How To Make Instant Pot Dill Pickle Chicken
This Instant Pot Dill Pickle Chicken is like no other. It’s golden on the outside, falling-apart tender underneath, and delicious through and through.
Prep Time10 minutes mins
Cook Time36 minutes mins
Natural release15 minutes mins
Total Time1 hour hr 1 minute min
Course: Dinner
Cuisine: chicken, healthy, Instant Pot
Keyword: Instant Pot Dill Pickle Chicken
Servings: 6
Calories: 540kcal
- 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.
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!
Calories: 540kcal | Carbohydrates: 2g | Protein: 59g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 289mg | Sodium: 1014mg | Potassium: 800mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 4mg