Instant Pot Beer Can Chicken


1 Whole Chicken
4-6 slices of butter 1/8 inch thick
1 Onion chopped
1 Can Chicken Broth
1 Tbsp Flavor God Garlic Lovers (or Garlic Powder, I like the granulated garlic too)
1/2 tsp Onion Powder or Dehydrated Onions
1 tsp Paprika
2/3 tsp Salt
1/4 – 1/2 tsp Black Pepper
1 Tbsp Brown Sugar (double it up for a sweeter bird)
1 Tbsp Honey
2 Tbsp Olive Oil
2 Tbsp HOT water


Mix rub ingredients
Remove chicken parts and wash and dry the bird
Massage the rub all over the bird including under the skin of the breasts and through a small slit in the skin for the legs and thighs
Chop 1 Onion
Oil instant pot
Add 2/3 of chicken broth to the pot
Add ~2 Tbsp of the rub and a handful of chopped onion to the 1/3 can of broth
Add the rest of the onion to the instant pot
Carefully slide the chicken onto the chicken broth can with the rub and onion
Slide butter slices under skin of breasts and thighs
Place Chicken with the can into the pot with the bird standing up
lightly oil the underside of the instant pot lid
Lid, Seal, and Pressure cook your bird for 6 minutes per pound (3 pound bird is 18 minutes)
Natural pressure release for 10 minutes and then release pressure valve
Carefully remove the bird with tongs
It will be very delicate and may fall apart but no worries. The Chicken is the same way, AMAZING!
Let the bird rest for about 5 minutes and then carve and debone
Preheat your air fryer to 400 degrees for 5 minutes
Oil the air fryer basket and place the chicken in the basket skin side up
Air fry at 400 for 5 minutes or until the skin is toasty
Remove your chicken and serve it up with rice, potatoes, broccoli, green beans, and/or a salad

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