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.
Joy Theriault
I am fairly new to the IP family. Chickens were on sale for only 69 cents so a 4 lb bird was less than $3. This is the price point where I can afford to "test" a recipe. THIS DID NOT DISAPPOINT
It came out wonderful. I am making a stock now that I have stripped the meat off chicken.
Thank you for this easy easy way to cook chicken. I didn't want to have to brown it, etc.
Joy.
Kristen Chidsey
Oh Joy, I am so glad you found this recipe and had success. I really want my IP recipes to be easy to follow and of course delicious. So grateful you shared your success.
deanna pucci
so, i cooked one but used 2 cups water because I thought about making two at a time (purchased at Costco and they come in a two pack,
What do I do with liquid leftover? I didnt have the lemon and onoin so just used herbs...
Kristen Chidsey
Hi Deanna! I would use the extra liquid to flavor dishes like rice, soup, quinoa, etc. Just use like chicken stock. Or use that liquid and the bones to make really good Instant Pot Chicken Stock.
Holly
I tried cooking a 6lb roaster for 36 min with the natural release and when I went to cut the leg off it was still a little bloody and not falling apart. Not sure why this is. Putting it back in for another 10 minutes and see if that helps.
Kristen Chidsey
I am so sorry for that issue. My only thought is that the chicken was not fully thawed out...some fresh chickens have been previously frozen when sold at grocery store. If you used hot water instead of cold water that can alter timing as well. I hope it was perfect after the additional 10 minutes.
Chris R.
Why would hot water slow the cooking down rather than speed it up?
Kristen Chidsey
Hi Chris, hot water causes the pressure cooker to reach pressure faster, therefore it speeds up pressure time, but then you would need to add more time to the overall cook time to ensure the chicken is cooked through. It always works best to start with cold water for even cooking.
Tony
Thanks for the easy to follow the recipe for the roast chicken.
I also do not eat the skin. Do you still need to use the rotisserie rub?
Kristen Chidsey
Hi Tony! I actually would rub use the rub still to add flavor--or even better, rub the blend UNDER the chicken skin (I do this with plastic gloves) Enjoy!
Marty
I’m confused. First you say to use the max fill line (exception to the rule) then you say to add one cup of water. How much water do I put in the Instant Pot to cook a whole chicken? I’m an Instant Pot newbie so I’m a little intimidated already so don’t want to burn something up.
Kristen Chidsey
Hi Marty! I am sorry for your confusion.
You fill to the max line if making STOCK at the same time you are cooking your chicken.
If you just want to cook your chicken--use only 1 cup of water.
Enjoy!
DONNA LYNN Hall
I am definitely trying this. If I make it in the morning before I go to work so my family has dinner before I get home could I keep this on warm? If I kept this on warm for 6-8hours would that be to much and fall apart? Any suggestions?
Kristen Chidsey
Hi Donna! The Instant Pot will hold your food warm for up to 10 hours, so it will be SAFE to cook BEFORE work. It may be a bit more tender, and may fall apart, but it will still be oh so juicy and tasty! Enjoy!
Katie Berry
This turned out wonderfully!
Kristen Chidsey
Yay! Thanks for sharing your success.
Melanie
I have a 5 lb chicken. After I cook it for 30 minutes, do I immediately press cancel and then wait 20 minutes to take it out? Or do I press nothing and wait 20 minutes and then take it out? The manual says there is natural release and a 10 minute natural release (which I would wait 20 per your instructions) which seem the same to me so I'm confused. Thanks!
Kristen Chidsey
Hi Melanie! I would do nothing and then do a release after 20 minutes, if still needed. And the IP manual is SO confusing for everyone 😉
J
Does this chicken reheat well the next day if it's not all finished in one sitting? It looks amazing and I can't wait to try it!
Kristen Chidsey
Hi!!! Yes, this chicken reheats well the next day. You can place on broiler pan and crisp up in oven and enjoy. Or place back in IP with 1 cup chicken stock for 5 minutes and enjoy that way. I also like to shred the meat and use in recipes as well. Enjoy!
Jo Marie
I have to say, I had high hopes finding this recipe. I am disappointed though. Cooked a 4 lb. chicken for 24 minutes as the recipe called for. Let it release naturally for 20 minutes. The breasts were still raw. The chicken wasn't tender at all. It's past our dinnertime, but trying to cook it a little longer in my Instant Pot. Hopefully it will taste okay.
Kristen Chidsey
Oh man Jo Marie! I hate hearing this did not live up to your expectations. I am wondering if your chicken was partially frozen? I have been noticing lately that a lot of whole chickens have been previously frozen and not fully thawed when sold. That definitely would change the cook time--as 24 minutes is more than enough time to cook a 4 pound chicken.
I hope that you were able to cook for 5-10 more minutes and have it taste good for you. Sorry you had to wait--that is never fun!
Allison
I made this last night, and it came out alright, but I will definitely have to attempt it again. My chicken was 5 pounds, and I cooked it for a full 30 minutes, allowing the pressure to release naturally for about 15 minutes. The bird was very tender and juicy, but the breasts were slightly under cooked. I ended up finishing those off in the microwave because it was getting late for dinner. Now, here's the kicker: My husband doesn't like juicy meat. The dryer the better for him. Ugh! Regardless of his preferences, I'll attempt this recipe again.
Kristen Chidsey
Good Morning Allison! I am shocked the chicken was not fully cooked for you. The breasts should have been the first to reach 165 degrees. Did you happen to take the internal temp? Sometimes, a slight pink hue does NOT mean the meat is under cooked. Just curious...
As for your husband--HA! That is funny! I hope you served him the dried out chicken breasts after you microwaved them 😉
Best of luck next time 🙂
Dawn Scannell
Oh my gosh. I have only had my IP a week but I am in love! Made this whole chicken recipe last night and using the rich broth to make a sausage and bean soup today for dinner. Waiting on my mesh steamer basket so I can do my first batch of bone broth in it. I have always used my stove top pressure cooker for making bone broth and then emptied into another pot through a colander, then run that through a mesh strainer, etc! This IP is going to eliminate so many extra steps and extra cleanup. WTH took me so long to buy one, lol.
Kristen Chidsey
YAY!!! Oh this makes me so so happy! Thank you for sharing. I am so glad you joined in on the IP Bandwagon ; )
Esther
I made my first Instant Pot whole chicken today and it came out perfect! I did use salt and pepper instead of the Rotisserie seasoning and it is very tasty. I love your narrative as much as your actual recipe. I made your chicken stock right after and it came out great too! Thank you for your awesome recipes.
Kristen Chidsey
Good Morning Esther! Nothing makes my heart happier than to hear how others enjoyed my recipes, so thank you for sharing. I also love hearing you enjoy my writing, I love letting you all in my life through these recipes. Take care!
Lisa
I just started this in my IP for our dinner tonight! I am excited to see how it turns out!! It was super easy to put together! Probably going to be a regular recipe around here!
Kristen Chidsey
Oh I sure hope this does become a regular recipe at your house. We love it here. Enjoy Lisa.
Stephanie
Could I successfully cook two whole chickens (3/3.5 lbs each) in my 8-qt IP? How would the directions need to be changed? Thank you!
Kristen Chidsey
Hey Stephanie! As long as you can fit both chickens in your instant pot on the rack and close the lid, you can cook BOTH chickens and timing will be based on the largest chicken (so you don't need to cook for 7 pounds total--but 3.5 pounds) and that would be for 21 minutes on high pressure. Enjoy!
Erica Acevedo
I have ALWAYS had such trouble with the whole chicken in the Instant Pot - maybe I should have had you teach me before I tried it out!
Kristen Chidsey
Well, now you can always have success Erica 🙂