Pressure Cooker Whole Chicken

In a small bowl, thoroughly combine the salt, paprika, cayenne pepper, onion powder, dried thyme, black pepper, white pepper, and garlic powder. (Prep time: 5 minutes)

Generously rub the spice mixture all over the outside of the chicken, ensuring to get under the skin of the breast and thighs. Also, rub some of the mixture inside the chicken cavity. (Prep time: 5 minutes)

Turn on your electric pressure cooker (such as an Instant Pot) and select the 'Sauté' function. Add the vegetable oil to the pot and allow it to heat up until shimmering. (Time: 1-2 minutes)

Carefully brown the chicken in the hot oil, searing each side (breast and back) for 2-3 minutes until golden brown. This step enhances flavor and adds a beautiful color to the finished chicken. (Time: 4-6 minutes)

Remove the browned chicken from the pot and set it aside on a plate. Cancel the 'Sauté' function. (Time: 1 minute)

Pour the chicken stock into the pressure cooker pot. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits that may have stuck during searing. This deglazing process adds depth of flavor to the sauce. (Time: 2 minutes)

Place a steamer rack trivet in the bottom of the pressure cooker pot. Carefully place the whole chicken, breast side up, on top of the trivet. This prevents the chicken from sitting directly in the liquid and ensures even cooking. (Time: 1 minute)

Close and lock the lid of the pressure cooker. Select the 'High Pressure' setting according to the manufacturer's instructions. Set the timer for 25 minutes. Allow approximately 6 minutes for the pressure to build inside the pot. (Time: 31 minutes)

Once the cooking time is complete, allow the pressure to release naturally according to the manufacturer's instructions. This may take 25-35 minutes. Natural pressure release helps the chicken retain its moisture. (Time: 25-35 minutes)

Carefully unlock and open the lid of the pressure cooker. Remove the chicken from the pot and place it on a carving board. Allow the chicken to rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (Time: 10 minutes)