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With perfected cooking times and an irresistible rotisserie seasoning, this easy Instant Pot Whole Chicken recipe delivers a rotisserie-style chicken that is juicy, tender and ready in under 60 minutes.
Rotisserie-Style Instant Pot Whole Chicken
I'll be honest, I put off making a whole chicken in the Instant Pot for far too long. I love my oven-roasted rotisserie chicken and didn't think pressure cooking could compare. But once I tried it--game changer! This Instant Pot Whole Chicken turns out just as juicy, flavorful, and fall-off-the-bone tender as my oven recipe in a fraction of the time!
Why you will l love making a whole chicken in the Instant Pot as much as I do:
- Quick & Easy. No basting, no watching, just season and let the Instant Pot do it's thing. In under an hour, you will be enjoying tender, juicy chicken.
- Perfectly Cooked. With my perfected cooking times, this recipe always yields moist white meat and tender dark meat.
- Versatile. Instant Pot Whole Chicken is perfect to enjoy for a family dinner or to use in leftover rotisserie chicken recipes.
- Economical. Whole chickens are one of the most budget-friendly proteins.
Whether served for Sunday supper or enjoyed in recipes calling for leftover cooked chicken, I predict this Instant Pot rotisserie-style chicken is going to quickly become a repeat recipe at your house, just as it is at mine.
Happy Cooking! xo Kristen
5⭐Reader Review
Kristen, I have to tell you that you just converted my chef husband into an instant pot fan. He's a skeptic of "gadgets" and in his mind this is one. I just made your recipe and he is sold. He said it's better than from the store! I have permission to make it any time. And I will!!!! Cheers! Kathy
Notes on Ingredients & Equipment
- Whole Chicken: This recipe is for a fresh or thawed whole chicken-just be sure it fits your Instant Pot (up to 5½ lbs in a 6-quart, 6½ lbs in an 8-quart). If it's too large, try my oven-roasted rotisserie chicken recipe.
- Rotisserie Seasoning: A blend of salt, pepper, garlic powder, onion powder, paprika, dried thyme leaves, and a touch of cayenne will give this chicken a rotisserie-style flavor.
- Onion & Lemon: Add to the cavity for extra flavor, or omit if you don't have them.
- Cooking Liquid: Save your money and simply use water when making a whole chicken in the Instant Pot. Broth or stock won't add much flavor in this recipe.
- Trivet: Keeps the chicken from sitting in liquid, prevents soggy skin, and avoids a burn notice.
How to Cook a Whole Chicken in the Instant Pot
Making a whole chicken in the Instant Pot is one of the easiest Instant Pot Recipes. However, if new to pressure cooking, check out my Instant Pot guide to familiarize yourself with your machine first.
- Prepare Instant Pot. Pour water into the inner pot (1 cup for a 3 or 6-quart; 1½ cups for an 8-quart) and place the trivet inside the lace the trivet or rack inside the pressure cooker.
- Prepare Rotisserie Seasoning. In a small bowl combine salt, pepper, garlic powder, onion powder, paprika, thyme leave, and cayenne pepper.
- Prepare Chicken. Remove the giblets from inside the cavity of the chicken, along with any metal or plastic ties. Pat dry with a paper towel, then rub the prepared seasoning evenly over the entire chicken, coating both sides. If using, add a cut lemon and onion to the cavity of the chicken.
- Place Chicken in Instant Pot. Place the seasoned chicken, breast-side up on the rack inside the Instant Pot.
Kristen's Tip
Wash your hands well before placing the lid on the Instant Pot to prevent cross-contamination.
- Pressure Cook. Place the lid on the Instant Pot, seal the venting knob, and set to cook on HIGH pressure for 6 minutes per pound.
- Let Pressure Release Naturally. 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.
- Check Temperature. Insert a digital thermometer into the thickest part of the chicken thigh to ensure the chicken has reached 165℉. Note that I have never had an issue with undercooked chicken using my tested timing, but when working with chicken it is better safe than sorry.
Note on Results
It is NORMAL for the meat to pull away from the bones after pressure cooking. The chicken will be irresistibly tender AND incredibly juicy.
- Broil (optional): 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.
- Serve. Let the chicken rest, then slice into pieces and serve (or store) as desired. And don't forget to save the bones to make Instant Pot Chicken Stock.
Instant Pot Whole Chicken Video
Learn better through video walkthrough? Watch me make this rotisserie-style chicken in the Instant Pot below.
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. For perfectly cooked chicken, I recommend cooking on HIGH pressure for 6 minutes per pound with a natural pressure release of at least 15-20 minutes.
- 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 3 minutes to the total cooking time. For example, if you were cooking a 3½ 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.
Frozen Chicken?
Instant Pot Frozen Whole Chicken
You can cook a whole frozen chicken in the Instant Pot as long as the gizzards and any plastic ties are removed before freezing. For a frozen chicken without gizzards or ties, cook for 11 minutes per pound and allow for 20 minutes of natural pressure release.
A Few Final Notes & Tips
- Save the meat and bones! Remove the chicken from the bones and place each into separate airtight or freezer-safe containers. Refrigerate for up to 4 days or freeze for up to 3 months. Use the bones to make chicken stock and the meat to in any recipe calling for cooked chicken.
- Change up the seasonings. Replace the rotisserie seasoning with a dry rub or another spice blend like poultry seasoning, seasoned salt, adobo seasoning, or Cajun seasoning.
- Have an air fryer lid? After pressure cooking, use the air fryer function to crisp up the skin by air-frying for 3-4 minutes at 400℉.
- Chicken not fully cooked? If the chicken has not reached 165℉ after pressure cooking, place the lid back on the pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165℉.
Ways to Serve Instant Pot Whole Chicken
- As a Flavorful Entree: Think roast chicken, Instant Pot style. Pair with crockpot mashed potatoes or roasted Italian vegetables and dinner is done.
- For Meal Prep: Instant Pot Rotisserie Chicken is obviously delicious used in any recipe calling for rotisserie chicken. I love using the cooked chicken for soups, salad, and casseroles like old-fashioned chicken pot pie and cheesy chicken and rice.
More Instant Pot Chicken Recipes
Looking for more Instant Pot Chicken Recipes? Below are a few fan favorites!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Whole Chicken
Video
Ingredients
- 1 whole chicken, innards removed
- 1 small lemon, cut in half
- 1 small 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 leaves, NOT ground thyme
- dash of cayenne pepper
Instructions
Homemade Rotisserie Seasoning
- In a small bowl, combine 1 tablespoon kosher salt, 2 teaspoons pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon dried thyme leaves, and dash of cayenne pepper.
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 1½ cups of water if you have an 8 quart instant pot.
- Remove and discard any metal or plastic rings 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.
- If desired, place a halved lemon and quartered onion inside the cavity of the chicken. 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. Note: 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℉ (74℃).
- 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℉ 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
- Electric Pressure Cooker (6 or 8 quart) (the least expensive, most reliable model)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and updated in 2025.
'Have tried this recipe several times...it is my "go-to" recipe for chicken.
I am so so glad you enjoy Steven! This is a staple at my house as well.
Zach Williams said fear is a liar, it takes your breath away. That goes along with what my Mother said, "Sometimes you just have to try it, to see how it goes."
I tried your recipe in my new Insta Pot with a little different seaoning, pressure cooked 36 minutes as chicken was a little over 5.5 lbs and did make the recipe as you wrote it. I cut off the legs and thighs put some BBQ sauce on them and broiled them 3 minutes in the oven. Fantastic!
The breast was sliced for another meal. It's very hard to put ones self out there especially when folks can comment. I read your blog, viewed your videos and felt like you are my new bff. Thank you for the hours you spent writing your blog and developing recipes. This was my first effort and turned out perfectly. I look forward to Insta Potting more of your recipes and learning to adapt my own. God bless you.
Oh thank you so much Dianna for your kind words! I really do want my blog to feel like I am welcoming you into my kitchen. I am so glad you enjoyed the chicken and I hope you find many more recipes to enjoy.
I made this on Christmas Day when we had a couple friends over for dinner. I have always been super intimidated to cook a whole chicken, but this was so easy and turned out great! Today I’m making some stock as well. Thanks so much!
YAY! I am so glad you now have confidence to make a whole chicken--and look at you making stock as well! Awesome!
The recipe is very tasty, but the cooking time is way off. I followed the instructions step by step, weighed my chicken to make sure I was setting the right amount of time, and my chicken was far from being fully cooked. It wasn’t a big chicken, and it ended up in the oven to finish cooking properly.
I am sorry you had issues with your chicken not being cooked through. Elevation, the thickness of the chicken, or it not being fully defrosted can all play a huge role in cooking time. In the future if something is not cooked through, place the lid back on the Instant Pot and cook for an additional 5-10 minutes. It will heat up much quicker the 2nd time and is often faster than the oven.
Well my 4 lb chicken did not cook in 24 min/20 keep warm! Even the Instant Pot recipe book calls for 8min/lb for whole chicken. I should have looked at other recipes first. Will know better next time. I am putting it in for another 10 min. Hope it will be better then. Family is not happy having to wait.
Hi Marge. As you can see by the reviews, many, many people have had success cooking using these instructions. The Instant Pot timing often is off slightly and does result in more over cooked meats. However, if your chicken was not fully thawed or really thick, this could have been the issue. I am sorry your family had to wait on dinner.
The first time I made this I cooked it with one cup water on the trivet. When done there was a lot of liquid on the bottom that turned into a gel consistency when cooled. I took some and added 4 cups or so of water and heated it on the stove and it was the most delicious flavor. Is this not right as you say to make broth to immerse the whole chicken? I tried it that way also and the broth was weak tasting and the chicken totally fell apart. You say to roast first and then use carcass for broth.
Hi Lisa, I am not sure I understand your question. I say that I don't recommend cooking the chicken in the water to make broth, but that it can be done. Like you said, the chicken meat will fall apart and the stock is not as flavorful as just using bones and vegetables. I prefer to use the bones after making this chicken to make stock (not making both at the same time) But it sounds like you found a great way to use the cooking liquid from the Instant Pot Rotisserie Chicken.
My chicken was very dry?? I followed everything exactly... what could've happened?
Hi Kandice. I have never had this chicken turn out dry, but let me help troubleshoot for you. Did you use cold water (a full 1 cup for 6 quart, 1.5 cups for 8 quart)? Was your seal fully on your Instant Pot? Did you cook for only 6 minutes per pound? Did you let pressure release naturally? Let me know and I can further help. If anything, this chicken is so moist it nearly falls apart.