Description

This easy one-pot recipe delivers juicy, fall-off-the-bone chicken and rich homemade broth in under an hour using your Instant Pot. Perfect for busy weeknights, sick days, or meal prep, it’s comforting, flexible, and requires minimal cleanup.

Ingredients

Scale

1 whole chicken (3.5–4 lbs)
2 large carrots, peeled and cut into chunks
2 celery stalks, chopped
1 large onion, quartered (skin on, washed)
4 garlic cloves, smashed
1–2 bay leaves (optional)
1–2 teaspoons kosher salt
1/2–1 teaspoon freshly cracked black pepper
4–5 cups water (enough to come halfway up the chicken)
Optional: fresh herbs (thyme, parsley, rosemary), wedge of lemon, chunk of ginger, parsnip

Instructions

Take the chicken out of its packaging, remove any giblets, and pat dry with paper towels. If desired, rub chicken with olive oil and season generously with salt and pepper.
Place carrots, celery, onion, garlic, bay leaf, and any herbs into the bottom of the Instant Pot. If not using a trivet, spread veggies evenly.
Place the chicken breast-side up on top of the veggies (or on the trivet). Pour in 4–5 cups water, making sure not to exceed the Instant Pot max fill line.
Lock the lid, set the valve to ‘Sealing,’ and select Manual/Pressure Cook on High for 25 minutes (fresh chicken) or 35 minutes (frozen chicken). Allow about 10 minutes for the pot to come to pressure.
When cook time is up, let the pressure release naturally for 15 minutes. Quick release any remaining pressure.
Using tongs, carefully lift the chicken out and set it on a cutting board. Strain the broth through a mesh sieve into a large bowl. Discard veggie solids or mash into soup.
Let the chicken rest for 5–10 minutes before carving. Serve chicken pieces with hot broth poured over for extra comfort.
Optional: For crispy skin, broil the chicken in the oven for 5 minutes after pressure cooking.

Notes

Season generously for best flavor. Use the trivet for easier lifting, but layering veggies works fine. Natural pressure release is key for tender chicken. Customize with herbs, lemon, ginger, or root veggies. For clearer broth, skim fat after straining. Save bones for a second batch of bone broth. Broil chicken for crispy skin if desired.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of chicken plus
Calories: 240
Sugar: 2
Sodium: 650
Fat: 10
Saturated Fat: 2.5
Carbohydrates: 4
Fiber: 1
Protein: 28

Keywords: Instant Pot, whole chicken, broth, comfort food, easy dinner, meal prep, pressure cooker, chicken soup, one-pot, gluten-free