Try this simple and delicious recipe for Instant Pot Garlic Pesto Whole Chicken that anyone in the family will enjoy for an easy weeknight dinner that is full of amazing flavor.

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Instant Pot Garlic Pesto Whole Chicken

Name: Instant Pot Garlic Pesto Whole Chicken
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 (3 to 4 pound) whole chicken; 1 head garlic (cut in half through the width); 1 lemon (cut in half through the width); Salt and black pepper (to taste); ½ teaspoon dried basil; 1 cup water; 1 cup prepared basil pesto

If you’re looking for a meal that is full of flavor, easy to make and is also healthy, then keep on reading! This Instant Pot Garlic Pesto Whole Chicken is full of the fresh flavors of garlic, lemon and basil.

Also, it uses a whole chicken making it an economical choice for feeding a hungry family.

You can freeze any leftovers that you might have or use them the next night served over pasta and veggies.

I love cooking whole chickens because then you’re left with the bones to make into a delicious and healthy bone broth. If you don’t know how to do that, check out my recipes for making chicken broth in the Instant Pot or in the Slow Cooker.

Also, if you want to try your hand at making your own pesto be sure to check out my recipe for Homemade Basil Walnut Pesto.

And most importantly, don’t forget to check the internal temperature of your chicken by inserting a meat thermometer into the thigh to make sure that it is at least 165 degrees F. Enjoy the recipe friends!

What should I serve with Garlic Pesto Chicken?

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How to Make Instant Pot Garlic Pesto Chicken:

Remove giblets from the cavity of the chicken (if any).

Stuff the cavity of the chicken with garlic and lemon.

Season the outside of the chicken with salt, black pepper, and basil.

Pour 1 cup of water into the electric pressure cooker.

Lower the chicken into the pressure cooker using a trivet.

Cover the electric pressure cooker with the lid and set the valve to “sealing.”

Program the electric pressure to cook on “manual” or “pressure cook” for 25 minutes.

When the cooking cycle is complete, allow the pressure to naturally release for 15 minutes before performing a quick release of the remaining pressure.

Check the internal temperature of the chicken to verify it is 165 degrees in the dark meat without touching the bone.

(The next three steps are optional for a crispy skin.) Preheat the oven to broil. Prepare a baking sheet with aluminum foil for easy cleanup.

Carefully remove the lid of the electric pressure cooker and transfer the chicken to the prepared baking sheet.

Broil the chicken for 5 to 10 minutes, watching closely to avoid burning.

Spread the pesto over the top of the chicken. Slice and serve with additional basil pesto if desired. Enjoy!

A whole cooked chicken slathered with pesto sitting on a white plate.

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