Description

This Instant Pot whole chicken recipe delivers a tender and juicy meal in a fraction of the time. The chicken is seasoned with a smoky paprika-lemon compound butter and finished under the broiler for crispy skin. It includes a simple pan sauce made from the cooking liquid.

Ingredients

Scale

1 whole chicken (approx. 3.3 pounds / 1.5 kg)
1/2 cup (115g) unsalted butter, softened
1 tablespoon smoked paprika
1 teaspoon dried oregano
3 cloves garlic, minced
Zest of 1 large lemon
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 medium yellow onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 cup (250ml) chicken or vegetable broth
1 large lemon, halved
1/4 cup fresh flat-leaf parsley, chopped

Instructions

Prepare Chicken and Butter: Pat the chicken dry and prepare the compound butter by mixing the softened butter with smoked paprika, oregano, minced garlic, lemon zest, salt, and pepper. Carefully separate the skin from the breast and thighs. Spread half of the butter mixture underneath the skin and rub the rest on top.
Set Up Instant Pot: Place the chopped onion, carrots, and celery at the bottom of the Instant Pot insert. Add the broth, place the trivet in, and set the chicken on top with the lemon halves tucked into the cavity.
Pressure Cook: Seal the Instant Pot lid and set to pressure cook on high for 25 minutes.
Release Pressure and Transfer: Allow a natural pressure release for 10 minutes, then quick release any remaining pressure before opening the lid. Transfer the chicken to a baking sheet and preheat the oven broiler.
Broil Skin: Broil the chicken for 5–7 minutes, watching closely, until the skin is golden brown and crispy.
Make Pan Sauce and Serve: While the chicken broils, strain the cooking liquid into a saucepan. Reduce the liquid over medium-high heat for 5–10 minutes until slightly thickened. Stir in the chopped fresh parsley, carve the chicken, and drizzle generously with the sauce.

Notes

To achieve crispy skin, ensure the chicken is completely dry before applying the butter mixture. The broiler step is optional but highly recommended for texture. The compound butter can be prepared up to 3 days in advance.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Pressure Cooker, Broil
Cuisine: General

Nutrition

Serving Size: 1/4 chicken
Calories: 475 calories
Sugar: 2g
Sodium: 900mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 40g
Cholesterol: 130mg

Keywords: instant pot, pressure cooker, whole chicken, roast chicken, crispy skin, weeknight dinner, family meal, meal prep, high protein