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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.
This is a really confusing note. So, with a 5lb bird, am I setting it for 30 minutes or 40-55?
Total time: 10-15 minutes to come to pressure + cooking time based on size of chicken + 10-20 minutes pressure to release
If the former, suggest you strike that note, or clarify it. If the latter, this information needs to be moved way up in the recipe where all cooking times are mentioned. Currently waiting to see if I just ruined a meal.
Hi Matt. I am sorry this confused you. Cook time is 6 minutes per pound, so for a 5-pound bird it would be 30 minutes. BUT you need to plan for 55 minutes before you can eat to account for time that comes to pressure and time for pressure to release. I added that in the notes so that people could plan accordingly.
Hi Kristen!
I absolutely ❤️ my instant pot, it is a game-changer for me. I’ve prepared your super easy and delicious way to cook a whole chicken a couple of times now. I feel like my guests are always impressed when I use this recipe. My in-laws came for dinner and they were picking over the meat scraps in the kitchen after we cleaned up haha! I’m excited to try out some of your other genius concoctions!
Hi Rachel! Thank you so much for sharing that with me! I love hearing how much you and your family enjoyed this recipe and I hope that you find many more to enjoy on my site 🙂
I agree 1000% about this being the juiciest way to cook a whole chicken -- and so easy! My family raved about how delicious and juicy and tender the chicken was!
I love hearing this Shelli! Thank you for taking the time to leave a review.
Can you cook the bag of giblets in the instant pot along with the chicken in this and in other recipes? Is it safe? If yes, how do we do this correctly? I have a Duo Plus 6 Quart Instant Pot. This will be my 1st time using my Instant pot and am scared, intimidated, have a mental block about it and am disoriented about how to use it. Thanks.
Hi Tambolyia! I always recommend doing the water test before trying out any recipes--this will help boost your confidence. As for cooking the bag of giblets, they need to be removed as many are in plastic bags.
Thanks. But what do we do with the giblet bag? How do we cook the giblets and when? Could we cook the giblet inside the instant pot if we removed them from the plastic bag? Perhaps if we used the saute function to cook them?
I typically discard. HOWEVER, you can save the giblets and then after the chicken is cooked. Saute until just browned. Add 1.5 cups of water and salt and pepper and cook on high pressure for 20 minutes. OR add to instant pot chicken stock.
Thanks for responding. Am I to add to the chicken stock raw or after cooked? Are we supposed to add seasonings to it or flour to it to make a gravy or just eat it as it is like eating meat? Would you do a recipe for it online w/ all the specific details and tips? I'm scared of doing it wrong. I need recipes that don't skip steps but explain everything in detail w/ pictures & videos, recipes that don't assume us readers already know what you are talking about. My mother never cooked gizzards nor used any crockpots nor electric cookers. We ate a lot of fast food and frozen TV dinners! I need to be taught everything from scratch from the ground up from Ground Zero! 🙂 Yikes! Help! 🙂 LOL
Hi Tabmoliya. Here is my recipe for Instant Pot Chicken Stock if you are interested--there is a video there that walks through how to cook the chicken stock--this is to use AFTER you make the rotisserie chicken. As for the Gizzards, I personally am not a fan and do not have a recipe to direct you for that or know how to season, other than to suggest you add to the other ingredients in the stock and adding raw is perfectly fine.
Has anyone tried this using beer as a liquid? Sort of like the old beer can chicken method. Just curious.
I use beer a lot to cook pork in--so I would imagine that would add a bit of flavor. I think it is worth a try!
What did you do to make your skin seem crispy?
You can broil for a few minutes if you would like after it is pressure cooked.
For a Max? How do I change the settings or liquid? Do you think 4 min/pound for thawed whole bird?
Hi Heidi, if using the Max Instant Pot model, I would still select High pressure and cook for 6 minutes per pound instead of using max pressure.
Hi! I tried reading through some of the comments, but couldn't find the exact answer that I'm needing. (I found a similar question from 12/7/19, but it didn't give me the answer I need!)
After cooking with the initial liquid of one cup water, it resulted in four cups of liquid after cooking. (I had a very large, 6.5 lb chicken.) I reserved this liquid, used some to make a delicious gravy, and then cooled the rest in the fridge. After cooling, it resulted in a layer of fat, and then the rest is quite gelatinous. Can water be added to this to use as a base for soup? (I figure that even if it's very seasoned, I always need to add a lot of seasoning to soup, so maybe I would just have to add less.)
Or do you have any recommendations of how it could be used, to avoid having to throw it away? (I don't make whole chickens often to know how to use this!) I will also be using the carcass to make additional stock/broth, but it would be wonderful to be able to also use the liquid that came from the initial cooking of the chicken. Thanks!
Hi Katie! That liquid will add tremendous flavor to any soup. You have a few options, you can remove that top gelatinous layer and discard, or you can add to soup for concentrated flavor. I would suggest cutting out salt if using this stock in your recipes, or cutting with half water, as it will be VERY seasoned due to the rub. I hope that helps 🙂
Thanks, my question was answered here.
Thank you for this recipe. I have made it several times and it comes out perfect every time! My question is: I bought a whole cut up chicken. Do I cook it the same amount of time as the whole chicken? Thank you!
Hi Essie! I am so glad you enjoy so much! As for a whole cut-up chicken, you would want to cook based on the largest piece of chicken. I would suggest cooking for 10 minutes on high pressure to see if that works.