Instant Pot Roasted Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

4.9

Instant Pot Roasted Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Cooking a whole chicken has never been easier than this Instant Pot roasted chicken! The chicken cooks in just 30 minutes and produces a moist and juicy bird that’s the perfect simple dinner option!

I love to make roasted whole chickens – they’re economical, taste great and the leftovers make countless other delicious meals. I don’t always have the 90+ minutes it takes to roast a whole chicken, so I tried cooking one in my Instant Pot and I am hooked! In just 30 minutes I had dinner on the table and it was a hit with the whole family!

The first step to cooking a chicken in your Instant Pot is to mix together some spices to season your bird with. I like a combination of salt, pepper, smoked paprika, garlic powder and onion powder. You can also try a Mexican style chicken with chili powder, cumin, garlic powder and coriander; there are so many flavor possibilities! The chicken is first browned in the Instant Pot, then pressure cooked for 25 minutes. I like to put together my side dishes while the chicken cooks. I typically make a simple pasta or rice and a green veggie to go on the side.

You’ll be amazed at how juicy and tender your Instant Pot chicken is! It tastes like rotisserie chicken, but you can make it at home for a fraction of what it would cost to buy one at the grocery store.

The best part about cooking a whole chicken is that there’s bound to be lots of meat leftover! The leftover meat is perfect shredded and served in tacos, soups or salads.

If you’re looking for chicken with extra crispy skin, you can always stick your fully cooked bird until the broiler for 5-6 minutes as a final touch. However you serve your Instant Pot chicken, it will most definitely be on the dinner time rotation on a regular basis!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.