Instant Pot Dill Pickle Chicken
For me, learning how to cook a whole chicken in the Instant Pot was a game-changer. No need to cover the bird in foil or watch the temperature, like you do with an oven-cooked chicken; no need to start it four hours ahead of time, like you do when you roast a whole chicken in the Crockpot. Just easy, perfectly cooked chicken in under an hour.
But was I satisfied with this simple recipe? No, of course not. Because for me, one of the best things about learning a new cooking technique is that it gives you more ways to play!
So I started happily playing around with my new recipe, and I discovered a delicious and completely unexpected way to enhance it. Instead of cooking the chicken in plain water, I cooked it in pickle juice – and to enhance the flavor even more, I stuffed the bird itself with chopped baby dill pickles. A whole pound of them. Are my pickle lovers drooling yet? Pop the whole chicken in your pressure cooker and get ready to fall in love.
This sounds crazy, but it actually tastes amazing. The vinegary brine from the pickles soaks right into the chicken and gives it a mouth-wateringly tart and juicy flavor. It’s crisp and golden on the outside, falling-apart tender underneath, and delicious through and through.
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RECIPE TIPS:
How do you get crispy skin from Instant Pot chicken?
As you will see in the recipe below, they last step will give you that crispy golden skin, but still keeping the meat juicy and tender.
How do you truss a chicken, and why do I have to do it?
You don’t HAVE to, but this chicken is literally fall off the bone tender and the wings and legs will fall right off when you try pulling it out of the pot. Trussing it will kept it all together! Here are directions on how to truss a chicken.
Can I use chicken breast or thighs instead?
You can, but you won’t get the same deliciousness as using the whole chicken. But if you are in a pinch and that is all you have, I would suggest laying slices pickles over the tops of your chicken breast.
What should I serve with my Pressure Cooker Dill Pickle Chicken?
I like to serve mine with some fresh veggies (green beans, corn or asparagus) or a side salad. Fresh biscuits are always a winner too!
What can I do with the leftover chicken?
If there are leftovers, I love to simply pack them up for lunch as is. These lunchboxes are my favorite. If you want to switch it up, you can shred the chicken and use it in tacos, a burrito bowl or as a salad topper!
How to Make Instant Pot Dill Pickle Chicken
Ingredients you will need:
5-6 pound chicken
16 oz jar baby dill pickles and juice
½ t poultry seasoning
Salt and pepper
½ cup chicken broth
1 T butter, melted
- Pat the chicken dry with paper towels. Season the entire chicken with poultry seasoning, salt, and pepper.
- Roughly chop the baby dill pickles and place them in the cavity of the chicken.
- Use kitchen twine to truss the chicken. NOTE: The chicken is literally fall off the bone tender and the wings and legs will call right off when you try pulling it out of the pot. Trussing it will kept it all together!
- Pour pickle juice and chicken broth into the Instant Pot.
- Place the chicken on the metal trivet and lower it carefully into the instant pot.
- Pressure cook on high for 36 minutes, or 6 minutes per pound of chicken. Let the pressure release naturally for 15 minutes and the quick release any remaining pressure. Carefully lift the chicken out of the Instant Pot and place it on a baking sheet or baking dish.
- Brush the chicken lightly with the melted butter and place the chicken under the broiler for about 5 minutes, or until the skin is browned and crispy. Watch carefully!
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TOOLS USED TO MAKE THIS INSTANT POT DILL CHICKEN RECIPE:
Instant Pot: This 6qt Instant Pot pressure cooker is always my go to!
How To Make Instant Pot Dill Pickle Chicken
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Equipment
Ingredients
- 5-6 pound chicken
- 16 oz jar baby dill pickles and juice
- ½ t poultry seasoning
- Salt and pepper
- ½ cup chicken broth
- 1 T butter melted
Instructions
- Pat the chicken dry with paper towels. Season the entire chicken with poultry seasoning, salt, and pepper.
- Roughly chop the baby dill pickles and place them in the cavity of the chicken.
- Use kitchen twine to truss the chicken. NOTE: The chicken is literally fall off the bone tender and the wings and legs will call right off when you try pulling it out of the pot. Trussing it will kept it all together!
- Pour pickle juice and chicken broth into the Instant Pot.
- Place the chicken on the metal trivet and lower it carefully into the instant pot.
- Pressure cook on high for 36 minutes, or 6 minutes per pound of chicken. Let the pressure release naturally for 15 minutes and the quick release any remaining pressure. Carefully lift the chicken out of the Instant Pot and place it on a baking sheet.
- Brush the chicken lightly with the melted butter and place the chicken under the broiler for about 5 minutes, or until the skin is browned and crispy. Watch carefully!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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LOOKING FOR MORE INSTANT POT FAMILY MEALS?
- Pressure Cooker Pizza Pasta Recipe – my kids requests this every week!
- Instant Pot Taco Pasta – perfect for Taco Tuesday
- Instant Pot Corned Beef and Cabbage – not just for St. Patricks Day
- Instant Pot Honey Garlic Chicken – fan and family favorite!
- Instant Pot Goulash – a classic
I have a regular stovetop pressure cooker. Would the cook time be the same?
Could I make this in the oven? Would the steps be the same? I don’t have a pressure cooker.
Yes, you can follow the steps Erin, but will need to adjust the cooking time.