This Instant Pot Whole Chicken Recipe is so tender, juicy and absolutely delicious! It's so easy and quick to make and cooks in a fraction of the time compared to the oven roasting alternative. Cooked from fresh or frozen, the meat is always falling-off-the-bone and completely delectable.
Rough chop 3 celery stalks and 1 large onion. Smash 6 large garlic cloves, and rinse/dry 8 rosemary sprigs/stems and 10 parsley stems.
Remove any organs that are inside the chicken, and pat it dry on the outside with paper towel. Sprinkle 1/2 teaspoon salt and pepper down into the cavity of the bird, then add half the celery, onion, smashed garlic, and one of the herb bundles to the cavity.
Sprinkle the chicken with 1 teaspoon salt and pepper. Add 1 cup of chicken stock (or water) to the bottom of the IP inner pot (I use a Duo 6-Quart Instant Pot). Add the rest of the veggies and herbs to the pot, then put in the IP trivet and add the chicken to the pot.
Now seal and pressure cook for 30 minutes (or according to the times specified for your size of bird - see notes below). It will take about 11 minutes for the IP to come to pressure. At this point move your oven rack to the middle position and preheat the oven to 500 degrees. (You can skip this step if you don’t want the skin to be crispy and golden on the outside. Sometimes I cook a chicken to use for soups or stew where the skin gets discarded anyway, so browning the skin is unnecessary).