Step 1

Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo see above for explanations), then Natural Release (20 - 22 minutes). Open the lid carefully.For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseWith tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.

Step 2

Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid. *Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.

Step 3

Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the Instant Pot whole chicken. Place the whole chicken under oven’s broiler for 5 – 15 minutes until caramelized and the skin is lightly crisped.

Step 4

Serve Instant Pot Whole Chicken: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!