The Ultimate Hybrid Whole Chicken Pressure cooked for tenderness, Air Fried for the ultimate crunch. Instant Pot Recipe
Stop choosing between "Fast" and "Delicious." 🍗✨ Today on BeauScott Recipes, we’re making the ultimate Stress-Free Crispy Skin whole chicken, all-off-the-bone meat and skin so crispy you can hear it! I’m showing you the ultimate "Hybrid Method" for the perfect 3lb whole chicken. We’re using the Instant Pot to lock in moisture and the Air Fryer to create a gourmet, golden-brown crust—all without the chemicals or the stress, no complicated techniques—just real food made easy. Marinade your chicken the night before and when you are ready to cook it, pressure cook for 20 minutes and Air fry for another 20 minutes, Dinner is served!
Yield: 4 people
Calories: 359.13kcal
Cost: $12
Materials
- Ingredient:
- 1 whole chicken up to 3 lbs
- drizzle of olive oil
- 4 tablespoons yogurt
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon white pepper
- 1 teaspoon red chili flake
- 1.5 teaspoons bouillon powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
Instructions
- Mix all the spices (except yogurt and olive oil) in a bowl.
- Prepare the chicken by cut out the spine (Spatchcock). Save the spine in a ziploc bag in the freezer for your future use for making broth.
- Add yogurt and olive oil on the chicken.
- Add the spice mixture and rub all around chicken ( I use about 3/4 part of the spice mixture, and I save the rest of the spice mixture for the future use.
- Put the chicken in the container or ziploc bag, and marinade it in the fridge for at least 2 hours up to 1 night.
- When you are ready to cook, pat some spice out because it will burn in the pot.
- Then start cooking the chicken with pressure cook method, put 2 cups of water in the pot (make sure the level of the water won't touch the chicken in the basket.
- Put the chicken in the basket, skin side up( Spray some oil in the basket first to prevent from sticking to the pot)
- Cook for about 20 minutes ( use cooking rule: 6 minutes per pound of chicken, my chicken was 3 lbs).
- After the first method is done. Then release the pressure, save the broth for cooking rice or quinoa for your side dish.
- Then Air fry the chicken for another 20 minutes ( use cooking rule: 6 minutes per pound of chicken) .
- Don't forget to spray at the bottom of the basket with oil. and also on top of the chicken. Please the chicken skin side up.
- Once the Air fry is done. It's ready to enjoy!
Video
Notes
Note: Nutrition information is an estimate and may vary depending on ingredients and preparation.
Nutrition
Serving: 4people | Calories: 359.13kcal | Carbohydrates: 7.14g | Protein: 26.16g | Fat: 24.4g | Saturated Fat: 6.65g | Polyunsaturated Fat: 5.55g | Monounsaturated Fat: 10.49g | Cholesterol: 103.3mg | Sodium: 1266.51mg | Potassium: 518.8mg | Fiber: 2.67g | Sugar: 1.14g | Vitamin A: 894.17IU | Vitamin C: 1.38mg | Calcium: 53.75mg | Iron: 3.25mg