Dill Pickle Chicken is one of my favorite recipes for a whole chicken in the instant pot. This chicken comes out SO tender and juicy, literally falls right off the bone. The Dill Pickle part is really great, because its not over powering. Its there for a little flavor but doesn’t come across as too much. I’ve even had people who don’t like pickles try this and say its really great!!
I honestly love making a whole chicken in the IP. You can even cook this from FROZEN and its just as tender and juicy as it is when thawed. You just put your chicken in this “magic” pot and let it do its thing while you catch up on other things in the house. Perfect way to get house work done while your dinner cooks!
How do I prep the chicken?
Remove gizzards (if any) from the cavity of the chicken. Pat dry the chicken with paper towel to by making sure the chicken is mostly dry. This ensures that the seasonings will stick to the skin nicely.
Pull the skin on the breast side, apart from the breasts themselves and sprinkle some seasonings in there. Add a little olive oil and spread it around so the breasts soak up some of the flavors from the seasonings.
Seasoning the inside cavity and the outside of the chicken. As much as you feel necessary, really no measuring involved here. Ensure to coat the entire chicken so there is a lot of flavor.
Stuff the cavity with your pickles and onion pieces. Stuff as much as you can fit, so the chickens cavity is full. I do cut my pickles in half the long ways so the flavor emits into the chicken.
Once your chicken is all seasoned and ready to go, now get your pot ready. I like my chicken skin a little crispy so I like to saute the outside skin before I pressure cook it. You can simply do this by setting your pot to saute and tossing the chicken in.
Once the pot says hot, add oil to your pot and toss in the chicken. Cook each side for a couple of minutes at a time. Flip it to cook each side and than remove chicken and set aside until the pot is ready.
Once you remove the chicken you will have to deglaze the pot. If you don’t do this, you will get the burn notice and you do not want that. Just add your water and pickle juice to the pot and scrape the bottom until you can see it is clean.
Now, pour the water & Pickle Juice into the pot and set the trivet down in the pot. This keeps the chicken off of the bottom, so you don’t have it soaking in the juices getting all soggy. Also, prevents your pot from giving you the “burn” notice, you don’t want that.
Place the chicken inside the pot, seal the lid and pressure cook on Manual for 60 minutes with a 5-10 minute natural release and than quick release the rest of the pressure.
After making this recipe a few times, I have found that cooking your chicken breast down really makes a difference. Some even cook their thanksgiving turkeys breast down. Lets all the juices soak into the breasts, keeps them from getting overcooked and dry.
Natural Release : Once the timer goes off, leave contents in the pot until the designated “NPR” is done. You cannot open the pot until all pressure has been released. The longer it sits, the more pressure releases naturally.
Quick Release: Once the timer goes off (or after your NPR) move the pressure knob on the top of the pot, to venting. This will than throw steam out. Be sure to stand back and keep away from underneath your counters as it is moisture coming out. Once ALL pressure is released, you will hear the pin drop and than you are able to remove the lid from the pot.
Check out the recipe below. Remember to Pin , Share or Print my recipe. Save it for another day on your Pinterest board. Share it on Facebook with all of your friends. I promise this recipe will not disappoint.
- 5 lbs - Whole Chicken - Gizzards Removed
- 4-5 Baby Dill Pickles
- 1/2 Onion - Cut into medium chunks
- 1 Cup of pickle juice
- 1/2 Cup Water
- Dill Weed
- Garlic Salt
- Black Pepper
1. Removed the gizzards from the inside of the chicken.
2. Pat dry your chicken with paper towel - so seasonings can stick to the skin nicely.
3. Lift skin from the breasts and season inside on the breasts. Season the cavity and the outside of the bird. As much seasonings as you feel comfortable with.
4. Add in your onions and dill pickles to the cavity.
5. Add one cup of pickle juice and 1/2 cup of water to the pot. Place the trivet at the bottom of the pot and place chicken breast side down, on top of the trivet.
6. Place lid, with pressure knob set to sealing and pressure cook on manual (6 quart pot) for 60 minutes.
7. Once timer goes off, allow pot to naturally pressure release for 5-10 minutes. Than quick release the rest of the pressure. Remove lid and serve.
- There really is no measuring for the seasonings, just sprinkle as much as you feel necessary.
- It does take time for the pot to come to pressure, which is where that additional time comes from.
If your bird is larger, add an additional 6 minutes per pound. This recipe is designed to be "fall off the bone" when done.
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Amount Per Serving: Calories: 351Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 146mgSodium: 1877mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 36g