Make dinner easy with this Instant Pot Whole Chicken recipe! Fall-apart tender chicken in about an hour, plus flavorful homemade broth. Healthier, cheaper, and way better than store-bought rotisserie chicken!
INSTANT POT WHOLE CHICKEN + HOMEMADE CHICKEN BROTH
Cooking a whole chicken in the Instant Pot has changed the way I do dinner, and it will for you too. In about an hour you’ll have a perfectly tender, fall-apart chicken and a bonus of homemade broth. Talk about a time-saver!
This Instant Pot Whole Chicken recipe is my go-to for busy weeknights when I need dinner with minimal effort but maximum reward. It’s foolproof so it’s perfect for both seasoned cooks and beginners. The pressure cooker locks in flavor and moisture, way better than store-bought rotisserie chicken and at a fraction of the cost!
How long does it take to cook a whole chicken in the Instant Pot? How do you ensure it turns out perfect every time? Don’t worry, I’ve got you covered. After years of testing recipes on my family and friends I can confidently say this is the easiest and most reliable method out there. Once you try it you’ll want to make it again and again!
Instant Pot Whole Chicken Recipe Ingredients
- Whole Roasting Chicken: A fresh, thawed chicken with giblets removed is ideal.
- Spices for Rub: You’ll need onion powder, garlic powder, rosemary, thyme, oregano, smoked paprika, and a little kosher salt and pepper to create a delicious, savory seasoning for the chicken. Smoked paprika adds a subtle smoky flavor for extra depth.
- Lemon: Halve the lemon and tuck it into the chicken cavity for a bright, citrusy infusion.
- Oil: Use avocado or other high-heat oil to sear the chicken before cooking, giving it a golden, crispy exterior.
- Chicken Broth: Helps keep the chicken moist and creates a flavorful base for homemade broth or gravy. Adjust the amount based on your Instant Pot size.
Optional Gravy Ingredients
- Butter & Flour: These classic ingredients thicken your gravy into a smooth, velvety texture that’s perfect for serving over chicken or mashed potatoes.
- Pan Juices: Rich and flavorful, these juices from the Instant Pot make the ultimate base for homemade gravy.
- White Wine (Optional): A splash adds a hint of acidity and depth, balancing the richness of the gravy.
- Salt & Pepper: Essential for finishing your gravy, enhancing its flavor to your taste.
How to cook Whole Chicken in Instant Pot
Step 1 | Prep Whole Chicken for Instant Pot
- In a small bowl combine, sea salt, pepper, thyme, rosemary, paprika, oregano, onion powder and garlic powder.
- Set Instant Pot to the HIGH saute setting while preparing the chicken
- Remove giblets/gizzards from cavity of chicken and any plastic that may be on the chicken; rinse with cold water inside and out and pat dry (using paper towels).
- Rub dry spice rub all over chicken, splashing a little on the inside of the cavity as well.
- Place lemon halves inside cavity of chicken.
Alternative Spice Mixtures
- Replace thyme, oregano with rosemary (or add 1 teaspoon in addition)
- Purchase a store bought spice rub for poultry
- Cajun | Use Creole or Cajun rub instead of paprika, thyme, oregano
- Simple | Kosher Sea Salt and Pepper
- Spices that go well with poultry are; thyme, oregano, rosemary, paprika (try smoked paprika), sage, basil, bay leaf, cinnamon, lemon, ginger and parsley. Keep your salt, garlic and onion powder about the same amounts and play with other spices.
- Feel free to toss in fresh rosemary, thyme, parsley if you happen to have those herbs around! Tuck some in with the lemon!
Step 2 | Browning Chicken Prior to Pressure Cooking
- Once IP reads “HOT” it is ready to brown the chicken
- Add oil to Instant Pot
- Holding the legs of the chicken, slowly lower into hot oil, breast side down first and brown 4-5 minutes.
- Using tongs, flip and brown for additional 4 minutes, remove and set aside.
- If desired and using, toss in some quartered or sliced onions to brown for a couple of minutes.
Step 3 | Pressure Cooking a Whole Chicken
- Place the metal trivet in the pot and pour in chicken stock.
- Gently place chicken on top of trivet, breast side up, if using vegetables (1-2 potatoes, quartered onion, 2-3 carrots), wash and cut into large chunks and tuck around chicken.
- Cover, seal steam vent.
- Select Pressure Cook setting or Manual Pressure. Adjust to high and set time for 18 – 30 minutes (see chart below for size of chicken)
- When time is up, allow pressure to naturally release for at least 10 minutes, longer for more tender chicken. Mine took about 30 minutes to release naturally.
- Carefully (might fall apart on you) using tongs, remove from Instant Pot to cutting board, cover loosely with foil for 10-15 minutes, before slicing.
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Making Pan Gravy in your Instant Pot
- Once chicken has been removed from pot, pour juices through fine mesh sieve into a 4 cup measuring cup and reserve.
- Press Saute on Instant Pot, add a tablespoon of butter to melt in pan, then add ¼ cup flour, whisk until smooth and slightly golden.
- Return pan juices to mixture, 2 cups at a time, whisking until thick. If too thick, add a little more of the pan juices until desired thickness. Add a splash of white wine if you have it around, adjust seasonings to taste, adding sea salt and pepper if needed.
What to serve with Whole Chicken (Instant Pot Recipe)
- Creamy Garlic Mashed Potatoes
- Vegetables roasted with the chicken
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Tarragon Carrots
- Crisp Green Salad
- Cooked Peas
- Beer Bread, Popovers or these Easy Yeast Rolls
How to Store Pressure Cooker Whole Chicken
Storing Leftovers
Allow it to cool to room temperature before storing. Transfer the chicken (whole or shredded) to an airtight container or resealable bag and refrigerate. It will stay fresh in the fridge for up to 4 days.
Reheating Instructions
To reheat, place the chicken in an oven-safe dish with a splash of chicken broth or water to keep it moist. Cover with foil and warm in a 350°F (175° C) oven for 10-15 minutes, or until heated through. Alternatively, reheat individual portions in the microwave in 30-second intervals, adding a small amount of broth if needed.
Freezing Your Chicken
For longer storage, freeze the chicken. Remove the meat from the bones (if not already done) and store it in an airtight container or freezer-safe bag. Be sure to label it with the date! For best quality, use within 3 months.
Reheating Frozen Chicken
Thaw frozen chicken in the refrigerator overnight. Once thawed, follow the reheating instructions above. If you’re short on time, you can reheat frozen chicken in the microwave or gently warm it in a skillet with a splash of broth to prevent it from drying out.
Pro Tip: Save the bones and any leftover broth to make a rich, homemade chicken stock—perfect for soups and sauces!
FAQs about Whole Chicken in Instant Pot
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Pressure Cooker Whole Chicken
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Ingredients
Chicken Spice Rub
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 ½ teaspoons paprika try smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Instant Pot Whole Chicken
- 4 lb whole roasting chicken thawed, giblets removed
- 1 lemon halved
- 2 tablespoons high heat oil I like avocado or grapeseed oil
- 1 cup chicken stock 2 cups if using 8 qt Instant Pot
Chicken Pan Gravy (optional)
- 2-4 cups reserved pan juices
- 1-2 tablespoons butter
- ¼ cup flour
- splash of white wine optional
- salt and pepper to taste
Instructions
- In a small bowl combine, sea salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Set a 6 or 8 qt Instant Pot to the HIGH saute setting while prepping chicken.
- Remove giblets/gizzards from cavity of chicken and any plastic that may be on the chicken; rinse with cold water inside and out and pat dry (using paper towels). Rub dry spice rub all over chicken, splashing a little on the inside of the cavity as well. Place lemon halves inside cavity of chicken.
- Once IP reads "HOT" it is ready to sear the chicken. Add oil to Instant Pot. Holding the legs of the chicken, slowly lower into hot oil, breast side down first and brown 4-5 minutes on each side. Using tongs, flip and brown for additional 4 minutes, remove to plate and set aside.
- Place the metal trivet in the pot and pour in chicken stock. Gently place chicken on top of trivet, breast side up, if using vegetables, wash and cut into large chunks and tuck around chicken. Cover, seal steam vent.
- Select Pressure Cook setting or Manual Pressure. Adjust to high and set time for 18 – 30 minutes (see chart below for size of chicken). When time is up, allow pressure to naturally release for at least 10 minutes, longer for more tender chicken. Mine took about 30 minutes to release naturally.
*High Altitude | I recommend allowing pressure to release completely (naturally – means you don’t vent, allow the pressure button to drop on it’s own) which will take longer, but your chicken will continue cooking and will be so stinking tender. - Carefully (might fall apart on you) using tongs, remove chicken from Instant Pot to cutting board, cover loosely with foil for 10-15 minutes, before slicing.
Making Pan Gravy (optional)
- Once chicken has been removed from pot, pour juices through fine mesh sieve into a 4 cup measuring cup and reserve.
- Press Saute on Instant Pot, add a tablespoon of butter to melt in pan, then add ¼ cup flour, whisk until smooth and slightly golden.
- Whisk pan juices into flour mixture, 2 cups at a time, whisking until thick. If too thick, add more pan juices until desired thickness. Add a splash of white wine if you have leftover wine, adjust seasonings to taste, adding sea salt and pepper if needed.
- Serve with mashed potatoes, roasted brussels sprouts, your favorite veggies or just a simple crisp salad and some bread.
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Notes
Cooking Times (add a couple minutes for high altitude)
3 lb chicken 18 minutes on high pressure (20 minutes high altitude)4 lb chicken 24 minutes on high pressure (26-28 minutes high altitude)
5 lb chicken 30 minutes on high pressure (30-32 minutes high altitude)
For every extra pound, add 6 minutes at high pressure or 3 minutes for every half pound. Using a meat thermometer, make sure the chicken is 165° F. How much water do you need in the Instant Pot to cook chicken?
For a 6-quart Instant Pot, you’ll need at least 1 cup of liquid (broth, water, or even juice for extra flavor). If you’re using an 8-quart, bump that up to 1 ½ to 2 cups. The liquid is key to building steam and pressure, so don’t skip it! What if my chicken isn’t fully cooked when I take it out of the Instant Pot?
If you check the internal temperature and it hasn’t hit 165°F, don’t worry—there’s an easy fix! You can pop it back in the Instant Pot for another 2-3 minutes on high pressure (sealing the vent) or transfer it to a 350°F oven and bake until it’s cooked through. Always let it rest for a few minutes before slicing—it’ll be juicier that way! See post for more tips and ideas for this tender chicken. Delay Start! This is a great recipe for the time delay feature; I do not recommend it all day, but aan hour or two before you need it ready works excellent! I prep before church, and it’s ready when we arrive home.
Nutrition
nancy jeffords
I want to try this sometime. I don’t see anywhere in the post what to do if the chicken isn’t tender and done after natural release is finished.
I hope you do Nancy, it’s a winner and so easy! I just added that information to the recipe card, sorry about that. But here it is:
If you check the internal temperature and it hasn’t hit 165°F, you can pop it back in the Instant Pot for another 2-3 minutes on high pressure (closing the vent), or transfer it to a 350°F oven and bake until it’s cooked through. Always let it rest for a few minutes before slicing—it’ll be juicier that way! Don’t worry it will come to pressure quicker than the first time.
Deb Clark
Costco chicken no more! This is SO delicious! Love the simple recipe and using the instant pot – bonus!
Betsy M Jones
This is a game-changer! Easy, fast, delicious. Served with garlicky mashed potatoes and salad for dinner the first night and shredded leftover chicken for Chicken Noodle Soup a few nights later. You are right, no more grocery store rotisserie chickens needed.
Wahoo, love hearing this! Thanks Cuz!
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Kathleen, I have been wanting to cook a whole chicken in the IP, but have hesitated. With your wonderful step-by-step instructions, I am no longer hesitant. These are absolutely the best instructions I have ever seen. Thank you so very much for posting them. I have added a whole chicken to my grocery list.
Makes me so happy!