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Instant Pot Engagement Chicken


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes (plus NPR)
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Description

A simple whole chicken recipe with the most amazing flavor! Drizzling the salty/lemony juices from Instant Pot over the sliced chicken is everything. 


Ingredients

Scale
  • 1 whole chicken
  • 1/2 cup fresh lemon juice
  • 2 whole lemons
  • 1 Tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp poultry seasoning

Instructions

Instant Pot Instructions: 

  1. Pour 1 cup water into bottom of Instant Pot. Place a trivet in the bottom.
  2. Remove the giblets from the chicken. Wash the chicken inside and out with cold water. Then let the chicken drain, cavity down, in a colander for 2 minutes.
  3. Pat the chicken dry with paper towels. Place the chicken breast side down into the Instant Pot on top of the trivet. Pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt, pepper and poultry seasoning. 
  4. Prick the two lemons 3 times in 3 different places with a fork and place them deep inside the chicken cavity. 
  5. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minute per pound of chicken (weight of the chicken after the giblets are removed, use a digital scale*). So if you have a 5 pound chicken it would be 30 minutes. When time it up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
  6. If you’d like you can crisp up the chicken skin with an air fryer lid. Place the air fryer lid on top for 5 minutes at 425° F. 
  7. Let the chicken rest for 10 minutes before carving. Remove the lemons from the cavity and carve. The most important part is pouring the juices from the Instant Pot over the top of the sliced chicken. The lemony-salty broth is so amazing!

Slow Cooker Instructions:

  1. Pour 1 cup water into bottom of slow cooker. 
  2. Remove the giblets from the chicken. Wash the chicken inside and out with cold water. Then let the chicken drain, cavity down, in a colander for 2 minutes.
  3. Pat the chicken dry with paper towels. Place the chicken breast side down into the slow cooker on top of the trivet. Pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt, pepper and poultry seasoning. 
  4. Prick the two lemons 3 times in 3 different places with a fork and place them deep inside the chicken cavity. 
  5. Cover and cook on low for 6 hours, or until internal temperature reaches 180°F. 
  6. Let the chicken rest for 10 minutes before carving. Remove the lemons from the cavity and carve. The most important part is pouring the juices from the slow cooker over the top of the sliced chicken. The lemony-salty broth is so amazing!
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker