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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.
Background - first time user of the pressure cooker, temporarily out of work and attempting to learn to cook . Sorry for the low rating but the chicken came out very rubbery and very red between the leg and body. I cooked a 3 lb whole chicken in an 8 qt "Power Cooker" with 2 cups of water. I cooked it for 18 minutes and checked the temp in meaty part of the leg at at 174. I removed and browned for 4 minutes under the oven broiler. It looked fantastic and smelled wonderful but meat is not really edible. I believe it is significantly under cooked and I'm not sure why at this point. However, it is always fun to learn new skills even if they don't pan out.
Hi Tim! It sounds like 2 things were your issue. The first, is that you should only use 1.5 cups of water for an 8 quart instant pot. Using more or less water will change the cook time needed, changing the results of how the chicken comes out. Secondly, chicken is safe to eat at 165 degrees, so it actually sounds like your chicken was overdone, not underdone. Sometimes the bones can be more red in color, but the meat is still perfectly safe to eat.
Thank you for your comments, I really appreciate your response. I will try it again with less water and pay more attention to the finishing temp. Again, thanks as I am learning new skills around the kitchen.
I am happy to help Tim! Instant Pot cooking has a bit of a learning curve 🙂
Made this the first time but added some hot chili flakes and rosemary. Later made soup out of the meat and bones and it was so good! Making it again tonight! I think this might become a weekly meal prep! So easy and flavorful!
I love hearing how much you enjoy this recipe Laurel and that it will be a weekly staple--it is in my house as well!
This is a delicious recipe for cooking a whole chicken. I cooked it a couple of minutes longer than the recipe said, and the meat just fell off the bone! Also, I like to take off the skin and put the seasoning directly on the meat, it gets the seasoning deeper into the meat.
The juice makes a yummy gravy too. After I remove the chicken, I just mix a couple of tablespoons of cornstarch in a 1/4 c of cold water and pour in the cooker and set it to saute and boil until thickened. I used half of the chicken for one meal and then chop up the rest of the chicken to make chicken noodle soup! Love this recipe!! Thank you 🙂
I am so glad you enjoyed this recipe so much Wendy! Thank you for taking the time to leave a review and share with us your recipe for gravy.
If you have an Instant pot w/ air fryer, after chicken is done pressure cooking, remove chicken keeping it on the trivet. Dump the liquid (I used chicken stock when I pressure cooked it). Place the chicken (on the trivet) back into the pot. Swap out your pressure cooking lid for the air fryer lid and set to broil at 400 for 20 mins. This replaces the oven broiling step for crispy skin.
Thanks for the tip--I would just warn that broiling for 20 minutes may overcook the meat.
The air fryer does not cook with the same speed as broiling. The chicken was still plenty juicy and tender. 🙂
Good to know!!! Thanks for sharing that!
I'm a newly inducted Instapotter and I have a really dumb question...what is the right way to use the rack in the instapot or for this recipe? Please dont judge.
Not a dumb question! The rack (or trivet) can be placed into your Instant Pot to place a pot on for Pot in Pot cooking/making a cheesecake or to place food on to cook that you don’t want to be submerged in liquid,--like this Instant Pot Chicken or with Baked Potatoes. You need 1 cup of liquid for under the trivet for a 6 quart instant pot and 1.5 cups for an 8 quart Instant Pot. The water is needed for the pressure to be reached but the rack keeps the food from getting soggy. Hope that helps.
Can I put carrots, potatoes, etc. in the pot with the chicken while it's cooking?
Hi Rebecca! The carrots and potatoes would turn to mush by the time the chicken is completed cooking. Instead, once the chicken is done cooking, remove to a cutting board/serving platter and cover with foil to keep warm. Add cubed potatoes and carrots to the cooking liquid and cook for 5-8 minutes on high pressure depending on size of your chunks. Then serve all together 🙂
Hi there, thank you so much for sharing your recipe! This was my first time using our multi cooker, and the chicken came out very juicy! A question that I have is how you got the skin of your chicken so crispy?! The skin on my chicken came out very soft. Also, I cooked a 4 1/2 pound chicken for 27 minutes on “normal” and there were a couple of pink spots. Any recommendations? Thank you!
Hi Carly! I am glad you meat came out really juicy. As far as pink spots--as long as it was an internal temperature of 165 degrees, no worries. If it was less than that, you would need to cook for a few more minutes. Simply place the lid back on and cook for 2-5 minutes longer--depending on how much the chicken needs to rise in temperature. To get the skin crispy, I broil for several minutes under the broiler--this will also help to raise the temperature a couple degrees, so if you chicken was at 160 degrees, broiling should raise it to the safe temp. I hope that helps