Instant Pot whole chicken is one of the easiest dishes you can do in the Instant Pot.. but can often be kind of boring!
Say bye bye to boring whole chickens with this prep ahead freezer friendly Pineapple Ginger whole chicken… in your Instant Pot!
Get ready for a bit of a recipe series for whole chickens in the Instant Pot!
Whole chickens are a staple purchase every time I go to Costco. They are a meal prepper’s dream for a few reasons.
First of all, the are so easy to prep raw.
Place the chicken in a freezer bag, add ingredients of choice and done! No chopping raw meat!.
Second, cooking up a whole chicken or two can set you up with some easy grab and go lean protein (hello salad topper) all week!
I am always trying to get creative with my whole chicken meal prep and have come up with a few new ideas.
I am pretty much a sucker for anything with an Asian style culinary flare, and well… I am currently obsessed with pineapple everything, so It seems to always be around my house these days.
So, it was pretty natural that my first whole chicken recipe experiment would be Pineapple Ginger Chicken!
- 3-4 pound whole chicken
- 1 cup puree pineapple or pineapple juice. I like to puree fresh pineapple but using a can is just fine. As is juice!
- 1/4 cup brown sugar
- 2 Tablespoons minced ginger I love the pre minced Ginger People brand
- 1/4 cup soy sauce
- 3 garlic cloves minced
- 1 tablespoon cornstarch
- 2 Tablespoons water
Place the chicken in a gallon sized zip bag.
Add all of the ingredients EXCEPT cornstarch and water to the zip bag.
Label the bag, seal it, and place it the freezer for up to 3 months.
On cook day, place the thawed bag contents into your Instant Pot liner.
Use the manual/pressure cook button and set the time for 6 minutes per pound (unless it is frozen, then go 8 minutes per pound). I typically set Costco chickens to 20-25 minutes.
<span class="mceItemHidden" data-mce-bogus="1"><span></span>Let the chicken naturally release pressure for 10 minutes, then quick release the remaining pressure. I have done quick release and the chicken is cooked but the meat doesn’t come off the bone as easily. I have done full natural release and I can’t get it out of the pot as it all falls apart, so I have no landed on a 10 minute natural release method! But, in the end it is up to you and your preferences. Just make sure you bird is cooked to an internal temp of 165F.</span>
Once the pin drops on your lid, and it is safe to open your pot, remove the chicken and select the saute button.
Mix your cornstarch slurry in a small bowl (1 tablespoon cornstarch and 2 tablespoons of water) and then whisk it into the sauce in your liner. This will thicken your sauce to make it more like a glaze.
<span></span>If you like a crispier skin, put your chicken under an oven broiler or into an air fryer until desired crispiness is reached.
Slice chicken and drizzle the pineapple ginger sauce on top!
So, there you have it, the first of my Instant Pot faux-tisserie chicken series!
You can always find more ideas and inspiration in the Confessions of a Meal Plan Addict Facebook Community!