Instant Pot Rotisserie Chicken is one of the most delicious recipes for a whole chicken! In less than 60 minutes, you can have a tender, juicy, perfectly “roasted” chicken made in your pressure cooker! This easy recipe for Instant Pot Whole Chicken is flavored with a homemade rotisserie seasoning and is perfect for an easy dinner or using in chicken recipes.
Looking for more Instant Pot Chicken Recipes? Check out Instant Pot Chicken Breasts, Instant Pot Chicken Wings, and Instant Pot Chicken Tacos. And be sure to check out all my Instant Pot Recipes.
Instant Pot Whole Chicken
I held off making a whole chicken in the pressure cooker for a long time. I felt like I already had a great recipe for Oven Rotisserie Chicken, so why mess with a good thing?
I am so glad I decided to start experimenting, because Instant Pot Rotisserie Chicken is about the best thing since sliced bread.
Making a whole chicken in the Instant Pot results in the most flavorful, tender, juicy chicken you will ever have. The meat literally falls off the bone and each bite of chicken is oozing with juiciness.
I predict this Instant Pot Rotisserie Style Chicken is going to quickly become a new favorite recipe at your house.
How to Cook a Whole Chicken in the Instant Pot
Step one: Make sure your chicken fits into your instant pot.
Don’t laugh! If your chicken is larger than your pressure cooker you will be cursing up a storm you can’t make Instant Pot Roasted chicken–if your chicken does not fit into your pressure cooker just use my oven roasted chicken recipe.
I have a 6 quart Instant Pot and I have made as large as a 5 1/2 pound whole chicken. And this is the time, when you can refer to Max fill line on your instant pot. If you remember, in my Instant Pot 101, I told you not to fill more than 2/3 full when pressure cooking–this is the exception to that rule (because we are not using a high volume of liquid).
Step Two: Prepare your Instant Pot
- Place your trivet into your pressure cooker.
- Pour in 1 cup water of cold water–you need liquid in order for pressure to build and pressure cooking to be possible. If you have an 8 quart instant pot–use 2 cups water.
Step Three: Season the Chicken
- Clean out your chicken. And by cleaned, I mean clean out your gizzards, etc from inside your chicken–do not rinse your chicken. You can read more about why you shouldn’t rinse your chicken here.
- Stuff your cleaned chicken with an onion and lemon.
- Rub the chicken with the homemade rotisserie rub.
Step Four: Pressure Cook the Chicken
- Place the lid on your pressure cooker, set valve to seal.
- Set cooking time according to how large your chicken is (see recipe notes).
Step Five: Let Pressure Release
- After cook time has elapsed, allow pressure to naturally release for at least 10 minutes (I prefer 20-25 minutes for more tender meat). And it is okay to leave the Instant Pot on the keep warm setting during this time.
- Remove chicken to cutting board and let rest for an additional 10 minute before serving for the juices to redistribute.
- Save bones from your roasted chicken to make Instant Pot Chicken Stock.
How long does it take to cook a whole chicken in the instant pot?
The length of cooking time for whole chickens will vary based on size of your chicken. A safe rule of thumb is to cook your chicken 6 minutes per pound and let naturally release for at least 20 minutes for perfectly cooked chicken.
- 3 pound chicken: 18 minutes on high pressure
- 4 pound chicken: 24 minutes on high pressure
- 5 pound chicken: 30 minutes on high pressure
- For every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens.
Please Note: If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
Chicken is Not Cooked Through
Once pressure releases, use an digital thermometer to check to ensure the temperature of the chicken has reached 165 degrees.
If it is below the 165 degrees, place lid back on pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165 degrees. (It will not take as long for your pressure cooker to come to pressure a 2nd time.)
No Poultry setting?
No worries! Poultry setting on your pressure cooker is just high pressure. Set to high pressure for suggested cooking time.
Can you cook a whole chicken that is frozen in the instant pot?
Yes and No.
You CAN cook a whole frozen chicken in the Instant Pot if your frozen chicken already has the innards/gizzards removed and has no plastic ties around the feet. You will not be able to remove a plastic insert or bag of gizzards from a frozen chicken. Therefore, you can not put a frozen chicken with either of those items into your pressure cooker.
If you have a chicken that comes without the gizzards or plastic clamp around the legs, you would need to increase time by 5 minutes per pound, for a total of 11 minutes per pound and for frozen chicken, let pressure release for at least 20 minutes.
Frozen Whole Chicken Cook Times
- 3 pound frozen chicken: 33 minutes on high pressure
- 4 pound frozen chicken: 44 minutes on high pressure
- 5 pound frozen chicken 55 minutes on high pressure
- For each pound increase by 11 minutes, for each half a pound increase by 6 minutes for frozen whole chickens.
Can I make chicken stock while cooking a whole chicken?
Yes, you can make stock at the same time as cooking a whole chicken in your instant pot–with a few cautions.
- First of all, your skin will NOT be able to be crisped up, as the whole chicken will cook submerged in liquid.
- You will need to cook a smaller chicken, as you do not want to exceed filling your pressure cooker more than 2/3 of the way full.
- You will not need to use your trivet if making a whole chicken and stock at the same time.
- Omit rotisserie seasoning, so your chicken broth is not overly salty.
- Your chicken stock will be more greasy as the skin will render quite a bit of fat while cooking.
- You will need to allow chicken stock cooked with a whole chicken to naturally release pressure on it’s own, as when pressure cooking this much liquid, it would be dangerous to release the pressure prematurely.
I recommend making Instant Pot Whole Chicken as this recipe suggests and then following my recipe for Instant Pot Chicken Stock with the leftover carcass from your chicken. But if you want to cook the whole chicken and make stock together, place your chicken into your instant pot, along 1 diced onion, 1 carrot, 1-2 stalks of celery and 2 teaspoons kosher salt. Cover with water and cook according to size of your whole chicken. Let pressure release naturally and then remove chicken and strain broth. Use cooked chicken and stock as desired.
Instant Pot Roasted Chicken with Crispy Skin
When cooking whole chickens in the pressure cooker, the chicken skin will not have a chance to crisp up. For me, that is not a problem because I remove the skin before eating or using in recipes that call for pre-cooked chicken. BUT if you would like crispy skin on this chicken, follow these instructions:
- Cook the chicken as directed in your pressure cooker.
- After removing the chicken for your instant pot, transfer to a baking sheet.
- Brush with oil and place under broiler for 2-4 minutes, watching closely as to not burn the chicken.
Can I brine my chicken before cooking in my electric pressure cooker?
Yes, you can brine your chicken before cooking in your pressure cooker. Use your favorite brine recipe (or my Turkey brine recipe) and then omit salt from the seasoning blend. Cook as recipe states for a brined chicken.
I don’t like the homemade rotisserie seasoning? What else can I use?
If you don’t happen to like this rotisserie seasoning blend, you can simply sprinkle the chicken with salt and pepper or your favorite spice blend before cooking.
More Instant Pot Recipes
Leftover Instant Pot Rotisserie Chicken Recipes
Instant Pot Whole Chicken
Ingredients
- 1 whole chicken innards removed
- 1 lemon cut in half
- 1 onion cut in half
- 1 recipe Rotisserie blend
Rotisserie Seasoning
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- dash of cayenne pepper
Instructions
Homemade Rotisserie Seasoning
- Mix together all ingredients well.
For Pressure Cooker Whole Roasted Chicken
- Place trivet in instant pot pan and pour in 1 cup COLD water into instant pot. Use 2 cups water if you have an 8 quart instant pot.
- Rub seasoning evenly over chicken.
- Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot.
- Place lid on pressure cooker and be sure valve is turned to sealed.
- Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
- Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. 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 and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute.
Equipment Needed
Notes
- 3 pound chicken: 18 minutes on high pressure
- 4 pound chicken: 24 minutes on high pressure
- 5 pound chicken: 30 minutes on high pressure
- For every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens.
- Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
- Total time: 10-15 minutes to come to pressure + cooking time based on size of chicken + 10-20 minutes pressure to release
- If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
- The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub.You can make the entire batch and then save half the rub for another time.
I made this the other night for supper. I had a 5.45 lb chicken, it seemed pretty thick so I cooked it for 35 minutes, a release of 22 minutes. It then set for 10 minutes before cutting. The temperature was 158. The chicken had good flavor but was really dry.
Hi David! I am glad you enjoyed the flavor. I am surprised the chicken was dry give that the temperature was 158 and you rested. It may have just been the chicken itself.
Great recipe! So informative but easy to follow. Will definitely be trying this one since I already have the chicken thawed.
Thanks for this terrific recipe – will try this weekend in my 8qt instant pot.
I am so glad you enjoyed this recipe and hope you have success in your 8-quart as well.
I have to adjust the pepper amount, but other than that, it’s a great recipe. Marked as one I’ll make often,
I love hearing that you make this often! And it is always a good idea to adjust the recipe for yourself 🙂
The easiest and most fool-proof recipe yet! Followed instructions to the letter, never been disappointed!
Thank you for taking the time to leave a review Jo Ann. I love hearing you enjoy this recipe.
sounds good and simple, new to all of this, are you able to cook more then one thing in the pot at a time? example the 4lb chicken, potatoes and veggies?
Hi Ethel! You certainly can, but potatoes and veggies cook so much faster than a whole chicken, so they would turn to mush. Instead, I would cook the chicken and then remove from the instant pot and tent with foil. Add in cubed potatoes and veggies in cooking liquid and cook for 5 minutes on high pressure. Then serve all together.
This is a really confusing note. So, with a 5lb bird, am I setting it for 30 minutes or 40-55?
Total time: 10-15 minutes to come to pressure + cooking time based on size of chicken + 10-20 minutes pressure to release
If the former, suggest you strike that note, or clarify it. If the latter, this information needs to be moved way up in the recipe where all cooking times are mentioned. Currently waiting to see if I just ruined a meal.
Hi Matt. I am sorry this confused you. Cook time is 6 minutes per pound, so for a 5-pound bird it would be 30 minutes. BUT you need to plan for 55 minutes before you can eat to account for time that comes to pressure and time for pressure to release. I added that in the notes so that people could plan accordingly.
I agree 1000% about this being the juiciest way to cook a whole chicken — and so easy! My family raved about how delicious and juicy and tender the chicken was!
I love hearing this Shelli! Thank you for taking the time to leave a review.
Can you cook the bag of giblets in the instant pot along with the chicken in this and in other recipes? Is it safe? If yes, how do we do this correctly? I have a Duo Plus 6 Quart Instant Pot. This will be my 1st time using my Instant pot and am scared, intimidated, have a mental block about it and am disoriented about how to use it. Thanks.
Hi Tambolyia! I always recommend doing the water test before trying out any recipes–this will help boost your confidence. As for cooking the bag of giblets, they need to be removed as many are in plastic bags.
Thanks. But what do we do with the giblet bag? How do we cook the giblets and when? Could we cook the giblet inside the instant pot if we removed them from the plastic bag? Perhaps if we used the saute function to cook them?
I typically discard. HOWEVER, you can save the giblets and then after the chicken is cooked. Saute until just browned. Add 1.5 cups of water and salt and pepper and cook on high pressure for 20 minutes. OR add to instant pot chicken stock.
Thanks for responding. Am I to add to the chicken stock raw or after cooked? Are we supposed to add seasonings to it or flour to it to make a gravy or just eat it as it is like eating meat? Would you do a recipe for it online w/ all the specific details and tips? I’m scared of doing it wrong. I need recipes that don’t skip steps but explain everything in detail w/ pictures & videos, recipes that don’t assume us readers already know what you are talking about. My mother never cooked gizzards nor used any crockpots nor electric cookers. We ate a lot of fast food and frozen TV dinners! I need to be taught everything from scratch from the ground up from Ground Zero! 🙂 Yikes! Help! 🙂 LOL
Hi Tabmoliya. Here is my recipe for Instant Pot Chicken Stock if you are interested–there is a video there that walks through how to cook the chicken stock–this is to use AFTER you make the rotisserie chicken. As for the Gizzards, I personally am not a fan and do not have a recipe to direct you for that or know how to season, other than to suggest you add to the other ingredients in the stock and adding raw is perfectly fine.
Has anyone tried this using beer as a liquid? Sort of like the old beer can chicken method. Just curious.
I use beer a lot to cook pork in–so I would imagine that would add a bit of flavor. I think it is worth a try!
What did you do to make your skin seem crispy?
You can broil for a few minutes if you would like after it is pressure cooked.
For a Max? How do I change the settings or liquid? Do you think 4 min/pound for thawed whole bird?
Hi Heidi, if using the Max Instant Pot model, I would still select High pressure and cook for 6 minutes per pound instead of using max pressure.