Instant Pot dill pickle chicken is the easiest way to make fall off the bone whole chicken. Full of briny, pickle flavor, this easy whole chicken comes together in under an hour! Winner, winner chicken dinner!
You don’t have to be in the kitchen all day to put together a melt in your mouth chicken dinner.
The Instant Pot makes cooking a whole chicken so fast that you can do this even on a busy day.
I’m all about that.
And let’s talk about the flavor of Instant Pot dill pickle chicken.
It’s briny and just a touch tart and the chicken is so tender that it falls off the bone!
A real winner!
Ingredients
To make this you’ll need:
- Chicken– A 5-6 pound whole roaster chicken with the giblets and innards removed.
- Pickles– A whole 24 ounce jar of dill pickle spears.
- Seasoning– Montreal chicken seasoning, salt, and pepper
- Chicken broth
- Butter– Melted
How to Make
This Instant Pot chicken is so easy!
Using paper towels, pat the entire chicken dry.
Then sprinkle the seasonings evenly out overtop of the bird and rub them into the skin.
Stuff the cavity of the bird with as many dill pickle spears as will fit inside.
Using kitchen grade twine, tie up (truss) the legs of the bird.
Put the liner in the pot and pour in 16 ounce of pickle juice and alll the chicken broth.
Add the metal trivet to the center of the pot, and place the prepared chicken on top.
Secure the lid on the pot and set the vent valve to the sealed position.
Pressure cook on HIGH for 36 minutes or for 6 minutes per pound.
When the pot beeps, naturally release the pressure for 15 minutes.
After 15 minutes, carefully open the vent to release any remaining pressure.
Open the pot and carefully remove the chicken to a waiting roasting pan or rimmed baking sheet.
Brush the melted butter evenly out over the entire bird and then broil the chicken for 5 minutes or just until the skin is golden brown and crispy.
Using a craving knife, carve the bird and serve warm.
Enjoy!
Should I rinse a whole chicken prior to cooking?
No!
Rinsing spreads the bacteria from the chicken around your kitchen.
Don’t do it.
Just pat the skin dry, which won’t spread the bacteria and will help you get crispy skin.
Do I need to truss the chicken really?
Yes!
All trussing is, is tying the legs of the bird together over the cavity using twine.
Trussing the bird is important in this case to keep the pickles inside as the bird cooks.
It also helps keep the chicken together while you carefully transfer it to a cutting board.
If you don’t truss it, the chicken will fall apart as you transfer it.
The wings and legs will fall right off!
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3 days.
Reheat in the oven until warmed through.
Tips and Tricks
- The cook time will vary by the size of your bird and is 6 minutes per pound, so 36 minutes for a 6 pound bird. If your chicken is a smaller 5 pound bird, you’d adjust the cook time down to 30 minutes.
- Watch the chicken carefully when broiling, it can go from a beautiful golden brown to burnt very quickly.
- I’ve only ever made this in an 8quart Instant Pot. It should also work in a 6 quart, but you’d want to use a chicken on the smaller side and adjust the cook time down accordingly.
Other Instant Pot Chicken Recipes
Instant Pot dill pickle chicken tastes like you’ve been toiling away for hours in the kitchen when in reality you’ve spent under an hour making dinner!
Make this and enjoy!
Looking for other Instant Pot chicken recipes?
Try these:
If you’ve tried this INSTANT POT DILL PICKLE CHICKEN or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Dill Pickle Chicken
Ingredients
- 1 5-6 lb whole chicken innards removed
- 1 24 oz jar Claussen dill pickle spears
- 1/2 tsp Montreal chicken seasoning
- salt and pepper to taste
- 1/2 cup chicken broth
- 2 tbsp butter melted
Instructions
- Using paper towels, pat the entire chicken dry. Do not rinse, just pat until dry, and then sprinkle the seasonings evenly out overtop of the bird- rubbing in if necessary.1 5-6 lb whole chicken, 1/2 tsp Montreal chicken seasoning, salt and pepper
- Stuff the cavity of the bird with the dill pickle spears, as many as will fit.1 24 oz jar Claussen dill pickle spears
- Using kitchen grade twine, tie up (truss) the legs of the bird.
- After you've inserted the liner into your instant pot, pour in 16 ounces of pickle juice and the chicken broth. Add a metal trivet to the center of the pot, and place the prepared chicken on top.1/2 cup chicken broth
- Add the lid, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 36 minutes. Once done, naturally release the pressure for 15 minutes, then carefully perform a quick release to vent any remaining pressure.
- Open the pot, and carefully remove the chicken to a waiting roasting pan or rimmed baking sheet. Brush the melted butter evenly out over the entire bird, and then place it under the broiler for 5 minutes- just until the skin is golden brown and crispy.2 tbsp butter
- Using a craving knife, carve the bird and serve warm. Enjoy!
Notes
- The cook time will vary by the size of your bird and is 6 minutes per pound, so 36 minutes for a 6 pound bird. If your chicken is a smaller 5 pound bird, you'd adjust the cook time down to 30 minutes.
- Watch the chicken carefully when broiling, it can go from a beautiful golden brown to burnt very quickly.
- I've only ever made this in an 8 quart Instant Pot. It should also work in a 6 quart, but you'd want to use a chicken on the smaller side and adjust the cook time down accordingly.
Nutrition
recipe adapted from Family Fresh Meals
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