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 right in your Instant Pot!
This easy recipe for Instant Pot Whole Chicken is flavored with homemade rotisserie seasoning, for an easy copycat recipe of a store-bought rotisserie chicken. It makes a fabulous entree for an easy dinner or can be used for any recipe calling for leftover rotisserie chicken or cooked chicken.
Instant Pot Whole Chicken
I held off making a whole chicken in the Instant Pot 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
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 ½ 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 ⅔ full when pressure cooking--this is the exception to that rule (because we are not using a high volume of liquid).
Step Two: Prepare the 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 1.5 cups of water.
Step Three: Season the Chicken
- Clean out your chicken. And by clean, 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 the valve to sealing.
- 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. And it is okay to leave the Instant Pot on the keep warm setting during this time.
- Remove chicken to a cutting board and let rest for an additional 10 minutes before serving for the juices to redistribute.
- Save bones from your roasted chicken to make Instant Pot Chicken Stock.
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 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 the 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 the time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
How to Achieve 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 the chicken or use it in recipes that call for pre-cooked chicken. BUT if you would like crispy skin on this chicken, you can either opt to broil your chicken or use an air fryer lid to crisp up the skin.
- 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 as to not burn 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 and air fry for 3-4 minutes or until the skin is crispy.
Cooking a 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, and for frozen chicken, let the 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.
Recipe FAQs
Once pressure releases, use a digital thermometer to check to ensure the temperature of the chicken has reached 165 degrees.
If it is below 165 degrees, place the lid back on the 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 worries! The poultry setting on your pressure cooker is just high pressure. Set to high pressure for suggested cooking time.
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 the recipe states for a brined chicken.
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. Seasoned salt or a Cajun seasoning are both great options for seasoning chicken as well.
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 an unseasoned whole chicken directly into the inner pot of your instant pot. Add in 1 diced onion, 1 carrot, 1-2 stalks of celery, and 2 teaspoons kosher salt. Cover with water and cook according to the size of your whole chicken. Let pressure release naturally and then remove chicken and strain broth. Use cooked chicken and stock as desired.
Recipes Using Leftover Instant Pot Chicken
Instant Pot Whole Chicken is perfect for using in any recipe that calls for cooked chicken. I have shared a few of my favorites below.
- Creamy Chicken and Rice
- Creamy Parmesan Chicken Casserole
- Chicken Waldorf Salad
- Homemade Chicken Pot Pie
- Easy Chicken Enchiladas
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 Wings
- Instant Pot Chicken Tacos
- Instant Pot White Chicken Chili
- Instant Pot Sweet and Sour Chicken
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 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
- Mix together all ingredients well.
For Pressure Cooker Whole Roasted Chicken
- Place trivet in the instant pot and pour in 1 cup COLD water into instant pot. Use 1.5 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. Discard the onion/lemon/etc from cavity of 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.
- 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 and air fry for 3-4 minutes or until the skin is crispy.
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 whole chickens.
- Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
- If cooking a frozen whole chicken, be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound.
- Total time: 10-15 minutes to come to pressure + cooking time based on the 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.
David Hampton
Very easy and delicious !!!
Made gravy right in toe pot also. I had seen that done somewhere. Just add flour to the juices about 2 T spoons. Use the Sauté setting and store constantly til thickened.
Beth
I LOVE this recipe! It's delicious and easy.
Kristen Chidsey
Awesome! Thanks for sharing.
Lynda
Hi Kristen,
I came across a good deal on split chicken breasts (with ribs) that are about 3.5lbs per pack. Would this work in the instant pot? How would the timings change?
Thx so much for all your wonderful recipes & tips.
Kristen Chidsey
Hi Lynda! Split chicken breasts will work great. I would rub with the seasoning and place on the rack as you would a whole chicken. As for the cooking time, I would set based on the largest chicken breast and cook for 6 minutes per pound. So if there are 3 to a pack, I would say each breast weighs just under 1.5 pounds and would suggest cooking for 8 minutes. I hope that made sense 🙂
Marian
I LOVE this recipe! I’ve made it at least eight times in the last few years. We love the natural au jus over cauliflower rice or quinoa. I’ve always wanted to know if it’s safe to eat the onion that was in the cavity of the chicken. Anyone?
Kristen Chidsey
Hi Marian! I am so glad you enjoy this recipe so much! We do as well. As long as your chicken is cooked through, that onion is perfectly safe to eat.
Rodney
I just love these recipes in my instant pot it's so good
Billie
Everybody liked it and it was very easy! Thank you!
Kristen Chidsey
Wonderful! Thanks for sharing Billie!
MaryM
Tried this tonight and it came out great. I thickened the pan juices with a cornstarch slurry and they liked the gravy as well My brother is eager to try the spice blend on a chicken on the grill
Kristen Chidsey
So happy to hear you enjoyed! And the spice rub is great on just about everything!
Vannessa
Great recipe! The chicken came out so tender and flavorful!
Do you ever broil it at the end to get the skin crispy?
Kristen Chidsey
Glad you enjoyed Vannessa! Yes, I broil all the time to achieve a crispy texture. There are directions for how to do so in the post and recipe card 🙂
Danialle
I have the air fryer top for my Instant pot. After I pressure cook my chicken, I lift out the chicken by the trivet. I then insert the metal trivet that came with the air fryer top, place chicken on that trivet, place air fryer top on the instant pot and set timer. Voila crispy chicken
Rachel Phelan
Genius idea! I'm making this tomorrow and will crisp it up with my air fryer lid!!! Thanks for sharing!
Debbie
The post says to use 2C liquid for an 8 qt. Instant the printable recipe reads 1.5 C liquid. Which one yields better results?
Kristen Chidsey
Hi Debbie. I would use 1.5 cups. I will be sure to correct that mistake. Sorry about that.
Lekha
Can I make this recipe with skinless chicken?
Kristen Chidsey
Absolutely! No changes to the ingredients.
Linda
This is a great double recipe. First to cook the whole bird and then make broth from the carcass. I did this yesterday. The only thing I added was to put some softened butter under the skin of the chicken. The juice from this chicken is so full of flavor. The broth was also good. I mixed the two to be able to make a nice portion of chicken soup.