Instant Pot Lemon-Pepper Chicken

Recipe

Main Dish
Instant Pot Lemon-Pepper Chicken

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User Rating

5 out of 5 stars
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7 ratings

Recipe Data

6
Servings
10min
Prep
1hr
Total

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    Description

    Make your own whole "rotisserie" chicken with this simple and easy pressure cooked Instant Pot recipe.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(5-1/2-to-6-lbs.) Hy-Vee 100% natural fresh whole chicken
    2 tbsp.Hy-Vee lemon pepper seasoning
    1 tsp.kosher salt
    2fresh lemons, cut into thin wedges
    2 c.water

    Things To Grab

    • Large cutting board
    • Paper towels
    • 8-quart Instant Pot
    • Instant Pot steam rack
    • Meat thermometer

    Directions

    1. Place chicken on a large cutting board; pat entire chicken dry with paper towels. Combine lemon pepper and kosher salt in a small bowl

    2. Place chicken breast side up and gently lift up skin on top of breast. Using your hands, season both breasts underneath the skin with 1/4 of the salt mixture. Use the rest of the seasoning to evenly coat the skin of both sides of the chicken. Stuff the cavity of the chicken with fresh lemon wedges.

    3. Place water in the bottom of the Instant Pot; place steam rack on top making sure that water level does not exceed or touch the top of the rack. Lay chicken on top of rack. Seal lid and pressure cook on HIGH for 35 minutes. 

    4. Once chicken has finished cooking (165 degrees in thickest part of breast and 180 degrees in thighs), release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid.

      Hyvee Culinary Expert Tip
      When it comes to the chicken skin, you can either peel it off before serving, or crisp it using a broiler. To crisp the skin, place oven rack in the center of the oven and preheat the broiler on HIGH. Place whole chicken on an large aluminum-lined rimmed baking sheet. Broil for 5 minutes, or until skin crispy and browned.
      Hy-Vee Test Kitchen
    5. Allow chicken to rest 10 minutes. Carve chicken and slice. Serve immediately or refrigerate for up to 5 days.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 120mg
    • Sodium: 760mg
    • Total Carbohydrates: 2g
    • Protein: 39g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 15%
    0%
    Iron 10%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Test Kitchen