Pressure Cooker Chicken Pasta

General

The Instant Pot is the key to getting this chicken and bell peppers pasta dish on the table in 35 minutes flat.

The post Pressure Cooker Chicken Pasta appeared first on MyFitnessPal Blog.

Cooking a whole chicken doesn’t have to be an intimidating task. In fact, it only requires 10 ingredients and takes less than 30 minutes thanks to a pressure cooker. For an even juicier bird, set it on a wire trivet so the skin gets extra crispy. You’ll have a flavorful, protein-packed dish to feed the whole family dinner in no time.

Active time: 15 minutes | Total time: 1 hour, 5 minutes

Pressure Cooker Whole Chicken

Ingredients

1 cup (240 ml) low sodium chicken broth
1 3 1/2-lb (40-oz., 1,575g) whole chicken
1/4 cup (60g) unsalted butter, softened
4 garlic cloves, minced
1 small shallot, minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp smoked paprika
1 lemon, sliced
4 sprigs rosemary

Directions

Pour the water or broth into the Instant Pot and place the trivet inside. Remove the giblets and neck from the chicken cavity, if present, and pat the chicken dry with paper towels.

In a small bowl, stir together the softened butter, garlic, and shallot until well combined. Using your fingers, carefully loosen the skin from the breast and thighs, then slide the butter mixture underneath, spreading it as evenly as possible. Rub any remaining butter over the outside of the skin. Season the skin all over with the salt, pepper, Italian seasoning, and smoked paprika.

Stuff the cavity with the rosemary sprigs and lemon slices, reserving 2 lemon slices to place on top of the legs. Place the chicken breast-side up on the trivet.

Lock the lid and set the valve to sealing. Select Manual or Pressure Cook and set to high pressure for 25 minutes. The pot will take about 15 minutes to come to pressure.

When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining steam. Remove the lid and insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone — the chicken should register 165°F (74°C). If it has not reached temperature, lock the lid and cook on high pressure for an additional 3–5 minutes.

Carefully lift the chicken from the pot using the trivet handles and transfer to a cutting board. Let rest for 5 minutes before carving.

Serves: 8 | Serving Size: 4 oz. (113g)

Nutrition (per serving): Calories: 480; Total Fat: 36g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 190mg; Sodium: 305mg; Carbohydrate: 2g; Dietary Fiber: 0g; Sugar: 1g; Protein: 37g

Nutrition Bonus: Calcium: 1%; Iron: 15%; Potassium: 39mg; Vitamin A: 35%; Vitamin C: 9%

Originally published May 2019; Updated May 2026

The post Pressure Cooker Whole Chicken appeared first on MyFitnessPal Blog.