Pressure Cooker Chicken - Healing Gourmet

Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)

When you hear “pressure cooker chicken” you may think of your mother’s (or grandmother’s) cooking… and possibly even stories of exploding pots yielding ceiling stains (or worse, burns).

But cooking with today’s pressure cookers is much different. While they still yield super-fast, ultra-moist results, the safety issues that sometimes occurred with early-generation pressure cookers have been resolved. Used properly, the pressure cookers of today are no more dangerous than any other tool or appliance in your kitchen.

Pressure Cooker Chicken: Fork-Tender Chicken in Just 30 Minutes!

We believe that a pressure cooker is an indispensable tool for healthy cooking in a hurry. And the possibilities for what you can do with one are endless…

You can make the even toughest cuts of grass-fed beef or bison fork-tender in less than an hour. You can rapidly create deep, rich flavors in Bolognese and chili that could typically only be achieved after hours of long, slow simmering. You can turn out the juiciest whole chicken – infused with the flavors of garlic, herbs and spices – in just 30 minutes.

Pressure Cooker Chicken - Healing Gourmet

The Search for the Juiciest Chicken (And a Superfood Bonus!)

Of all the meats that I enjoy, a whole pastured chicken – simply prepared – is my favorite. But it was always quite a process to infuse a chicken with flavor and get it fully cooked, while also keeping meat moist. I brined. I marinated. I “dry aged” in my fridge overnight. I’ve buttered the breasts and stuck garlic in all the nooks and crannies.

But inevitably, my chicken was rarely as moist or flavorful as what I’d enjoy in a high-end restaurant.

That is, until now…

I recently began using the third-generation Instant Pot Pressure Cooker and I can truly say that this is one of the best kitchen investments I’ve ever made. It is no exaggeration to say that a pressure cooker can change your life in the kitchen. It can certainly save you time that that you can spend doing other things!

The pressure cooker chicken recipe below could not be simpler or more flavorful. There’s no advance preparation, no brining or basting. And in the short time it cooks, you’ll have just enough time to make your sides. A nice dark leafy green organic salad and maybe some mashed sweet potatoes or cauliflower mashers round out the meal perfectly.

Another benefit of using a pressure cooker is the amount (and quality) of gelatin it yields. From this recipe, I typically get up to 4 cups of nutrient-rich, gut-healing gelatin that makes the perfect base for just about any soup, or sipping warm with a little lemon.

I hope you love this recipe as much as I do!

Pressure Cooker Chicken - Healing Gourmet

4.5 from 20 reviews
Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 whole - 4lb. organic chicken
  • 1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
  • 1 tsp. paprika
  • 1½ cups Pacific Organic Bone Broth (Chicken)
  • 1 tsp. dried thyme
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. lemon juice
  • ½ tsp. sea salt
  • 6 cloves garlic, peeled
Instructions
  1. In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
  2. Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
  3. Flip the chicken and add broth, lemon juice and garlic cloves.
  4. Lock pressure cooker lid and set for 25 minutes on high.
  5. Let the pressure cooker release naturally.
  6. Remove from pressure cooker and let stand for 5 minutes before carving.
 

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Nutrient Information Per Batch

4132.63 kcal Calories, 225.24 mg Calcium, 8.32 g Carbohydrate, 1333.18 mg Cholesterol, 302.22 g Total Fat, 1.43 g Fiber, 19.46 mg Iron, 356.32 mg Magnesium 3700.97 mg Potassium, 326.34 g Protein,280.51 mcg Selenium, 2544.25 mg Sodium, 0.58 g Sugars, 19.75 mg Zinc, 94.44g Saturated fat, 0 trans Fat, 121.43 g Monounsaturated fats, 62.22 g Polyunsaturated fats, 3485.88 IU Vitamin A, 6.12 mg Vitamin B6, 5.63 mcg Vitamin B12, 12.42 mg Vitamin C, 0 IU Vitamin D, 6.09 Vitamin E, 46.38 mcg Vitamin K, 113.16 mcg Folate,1.11 mg Vitamin B1(Thiamin),119.81 mg Vitamin B3(Niacin),2.15 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 267.76 mcg Lutein and Zeaxanthin, 2.75 g ALA, 0.18 g EPA, 0.54 gDHA,3051.4 mg Phosphorous, 0.69 mg Manganese, 0 mcg Alpha carotene, 584.01 mcg Beta carotene, 160.06 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


Comments

  1. Hi Kelley,
    I’ve made your Rustic “Rye” bread, using the exact ingredients per your e-cook book that I purchased from you. Both times the bread dough failed to rise both before and after baking. I understand the importance of the water temperature/yeast connection as I have made homemade bread hundreds of times. Any advice would be greatly appreciated!

    Thank you.

    • Kelley Herring says:

      Hi Diana,
      Thank you for your comment.

      We discuss issues with rise in the book itself – typically the issues are 1) Incorrect form of psyllium used 2) Failing to weigh ingredients 3) Oven temperatures that are lower than called for.

      With this being said, and you being an experienced baker, the rise will not be what you see with a wheat-based bread.

      Hope this helps!

      Be Well,
      Kelley

    • Mindful Cook says:

      I’ve made the rye bread too, and i used the slow rising dry yeast in lukewarm temp waited to the yeast fermented adding to the flour. I baked the bread in my MEC pure clay pan and the results were great even though it was all stone ground rye flour the inside was soft and moist and the outside formed a good crust (I brushed milk on top of the dough before putting in the oven).
      I also tried a chicken recipe very similar to this one in my MEC pressure cooking pot (made from the same all natural clay) and the chicken came out very moist and tender.

  2. Dear Kelley,
    have you tried cookng a Turkey Joint, as a variation of your Pressure Cooker Chicken recipe?
    I pioneered quality turkey production in Thailand / Malaysia, and easy/delicious recipes will help to promote consumption. I currently use an Airpot/ Fan Oven to roast a halfbird or quarterbird joint about 3kg.
    The pot is similar size to your Pressure Cooker.
    Best regards,
    Farmer Joe (Free Range…..naturally!)

    • Ruth Engelthaler (AZ) says:

      Farmer Joe: I am interested in your quality turkey. I specifically love the hind-quarter, (both thigh and drum together) do you know how to order the quality turkey meat you mentioned? I am looking for a source of quality turkey. Please email me at above address or you can find me on FB. Thank you!

  3. Hi Kelley,

    I just made your fall off the bone chicken… It was amazing! Thank you

    Do you have a soup idea that would go well with the gelatin?

    I am new to cooking, and quite honestly… This chicken is the best thing I’ve ever made, so I am completely lost when it comes to putting my own recipe idea together.

    Thank you!
    Rebecca

    • Kelley Herring says:

      Hi Rebecca!
      Thank you so much for your kind words and taking the time to comment.

      The possibilities are ENDLESS with what you can make with the high-gelatin soup. In fact, when I make this (just about every week), I transform it into so many different dishes. For an Italian flair, shred some the chicken, add some pesto, broccoli, sliced fresh garlic, and maybe chickpeas if you tolerate legumes. For a Thai dish, take a couple cups of the broth, mix in some full-fat coconut milk (a cup or so), add some shredded chicken, sautéed red bell peppers, bamboo shoots and ginger powder or minced ginger, Thai Kitchen Red Curry Paste and a bit of lime juice. For Indian, add turmeric, ginger, coriander (or a pure garam masala spice mix), your shredded chicken, some cubed roasted sweet potato or winter squash and serve over cauliflower rice. I LOVE how easy it is to doctor up this versatile recipe.

      To give the chicken a more “neutral” palette that will go well with a wide variety of cuisines, you can leave out some of the spices before cooking or choose your spices to accompany the meals you will be making.

      I hope this helps and I’m so happy to know that you are on the journey to healthy cooking with us!

      Be Well,
      Kelley

      • If I can’t use all the broth in the same week, how best to store it? can it be frozen? how long will it keep? Also, after cooking do you drain the broth, or just use as is?

        Thank you.

        • Kelley Herring says:

          Hello,
          My favorite way to save broth is in cubes, as I show in my article on gelatin benefits.

          As for how to use it… that depends on how you want to use it :-). Sometimes I run it through a double-layered cheesecloth to remove bits (my preference for drinking it), other times I leave it as is (for soups and inclusion into other meals).

          Be Well,
          Kelley

    • I could not find a smaller chicken than 5lbs, will I have to change the cook time for the 5lb instead of the 4lb recomended in the recipe.
      Thank you
      Jeanne

  4. Ooooo! That all sounds amazing! I am making the chicken again today, because my son is nuts about it. Thank you for the ideas I can use this week ?

    • Cael Duncan says:

      Does anyone crisp up the chicken with their oven? Broil or bake or convection broil or bake? What temp/time and how close to the broiler do you get if that is how you do it. Add butter or oil to the skin?

      I’m going to start doing more whole chickens and some times I like to leave the skin on. So just curious about what people have tried.

      Thanks

  5. Just curious, why does no-one ever state what’s pressure is recommended? Does it not matter? I’ve got a 5, 10 & 15# weight. But no-one ever states what pressure is best.

    • Hi Josh, Your probably not getting a reply because their InstaPot must do it all for them so they don’t know the answer to your question. I have a late 1970’s Presto canner/cooker. Here’s what my directions say: As soon as cover is closed place the “pressure regulator on vent pipe”. ( in your case that might be your 15 pound weight) My cooker has an automatic air vent (a small rubber gasket lined hole in the lid that has a metal plunger in it that rises and seals the vent and steam inside) When my Automatic Air Vent closes then my Steam Gage starts to increase. When my gage pressure registers 15 pounds I am instructed to reduce heat to maintain this pressure. Cook for the specified time as directed in recipe. Your pressure cooker may just use a weight to regulate the pressure. If so my guess is the 15 pound weight because that is the pressure my instruction manual says to use. Hope that helps. Ronda

    • Use high pressure for meats, low for rice or eggs. I’m not sure about the medium setting.

    • From reading quite a bit around the web I believe the Instant Pot cooks just under 12 psi when on HI and many recipes for stovetop pressure cookers use 15 psi as “high”. Hope that helps a little – maybe do some googling on this topic for your own clarifications since I am not 100% scientifically certain about this 🙂

    • Joshua
      It might be due to using the Power Pressure cooker… No need for weights.

      • Hey Josh. The weights are most likely for a combined pressure cooker/canner. Canning recipes always state what pressure to use and for how long. I am new to pressure cooking, but I would guess that 15 psi would be the go to pressure. The type of pressure cooker with varying weights releases excess steam as it heats vs the electronic pressure cookers that only heat to a certain temp and then regulates it’s own pressure I imagine by adjusting the heat being applied?

  6. I made my first roasted chicken last night in the power cooker and followed your recipe…AMAZING! Instead of paparika, I used smoked paparika and used fresh thyme….came out really good! I will definitely making this again!!

  7. Love, love, love this recipe! I honestly can not believe a chicken recipe could be so simple and foolproof! Prep time was minimal and results were nothing short of astonishing! Thank you!

  8. I’m hoping to cook my chicken in my new Instant Pot that will be delivered tomorrow. I have 2 questions for you. When you say heat the oil, how do you do that? With the saute function (I believe that’s what it’s called)? Also when you say to cook the chicken breast side down for 6-7 minutes, is that pressure cooked or another way?

    • Kelley Herring says:

      Hi Rachel,
      Thanks for your question!

      Using the “Saute” function, you will heat the oil and then cook the chicken (breast side down) just to give the skin a golden color and infuse it with some flavor. You can skip this step and go right to pressure cooking, but the skin will be rather pale.

      I hope you enjoy your Instant Pot and this recipe as much as I do!
      Be Well,
      Kelley

      • I have the pressure cooker xl and I am 100% new to this whole way of cooking. I only made 1 meal so far. How do you saute? Is it with or without the lid on it??

        • Kelley Herring says:

          Hi Tonia,
          Not sure what the “pressure cooker xl” is. The InstantPot has a saute setting that allows you to use the vessel to sear or saute before getting the pressure going.

          Be Well,
          Kelley

        • You brown or sauté with the lid off and hit the chicken/meat button. Hope that helps!

          Trish

        • Amber Hohl says:

          Hi Tonia,

          I also have the xl and youtube videos are really helpful when learning to use it. For sauteing in the XL all you have to do is push your chicken button and don’t put the top on. You add your oil and saute away, then add the rest of the ingredients, put the cover on and it will pressurize and cook. I am new to this as well but I finally figured that part out by watching the videos.

          • Do you have to restart the timer? Lets say you are to cook it for 35 minutes. You are in browning phase. Do you need to restart the timer when you put lid on it to get the full 35 minutes in pressure mode?

      • Can you make gravy from what is left?

      • Cathy Snowden says:

        Hi Kelley. After you sauté the chicken do you cook it breast side down?

  9. I just found your awesome recipe & made this today! It was SOOOOOO……yummy! I shared it on Instant Pot Community on FB & it’s getting a lot of “likes”. Thanks for sharing your recipe. ?

    • Kelley Herring says:

      Hi Shelly!
      Thank you so much for taking the time to let me know and for sharing the love with the Instant Pot Community. This recipe has become a favorite and a weekly go-to around our household. So glad you are enjoying it too!
      Be Well,
      Kelley

  10. Do you put the chicken on the rack or no rack at all?

  11. Hi! I found your recipe via Google, and it gave me the courage to finally try my Instant Pot as a pressure cooker instead of just using it as a glorified slow cooker. I just finished sautéing and my Instant Pot is heating up. I was hoping you might point me in the right direction on making/using the gelatin you talk about. This is actually the first time I’ve EVER cooked an entire chicken, so I’ve never made broth or anything. Thanks!

    • Kelley Herring says:

      Hi Lindsay!
      Thanks for stopping by and glad to hear you’re using your Instant Pot. You will love this recipe! Best of all… the gelatin comes along with it :-).

      Because the chicken is cooked under pressure, it develops a beautiful, gelatin-rich broth as all of the bones and connective tissues break down. After you are done cooking (and enjoying some the chicken), transfer the chicken and broth to a glass container and refrigerate. The next day, you will find the fat has risen to the top and under that is the gelatin. I like to scrape the fat off (it is primarily omega 6 fats), separate the chicken from the gelatin, and then heat the gelatin in a saucepan. Once it re-liquefies, you can pour the gelatin through a strainer lined with cheesecloth to remove any bits, then use as desired (or freeze for later).

      Please let us know how it goes!

      Be Well,
      Kelley

      • I am new to this and trying to figure it out as well. I am curious why you put the chicken back in the broth before refrigerating it? Can I just transfer the liquid to a glass container and put it in the fridge until the next day and then separate the fat? And should we put the bones in the instant pot with water to make more broth or is that unnecessary? Thank you so much for this recipe, it was delicious and the first time using our IP. Now we are cleaning up and trying to figure out what to save and and what to do! 🙂

        • Kelley Herring says:

          Hi Jenny,
          So glad to hear you enjoyed it!

          I like to keep my gelatin broth with the chicken while I am enjoying the meat, and then I typically will strain out the remaining and refrigerate or freeze.

          Of course, you can separate your chicken from the broth after making it, and then refrigerate the broth and scrape the fat layer off. A suggestion: If you do it this way, strain it first so that you have a nice clear broth without any bits. Unless you like to chew your broth a bit 🙂

          Lastly, for the remaining bones. I have added bones back to the Instant Pot with organic store-bought broth and extruded a good bit more gelatin. Another option is to freeze all of your bones and then do another round with just water and seasoning.

          I hope this helps!

          Kelley

  12. Hi, your chicken recipie sounds awesome, I can’t wait to try it. Quick question, does the skin become soggy or does it stay crisp after browning? Thanks!

    • Kelley Herring says:

      Hi Chris,
      If I could get a crispy golden skin over that melt-in-your-mouth meat, it would truly be THE perfect chicken recipe 🙂

      However, because we are using steam, the skin is not the best. I have thought of removing the skin after cooking, patting it dry and doing a quick fry in some coconut oil to make a “chicken skin chip” to go with… but I have yet to be so adventurous.

      Skin aside, the chicken really is amazing, so I do hope you will try it!

      Be Well,
      Kelley

      • So I don’t set the pressure cooker to hold all steam in? I leave the valve open to release the steam as it cooks?

        • Kelley Herring says:

          Hi Valarie,
          Hmmm, well – the whole point of a pressure cooker is to use that pressure to expedite cooking. If you leave the valve open, it would just be a slow cooker.

          The settings on the Instant Pot are very easy to follow, and this recipe calls for “standard” pressure cooker cooking.

          Enjoy!
          Kelley

  13. Heather Fountain says:

    Thanks for the recipe! If I were to make this with 4 bone in breasts, would I still use the same 25 minute cooking time? Thanks 🙂

    • Kelley Herring says:

      Hi Heather!
      That is a good question.

      The InstantPot manual has a chart of cooking times for foods. For chicken breast, the cook time is 8-10 because it is a lot thinner than a whole chicken.

      Enjoy!
      Kelley

  14. Carol Kiernicki says:

    My whole chicken is still slightly frozen. How much time do I need to add to the cooking time?

  15. I drank most of the Old Milwaukee them fellas left over there by the branch. Then I took up and started on this one. It was pretty good but I like it a little dryer with some mashed taters with corn bread. We used to put bass in it but it wouldn’t turn out right. An ole boy I used to hunt with came by and dropped some trot lines off and that’s how we’d get em. He’s probably the one that left them by the branch. Crock pots can be used too if you know how to use em. Just add salt and pepper. I don’t put too much stuff on it I reckon. Any way, let me know how it turns out.

    • Kelley Herring says:

      Hi Buck,
      Interesting story :-). If you try your bass in the pressure cooker, let me know.

      Be Well,
      Kelley

      • That is hilarious! My husband just ran to the store to get these simple ingredients! Chicken for dinner tonight! I can’t wait. We use our pressure cooker all the time (instant pot)!

  16. Hi Kelley,

    We tried making this chicken for the first time today and it is so amazing! We even used the leftover liquid to make some rice. Thank you so much!

    Best,
    Tika

  17. Hi!! Just got an Instant Pot for Christmas and LOVE it. Made this chicken today. When you talk about the bone broth, are you saying that what’s left in the pot can be used as bone broth? I have not yet made bone broth and day 1 into my second whole30.

    • Kelley Herring says:

      Hi Tara,
      So happy to hear you’re a happy camper with your InstantPot!

      The pressure cooker allows for better nutrient extraction, yielding a nutrient-rich “bone broth” that is very gelatinous. You can also put grass-fed beef bones in your InstantPot, fill with water to the fill line, add salt and seasonings, and make bone broth that way. Check out my post on gelatin benefits for the specifics.

      Be Well!
      Kelley

  18. I received a pressure cooker for Christmas and have a ton of chicken legs so Im going to throw them in with this recipe….thinking maybe ten minutes??/

  19. Hi Kelly!!

    I’m putting together a roundup of Newbie Friendly Instant Pot recipes for our readers and I was wondering if I can use your chicken image in a one-time collage for the post. I only link back to you — I won’t share the recipe on our site 🙂

    Thank you!

    • Kelley Herring says:

      Hi Jamie,
      Thank you for your note and how thoughtful of you to include my favorite chicken recipe! Of course, please feel free to do that.

      Be Well,
      Kelley

      • trish berns says:

        I just made a version of this chicken. I had a bag of lemons, a huge rosemary shrub, and a pile of garlic from my garden. Being a somewhat lazy cook, I stuffed the chicken with a couple lemons, an entire head of garlic(cut in half) and 3 – 5 inching sprigs of rosemary. I sautéed the bird on both sides and then added about a cup of chicken broth to the pot. I pressure cooked it on high for 30 minutes and then released the pressure. Tender, juicy, flavorful. Lots of broth in the pot to use for other things.

        Fast, easy, clean, and best of all it tastes great!

  20. How do you store the broth after cooking your chicken? Also how would you use that broth later?

    • Kelley Herring says:

      Hi Amanda,
      I like to store my broth in “cubes”. You can learn how I do this in my post on gelatin.

      Then you can toss into any recipe that calls for broth, or make quick sauces, soups and more.

      Be Well,
      Kelley

  21. This was my first Instant Pot whole chicken. I will never need another recipe, because this one is perfection! The chicken was tender, juicy, and, I had a quart of beautiful broth left, as well! Thank you, for a simple, delicious meal!

    • Kelley Herring says:

      Hi Belinda!

      I am delighted that you enjoyed it! Thanks so much for taking the time to let us know.

      Be Well,
      Kelley

  22. New to Instant Pot and made this recipe today. It was extremely easy and came out very tender, however the actual chicken meat tasted a bit bland to me. Wondering how to punch up the flavor a bit more. Would appreciate any help you could provide.

    Thank you so much.

    • Kelley Herring says:

      Hi Vickie,
      You can punch up the flavor with more herbs and spices, extra garlic, more lemon juice. If it tasted flat, you may want to add more high quality sea salt. I just made a Greek version of this last night for a party using 1/2 cup lemon juice, 2 Tbsp. oregano (dried), 8 cloves of garlic (minced), Kalamata olives, olive oil, salt and pepper – everyone loved it.

      Be Well,
      Kelley

  23. eva mendez says:

    I want to try your fall off the bone chicken but my question is ….can I put a frozen chicken or does it have to be thawed out.

  24. Guion Leach says:

    Hi, I just ran acoss your website. I have been trying to find out the answer to this question. I am not good on facebook, i.e., don’t know my way around or back to something, i.e. technological dinosaur. Once I post don’t know how to get back to find an answer if there is one, So I pose this to you regular email.

    I have an IPOT Duo and LOVE IT! Just learned I can make bone broth in it in minimal time, in fact could make several batches in one day compared to a 2 day process. I have NO freezer and very little fridge room, essencially none. I am interested in making bone broth for the nutritional value fhe nutrients and the collagen. I would like to make several rounds of bone broth with the IPOT, then “can” quarts of it in my All American canner. Shelf space I can find.

    I understand the once heated the gelatin will not “re-gell” and that is okay with me. I think the nutrients will still be in the broth, but not sure on that. As said, I want to do this for the nutrients AND the effects of the collagen when ingested. So to the main question: If I DO can the broth in the canner, will it negate the healing effects of the collagen?

    I notice that recipes always say keep in fridge or freeze. Is that because not many people think about “canning” it, much less actually use a large canner? Or is it because that destroys the reasons you want to drink bone broth in the first place?

    I need an answer quickly and I have some fresh bones using my fridge right now (past two days) and I don’t want them to spoil, so I need to get startted processing with the IPOT, but the question about the canner recooking and collagen didn’t occur to me until I had already bought the meat and bones.

    I am looking forward to really getting acquainted with your website. Thank your for your timely response.
    I cannot make this email go through, no matter HOW I address it, so will try to post this conversation on your website comments.

    • Kelley Herring says:

      Hi Guion,
      I have mentioned my preferred method of keeping bone broth several times in the comment section here. As noted previously, the way I prefer to save bone broth is in “ice cubes” which can be found in my post on gelatin benefits.

      In my opinion, it is the most convenient, easy, healthful way to have bone broth available for cooking or drinking.

      As always, we can be reached at: info AT healinggourmet DOT com.

      Be Well,
      Kelley

  25. Doug Anderson says:

    My recipe book does NOT have a chart listing cooking times for frozen chicken, or beef, or pork or lamb. Seafood and fish, yes. Veggies, yes. But not chicken. Can you tell us the time for a frozen whole chicken, please? Thx.

  26. Louise LeBlanc says:

    I made this wonderful chicken recipe in my pressure cooker for supper, followed the recipe and the chicken turned out so tender and delicious. I will be doing this recipe again and again. Thank you so much for your wonderful website, I will be trying more of your recipes.

    • Kelley Herring says:

      Hi Louise!
      Thank you so much for taking the time to let us know how it went. I’m happy that you enjoyed it and hope you find the website helpful.

      Be Well,
      Kelley

  27. Barbara Riccio says:

    How do you lift the chicken to turn it over after youve browned the breast since the pot is so hot?

    • Kelley Herring says:

      Hi Barbara,
      Very carefully 🙂

      All kidding aside, I find it easiest – especially if it is a sizeable bird – to saute in a separate pan and then transfer it to the Instant Pot.

      Hope this helps!

      Kelley

      • What size presure do you use for your chicken? Next time can you show cooking in the pressure cooker, please.

        • Kelley Herring says:

          Hi Steve,
          The Instant Pot is the size of… the Instant Pot.

          As for “show cooking in pressure cooker”, I’m afraid I don’t have a pressure-proof super-camera to do that :-). After the quick sear, the lid gets closed and does not re-open until the chicken is done cooking.

          Kelley

  28. Ruth Engelthaler (AZ) says:

    Can I use a frozen chicken? How do I adjust time for a chicken that is frozen?

    • Kelley Herring says:

      Hi Ruth,
      I have seen people warn against cooking large frozen roasts, whole chickens, etc. as there is so much meat that must be cooked through.

      It seems though, that pork chops, chicken legs, chicken breasts can be cooked this way, following the timing rule of “6 minutes per pound plus 2 minutes”.

      Hope this helps!
      Kelley

  29. This looks awesome, and I am SO making it tonight! Is the nutrient info corrent? 4000 calories for the chicken?

    • Kelley Herring says:

      Hi Mae,
      Thanks for your note – I hope you love it as much as our other home cooks!

      Yes, the nutrition information is for the whole chicken, with all of the broth, skin, etc. I estimated that to be 10 servings, so a hearty portion is around 400 calories. If you remove the skin, and choose only white meat, the calorie count will be much lower.

      Enjoy!
      Kelley

  30. Can you make this w a frozen whole chicken or it has to be defrosted?

  31. I am really looking forward to making this. I’ve been doing a whole chicken in the crock pot for years then making broth with the bones, onions, etc. I understand that when I make this, I can get a gelatin broth. How dos that broth equate to stock/broth? Do I need to thin it out with water to use as regular stock? I just want to use every bit!

    • Kelley Herring says:

      Hi Scargosun!
      Glad to hear you’re on board with the pressure cooker. It really does extract more nutrients and flavor.

      To answer your question, you won’t need to thin it out. You will notice the broth is just like regular broth when it is warm. But when it cools it will gel. For this reason, I like to pour the broth into a stainless steel cupcake tin or ice cube mold and then freeze to get all of the gelatin benefits in an easy-to-use format. You can measure ahead of time so you know how much each well holds, then make the conversion with your recipes, as needed.

      Enjoy!
      Kelley

  32. I just made this for dinner and my personal trainer husband and three picky daughters LOVED it! Thanks for the great recipe! I will definitely be making this again soon! 🙂

  33. Kristin Osmar says:

    Wow! I made this last night…had a bit of trouble browning it well, but it still tastes awesome. And what I love most is the incredibly gelatinous broth!! I’m sipping a cup right now, skimmed of the fat. I’ve made several chicken bone broths with the IP but its never turned out like this. Thank you so much for posting this recipe!

    • Kelley Herring says:

      Hi Kristin,
      I’m so happy that you enjoyed it! Please stay tuned for more Instant Pot recipes 🙂

      Be Well,
      Kelley

  34. Mindful Cook says:

    Wow. I really like this recipe and love that you have a site devoted to the healing aspects of foods and being mindful of what we eat. Its is just as important to care about what we cook our healthy food in as well.
    Using pressure cooker made from pure & natural clay will ensure that steam stays inside and keeps food moist but contrary to conventional metal pressure cookers, your don’t have to wait for the pressure to go down before opening the pot. Steam is managed so well inside and gets condensed right away so you can open the pot whenever you need to. This way you don’t loose the nutrients in the food.

  35. Hi, I recently discovered your site and love it! I’m going to make this chicken this weekend since I just got an Instant Pot. The pastured chicken I got is 3.5 pounds not 4. Does that make a difference? Do I need to adjust any ingredients or cooking time? Thanks for your time and for educating so many.

    • Kelley Herring says:

      Hi Erin,
      Thank you for stopping by and for your kind words. I’m happy you’re here!

      The half pound difference should not matter that much. I make this recipe frequently and never have the same size chicken twice :-). Please check the Instant Pot manual for cooking weights and times and use that as a guide.

      Hope you enjoy!
      Kelley

  36. Andrew Li says:

    Hey Kelley, could this recipe be adapted for thighs? If so, how?

  37. Bridget Booth says:

    Hi. I am doing my first chicken today with your recipe. It is the smallest I’ve ever seen at 2.5 lbs.
    still cook for 25 minutes?..

    Not sure if there is a bag inside with giblets but if there is should I add them to the broth or save for something else?

  38. Hi! Is it possible to use a frozen chicken or does it have to be completely thawed?

    Thanks!

  39. Sounds yummy can I substitute lime for lemon ?

  40. I have a quick question. I am cooking a 7 lb whole chicken. Can you suggest a cooking time in the I Pot?

    I used your recipe for a smaller chicken … Marinated overnight in Frank’s Hot Sauce as we were looking for a spicy chicken.. It was wonderful. Thank you for a great recipe.

  41. If I don’t have any coconut oil to do the browning in, can I sub olive oil?

    Making this tomorrow and can’t wait!!

    • Kelley Herring says:

      Hi Sharon,
      Thanks for your question- it is a really good one!

      Olive oil has a low flash point, so it is really unsuitable for higher heat cooking. Opt for a more stable fat like tallow, ghee, avocado oil or lard to prevent harmful lipid oxidation products from forming.

      Be Well,
      Kelley

  42. I made this chicken recipe last week, and it turned out to be the most tender, juicy chicken I’ve ever tasted!! All in 25 minutes! What a great recipe, thank you. I’m making it again tonight!

  43. Nadia Nigro says:

    I have made this chicken twice in the last couple of weeks and both times it turned out fantastic! So tender, juicy, and flavorful, my family loved it! Thank you so much for a great recipe! I couldn’t be happier!

  44. Recipe-reader says:

    Very very good, but it needed a bit more salt. The New York Times recipe for whole chicken says to use at least two teaspoons of salt for a 3-lb. chicken.

  45. I am going to try this recipe but I have a pastured chicken that is just over 5 lbs. What should I increase the cooking time to? Thanks

  46. Linnae Bosma says:

    So … I made this chicken today. 25 minutes … fall off the bone chicken. Awesome – thank you!!

  47. Hi Kelly,
    I’ve had my Instant pot for just over 2. years and have yet to venture out with many recipes. I mainly use it i as a glorified rice cooker.lol. I’m itching to try this recipe and am just wondering…can you put stuffing in the chicken cavity?

    • Kelley Herring says:

      Hi Taz,
      Thanks for your question. And the Instant Pot does make some might fine rice 🙂

      I would not put stuffing in the cavity both for safety and taste reasons. If you want to serve it with stuffing, I would do it in a separate dish.

      Be Well!
      Kelley

  48. Mary Blakeman says:

    Oh my, I made the Fall Off the Bone Chicken last night with chicken breasts and it was so yummy! The nifty part was that we had plenty of leftover chicken, so my husband suggested using the broth that was still in the InstantPot for the start of a soup. So I placed the leftover chicken, vegetables and some chopped pieces of potato in it. Added a bit more chicken broth and a Bay Leaf to it, steamed it for about 18 minutes on medium and VOILA, Chicken soup!

  49. Hi Kelley,

    I’m new to pressure cooking and just made the whole chicken recipe for the first time. It was delicious! I have a couple of questions though. When you say to use a natural release for the chicken, do I let it sit on warm while the pressure drops (I’m using an instant pot so it automatically turns on the warming function when the timer ends) or do I turn the pressure cooker off altogether? I’ve only used quick release recipes prior to this. My second question is about the gelatin. After I chilled the gelatin, I skimmed the separated fat off the top, per your instructions. I was left with the clear gelatin in the middle, and a layer of something whitish below the gelatin. Is this just more gelatin, but a different color? It doesn’t seem to be more fat, but could it be? What is this mystery bottom layer? Thanks for your help!

  50. Any recommendations on making the gravy with the broth after I take out the chicken?

  51. Kelley Herring says:

    Hi Chelsey,
    Great question!

    If your free range bird came with giblets, I would use those to make a nutrient rich gravy. Simmer the giblets in a cup or so of the broth for 30 minutes, strain. Return the pan to heat source over low heat and whisk in a pat of grass-fed butter. Then add arrowroot by teaspoon-ful, whisking to thicken. Because gravy will continue to set up, add less arrowroot then you think you need. You can always add more later.

    Hope this helps!

    Be Well,
    Kelley

  52. Kelley Herring says:

    Hi Chelsey,
    Great question!

    If your free range bird came with giblets, I would use those to make a nutrient rich gravy. Simmer the giblets in a cup or so of the broth for 30 minutes, strain. Return the pan to heat source over low heat and whisk in a pat of grass-fed butter. Then add arrowroot by teaspoon-ful, whisking to thicken. Because gravy will continue to set up, add less arrowroot then you think you need. You can always add more later.

    Hope this helps!

    Be Well,
    Kelley

  53. TINA LANOUX says:

    I’m cooking your chicken recipe for the first time tonight. Can I add carrots and potatoes too?

  54. Kelley Herring says:

    Hi Tina,
    Since they will cook much faster than the chicken, they would be mushy or fall apart, so I would suggest you do them separately.

    Enjoy!
    Kelley

  55. I do add carrots, potatoes and chopped onion – bit only In the last 10 minutes. Hope this helps!

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