A Whole Roasted Chicken in the Instant Pot (FAILSAFE)
Enjoy a whole roasted chicken in under an hour with this FAILSAFE friendly Instant pot recipe. Nothing beats how flavorful, tender, and juicy it is, except maybe how little time it actually takes to make it.
- 1 whole chicken (the one pictured is around 6 lbs)
- 2 cup water
- 1 tsp salt
- 1/2 tsp garlic, minced (or 1/4 tsp garlic powder)
Rinse your chicken and make sure to remove and giblets or extra pieces from the inside of your bird.
Set the stainless steel roasting rack in the bottom of your Instant Pot and place your chicken on top. Pour in 1-2 cups of water and sprinkle with salt and garlic (powder). Close the lid and set your Instant Pot to Pressure Cook on High.
General rule of thumb for cooking chicken is 6 minutes per pound for fresh chicken and 10 minutes per pound frozen.
My 6 lb chicken that was fresh from the store took 36 minutes to cook plus the time it takes to pressurize and then release. If it were a frozen chicken it would have taken 60 minutes plus the time it takes to pressurize and release.
Chicken should be between 160-170°F when fully cooked.
Remove chicken carefully from your Instant Pot and let sit for a few minutes before cutting and serving. Don’t forget to save your cooking liquid!!
This recipe is FAILSAFE and safe for the strict elimination phase of the RPAH Elimination Diet. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate.