Instant Pot Garlic Pesto Whole Chicken
Juicy, tender, and packed full of flavor, this Instant Pot garlic pesto whole chicken is a must-try for this weekend dinner!
Equipment
- 1 Instant Pot
Ingredients
- 1 whole chicken 3 - 4 pounds
- 1 head garlic cut in half through the width
- 1 lemon cut in half through the width
- salt and peper to taste
- 1/2 tsp dried basil
- 1 c water
- 1 c prepared basil pesto
Instructions
- Remove giblets from the cavity of the chicken. Stuff the chicken with the garlic and lemon. Season the outside of the chicken with salt, black pepper, and basil.
- Pour 1 cup of water into the electric pressure cooker. Lower the chicken into the pressure cooker using a trivet.
- Cover the electric pressure cooker with the lid and set the valve to “sealing.” Program the electric pressure to cook on “manual” or “pressure cook” for 25 minutes.
- When the cooking cycle is complete, allow the pressure to naturally release for 15 minutes before performing a quick release of the remaining pressure. Check the internal temperature of the chicken to verify it is 165 degrees in the dark meat without touching the bone.
- Preheat the oven to broil. Prepare a baking sheet with aluminum foil for easy cleanup.
- Carefully remove the lid of the electric pressure cooker and transfer the chicken to the prepared baking sheet.
- Broil the chicken for 5 to 10 minutes, watching closely to avoid burning.
- Spread the basil pesto over the top of the chicken. Slice and serve with additional basil pesto if desired.
Nutrition
Calories: 334kcalCarbohydrates: 5gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 74mgSodium: 359mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 762IUVitamin C: 10mgCalcium: 73mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.