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1) Classic Instant Pot Whole Chicken with Lemon and Rosemary

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 whole chicken 3–4 lb, giblets removed
  • 1 lemon halved
  • 3 –4 sprigs fresh rosemary
  • 4 cloves garlic smashed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • Optional: 1 lb small potatoes or carrots

Method
 

  1. Pat chicken dry, rub with olive oil, salt, and pepper; tuck lemon halves and rosemary into cavity.
  2. Set Instant Pot to Sauté; brown chicken 3–4 minutes per side until skin is golden.
  3. Remove chicken briefly, pour in broth and scrape browned bits. Place trivet in pot and set chicken on trivet breast-side up.
  4. Seal lid and cook on Manual/High for 6 minutes per pound (about 20–24 minutes for 3–4 lb). Natural release 10 minutes, then quick release remaining pressure.
  5. (Optional) Roast under broiler 3–5 minutes to crisp skin if desired. Let rest 10 minutes before carving.