If you’re craving a dish that’s bursting with vibrant flavors yet incredibly simple to prepare, this Instant Pot Whole Chicken with Lemon and Spices Recipe is an absolute game-changer. Imagine a juicy, tender whole chicken infused with zesty lemon and a beautifully balanced blend of aromatic spices, all cooked perfectly in a fraction of the usual time. This recipe is packed with bright notes, cozy herbs, and that mouthwatering, melt-in-your-mouth texture, making it a new favorite for easy weeknight dinners or impressive weekend meals.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in crafting the deep flavor and inviting aroma of this dish. From the tangy lemon to the earthy herbs, every component works harmoniously to create a chicken that’s as delicious as it is beautiful.
- 1 whole chicken (4 pounds): The star of the dish, delivering juicy, tender meat when cooked just right.
- 1 teaspoon salt: A foundational flavor enhancer that brings out the best in the chicken and spices.
- 1 teaspoon garlic powder: Adds a warm, savory depth without overpowering the other flavors.
- 1 teaspoon smoked paprika: For a subtle smoky sweetness and gorgeous color.
- 1/2 teaspoon onion powder: Introduces gentle sweetness and complexity to the spice rub.
- 1/2 teaspoon dried thyme: A classic herb that pairs beautifully with poultry for a fragrant touch.
- 1/2 teaspoon dried oregano: Brings a slight earthiness and herbaceous note for balance.
- Pepper to taste: Freshly cracked whenever possible to add a mild spice kick.
- 1 whole lemon: Pricked and stuffed inside the cavity to infuse the meat with bright citrus flavor.
- 1 tablespoon olive oil: Helps achieve a light sear and locks in moisture during sautéing.
- 1 cup chicken broth: Creates the perfect cooking liquid, keeping the chicken tender and flavorful.
How to Make Instant Pot Whole Chicken with Lemon and Spices Recipe
Step 1: Prepare the Spice Rub and Lemon
Start by mixing all the spice rub ingredients in a small bowl to ensure an even blend of flavors. Take your lemon and carefully prick it all over with a knife to help release its bright juices during cooking. This simple preparation step builds the base for that irresistible aroma and taste.
Step 2: Season the Chicken
Generously rub the spice mixture all over your whole chicken, making sure to get some of it inside the cavity as well. Then, place the pricked lemon right inside the chicken’s cavity. This technique allows the lemon’s bright acidity to gently infuse the meat as it cooks, giving you that signature tangy punch.
Step 3: Sear the Chicken
Add olive oil to your Instant Pot and set it to the “sauté” function. Once heated, place the chicken breast-side down in the pot to brown it for about 4 minutes. This step locks in flavor and gives you a lovely golden color on the skin. After searing one side, carefully flip the chicken over using a wooden spoon and spatula. Then, pour in the chicken broth to keep the chicken moist during pressure cooking. If you prefer not to have the chicken sitting directly in the broth, use your Instant Pot’s trivet under the chicken for elevated cooking.
Step 4: Pressure Cook the Chicken
Cook the chicken on high pressure for 6 minutes per pound. For a 4-pound bird, that’s 24 minutes of hands-off magic. Remember, your Instant Pot will take around 10-15 minutes to reach full pressure before the countdown begins. This timing locks in the juices and tenderizes the chicken thoroughly.
Step 5: Release the Pressure
Once cooking is complete, opt for a manual pressure release after letting it naturally release for 10 minutes. This gradual venting helps keep the meat moist and avoids drying out the chicken. Patience here pays off with perfect texture every time.
Step 6: Check, Carve, and Serve
Make sure the internal temperature of your chicken has reached a safe 165°F before carving. If it needs a bit more time, simply cook it in 5-minute increments. The skin won’t be crispy straight from the Instant Pot, so if you like a crunch, broil it briefly before serving. Alternatively, season the carved meat a bit more if you skip the skin, as the skin normally adds flavor. Don’t toss the cooking liquid or bones—use them to make a rich chicken broth or stock for future meals.
How to Serve Instant Pot Whole Chicken with Lemon and Spices Recipe
Garnishes
Fresh herbs like parsley or cilantro add a pop of green and freshness, cutting through the richness of the chicken. A few lemon wedges on the side elevate that citrusy vibe and invite everyone to squeeze over their portions for an extra zing.
Side Dishes
Pair this flavorful chicken with roasted vegetables, a simple green salad, or creamy mashed potatoes to soak up the delicious juices. Rice or couscous works beautifully too, as they make the meal feel complete and welcoming.
Creative Ways to Present
For a stunning presentation, carve the chicken and nestle the pieces around the roasted lemon halves. Serve on a large platter garnished with fresh herbs and sprinkle some of the cooking liquid (strained) lightly over the meat for a glossy finish. This approach makes the dish feel special and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover chicken to an airtight container. It will keep well in the fridge for up to four days, making it an easy protein option to incorporate into salads, sandwiches, or wraps throughout the week.
Freezing
If you want to keep your chicken longer, freezing is a great choice. Wrap chicken portions tightly in plastic wrap or freezer-safe bags and store them for up to three months. Label with the date so you remember when to use it by.
Reheating
To reheat, gently warm the chicken in the oven at 325°F until heated through, or microwave it on a lower power setting to avoid drying out the meat. Adding a splash of broth or water can help retain moisture during reheating.
FAQs
Can I use a frozen whole chicken for this recipe?
It’s best to use a fully thawed whole chicken for this Instant Pot Whole Chicken with Lemon and Spices Recipe to ensure even cooking and proper seasoning absorption. Frozen chickens can result in uneven cooking and longer pressure build times.
What if I want crispy skin?
This recipe cooks the chicken sous vide style inside the Instant Pot, so the skin won’t crisp up directly from pressure cooking. To get a crispy finish, transfer the cooked chicken to a baking sheet and broil it for 3-5 minutes, watching closely to avoid burning.
Can I substitute fresh herbs for dried?
Absolutely! Use about three times the amount of fresh herbs in place of dried for this recipe. Fresh thyme or oregano will brighten the flavor, but dried herbs work well for convenience and concentrated taste.
Do I need to cover the chicken with broth?
You don’t have to fully submerge the chicken in broth if you prefer not to. Using the trivet inside the Instant Pot keeps the chicken elevated above the liquid, resulting in less soggy skin and still tender meat.
How do I know when the chicken is done?
The most reliable method is checking the internal temperature with a meat thermometer. It should read 165°F at the thickest part of the breast. This ensures safety and that the chicken is juicy and perfectly cooked.
Final Thoughts
This Instant Pot Whole Chicken with Lemon and Spices Recipe is one of those dishes that makes home cooking feel effortless and extraordinary all at once. It’s tender, flavorful, and guaranteed to become a staple in your kitchen. Give it a try and watch it bring smiles to your family and friends, no matter the occasion!
Print
Instant Pot Whole Chicken with Lemon and Spices Recipe
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Whole Chicken recipe delivers a tender, flavorful, and juicy roast chicken cooked quickly using the pressure cooking method. The chicken is seasoned with a blend of aromatic spices and infused with lemon for a bright citrus note. The recipe includes a sauté step for browning the chicken before pressure cooking to enhance flavor and texture, and optional broiling for a crispy skin finish. Perfect for a satisfying family meal served with your favorite sides.
Ingredients
Spice Rub
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pepper to taste
Main Ingredients
- 1 whole chicken (4 pounds)
- 1 whole lemon
- 1 tablespoon olive oil
- 1 cup chicken broth
Instructions
- Prepare the spice rub and lemon: In a small bowl, combine salt, garlic powder, smoked paprika, onion powder, dried thyme, dried oregano, and pepper. Use a knife to prick the lemon all over with small holes to release its flavor during cooking.
- Season the chicken: Rub the spice mix all over the chicken, including the cavity. Insert the pricked lemon into the chicken’s cavity, making sure the giblets have been removed.
- Sauté the chicken: Set your Instant Pot to the “sauté” function and add olive oil. Once hot, place the chicken breast-side down and cook for 4 minutes to brown. Flip the chicken over using a spoon and spatula. Pour in the chicken broth at the bottom of the pot. If desired, place the chicken on the Instant Pot trivet to keep it out of the broth.
- Pressure cook the chicken: Close the lid and set the Instant Pot to high pressure. Cook for 6 minutes per pound; for a 4-pound chicken, cook for 24 minutes. Allow 10-15 minutes for the pot to reach pressure before the timer starts.
- Release pressure: After cooking, let the pressure release naturally for 10 minutes, then use manual release to release any remaining pressure.
- Check doneness and serve: Ensure the chicken’s internal temperature has reached 165°F (74°C). If not, cook for an additional 5 minutes. Carve and serve the chicken. Optionally, discard the skin or broil for a few minutes to crisp it up. Use leftover cooking liquid and bones to make broth or stock.
Notes
- Make sure to remove giblets from the chicken cavity before cooking.
- Using the trivet prevents the chicken from sitting directly in the broth, which some prefer.
- Broiling after pressure cooking crisps up the skin if desired.
- Leftover broth and bones can be repurposed for homemade chicken stock.
- Check internal temperature with a meat thermometer for food safety.
