Instant Pot Whole Chicken Recipe

Ingredients

• 2 stalks celery, cut into large chunks
• 2 medium carrots, peeled and cut into large chunks
• 1 medium onion, peeled and cut into wedges
• 1 (4 pound) whole chicken
• 1 teaspoons kosher salt
• teaspoon ground black pepper
• teaspoon paprika

Directions

1. Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot).
2. Pat the chicken dry and place it on top of the vegetables.
3. Evenly sprinkle the chicken with salt, pepper, and paprika.
4. Close and lock the lid of the pressure cooker.
5. Select high pressure according to the manufacturers instructions, and set the timer for 25 minutes.
6. Allow 10 to 15 minutes for pressure to build up.
7. Release the pressure carefully using the quick-release method, about 5 minutes, as instructed by the manufacturer.
8. Unlock the lid and remove the chicken. Let it stand for 5 minutes before cutting or shredding.
9. If desired, strain the solids from the cooking liquid.
10. Set the cooker to the Saute function and reduce the liquid by half to create a flavorful sauce.

Cook's Note

You do not need to add water to the cooker as the chicken and vegetables will release enough liquid on their own. If youre concerned, add cup of water.

Nutrition Facts (per serving)

• Calories: 417
• Total Fat: 23g (29% DV)
• Saturated Fat: 6g (32% DV)
• Cholesterol: 182mg (61% DV)
• Sodium: 640mg (28% DV)
• Total Carbohydrate: 4g (2% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 2g
• Protein: 46g (92% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 43mg (3% DV)
• Iron: 3mg (17% DV)
• Potassium: 493mg (10% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.