Instant Pot Mexican Whole Chicken

Juicy whole chicken with bold Mexican spices, lime, and garlic. Start at 3:30 PM to eat by 5 PM.

Serves 4 meals (dinner for 2 + lunch for 2)

Ingredients

• 1 whole chicken, 4-5 lbs, thawed
• Spice Rub:
• 2-3 tablespoons butter, softened
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle powder (optional, for heat)
• 1/2 teaspoon oregano
• In the Cavity:
• 1 lime, cut in half
• 4-5 cloves garlic, smashed
• Half a yellow onion
• Pot Liquid:
• 1 cup chicken broth (or 1 bouillon cube dissolved in 1 cup hot water)
• Juice of 1 lime

Instructions

1. Pull chicken from freezer to fridge 24-36 hours before cooking.
2. Mix the spice rub: In a small bowl, combine softened butter with salt, pepper, garlic powder, onion powder, cumin, smoked paprika, chili powder, chipotle powder, and oregano. Mash together with a fork.
3. Prep the chicken: Remove packaging and giblets from cavity. Pat the chicken dry all over with paper towels.
4. Season the chicken: Gently loosen the skin over the breast and thighs with your fingers. Spread about half the butter rub under the skin directly on the meat. Spread the remaining butter over the outside of the skin.
5. Stuff the cavity: Squeeze lime juice all over the chicken. Stuff both lime halves inside the cavity along with the smashed garlic cloves and onion half.
6. Set up the Instant Pot: Pour 1 cup chicken broth and the juice of 1 lime into the inner pot. Place the trivet inside.
7. Place the chicken breast-side up on the trivet.
8. Close lid, set valve to sealing. Pressure cook on high for 25 minutes (4 lb bird) or 30 minutes (5 lb bird).
9. Natural release for 15 minutes. Do not touch the valve.
10. Quick release any remaining pressure. Open lid.
11. Optional: Transfer chicken to a baking sheet and broil on high for 4-5 minutes until skin is golden and crispy.
12. Let rest 10 minutes, then carve and serve with salsa, guacamole, or use for tacos.

Notes

Leftovers good for 3-4 days in fridge. Great for tacos, burrito bowls, quesadillas, or nachos. The Mexican spice rub makes this way more flavorful than plain roasted chicken.

ChickenDinnerInstant potMexican

Source: Owen's Instant Pot Meal Plan