Pressure Cooker Whole Chicken | Instant Pot Whole Chicken And Rice
For this week, I have bought you every cook’s dream recipe! This Instant Pot Whole Chicken and Rice recipe is fall-of-the-bone tender. A whole bird seasoned to perfection and cooked to golden crispy heaven is just the game-changer you need for your family dinner. This Pressure Cooker Whole Chicken recipe is easy, quick, budget-friendly, and yields foolproof results every time! So be prepared to amaze, be amazed, and fall in love with your newest addition to the weekly meal.
Instant Pot Whole Chicken and Rice
The best thing about this Instant Pot Whole Chicken and Rice recipe is the intense flavorful proteins it presents. It is the perfect “one and done” meal. In less than 60 minutes, you will have a masterpiece entrée of tender, juicy, and golden crispy whole chicken. This Pressure Cooker Whole Chicken recipe is a dream on the days where you are seeking something filling, juicy, and downright delicious!
Enjoy It with Your Favorite Side Dish!
Playing matchmaker with incredible flavors is always so fun to do! A little hunt for a match made in food heaven will surely complement your dinner table. So, if you are looking for something extra to accompany your Whole Chicken and Rice meal, then look no further!
And if you are cooking to impress, then present your guests with something to munch on while you prepare the star of the show for its grand scene! Get your dinner table glowing with a Vegan Tahini Chickpea Salad, or a small traditional dish of Vegetarian Stuffed Grape Leaves (Dolma). The possibilities are endless!
Make Instant Pot Gravy for Your Chicken
If you are not feeling rice with your perfect golden crispy chicken, then use those flavorful pot juices while making the best instant pot gravy!
- In a small bowl, mix 1/4 cup of cornstarch with 1/4 cup of cold water.
- Place the pan juices back into the instant pot, select sauté, and bring the juices to a simmer.
- Whisk the cornstarch slurry with the pan juices for about 4 minutes, or until the mixture thickens.
- Stop the machine by pressing cancel, add some salt and pepper if needed, and enjoy!
A Perfect Budget-Friendly Meal!
Tips for the Best Instant Pot Whole Chicken and Rice Recipe
- Use your leftover chicken to make quick meals throughout the week! Enjoy those extra pieces with your favorite dishes of salad, pasta, sandwiches, or casseroles.
- Infuse your chicken with loads of flavors by filling the cavity with half of a fresh lemon, half an onion, and fresh herbs!
Frequently Asked Questions:
Make sure your chicken is fully cooked by using a digital thermometer to ensure the temperature has reached 165 degrees.
It is always better using a fresh or thawed chicken for this recipe. A frozen chicken will take considerably longer to cook. So, using fresh chicken will ensure that your chicken cooks evenly in no time.
You absolutely can! Simply place your leftovers in an air tight container and pop it in the fridge up to 4 days. When you are ready to enjoy a meal, then warm it up in a pan or in the microwave and enjoy!
Ingredients for the Instant Pot Whole Chicken:
- whole chicken
- butter
- Cajun seasoning
- creole seasoning
- curry powder
- black pepper
- seasoning salt
- paprika
- salt
- garlic
- Italian parsley
- olive oil
To Add to the Bottom of the Pot:
- hot water (chicken broth)
- Cardamom pods
- star anise
- cloves
- cinnamon sticks
- bay leave
To Brush the Chicken Before Broiling:
- oil
- paprika
Follow These Simple Steps:
- In a large bowl, Add softened butter, add the spices (Cajun seasoning, creole seasoning, black pepper, curry powder, paprika, salt, seasoning salt).
- Add finely chopped garlic, parsley, and olive oil. Then mix until everything is well combined.
- Pat and dry your chicken with a paper towel. Loosen the chicken skin from the breast using your hand or a spoon.
- Place a rack or Trivet in the inner pot of the instant pot, add water or chicken broth and whole spices ( Cardamom pods, star anise, cloves, cinnamon sticks, and bay leave).
- Add the spice butter under the skin using your hand (use your fingers to message the chicken evenly from the inside and top of the chicken as well).
- Place the chicken inside the instant pot. Close the lid and turn the venting knob to seal.
- Cook on high pressure for 30 minutes, then release the pressure right away.
- Remove the chicken with the trivet. Allow excess juice to drip into the pot, and keep the liquid for cooking the rice.
- Place the chicken with trivet it in a baking sheet , brush the skin with mixture of ( olive oil and paprika).
- Broil on high for 5 minutes, or until the skin is golden
Make Some Fluffy Rice:
- Simply strain the water, use 1 1/4 cup of the water for 1 cup rinsed rice.
- Add salt or any other spices if needed.
- Close the lid and turn the venting knob to seal.
- Cook the rice on high pressure for Three minutes ( warm mode off).
- Natural release for 10 minutes, and then turn the knob to venting position.
- Open the lid and fluff the rice with a fork.
- Serve the chicken over the rice with toasted almonds and raisins.
A WOW Factor!
Other Amazing Recipes for You:
- Effortless Ranch Chicken Thighs Recipe
- Grilled Chicken Kabobs With Vegetables
- Quick and Easy Creamy Butter Chicken Recipe
- BBQ Air Fryer Chicken Wings Recipe
- Coke Can Chicken Recipe| Oven Roasted Chicken
- One Pot Chicken Thighs and Rice Recipe
- Foil Wrapped Chicken Thighs Recipe
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Pressure Cooker Whole Chicken | Instant Pot Whole Chicken And Rice
Equipment
Ingredients
- 1 whole chicken 5-6 lbs
- ½ cup butter softened at room temperature
- 1 teaspoon Cajun seasoning
- 1 teaspoon creole seasoning
- 1 teaspoon curry powder
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon salt
- 5 gloves garlic finely chopped
- ¼ cup Italian parsley finely chopped
- 2 tablespoon olive oil
To add to the bottom of the pot:
- 1 cup hot water (or chicken broth)
- Cardamom pods
- star anise
- cloves
- cinnamon sticks
- bay leave
To brush the chicken before broiling:
- 2 tablespoons oil
- 1 teaspoon paprika
Instructions
- In a large bowl, add softened butter and the spices( Cajun seasoning, creole seasoning, black pepper, curry powder, paprika, salt, seasoning salt).
- Add finely chopped garlic and parsley, and olive oil.
- Mix until well combined.
- Pat and dry your chicken with a paper towel. Loosen the chicken skin from the breast using your hand or a spoon.
- Place a rack or Trivet in the inner pot of the instant pot, then add water or chicken broth and whole spices ( Cardamom pods, star anise, cloves, cinnamon sticks, and bay leave).
- Add the spice butter under the skin using your hand. Use your fingers to message the chicken evenly from inside and top of the chicken as well.
- Place the chicken inside the instant pot .Close the lid and turn the venting knob to seal
- Cook on high pressure for 30 minutes, then release the pressure right away.
- Remove the chicken with the trivet, and allow excess juice to drip into the pot. keep the liquid for cooking the rice.
- Place the chicken with trivet in a baking sheet, and brush the skin with the mixture of olive oil and paprika.
- Broil on high for 5 minutes, or until the skin is golden.
Cook the Rice:
- Simply strain the water, and use 1 1/4 cup of the water for 1 cup of rinsed rice.
- Add salt or any other spices if needed.
- Close the lid and turn the venting knob to seal.
- Cook the rice on high pressure for Three minutes (warm mode off).
- Natural release for 10 minutes ,and then turn the knob to venting position.
- Open the lid and fluff the rice with a fork.
- Serve the chicken over the rice with toasted almonds and raisins.
