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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.
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.
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!
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?
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!
This turned out wonderfully!
Yay! Thanks for sharing your success.
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!
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 😉
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!
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!
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.
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!
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.
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 🙂