Comments on: Instant Pot Whole Chicken

By: Kristen Chidsey

Kristen Chidsey — Wed, 27 Sep 2023 11:01:52 +0000

In reply to Kathy. That is awesome, Kathy! Thank you for sharing :)

By: Kathy

Kathy — Wed, 27 Sep 2023 00:43:49 +0000

Kristen, I have to tell you that you just converted my chef husband into an instant pot fan. He's a sceptic of "gadgets" and in his mind this is one. I just made your recipe and he is sold. He said its better than from the store! I have permission to make it any time. And I will!!!! Cheers! Kathy

By: Kristen Chidsey

Kristen Chidsey — Wed, 13 Sep 2023 20:14:28 +0000

In reply to Jane. Thank you so much, Jane!

By: Jane

Jane — Wed, 13 Sep 2023 17:53:12 +0000

Best instant pot whole chicken recipe I’ve tried. Perfect cooking time. I omitted the onion and lemon and it was still good.

By: Kristen Chidsey

Kristen Chidsey — Thu, 18 May 2023 10:51:45 +0000

In reply to patricia adams. Hi Patricia! Yes, water is added in step one: Place a trivet inside the inner pot of the instant pot and pour in 1 cup of COLD tap water into the instant pot for a 6-quart instant pot and 1.5 cups of water if you have an 8 quart instant pot.

By: patricia adams

patricia adams — Thu, 18 May 2023 00:02:22 +0000

You did not mention any liquid??? Do you not use any water?

By: Kristen Chidsey

Kristen Chidsey — Sun, 19 Feb 2023 12:10:07 +0000

In reply to Jerie B. Thanks for sharing, Jerie! I am thrilled to hear your family enjoyed!

By: Jerie B

Jerie B — Sun, 19 Feb 2023 01:50:50 +0000

Excellent taste, texture and appearance. Whole family loved it. Instructions were very clear, particularly in preparation and variations of the recipe for seasonings.

By: Kristen Chidsey

Kristen Chidsey — Tue, 23 Aug 2022 11:00:00 +0000

In reply to Patti K. Hi Patti! Thank you so much for sharing your review! I love hearing you enjoyed the Chicken :) To add a bit more flavor, you could brush the chicken with melted butter combined with some additional rub or seasoned salt before air frying.

By: Patti K

Patti K — Tue, 23 Aug 2022 02:36:07 +0000

Pressure cooking my 5 pound chicken first and then 4 minutes of air frying is genius. It worked well in my 6.5 quart IP Duo Crisp with Ultimate Lid. The skin crisped up well. Next time, I might marinate the whole bird for a bit first. The flavor was a little subtle for my family’s tastes. The juice was incredibly seasoned—treasure it.
Right after dinner I threw the remaining carcass, bones, celery, onions and a carrot into the pot with few chicken feet and some water to make stock.

By: Kristen Chidsey

Kristen Chidsey — Fri, 08 Apr 2022 20:01:02 +0000

In reply to Margaret michini. Hi Margaret, when using the air fryer lid, it is best to use the tray that came with the lid. Remove the chicken from the pan, drain the lid, place the chicken on the tray and use the lid.

By: Margaret michini

Margaret michini — Fri, 08 Apr 2022 15:32:53 +0000

In reply to Howard Wikoff. To air fry for crispy skin, is it necessary to remove cookinng liquid or can i just change lids

By: Kristen Chidsey

Kristen Chidsey — Mon, 18 Oct 2021 10:38:56 +0000

In reply to Howard Wikoff. Yes! I do this all the time!

By: Howard Wikoff

Howard Wikoff — Sun, 17 Oct 2021 21:37:09 +0000

Can the resulting
liquid be used as a chicken broth/stock?

By: Kristen Chidsey

Kristen Chidsey — Wed, 22 Sep 2021 15:03:44 +0000

In reply to Nancy. Hi Nancy. I am sorry for the confusion. The recipe states to cook for 6 minutes per pound then gives examples of cooking times up to 5 pounds and then states for any additional pound add 6 minutes. I would just focus on cooking for 6 minutes per pound and it will turn out great.

By: Nancy

Nancy — Wed, 22 Sep 2021 13:23:51 +0000

Can you clarify cooking times please it says for a 3 pound chicken 18 minutes but in the notes it says to add another six minutes per pound if it’s a whole chicken but the recipe title IS For a whole chicken. If taking into consideration the additional six minutes per pound, that doubles the cooking time . I’m a bit confused

By: David Hampton

David Hampton — Sat, 14 Aug 2021 19:59:02 +0000

Very easy and delicious !!!
Made gravy right in toe pot also. I had seen that done somewhere. Just add flour to the juices about 2 T spoons. Use the Sauté setting and store constantly til thickened.

By: Kristen Chidsey

Kristen Chidsey — Tue, 10 Aug 2021 00:01:23 +0000

In reply to Beth. Awesome! Thanks for sharing.

By: Beth

Beth — Mon, 09 Aug 2021 17:17:15 +0000

I LOVE this recipe! It's delicious and easy.

By: Kristen Chidsey

Kristen Chidsey — Mon, 09 Aug 2021 11:02:45 +0000

In reply to Lynda. Hi Lynda! Split chicken breasts will work great. I would rub with the seasoning and place on the rack as you would a whole chicken. As for the cooking time, I would set based on the largest chicken breast and cook for 6 minutes per pound. So if there are 3 to a pack, I would say each breast weighs just under 1.5 pounds and would suggest cooking for 8 minutes. I hope that made sense :)

By: Lynda

Lynda — Sun, 08 Aug 2021 16:20:44 +0000

Hi Kristen,
I came across a good deal on split chicken breasts (with ribs) that are about 3.5lbs per pack. Would this work in the instant pot? How would the timings change?
Thx so much for all your wonderful recipes & tips.