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.
Courtney
This was amazing!!! So far all of your recipes are winners in our family!! Thanks so much for you blog! It’s so helpful. Do you think I can do a small turkey in a 8 quart insta pot?
Kristen Chidsey
I am so glad you enjoy this recipe and my others Courtney! I have a recipe for Instant Pot Turkey Breast, but a very small whole turkey would work (probably up to 9-10 pounds) and you would follow the same method.
Kaela McCorkle
Can you pre-cook the chicken in the IP and then broil it later? #mealprep 😄
Kristen Chidsey
Yes, absolutely! I could cook the chicken and let it cool. Store in a large air-tight container or cover tightly with plastic wrap, foil, etc. Store for up to 3 days and then broil. Enjoy!
Rocio R
This looks like a great recipe, I have all but the lemon. What purpose does the lemon serve and what can i substitute, if anything? Thanks
Kristen Chidsey
You can certainly omit with great success. It just adds flavor to the meat, but very minimal. Enjoy!
Courtney Fosco
Thank you for being so thorough with. Your directions! I just started using a instant pot and I’m gong to make this tonight.
Kristen Chidsey
I am so glad you find these directions easy to follow--that is my hope for sure!
Anyah Dover
This is a good technique, the chicken was perfect!
Kristen Chidsey
So glad you found this recipe to be perfect!
David
I am trying your recipe for whole chicken. I have used seasoning before and enjoy it. The problem I have is the chicken always seems overcooked. No fault of yours, I see many enjoy juicy chicken. Breast separates from bone most every time. Trying 21 minutes on 4&1/2# bird plus slow release.
I will let you know how it works this time.
Kristen Chidsey
Keep us posted David. It may be that even though the chicken weighs a certain amount, the section of meat may be thinner (this is often the case with organic or free-range). Try out less time and keep us posted 🙂
Jay
FANTASTIC recipe as always. So easy and the juiciest chicken ever!
Kristen Chidsey
I am so glad you enjoyed Jay!
Kathy
I'm new at the InstaPot, but this is a great recipe! Not only was it easy to prepare, I cooked a 6 pound chicken that was so juicy and tender, it is now our go to chicken for making other dishes (i.e. chicken pot pie, Tortilla chicken soup, etc.) The leftover broth was tasty on our rice. Thanks
Kristen Chidsey
Welcome to the Instant Pot World 🙂 I am so glad you had success and enjoyed the chicken Kathy! I hope you find many more recipes to enjoy here.
Rebecca
I will often use the leftover juice to make rice! Just make sure you measure the liquid before making the rice. So yummy.
Ellen
We loved this "Instant Pot Rotisserie Chicken". It cooked itself, was 165°F when done; tender, juicy, flavorful, and perfect for a difficult family week. I used an Asian Marinade to spice things up, instead of preparing my own spices this time. Served with rice and bok choy. This is a keeper, as are near all of your recipes. Thank you 👏☺️ eHw
Stacey
Loved this recipe! After resting the meat, I crisped up the skin a bit by putting the whole chicken in our air fryer for a few min! I had let it rest on the trivet, so I was able to use the trivet in the air fryer too for an easy insert and removal. The chicken was still juicy and flavorful, but it had the crispy skin my husband loves! Great recipe!
Kristen Chidsey
YAY! I am so glad you enjoyed!!!
Terry
Easy to prepare. Delicious, leftover perfect for making chicken salad.
Kristen Chidsey
I am so glad you enjoyed Terry and enjoy the leftovers 🙂
Jamie McCoy
Great recipe! The chicken turned out perfect and the family loved it. So much so I'm making it for the second time this week! Thank you!
Jamie
Kristen Chidsey
I am so glad to hear how much your family is enjoying this recipe Jamie! Thanks for leaving a review.
Tim
I wished you would have put the frozen cook time in those nice notes you have I have a question related to chicken gizzards. To make them tender for pickling how long should I cook them for? Thanks and by the Way I love the chicken recipe. Thanks Tim.
Kristen Chidsey
Hi Tim! That is a great point to add the cooking time for frozen chicken in the recipe card for you (and everyone else). As for the gizzards, I am not a huge fan myself, but you can cook them in 1 cup stock, season with salt and pepper on high for 40 minutes. And thanks for the compliment.
Terry
Easy to prepare. Delicious, leftover perfect for making chicken salad.
DDB
I come in about not washing your chicken is absolutely ridiculous the idea that the water splashes everywhere means you got the water on too high you turn it down small cold trickle and you can clean your chicken without splattering everywhere also you always wipe and clean with bleach after you have chicken out anyway. I totally disagree with that
Kristen Chidsey
This is true, if you are going to rinse your chicken then you should use a small trickle of water and bleach everything afterward. It just is not something that needs to be messed with at all and does increase your risk of food poisoning if you are not cautious about cleaning up afterwards and the CDC and chefs recommend not to wash the chicken.
David Sharp
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.
Kristen Chidsey
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.
Krysti
Great recipe! So informative but easy to follow. Will definitely be trying this one since I already have the chicken thawed.