1-Getting started: Getting started with this Instant Pot whole chicken recipe is simple and rewarding. Begin by preparing your ingredients and setting up your Instant Pot for success. This method ensures even cooking and a juicy outcome every time, making it a favorite for quick meals.

2-Preparing the chicken: First, remove the chicken from its packaging, pat it dry, and remove any giblets to get it ready for seasoning. Coat the chicken evenly with 1 to 2 tablespoons of avocado oil or olive oil to help the seasonings stick and add flavor. Season all sides with sea salt, paprika, garlic powder, black pepper, and dried parsley for a tasty base.

3-Adding liquid and veggies: Next, pour 2 cups of apple cider or chicken broth into the pressure cooker, and add any optional apples or veggies for extra flavor. Place a trivet inside the pot to keep the chicken elevated. Set the chicken on the trivet, making sure it’s stable for even cooking.

4-Setting Up and Cooking the Chicken: Secure the lid on your Instant Pot and select the manual pressure or high pressure setting. Set the cooking time to 6 minutes per pound, which is about 30 minutes for a 5-pound chicken, and ensure the valve is sealed. This step is crucial for locking in juices and achieving that tender texture.

5-Finishing cooking and releasing pressure: Once the cooking cycle finishes, allow a natural pressure release for at least 20 minutes, ideally 40 to 50 minutes, to keep the chicken as juicy as possible. Check the internal temperature; it should reach 165°F to ensure it’s fully cooked. Carefully remove the chicken using a spatula or tongs, stabilizing it to avoid breaking.

6-Broiling and resting: For an extra touch, transfer the chicken to a baking sheet and broil on high for 5 to 8 minutes on the second shelf from the top until the skin is golden and crisp. Let the chicken rest for at least 15 minutes before carving and serving to let the juices settle. This recipe suits various needs by adjusting seasonings or liquids as desired.