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Cook the most delicious whole chicken quickly and easily in your Instant Pot. This tasty recipe has all of the flavors of a roasted chicken, but it’s ready to enjoy in a fraction of the time!
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This is my go-to recipe when I’m craving a roasted chicken, but just don’t have the time! This Instant Pot whole chicken is a great dump-and-go recipe and the results are out of this world! It tastes amazing even better than rotisserie chicken!
The chicken is cooked so perfectly, every bite is wonderfully tender and juicy and the herb rub makes every bite truly delicious. And don’t worry, you’ll still easily be able to get the delicious crispy skin!
Be sure to try my Baked Chicken Breasts and Country Chicken Skillet too!
Why you will love this recipe!
- Easy: It takes minutes to prep the chicken before cooking and then just let your pressure cooker do its thing!
- Simple ingredients: There’s nothing fancy you need to cook the most perfect whole chicken, and you will have most of the ingredients to hand.
- Quick: This Instant Pot whole chicken recipe means that you get a cooked chicken in a fraction of the time and it results in the most flavorful and juicy meat.
Ingredients for Instant Pot Whole Chicken
- Chicken: Use the best chicken you can for this recipe. I prefer to use organic and air-chilled chicken. I wouldn’t recommend using frozen chicken for this recipe.
- Lemon, garlic and onion: Used to stuff the chicken to give it more flavor.
- Seasonings and spices: Salt, black pepper, two teaspoons garlic powder & onion powder (each), paprika and thyme to rub the chicken. You can also add oregano or Italian herb seasonings.
How to cook a whole chicken in the Instant Pot
- Place trivet in the Instant pot and pour 1 cup cold water into the pot.
- Mix spices in a small bowl and rub seasoning evenly over the chicken. Place quartered lemon and onion inside the cavity of the chicken and place chicken on a trivet in the Instant pot. Place the lid on and turn the valve to sealing
- Set on high pressure for 24 minutes (or 6 minutes per pound of chicken).
- Once cooking time is finished, allow pressure to release naturally for 20 minutes, quick release the remaining pressure. Check the temperature of the chicken with a digital meat thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
- Remove chicken from Instant Pot using kitchen tongs and place it breast-side up on a baking sheet. Place chicken under the broiler for 5 minutes to brown on top. Watch the chicken closely to make sure it doesn’t brown too much.
- Transfer the chicken to a cutting board and let the chicken rest for 10 – 15 minutes for the juices to redistribute.
How long to cook a whole chicken in the instant pot?
It takes about 30 minutes of pressure cooking time to cook a whole chicken in the Instant Pot. Usually, a good rule of thumb is to weigh your chicken before cooking and stuffing and to cook it for 6 minutes per pound of chicken. For a 5 lbs chicken, it will take 30 minutes of pressure cooking time and for a 4 lb chicken about 24 minutes.
Meal Prep
This Instant Pot whole chicken is great for a family meal, but it’s perfect to use for meal prepping for the week. Once the chicken is cooked, remove the meat from the bones, let it cool and then place it into an airtight container in the fridge. The chicken will keep well for four days.
You can then add the cold chicken to salads, sandwiches, or casseroles, shred it and add it to White Chicken Chili or Chicken Noodle Soup. You can also reheat the sliced chicken in the oven at 350F, with a little chicken stock or water in a baking dish to heat through to serve.
Take care to only reheat the cooked chicken once.
Why cook a whole chicken in a pressure cooker?
This is such a foolproof method to cook a whole chicken. The chicken not only cooks quickly, but this method helps to lock in the natural juices so the meat doesn’t dry out. Because there is no fat added to the chicken, unlike oven roasting, it’s also a healthier option. Quick, easy, healthy…what’s not to love?!
What do you serve it with?
Great for meal prep, but also this is one delicious main dish that your family will love. This pressure cooker whole chicken is great to serve up with all of your favorite veggie and potato sides, and don’t forget the gravy! Try it with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Allow the chicken to come up to room temperature before cooking it. I like to take it out of the fridge at least an hour before cooking the whole chicken in the instant pot. This will help it to stay nice and tender.
- It’s not required but for best results, I like to brine my whole chicken for a few hours before pressure cooking it or roasting it. Make sure you pat it dry with a paper towel.
- Adjust the cooking time depending on the size of your bird. Cook it for 6 minutes per pound.
- Use an Instant read thermometer inserted into the thickest part of the thigh to check that your chicken is cooked all the way through. It should register at 165F.
- When the cooking time is over, make sure you release pressure naturally for about 15 – 20 minutes.
- I like to broil the chicken for a few minutes to get a nice crispy skin. If you don’t like the crispy skin you can skip this step.
- Allow your Instant Pot whole chicken to rest for at least 15 minutes before carving it.
- You can make chicken broth or stock with the chicken carcass and bones.
More Instant Pot Recipes
Instant Pot Whole Chicken
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INGREDIENTS
- 4 lbs whole chicken, innards removed
- 1 lemon, quartered
- 3-4 garlic cloves, smashed
- 1 onion, quartered
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
INSTRUCTIONS
- Place trivet in the Instant pot and pour 1 cup cold water into the pot.
- Rub seasoning evenly over chicken. Place quartered lemon and onion inside the cavity of the chicken and place chicken on trivet in the Instant pot. Place the lid on and turn the valve to sealing
- Set on high pressure for 24 minutes (or 6 minutes per pound of chicken).
- Once cooking time is finished, allow pressure to release naturally for 20 minutes, quick release remaining pressure. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
- Remove chicken from Instant Pot using kitchen tongs and place it on a baking sheet. Place chicken under the broiler for 5 minutes to brown on top. Watch the chicken closely to make sure it doesn’t brown too much.
- Transfer the chicken to a cutting board and let chicken rest for 10 – 15 minutes for the juices to redistribute.
TIPS & NOTES
- Allow the chicken to come up to room temperature before cooking it. I like to take it out of the fridge at least an hour before cooking the whole chicken in the instant pot. This will help it to stay nice and tender.
- It’s not required but for best results, I like to brine my whole chicken for a few hours before pressure cooking it or roasting it. Make sure you pat it dry with a paper towel.
- Adjust the cooking time depending on the size of your bird. Cook it for 6 minutes per pound.
- Use an Instant read thermometer inserted into the thickest part of the thigh to check that your chicken is cooked all the way through. It should register at 165F.
- When the cooking time is over, make sure you release pressure naturally for about 15 – 20 minutes.
- I like to broil the chicken for a few minutes to get a nice crispy skin. If you don’t like the crispy skin you can skip this step.
- Allow your Instant Pot whole chicken to rest for at least 15 minutes before carving it.
- You can make chicken broth or stock with the chicken carcass and bones.
NUTRITION
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Can I save the broth from this recipe and use it in other recipes?
Yes, absolutely, you can!
The recipe sounds delicious but I would add that bacon and pork is not healthy it contributes to cancer also God said don’t eat it and that was probably one of the reasons why he is never wrong bacon tastes good pork taste good but it is definitely not healthy and definitely not good for you an oncologist wants saying you won’t go to hell for eating pork anymore you’re just go to heaven a lot quicker
Hi Joyce! You must have meant to comment on a different recipe because this one (Instant Pot Whole Chicken) doesn’t have any bacon or pork in the ingredients.