What is the fastest way to cook a chicken? The fastest is to cook a whole chicken in the Instant Pot. I will make a whole chicken at the beginning of the week and we will use it in recipes throughout the week. It has seriously saved me so much time and effort.
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A Quest for Homemade
I have been on a quest to make all of our food from scratch. When I make a homemade meal, I mean really homemade. The idea is great, but it can be very time consuming. I’m a teacher, which is more than a full time job. Teach all day, prep all night. When I get home, I just want something easy to make and quick to come together. So I’m finding tricks to make dinner come together quickly and without much effort.
One of my tricks is to cook a whole chicken in the Instant Pot. This can be done on Sunday night, while I am preparing lunches for the week. Then it is ready for whatever recipe I decide to make for dinner during the week.
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How to Cook a Whole Chicken in the Instant Pot
Ingredients
Whole chicken
1 cup water
Instructions
- This first step is optional. I prefer to skin the chicken before cooking it. I’ve found that it works better for the recipes that I tend to make. Don’t forget to save it for the bone broth though.
- Add 1 cup of water and the trivet inside of the Instant Pot. Then place the chicken in the pot.
- Set the vent to sealed. Cook a thawed chicken on high pressure for 6 minutes per pound. If you are making a frozen chicken, do 10 minutes per pound. Allow a natural release, which means let the pressure go down before you open the pot.
Recipes for a Whole Chicken Cooked in the Instant Pot
After I cook a whole chicken in the Instant Pot, I will take all of the meat off of the bones. It should come off easily at this point. All of the meat will go in the mixer to be shredded. This is my favorite way to shred meat and I refuse to do it any other way now. Then I keep it in the fridge until I’m ready to make dinner.
Chicken Bacon Ranch Wraps
Chicken bacon ranch wraps are a nice summer meal. It’s a good swap when you’re tired of sandwiches. I will salt the chicken slightly before adding it to the wrap. Most of the time we eat the chicken cold.
Chicken Enchiladas
Chicken enchiladas or as we call it at our house, chicken stuff, is a great freezer meal. I can toss everything in the mixer before dumping it into a pan to be baked or frozen. It doesn’t get much easier than that. If I use the entire chicken, it easily makes 2 days worth of meals. Therefore, I divide it into 2 pans. We eat one and freeze the other.
Chicken Noodle Soup
Chicken noodle soup is a wintertime tradition. I got the recipe from my mom along with her homemade noodle recipe. Nothing can beat hot soup on a blustery day in December. It is perfect for sick days too. I like to eat mine with homemade mashed potatoes.
Chicken Tortellini Soup
Chicken tortellini soup is a Crock Pot staple during the cooler months. It makes a lot of food, so it’s perfect for a crowd. Or you can eat some and freeze some.
Bone Broth
Make sure to keep all of the bones, skin, and vegetable scraps while you are cooking. You can take the would be trash and make a delicious bone broth. When I pick the meat off the bones, I put them right back into the Instant Pot. I’ll simply take out the trivet, add the chicken and vegetable scraps, then cover it with water. That way I only have to dirty the pot once.
Whole Chicken in the Instant Pot
What is the fastest way to cook a chicken? The fastest is to cook a whole chicken in the Instant Pot. I will make a whole chicken at the beginning of the week and we will use it in recipes throughout the week. It has seriously saved me so much time and effort.
Ingredients
- Whole chicken
- 1 cup water
Instructions
- This first step is optional. I prefer to skin the chicken before cooking it. I’ve found that it works better for the recipes that I tend to make. Don’t forget to save it for the bone broth though.
- Add 1 cup of water and the trivet inside of the Instant Pot. Then place the chicken in the pot.
- Set the vent to sealed. Cook a thawed chicken on high pressure for 6 minutes per pound. If you are making a frozen chicken, do 10 minutes per pound. Allow a natural release, which means let the pressure go down before you open the pot.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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