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Electric Pressure Cooker (Instant Pot) Whole Chicken and Potatoes

This is my method for cooking a flavorful whole chicken and potatoes in an electric pressure cooker. After a little prep work, you can walk away and let the pressure cooker do it's job without having to check on it or worry about overcooking. I'm using an 8 quart electric pressure cooker. If yours is smaller, you may need to adjust the size of the chicken and other ingredients accordingly.
Prep Time25 mins
Cook Time35 mins
Course: Main Course
Servings: 6 people

Equipment

  • Electric pressure cooker
  • Trivet or rack insert for the electric pressure cooker

Ingredients

  • 5-6 lb whole chicken, giblets removed
  • 1 large onion, cut into wedges
  • 5-6 medium potatoes cut into large chunks Firmer potatoes, like Yukon golds work a little better, but I used Russets because that's what I had on hand.
  • 4 tbsp coconut or other high heat oil
  • 3/4 cup water or chicken broth
  • salt
  • pepper
  • poultry seasoning

Instructions

  • Season both sides of your chicken with your choice of seasonings. I used salt, pepper, and poultry seasoning, but you can adjust this to your family's taste.
  • Select the "Saute" setting on your pressure cooker.
  • Add the coconut oil to the pot and heat until melted and shimmery.
  • Brown the whole chicken on both sides in the coconut oil until lightly browned. I use this time do cut up the onion and potatoes.
  • Remove the chicken and set aside.
  • Add the onion wedges to the pot and cook until translucent and starting to brown.
  • Add about 1/2 cup of water or broth to the pot with the onions to deglaze the pot. Be sure to scrape up the browned bits from the bottom of the pot to mix into the liquid.
  • Turn off the "Saute" function.
  • Place the trivet on top of the onions and liquid in the pot. Add about 1/4 cup more of water or broth to the pot.
  • Place the browned chicken on the trivet.
  • Place the potato chunks around and on top of the chicken.
  • Lock the lid in place and cook on high pressure for 35 minutes.
  • Allow the pressure to release naturally and carefully open the lid.
  • Check the temperature of the chicken to ensure that it has reached at least 165 degrees Fahrenheit. If not done, cook for another 3-5 minutes under high pressure and recheck.
  • Carefully remove the potatoes, chicken and trivet.
  • Optional: Press "Saute" and allow the onions and liquid to simmer for a few minutes to condense the liquid to serve over the chicken and potatoes.
  • Optional: Place the chicken on a broiler-safe pan and place in the oven under the broiler for 3-5 minutes to crisp up the skin.
  • Plate and serve with a side of veggies.

Notes

I like to keep the seasonings fairly neutral so that I can get creative with the leftovers without worrying about seasonings clashing. In addition to potatoes, other root vegetables such as carrots can be used.