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Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(4 pound)chicken, giblets removed3tablespoonsextra-virgin olive oil, divided¾teaspoonground pepper½teaspoonsalt1tablespoonchopped fresh tarragon1tablespoonchopped fresh thyme4clovesgarlic, crushed½cupwater2tablespoonschopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1(4 pound)chicken, giblets removed
3tablespoonsextra-virgin olive oil, divided
¾teaspoonground pepper
½teaspoonsalt
1tablespoonchopped fresh tarragon
1tablespoonchopped fresh thyme
4clovesgarlic, crushed
½cupwater
2tablespoonschopped fresh flat-leaf parsley
DirectionsPat chicken dry with paper towels. Rub the chicken with 1 tablespoon oil; sprinkle with pepper, salt, tarragon and thyme. Place garlic cloves inside cavity. Loosely tie the legs together with kitchen twine and tuck the wings under.Place water in the bottom of a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place rack in the cooker; place the chicken, breast-side up, on the rack. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 20 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 4 to 5 minutes).Transfer the chicken to a cutting board; let rest for 10 minutes. Cut the chicken into 2 thighs, 2 drumsticks and 2 breasts; arrange on a platter. Drizzle with the remaining 2 tablespoons oil; sprinkle with parsley.Instant-Pot Whole Chicken VariationsLemon-Garlic Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lemon juice and 1 Tbsp. finely chopped garlic over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.Lemongrass & Lime Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lime juice, 2 Tbsp. finely chopped scallion, 1 Tbsp. finely chopped garlic and 2 tsp. finely chopped lemongrass over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.To make aheadRefrigerate cooked chicken for up to 4 days.EquipmentKitchen twineOriginally appeared: EatingWell.com, December 2019; updated September 2022
Directions
Pat chicken dry with paper towels. Rub the chicken with 1 tablespoon oil; sprinkle with pepper, salt, tarragon and thyme. Place garlic cloves inside cavity. Loosely tie the legs together with kitchen twine and tuck the wings under.Place water in the bottom of a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place rack in the cooker; place the chicken, breast-side up, on the rack. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 20 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 4 to 5 minutes).Transfer the chicken to a cutting board; let rest for 10 minutes. Cut the chicken into 2 thighs, 2 drumsticks and 2 breasts; arrange on a platter. Drizzle with the remaining 2 tablespoons oil; sprinkle with parsley.Instant-Pot Whole Chicken VariationsLemon-Garlic Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lemon juice and 1 Tbsp. finely chopped garlic over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.Lemongrass & Lime Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lime juice, 2 Tbsp. finely chopped scallion, 1 Tbsp. finely chopped garlic and 2 tsp. finely chopped lemongrass over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.To make aheadRefrigerate cooked chicken for up to 4 days.EquipmentKitchen twine
Pat chicken dry with paper towels. Rub the chicken with 1 tablespoon oil; sprinkle with pepper, salt, tarragon and thyme. Place garlic cloves inside cavity. Loosely tie the legs together with kitchen twine and tuck the wings under.
Place water in the bottom of a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place rack in the cooker; place the chicken, breast-side up, on the rack. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 20 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 4 to 5 minutes).
Transfer the chicken to a cutting board; let rest for 10 minutes. Cut the chicken into 2 thighs, 2 drumsticks and 2 breasts; arrange on a platter. Drizzle with the remaining 2 tablespoons oil; sprinkle with parsley.
Instant-Pot Whole Chicken Variations
Lemon-Garlic Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lemon juice and 1 Tbsp. finely chopped garlic over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.
Lemongrass & Lime Chicken: In Step 1, omit tarragon, thyme and garlic cloves. Rub 2 Tbsp. lime juice, 2 Tbsp. finely chopped scallion, 1 Tbsp. finely chopped garlic and 2 tsp. finely chopped lemongrass over the chicken. Proceed with Steps 2 through 4 as directed, omitting parsley in Step 4.
To make ahead
Refrigerate cooked chicken for up to 4 days.
Equipment
Kitchen twine
Originally appeared: EatingWell.com, December 2019; updated September 2022
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Nutrition Facts(per serving)254Calories14gFat1gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
