I’ve been experimenting with making a whole chicken in the InstantPot Duo Crisp + Air Fryer these past few weeks and I think I finally nailed it! And don’t worry, if you don’t have the Duo Crisp, you can still do this with just your InstantPot or if you have both, separately with your InstantPot and Air Fryer!

PS: I actually found my InstantPot Duo Crisp + Air Fryer on a Cyber Deal today HERE if you want to grab one for yourself or as a gift!

Ok so I LOVE making whole chickens in the crockpot, but you miss out on the crispiness of the skin so this was the perfect thing to make in the Duo Crisp! Its SUPER easy, quick to make AND you *might* have leftovers – my crew destroyed this so we had ZERO.

Sometimes, I prefer to see how people make things, so I filmed a quick video walking you through the process!

Ingredients:

4lb whole chicken
1 onion, halved
1 bulb garlic, halved
bunch of fresh thyme
1tsp salt
1tsp pepper
1tsp paprika
1tsp oregano
** seasoning measurements are approximate, I just add as much as I like **

Directions:

Rub seasoning all over chicken and add some inside the cavity as well. Stuff onions, garlic and thyme inside chicken.

Pour 1 cup of water in the bottom of your InstantPot. Place wire stand in pot with handles facing up so you can pull the chicken out of the pot easily. Place chicken in pot breast-side down and put the lid on.

Set the InstantPot to Pressure Cook for 24 minutes (you will need more or less time for a larger/smaller chicken – this is for a 4lb chicken). When finished do a 15 minute Natural Release. This means, wait for the clock to build up to 15mins after cooking for the 24mins and then release the pressure and open the InstantPot.

Drain water from pot and place chicken back inside pot. Brush with a little olive oil and sprinkle some salt on top. Add Air Fryer lid and set to Air Fryer at 400 for 15-20 minutes. Keep an eye on it so it doesn’t burn, I pulled mine off around 15-16 minutes.

And that’s it! Super duper easy and tasty! I served ours with Garlic Parsley Potatoes and Sauteed Asparagus. It took me under an hour and I’m telling you, the chicken is SO juicy and you get that crispy skin! Its a W-I-N in my book!


Be sure to tag me @jillianrosado in your posts if you make this! You can find all of my food posts HERE

PS: Subscribe to the blog HERE so you never miss a post!

Where To Find Me:
Blog | Instagram | Facebook Group | Pinterest | Youtube

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *