. Plus, it’s a one-pot wonder, which translates to fewer dishes. Fewer dishes, my friend, is always a win!

Ingredients You’ll Need

Gather ’round, fellow culinary adventurers! Here’s what you’ll need to create this masterpiece. Don’t worry, nothing too fancy, just good old deliciousness.

• 1 Whole Chicken (3-4 lbs): Make sure it fits comfortably in your Instant Pot. No stuffing it in there like a sardine!
• 1 tbsp Olive Oil (or any oil you like): For that initial golden-brown glow.
• 1 tsp Salt: Don’t skimp, it’s flavor’s best friend.
• ½ tsp Black Pepper: Freshly ground, if you’re feeling fancy.
• 1 tsp Paprika (smoked, if you have it!): Adds color and a lovely smoky note.
• ½ tsp Garlic Powder: Because garlic makes everything better, duh.
• ¼ tsp Onion Powder: Team garlic’s trusty sidekick.
• 1 cup Chicken Broth (low sodium): The secret sauce for juicy chicken and a potential gravy base!
• 1 Lemon (optional, but highly recommended): Halved, for stuffing inside. It adds brightness and moisture.
• Fresh Herbs (optional): A few sprigs of rosemary and thyme to tuck into the cavity. They smell divine.

Step-by-Step Instructions

1. Prep Your Bird: Remove the giblets (don’t forget this part, unless you like surprises!) and pat the chicken super dry with paper towels. Seriously, dry chicken browns better!
2. Season It Up: In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Rub this glorious spice blend all over your chicken, inside and out. If using, tuck the lemon halves and fresh herbs into the chicken cavity.
3. Sear for Sizzle: Add olive oil to your Instant Pot. Press the “Sauté” button and set it to “Normal” or “More.” Once the oil is shimmering, carefully place the chicken breast-side down. Sear for about 5-7 minutes until beautifully golden brown. Flip it and sear the other side for another 5-7 minutes. This step is crucial for flavor!
4. Pressure Time!: Press “Cancel” to turn off sauté. Pour the chicken broth into the pot. Make sure you scrape up any browned bits from the bottom – this is called deglazing, and it prevents the “Burn” notice. Place your trusty trivet (the metal rack that came with your Instant Pot) into the pot, and then carefully place the seared chicken on top of the trivet.
5. Set it & Forget It: Secure the lid on your Instant Pot and make sure the venting knob is set to “Sealing.” Select “Manual” or “Pressure Cook” on High Pressure. For a 3-4 lb chicken, set the time for 25 minutes.
6. Natural Release & Finish: Once cooking is complete, allow for a 10-15 minute Natural Pressure Release (NPR). This means you do nothing! The pressure will gradually release on its own. After 10-15 minutes, you can carefully turn the venting knob to “Venting” to quick release any remaining pressure.
7. Rest & Serve: Carefully remove the chicken from the Instant Pot and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before carving. This keeps all those lovely juices locked in.

Common Mistakes to Avoid

Nobody’s perfect, but we can try to avoid these little blunders that stand between you and chicken nirvana:

• Forgetting the Trivet: rookie mistake! The trivet keeps your chicken out of the liquid, helping it steam-roast perfectly instead of boiling. Plus, it makes it easier to remove the bird.
• Not Deglazing: Remember those browned bits from searing? If you don’t scrape them up with the broth, your Instant Pot might throw a tantrum and give you a dreaded “Burn” notice. Don’t risk it!
• Over-seasoning (or Under-seasoning): A chicken needs love, and salt is a big part of that. Taste your spice blend if you’re unsure, but a good rule of thumb is more than you think, less than you’d use for a salt lick.
• No Rest for the Wicked Chicken: Cutting into the chicken right after cooking is like running a marathon and then immediately collapsing. Give it time to relax; the juices redistribute, resulting in a much more tender and flavorful bird.
• Expecting Crispy Skin from the IP: Let’s be honest, the Instant Pot is amazing, but it’s not a magical skin-crisping machine. If you want crispy skin (and who doesn’t?), a quick trip under the broiler or in a hot oven for 5-10 minutes is your best bet!

Alternatives & Substitutions

Feeling adventurous? Or just out of something? No worries, we can roll with it!

• Spice Rubs: Don’t have paprika? Try Italian seasoning, a BBQ rub, or even just salt and pepper. The world is your spice rack! Get creative, or keep it simple.
• Aromatics: No lemon or fresh herbs? A quartered onion and a few garlic cloves stuffed in the cavity work wonders. Or just skip them! The chicken will still be delicious.
• Veggies in the Pot: Want a complete meal? You can add chopped potatoes, carrots, and onions around the trivet (in the broth) to cook simultaneously. Just make sure they’re in large chunks so they don’t get too mushy.
• Chicken Pieces: If a whole chicken feels like too much commitment, this method also works for bone-in, skin-on chicken pieces. Adjust cooking time (e.g., 10-15 minutes for thighs/drumsticks) and keep an eye on the internal temp.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly) witty answers!

• Can I use frozen chicken? Well, technically yes, but it’s like trying to make friends with a porcupine – a bit poky and unpredictable. Thaw it fully for best results and even cooking. Trust me on this one.
• How do I get crispy skin? Ah, the million-dollar question! The Instant Pot is amazing, but it steams. So, after cooking, transfer the chicken to a baking sheet and pop it under a hot broiler for 5-10 minutes, watching carefully. It’s totally worth the extra step!
• What about making gravy? Absolutely! After removing the chicken, use the “Sauté” function on the Instant Pot. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to make a slurry. Stir this into the hot liquid in the pot, whisking until it thickens to your desired consistency. Delicious!
• My chicken isn’t cooked through! What happened? Oh no! Did you use a larger chicken, or was it particularly cold? Ensure your chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. If not, pop the lid back on and pressure cook for another 5-10 minutes.
• Can I skip the searing step? You *can*, but why would you want to?! That golden-brown crust adds so much depth of flavor. It’s like wearing sweatpants to a fancy dinner – you can, but you’ll miss out on looking (and tasting) your best.

Final Thoughts

See? You just made a whole roast chicken in your Instant Pot like a total kitchen boss! Who knew something so fancy could be so easy? Now go ahead, bask in the glory, enjoy that incredibly tender, juicy chicken, and maybe, just maybe, share a piece (or not, I won’t judge). You’ve earned it, chef!