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.
Katie
I’ll never buy a store made rotisserie chicken again! This was fantastic!! My chicken was 4.12 lbs and I could have cut the spices in half but this was my first IP recipe so next time I will do that.
Kristen Chidsey
Yay!!! I am so happy you enjoyed and that this recipe will save you money
Amy
I tried this recipe last night. The seasoning was excellent, but somehow a 4.78 lbs chicken was not done after 29 minutes of cook time and a 20 minute natural release. It was only at 145 degrees. I did an additional 10 minutes and a 15 minute release and it was great. Any thoughts on timing? Thanks!
Kristen Chidsey
Hi there! So sometimes even fresh chickens are previously frozen and so it is possible the chicken was not fully thawed before you placed in pressure cooker. My best guess is that was the case, or that the meat was excpetionally thick in the middle. Glad you enjoyed the flavor.
Grammy
I appreciate your adding the nutrition information per serving. But.... how much is considered a serving?
Thank you.
Kristen Chidsey
You are so welcome. A serving is about 4 ounces cooked meat (70% dark meat and 30% white meat with skin on)
Susan
Would this work with stuffing in the chicken? Would the times need to change?
Thank you!
Kristen Chidsey
Hi Susan. I don't stuff chickens because typically by the time the stuffing is cooked through, the meat is over cooked. If you were to stuff this chicken, be sure to place in pan so the cavity is pointing up, so the stuffing won't fall to the bottom of the instant pot and check the temperature of the center of the stuffing.
Jodi
Have you tried this with a frozen chicken? Wondering how much cooking time I would need to add. This would by my second thing cooking in my IP. The first being boiled eggs LOL. Still trying to figure out the whole cooking time thing. I am notorious for forgetting to get frozen meat out for supper.
Kristen Chidsey
Hey Jodi! I have a whole section on how to cook your chicken in frozen in the post you can read for more detailed info, but here is a general overview:
You would need to increase time by 5 minutes per pound, for a total of 11 minutes per pound and for frozen chicken, let pressure release for at least 20 minutes.
Sarah
I tried this tonight on an unfrozen whole chicken stuffed with lemon and onion. I put old bay seasoning on the outside because it is my sons favorite and thats who I was cooking it for. I made a 5 lb. whole chicken at high temp for about 31 min and i let the pressure slowly release afterwards. The chicken was moist. Personally, I will brine the chicken first before cooking it again this way to add more flavor. Great recipe, thanks for sharing!
Kristen Chidsey
Hi Sarah! Thanks for sharing your success with this recipe! I am so glad you enjoyed. I do have a brine recipe (for Turkey) that you may like for chicken--and it is super easy to make! https://amindfullmom.com/brining-a-turkey/
Tim
The taste was FANTASTIC... but there was absolutely no crispy skin... It fell off like I was making chicken and dumplings.
I followed your recipe but I was using my Instant Pot Duo Mini(3quart) and a 4 lb chicken.
This might be my first Instant Pot Fail.
Kristen Chidsey
Hi Tim! I am sorry you considered this your first fail. First of all, I am surprised you were able to fit a 4 pound chicken in a 3 quart mini. My thought is that to fit it in there, you did not have your chicken on a rack, which would have made the chicken meat absorb the water and make it very moist and fall apart. Secondly, I state that for crispy skin, you need to broil in oven for best results. Sorry for the hassle, but at least the chicken still tastes good.
Jill Tucker
Approximately how long would you say it will take a 3lb chicken to come to pressure in a 6qt pot provided the chicken is fully thawed?
Kristen Chidsey
Hi Jill. It typically takes my 6 quart about 10 minutes for a 3 pound chicken that is thawed. Hope you enjoy.
Michelle Todd
Tried this for the first time today. 20 minutes for 3.4 lb bird. Pressurized fine,
but for some reason after the cooking time it naturally depressurized in under 10 minutes, rather than the expected ~20 minutes. The breast was still raw inside.
Any idea why this would happen?
Was the chicken supposed to be room temperature?
Kristen Chidsey
Hi Michelle! I am so sorry for your issues. It sounds to me like your instant pot was not fully pressurized (even if it appeared fine). Next time, be sure your chicken is FULLY defrosted (or use frozen chicken times) and that your seal is fully secured and your vent knob fully pointed to sealed position. For now, you can put your lid back on on and cook on high pressure for another 8 minutes. It shouldn't take that long to reach pressure for 2nd time.
Kim
The spice mix smells lovely. The instructions were very detailed, which I appreciate. However, my 5 lb chicken was not done, not even after 35 min high pressurized cooking and 25 min natural steam release. It’s still bloody and extremely watery. I’ve just put it in the oven to continue cooking.
Kristen Chidsey
Hi Kim!
I am so sorry you had issues with your chicken.
A few things may have happened:
You cooked on LOW pressure not high (if you did not use manual button this is easy to do)Â
Your Instant Pot was not sealed fully.
You used warm water instead of cold water in your pressure cooker.Â
OR (and this is a common issues) Your chicken was not fully defrosted when you cooked it. Sometimes chickens take forever to cook defrost or when you buy one from the store they are partially frozen so you don't realize they are still partially frozen. And that can nearly double your cooking time.Â
I hope that helps!
Florian Blaisdale
Wonderful and simple recipe, which I follow almost to the letter, plus crisp the skin in the oven afterwards. The chicken (which I buy from a local farm) turns out delicious, moist and perfect! The only variation I make is that I instead of regular paprika in the rotisserie seasoning, I use smoked paprika (the only kind of paprika I have on hand). I think the smoked paprika adds an extra depth of flavor.
The recipe calls for enough rotisserie seasoning to fill an entire standard 2-oz spice bottle. I only use a fraction of it on my 4-lb chicken, and save the rest as a wonderful seasoning salt to use in other dishes!
Kristen Chidsey
Florian I am so glad you enjoyed this chicken! And smoked paprika is a delicious swap!
Kat
Just made this with a few changes. I used white wine instead of water, and threw the neck and bay leaves in the bottom for flavor (figure I'll make stock with it later). Didn't have regular paprika, so I used smoked and didn't have lemon so I used apple. Barely fit half the apple and tiny lemon in my 4lb bird, but still delicious!! Make sure to get the rub under the skin too.
Kristen Chidsey
Hi Kat! I love that you used white wine. I always try to use wine with poultry recipes, but this is one that I had not yet tried it. And smoked paprika is ALWAYS good! So glad you enjoyed
Suzanne
I am an adherent to the AutoImmune Protocol, and with minor spice changes (no paprika or red pepper, but I successfully reintroduced black pepper), this is currently working in my Instant Pot as I type this. The IP is a new thing to me, and I was hoping to find a recipe for a whole chicken. This looks perfect!
Can't wait to take those leftover liquids and make a nice gravy with this, then use the carcass for a nice stock tomorrow.
Kristen Chidsey
Hi Suzanne! I hope you enjoyed this recipe. I understand dietary issues and so finding a recipe you can make is a HUGE blessing. Enjoy!
Bev G
Our son bought me an Instant Pot for my birthday, and this whole chicken recipe is my first attempt. It's in the pot now and I can't wait!!! Yum! Thanks for sharing your research and skills!
Kristen Chidsey
What a wonderful son Bev! I hope you enjoy <3
Mitch Slayton
Sounds great. I am just diving into using mine. Question. If I smoke my check in a couple of hours and want to finish it in the instant pot, how long do you think I should pressure cook it? I was thinking maybe half the time.
Kristen Chidsey
Hey Mitch! I love the flavor smoking adds to meat. I would check the temperature at the point you start pressure cooking. If around 100 degrees I would cut the time in half (3 minutes per pound) if less than that, I would do 4 minutes. If over 115 degrees, I would do 2 minutes per pound. Once cook time is done, check temp. Worse case is that you would need to cook an additional 5-10 minutes verses overcooking your chicken! Enjoy!
Stephanie
Hi I just got an instant pot and have no idea how long to cook in the chicken
Kristen Chidsey
Hi Stephanie! The recipe states 6 minutes per pound if your chicken is fresh, 11 minutes per pound if frozen. Your package of chicken should tell you how many pounds your chicken is and then you would multiply that by 6. So if your chicken is 3 pounds that would be 18 minutes, and so forth. Hope that helps.
Shawna
This is my go to every time! Lots of great recipes on here!
Kristen Chidsey
Oh thank you Shawna, you just made my night😘