Learn to make a whole chicken right in the Instant Pot with this easy recipe! Made with homemade rotisserie seasoning, this recipe for Instant Pot Whole Chicken results in a tender, juicy, perfectly cooked chicken in under 60 minutes.
This Instant Pot "Rotisserie-Style" Chicken is a favorite Instant Pot Chicken Recipe. It is perfect to enjoy for a family dinner or to use in leftover rotisserie chicken recipes.
I held off making a whole chicken in the Instant Pot for a long time. I love my recipe for Homemade Rotisserie Chicken made in the oven, so why mess with a good thing?
I am so glad I decided to start experimenting because Instant Pot Whole Chicken is about the best thing since sliced bread. Just like my recipe for Instant Pot Chicken Breast and Instant Pot Chicken Thighs 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. It is a simple, economical recipe that is worthy of a Sunday family dinner, or it can be used for any recipe calling for leftover rotisserie chicken or cooked chicken.
What you Need
- Whole Chicken: This recipe is designed for a fresh or thawed whole chicken. The one important note to consider is to make sure your chicken fits inside the instant pot. I have found that for a 6-quart model, you can prepare up to a 5-½ pound whole chicken, and for an 8-quart model, you can typically fit a 6-½ pound whole chicken. If you find that your chicken does not fit inside your inner pot, use my oven-roasted chicken recipe.
- Onion & Lemon: I add lemon and onion to the cavity of the chicken to help add flavor to the meat. However, you can omit one or both if you don't have an onion or lemon on hand.
- Homemade Rotisserie Blend: This spice blend is made with salt, pepper, onion powder, garlic powder, paprika, thyme, and cayenne pepper. Feel free to omit the cayenne pepper if you are sensitive to heat, but the blend itself is not spicy, as very little is used. You can replace the seasoning blend with your favorite spice blends, such as Homemade Poultry Seasoning, Seasoned Salt, or a Cajun seasoning.
- Water: As you know, you need liquid to reach and maintain pressure. I recommend using water when cooking a whole chicken in the Instant Pot, as there are minimal differences in flavor when using a liquid such as broth or beer.
- Trivet: It is best to cook a whole chicken on the metal rack or trivet that came with your electric pressure cooker. This will keep the skin from becoming soggy AND prevent a potential burn notice.
How to Cook a Whole Chicken in the Instant Pot
This chicken recipe is one of the easiest Instant Pot Recipes you can make. However, if you are new to using an Instant Pot, you may first want to check out How to Use an Instant Pot to familiarize yourself with some of the terms and steps.
- Place the trivet or rack inside the pressure cooker.
- Pour in 1 cup water of cold water for a 6-quart model and 1-½ cups for an 8-quart model. Be sure to use cold tap water, not warm water. Using warm water will cause the instant pot to come to pressure faster, which ultimately changes the cooking time needed.
- In a small bowl combine the seasonings for the spice rub.
- Remove any plastic or metal pieces from the chicken and the giblets from inside the cavity of the chicken. Pat dry with a paper towel.
- Generously sprinkle the spice rub over the chicken, using your hands to rub the spice blend into the skin of the chicken. Be sure to season both sides of the chicken.
- Place the chicken, breast side up on the rack inside the prepared Instant Pot.
- Wash your hands well, and then place the lid on the Instant Pot, being sure to set the vent knob to the sealed position.
- Set to cook on High Pressure for 6 minutes per pound, by using the manual or pressure cook button, and then hitting the +/- buttons to adjust the cooking time.
- After the cooking time has elapsed, allow the pressure to naturally release for at least 15-20 minutes. This will ensure the meat stays tender and juicy.
- After 10 minutes of natural release. you can do a quick release of remaining pressure by using a long utensil to hit the vent knob valve from sealing to venting. Just be sure to stand away from the valve to prevent being burned by steam.
- Use a digital thermometer, inserted into the thickest part of the thigh, to check to ensure the temperature of the chicken has reached 165 degrees F. If the temperature is below 165 degrees F, place the lid back on the pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165 degrees.
Note: It is NORMAL for the meat to pull away from the bones after pressure cooking. It will still be incredibly juicy and delicious.
- If desired, you can crisp up the skin by placing the chicken onto a sheet pan, brushing the skin with oil, and broiling for 2-4 minutes, watching closely so as to not burn the chicken.
- Remove the chicken to a cutting board and let it rest for 10 minutes. This will allow the juices to redistribute.
- Slice the chicken into pieces and serve as desired. And don't forget to save the bones to make Instant Pot Chicken Stock.
Instant Pot Whole Chicken Video
If you learn better through a step-by-step video, watch me prepare this whole chicken in my kitchen.
Serving Suggestions
Instant Pot Whole Chicken is perfect for serving as the star of dinner along with a side of Mashed Potatoes and Roasted Carrots or a side salad. This Instant Pot Chicken is perfect for any recipe that calls for cooked chicken. Some of my favorite recipes are shared below.
- Creamy Chicken and Rice
- Creamy Parmesan Chicken Casserole
- Chicken Waldorf Salad
- Homemade Chicken Pot Pie
- Easy Chicken Enchiladas
Determining Cooking Time
The length of cooking time for a whole chicken in the Instant Pot will vary based on the size of your chicken. A safe rule of thumb is to cook your chicken on HIGH pressure for 6 minutes per pound with a natural pressure release of at least 15-20 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
To account for an additional ½ pound, add an additional d 3 minutes to the total cooking time. For example, if you were cooking a 3-½ pound chicken cook for 21 minutes (6 minutes per pound + 3 minutes per half a pound).
Please Note: If your chicken seems like it is really thick (the chicken breasts are on the larger side) you may want to increase the time to 7 minutes per pound.
Air Fryer Option
If you happen to have an air fryer lid that fits on your Instant Pot, you can use your air fryer lid to crisp up the skin right inside the Instant Pot. After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400 degrees F and air fry for 3-4 minutes or until the skin is crispy.
Instant Pot Frozen Whole Chicken
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 the time by 5 minutes per pound, for a total of 11 minutes per pound, with a natural pressure release of 20 minutes.
More Instant Pot Chicken Recipes
Looking for more Instant Pot Chicken Recipes? These are a few fan favorites!
- Instant Pot Chicken Breasts
- Instant Pot Chicken Thighs
- Instant Pot Chicken Wings
- Instant Pot Chicken Tacos
- Instant Pot White Chicken Chili
If you make and enjoy this Instant Pot Whole Chicken, I would love for you to leave a comment and your five-star rating below – it will make my day!
Instant Pot Whole Chicken
Ingredients
- 1 whole chicken innards removed
- 1 lemon cut in half
- 1 onion peeled and cut in half
- 1 recipe Rotisserie seasoning recipe below
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
- In a small bowl, combine the dried spices with salt and pepper until well combined.
For Pressure Cooker Whole Roasted Chicken
- Place a trivet inside the inner pot of the instant pot and pour in 1 cup of COLD tap water into the instant pot for a 6-quart instant pot and 1.5 cups of water if you have an 8 quart instant pot.
- Be sure to remove any plastic or metal from your chicken. And remove any innards and giblets from inside the chicken. Pat dry with a paper towel. Sprinkle the seasoning mix evenly over the chicken on both sides, using your hands to pat the seasoning mixture on the chicken.
- Place the lemon and onion inside the cavity of the chicken and place the seasoned chicken on the trivet inside the instant pot.
- Wash your hands well, and then place the lid on the pressure cooker and be sure the vent valve is sealed.
- Set to cook on high pressure for 6 minutes per pound. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase the cooking time to 7 minutes per pound.
- Once the cooking time has elapsed, allow pressure to release naturally for at least 15-20 minutes. Once the pressure has been released, remove the lid, and insert a digital thermometer into the thickest part of the chicken thigh. Be sure it has reached 165 degrees F.
- Remove the chicken from Instant Pot and place it onto a cutting board and let the chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from the cavity of the chicken and slice and enjoy.
Optional Browning Step
- Broiling Option: Cook the chicken as directed in your pressure cooker. After removing the chicken from your instant pot, transfer it to a baking sheet. Brush with oil and place under broiler for 2-4 minutes, watching closely so as to not burn the chicken. Allow the chicken to rest for 10 minutes before enjoying the chicken.
- Air Fryer Lid Option: After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400 degrees F and air fry for 3-4 minutes or until the skin is crispy. Allow the chicken to rest for 10 minutes before enjoying the chicken.
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 additional pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for a whole chicken.
Nutrition
This recipe was originally shared in 2019 and updated in 2023.
Sues
Amazing tutorial!! I've had my Instant Pot for almost 2 years now and have never attempted to cook a whole chicken in it, so this is just what I needed! Who knew the Instant Pot could make such a delicious chicken??
Kristen Chidsey
Oh I am so glad this helped you out Sues!
BhaktiGirl
Quick question: What to do with remaining liquid? Use as a rich stock? Or is there some reason not to use it? Thanks!
Kristen Chidsey
You can absolutely SHOULD use the cooking liquid to make a rich stock. It will be heavy in fat, but you can strain it or cool it and skim the fat off, or just go ahead and use the rich stock.
Tracy
I made this today and it was awesome! I can't belive a whole 1.8kg chicken can cook in 24 mins. It was so juicy! And i followed your tip for removing the chicken and cooking potatoes and carrot chunks for 5 mins afterwards... SO GOOD! Thank you! Xx
Kristen Chidsey
Thank you for sharing your success Tracy!! I love this recipe SO much and I am so glad you did as well!
Becky
Can I throw carrots and slices of potatoes in with the chicken like I do while baking chicken?
Kristen Chidsey
Hi Becky! You COULD place potatoes and carrots in the IP with the chicken, but they would get really soft in the time it takes to cook a full chicken. What I would do is cook the chicken as directed. Do a quick release after 10 minutes and let the chicken rest on a cutting board tented with foil. Then I would add 1-2 inch carrot chunks and potatoes to the chicken juices left in inner pot and cook those on high pressure for 5 minutes. Let NPR for 3-5 minutes then manually release and serve with your chicken that will still be warm. Enjoy!
Holly
I absolutely love cooking whole chicken in my Instant Pot! With a family of 8, the Instant Pot is a Savior. The fuse blew on my first one, this is common from what I read. Beware, do not overheat your IP. They replaced it though, no charge. I always set it on saute and brown my chicken first, about 5 minutes on each side(makes it's own juice) then I pressure cook it. I use a 2 types lime marinades, chicken broth(instead of water)butter, garlic, onion powder, chicken rub and an onion. My family loves it! I have an 8 qt, sometimes I cook 2 small chickens. Makes great chicken salad.
Kristen Chidsey
I am with you Holly--the Instant Pot makes INCREDIBLE chicken!!! And I love that you browned the chicken first--great idea! I have a recipe for honey lime chicken marinade that I am going to try ASAP for my IP chicken. Thanks for the idea Holly! Take care and happy pressure cooking.
Penny McDonough
Holy cow! Awesome recipe and awesome Instant Pot!! Hubby bought me a 6 qt IP yesterday, told him to bring home a whole chicken and he brought home a 9 lb chicken!! It fit! I was worried that it wouldn't cook evenly since it totally filled the pot. I love my IP! The chicken turned out so moist and juicy, it was so tender that it fell apart as I pulled it out of the pot, and holy cow the stock it made is wonderful! I love that I chose the whole roasted chicken as my first dish. Thinking about maybe shredded chicken enchiladas with the left overs using a PIP method.
Kristen Chidsey
YAY!!! Oh Penny you are going to LOVE your instant pot. I am so excited for you. Chicken enchiladas sound amazing--I bet my recipe for them would work perfectly in IP. Just cook n high pressure for 10 -15 minutes (and cover pot with foil), place on inner rack with 1 cup water on bottom of instant pot. https://amindfullmom.com/chipotle-chicken-enchiladas/
Enjoy 🙂
Dayna
I tried this recipe tonight and the chicken came out so moist and delicious. I like how the lemon adds flavor to the meat. Overall, dinner was a success!
Kristen Chidsey
Yay Dayna!
I love to help you buy a successful dinner on the table. So glad you enjoyed.
Have a great weeken!
Lauren
To quote my 4 year old daughter: "why is this chicken so soft and fluffy?". Fluffy it was not, but soft and juicy it was! Yum. A good, solid, staple recipe.
Kristen Chidsey
YAY! Instant Pot success and winner winner chicken dinner for your daughter! Thanks for sharing your success Lauren!
Julie Pollitt @ Back To My Southern Roots
I don't have an Instant Pot yet, but I need to get one! That's on my birthday list. I am constantly amazed at the cooking times. I can't believe you can cook a frozen chicken in 55 minutes. Thanks for sharing all of this! I hope you have a great evening.
Kristen Chidsey
Julie, I hope you get an instant pot for your birthday--they really do make weeknight cooking a breeze.
And I hope you are having a great weekend as well 🙂
Shashi
Dang lady! You blew my mind with this recipe! A whole chicken in an instant pot!? WOW! And it looks amazing - no shriveling at all! WoW - JUST WOW!!! I bet Ina hasn't tried a whole chicken in an instant pot - maybe you could go on her show and show her?! 🙂
Luv this recipe! Now I need to get me an IP!
Kristen Chidsey
LOL!! Thanks girl! Wouldn't that be grand if Ina invited me over to show her my IP chicken?!! It would be a dream come true! And yes, you really do want to get an Instant Pot--they are amazing!
Beth
That looks so delicious! I have yet to have purchased an insta-pot! I love a nice juicy chicken! Sometimes they get dry in the oven!
Kristen Chidsey
Beth, you really need to get an instant pot--they are AMAZING!! And this chicken is ANYTHING but dry!
Gloria @ Homemade & Yummy
Well all the Instant Pot lovers should like this easy and delicious recipe. No more store bought chicken. This would be so much better.
Kristen Chidsey
Much better indeed Gloria 🙂
Julia
Love all your instructions and useful tips! Haven't tried cooking a whole chicken in my IP but will give it a go now it looks pretty simple 🙂
Kristen Chidsey
Julia, it is REALLY simple and quite delicious!
Dana DeVolk
Literally drooling. That seasoning blend sounds amazing!
Kristen Chidsey
It really knocks it out of the park in flavor!
Rebecca Hubbell
Wow, who knew it was so easy! I bet this is better than the rotisserie chickens at the grocery store! Can't wait to try this recipe out in my instant pot!
Kristen Chidsey
Rebecca, It is so much better tasting AND better for you than what you find at any store!
Chris
Oh wow, i've never thought of cooking a how chicken in the instant pot before, but after reading this I'll definitely be giving it a go!!
Kristen Chidsey
I hope you do Chris--it is incredibly easy with huge delivery!
Natasha
Can you throw in some potatoes at the same time?
Kristen Chidsey
Hi Natasha, It may be hard to fit the potatoes into the pressure cooker with the chicken.If there is room, keep in mind that potato chunks will cook faster than an entire chicken. They potatoes will be very soft after that cook time with all the moisture from the slow cooker as well. It works, just may not be ideal.
Cheri calbreath
How can I get a cookbook for my instant pot?
Kristen Chidsey
Hi Cheri, there are lots of cookbooks out there for pressure cooking on Amazon and at the book stores. I personally, am just working hard to update my online recipe cookbook. Here are over 50 tested, and rated IP recipes for you. I hope you enjoy. https://amindfullmom.com/easy-healthy-instant-pot-recipes/
Tom
Don't bother. I just cooked the whole chicken as per instructions and the breast meat was so dry I needed wash each mouthful down with water. The temp was 185, a bit too hot, but still, it should not have been that dry.
Tom
Kristen Chidsey
I am sorry Tom this Chicken was so dry. If you did a quick release that could explain it.
Carmen
Mine turned out dry too, I went by the recipe I left the pressure come down for 20 min. Then quick released it I didn't like the consistency of it either. What did I do wrong?
Kristen Chidsey
Hi Carmen, I am sorry to hear that. I have had the exact opposite. Did you use cold water under your trivet? Did you add in any seasonings to cavity of the chicken? Also, was your chicken organic or on the leaner side--if so, it may have need slightly less cook time.