Learn how to cook a whole chicken in the 3-1 Ninja Foodi. Thankfully you will also learn what NOT to do when you use this Ninja Foodi chicken recipe.
Two years ago my best friend said something to me that was life-changing.
“You can cook a whole chicken in 25 minutes.”- Best friend
“What?! How?”- Me
“Instant Pot.”-Best Friend
This was news to me. Especially because I was working with an oven that always took twice as long to cook.
So thankful I put that thing to the curb this summer!
When I received my Ninja Foodi for Christmas I couldn’t wait to try this out. After looking at the basket I was hesitant.
I thought I had it going for me putting our own homegrown chickens in it. When you raise your own meat birds they can be in the 4-6 lb. range.
Well, it was a little tough to fit our bird in and I made a little mistake.
In the end, it was delicious and I recommend trying a whole chicken in an instant pot or Ninja Foodi. The meat was falling off the leg nice and tender.
The Ninja Foodi is the best because after you pressure cook it you put the Air Crisper on and get crispy skin.
If only that worked for us with this first time almost fail!
I used the recipe from the Ninja Foodi Booklet. It is as follows.
Recipe for Cooking a Whole Chicken Seasoned in Pressure Cooker
- 1 Whole uncooked chicken 4/12 – 5 lbs.
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 tbls. + 2 tsp. kosher salt
- 1 tbsp. black peppercorns
- 5 sprigs fresh thyme
- 5 cloves garlic
- 1 tbsp. canola oil
- 2 tsp. ground black pepper
Directions for Cooking Whole Chicken
The first thing I did was rinse the chicken. I mixed up the lemon juice, water, honey and salt. This mixture goes in the bottom of your pot.
Add in the whole peppercorns, thyme ( I used dried thyme a couple pinches), and garlic. I didn’t have fresh garlic so I used ground.
I tied up the legs of the chicken and here is where things got tricky.
My lid wasn’t fully closing with the legs in the air. So I tucked them under the handle and the lid went down.
Once you have the pressure cooker lid on you put it to seal, high pressure and time is set for 15 minutes.
It always takes about six minutes for the cooker to reach pressure.
After the time is up you put the valve to vent and let all the air out.
MISTAKE I MADE: I didn’t test the chicken at this point and I should have. Get a thermometer and make sure your chicken is cooked all the way. The chicken should have pressured cooked for only five more minutes. Instead, we cut it open at the end to see the legs were still quite bloody. Microwaving your bird ruins that delicious crispy skin you were drooling over.
Next you brush chicken with whatever oil you have. Season it heavily with salt and pepper.
Close the crisping lid and select Air Crisp. Temperature goes to 400° and timer is set to 15 minutes.
So far the total cook time has been about 30 minutes. Not bad right?
When the timer is up remove the chicken from the basket and let it rest for 10 minutes. This is a crucial step to NOT overlook. Seriously it needs to rest.
Slice and enjoy!
Be sure to check the chicken’s temp after pressure cooking. You can always add five more minutes or more at this point before air frying.
We used our own chickens and I was surprised it was snug in the basket. Overall the taste was great and everyone in the family loved it. If you haven’t started raising your own chickens, start here. It always blows my mind every time how different they taste than store bought chicken.
You will see the air crisper mark on the top of our chicken. Not a big deal but I don’t know if this image will be Pinterst worthy! This is real life friends.
P.S. You need to follow me on Pinterest! We are having a ton of fun over there with projects gardening animals and saving money!
If it the skin isn’t as crispy after the 15 minutes add five more minutes.
The total time for this bird is 37 minutes.
Worth it or would you rather cook a chicken in your oven?