Instant Pot "Fall-Off-The-Bone" Whole Chicken- How to Make

Instant Pot "Fall-Off-The-Bone" Whole Chicken - A healthier alternative to store-bought rotisserie chicken, and it’s so EASY! Perfect for busy weeknights or meal prep by shredding chicken and storing to use throughout the week or freeze for future meals. {Paleo, Keto, Clean Eating, Budget Friendly}

This chicken earned the name “fall off the bone” for a reason! True story.

The first time I made a whole chicken in the Instant Pot I got the chicken prepped ( seasoned and  seared) set the Instant Pot to cook, and promptly left the kitchen (yay! for hands free cooking!) to work on another project.  I let the chicken cook (for 25 minutes) and Naturally Pressure Release (about 25 minutes).

Because you can’t see the progress of what’s cooking in the Instant Pot there is always that little bit of “anticipation” when you first lift the lid after cooking. “Ohhs and ahhhs” from me when I saw just how juicy the chicken looked.

I lifted up the chicken  to take it out of the pot when I heard a strange “ clink” “clink”. What the heck was that?  It took me a minute to realize that the “clink” clink” was actually the leg bones of the chicken falling back into the pot! Yes, the chicken was so juicy and tender it was literally falling off the bone!

I've since refined the cooking/pressure release times ( 25 mins. cooking and 15 minutes Natural Pressure Release followed by a Quick Release) so that you get every bit of  that juicy tender goodness and can serve the chicken whole (meaning the leg bones don't fall out).  Once you cut into the chicken though it will literally "fall-off-the-bone".

How to Make Instant Pot "Fall-Off-The-Bone" Whole Chicken

1. Combine the dry rub spices and rub mixture all over chicken (both sides).
2. Add chicken broth to Instant Pot and place trivet (the one that came with the  Instant Pot) in the bottom of pot.
3. Heat olive oil in a large skillet (large enough to fit the chicken) over medium-high heat. Place chicken, breast side down and let sear until skin is crispy (about 5 minutes). Push down on legs if necessary to make contact with skillet.
4. Remove chicken from the skillet and place breast side UP on a trivet (with handles).  Lower trivet (and chicken) into Instant Pot. Cook on MANUAL high pressure for 25 minutes. *If you don't have a trivet with handles you may want to make an aluminum foil "sling" to help get chicken in and out of the Instant Pot. Here's a good video on how to make an aluminum foil sling (from ThisOldGal.com)
5. After cooking cycle is complete allow chicken to NATURALLY PRESSURE RELEASE for 15 minutes, then do a QUICK RELEASE to release remaining pressure. Remove chicken from Instant Pot and allow to rest 5-10 minutes before slicing.

Recipe Notes

Searing the chicken

To get the perfect golden brown skin, you’ll want to sear the chicken prior to cooking it in the Instant Pot.

Chicken can technically be seared in the Instant Pot (on the SAUTE mode) however, I find it much easier to sear in a frying pan on the stove for a couple of reasons: 1) The surface area of the frying pan is much bigger and makes it easier to get the whole breast side of the chicken seared. 2). You'll need to add chicken broth to the bottom of the Instant Pot and put the chicken on the trivet prior to cooking. If you are searing in the Instant Pot you will need to remove the hot chicken  (long tongs or silicone gloves work) in order to add the chicken broth/trivet which can be a little challenging.

I find it worth the trouble of washing an extra pan to sear the chicken on the stove-top. After the chicken is seared just add the chicken broth to the Instant Pot, place the chicken on the trivet (breast side up) and use the handles on the trivet to lower chicken into Instant Pot. Much, much easier!

What Size chicken works best when making Instant Pot Whole chicken?

A  3-4 lb. chicken fits perfectly in a 6 qt. Instant Pot.

Adjusting the Cooking Time for size of chicken

25 minutes cooking time works great for a chicken about 4 lbs. in size. If you have a smaller or larger chicken use the 6 minutes/lb. rule of thumb. 3 lbs = 18 mins, 4.5 lbs = 27, 5 lbs = 30 mins.

Allow the Instant Pot to Naturally Release for 15 minutes and follow with a Quick Release for all sizes of chicken.

More Healthy Instant Pot Chicken Recipes to try:

1. Instant Pot Lemon Garlic Chicken (so fast and so tasty!) 
2. Salsa Chicken (only 2 ingredients! great for meal prep. Make tacos, enchiladas, sandwiches, lettuce wraps and more).
3. Quick + Easy Chicken Burrito Bowls ( chicken, black beans, corn, rice and Mexican spices topped with avocado and cheese. Ready in 10 mins.)

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5 from 6 votes

Instant Pot "Fall Off the Bone" Whole Chicken

Instant Pot “Fall-Off-The-Bone” Whole Chicken – A healthier alternative to store-bought rotisserie chicken, and it’s so EASY! Perfect for busy weeknights or meal prep by shredding chicken and storing to use throughout the week or freeze for future meals. {Paleo, Clean Eating, Budget Friendly}

Prep Time 10 mins

Cook Time 24 mins

Natural Pressure Release 15 mins

Total Time 35 mins

Course: Main Course

Cuisine: American

Servings :8 ( 5oz./serving)

Calories :340kcal

Author: Susan | HealthyInstantPotRecipes.com

Ingredients

• ▢ 1 Whole chicken 3-4 lbs.
• ▢ 1 cup chicken broth low sodium
• ▢ 2 teaspoon paprika
• ▢ 2 teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon salt (more to taste)
• ▢ ½ teaspoon pepper (more to taste)
• ▢ 1 tablespoon olive oil or coconut oil

Instructions

• In a small bowl, combine paprika, thyme, onion powder, garlic powder, oregano, salt and pepper. Pat chicken dry with paper towels. Rub spice mixture all over chicken (both sides).
• Add chicken broth to Instant Pot and place trivet (the one that came with the Instant Pot) in the bottom of pot. Set aside.
• Heat olive oil in a large skillet (large enough to fit the chicken) over medium-high heat. Place chicken, breast side down and let sear until skin is crispy (about 5 minutes). Push down on legs if necessary to make contact with skillet. *
• Remove chicken from the skillet and place breast side UP on the trivet in Instant Pot. Set vent to SEALING. Select MANUAL/PRESSURE COOK , high pressure , 24 minutes cook time. **
• After cooking cycle is complete allow chicken to NATURALLY PRESSURE RELEASE for 15 minutes, then do a QUICK RELEASE to release remaining steam. Remove chicken from Instant Pot and allow to rest 5-10 minutes before slicing.

Notes

*Chicken can technically be seared in the Instant Pot (on the SAUTE mode) however, I find it much easier to sear in a frying pan on the stove for a couple of reasons: 1) The surface area of the frying pan is much bigger and makes it easier to get the whole breast side of the chicken seared. 2). Flipping the chicken over in the Instant Pot so the breast side is up for cooking is quite difficult unless you have extra-large tongs that can grab the hot chicken.

** 24 minutes cooking time works great for chickens about 4 lbs. in size. If you have a smaller or larger chicken use the 6 minutes/lb rule of thumb. 3 lbs = 18 mins, 4.5 lbs = 27, 5 lbs = 30 mins.

I'm electing to keep this recipe on the lower sodium side. Feel free to add additional salt (and pepper) if that's more to your liking. 

Nutrition

Serving: 1serving (5 oz./serving) | Calories: 340kcal | Protein: 37.8g | Fat: 18.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 8.2g | Cholesterol: 116mg | Sodium: 259.5mg | Potassium: 398.8mg | Vitamin A: 50IU | Calcium: 20mg | Iron: 1.4mg

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