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.
Price
Amazing! Best chicken I’ve ever made. The seasoning rub is great for other things too! I used in my soups and on other meats. Thank you!
Kristen Chidsey
YAY!!! I am so glad you enjoy Price! Thank you for sharing your review 🙂
LM
I just recently got my 6 qt instapot & made the whole chicken on Sunday. I did not know the exact weight of the chicken, but both husband and I estimated it at around 4 lbs. I did it on high pressure for 25 minutes with natural release & keep warm on. I added 2 cups of water, because that's what the instruction booklet said. I stuffed it with some onion chunks & whole garlic cloves. When it was done, there was more liquid as expected. While the top was cooked, the inside part of the back was still pink & seemed undercooked. The white meat was very dry on the exposed part, a bit juicier inside, but all of it was rubbery. The dark meat was also a bit on the dry/rubbery side. Just not a great texture overall. What did I do wrong & how can I fix it next time?
Kristen Chidsey
Hi! It sounds like your chicken did not cook evenly. First of all, for a 6 quart Instant Pot only needs 1 cup of liquid (and 8 quart needs 1.5 cup), despite what the manual says. Because this recipe was tested over and over using these measurements, the additional water will change the outcome--just like using warm water will change the result as well. I think that may be part of the issue for sure, I also think a digital thermometer is key to test to see if chicken is cooked through. I hope that helps you in the future.
Betty
Is there a chicken small enough for the 3 quart pot
Kristen Chidsey
Hi Betty! I honestly am not sure. My organic chickens are about 2.5-3 pounds and so they may fit, I just don't have the 3 quart (only the 6 and 8) to test. I am sorry. You may have better luck cooking chicken quarters using the same method.
Cindy
Made this as part of my meal prep. 5.5 pounds. 37 minutes. 3 minutes under broiler. 10 minutes to cool. Then carved. Carcass already back in with dripping and some veggies and spices for stock.
Kristen Chidsey
YAY! I love meal prepping with this chicken--just makes the week so much easier!
Marubetj
Received my Insta pot a few days ago and made this chicken today. While it was juicy and tender, I feel it lacked flavor. Maybe I’m missing that roasted/oven taste? Any suggestions
Kristen Chidsey
Hi there! First, be sure you coat your chicken liberally with the rub--and add some inside as well. And then if you can broil in the oven and even after the cook time to give it a roasted skin taste. Hope that helps!
Michelle G
I loved how it cooked so evenly and was falling off the bone! I WAS going to do the broiler thing at the end to crisp up the bird skin but decided not too. It looked too good as is. I will say that I had a bigger Chicken (6.4 lbs) so I added the minutes as suggested. I have an 8 qrt IP and set it for 38 min and did a 25 min natural release with the Warm feature kept on.... it’s a bit on the overcooked side though. Its still has moisture and falling off the bone but yet kinda of dry at the same time. I can tell I overdid it on the cooking time. I happen to have another whole chicken that’s the same size (I bought a two pack) so I think I’ll try again and cut the actual cooking time down quite a bit and keep the natural release time as is. I’m going to give it another go. #forscience! ☝🏻 😁. The beautiful thing with this method you shared though is that even when we go and over do it, it’s still so forgiving. The moisture and juices are a beautiful thing 😉. I loved this recipe, and am still a happy camper even tho’ I didn’t judge the cooking time well. I’m definitely coming back to this time and time again. My new favorite way to do a whole chicken... and so easy!
Kristen Chidsey
Hi Michelle! So glad you loved this recipe so much, even with the added time! I hope you enjoy many more times.
Paula
OMG!!!! WOW!!!! This is INCREDIBLE! I only had smoked paprika and accidentally rinsed the chicken but I just made this and it is OUT OF THIS WORLD FANTASTIC! Juicy, tender, falling off the bone and flavorful all around. Thank you for such a WONDERFULLY AWESOME and easy recipe.
Kristen Chidsey
Yay!! I am so glad you loved this chicken so much Paula.
Ann
This is fabulous! I never write reviews, but this is truly magnificent. Like the author, I don't keep the skin either, so there is no need to sear or to crisp it. This recipe is fantastic. Thanks!
Kristen Chidsey
I love hearing how much you enjoyed this recipe Ann. Thank you so much for taking the time to review 🙂
Jo from Australia
Just thought re-reading through, do the time to weight ratios include the stuffed weight i.e. does one have to include the weight of the lemon & onion in working out the cooking time, or just the weight of the chicken? Thanks
Kristen Chidsey
Hi Jo! No need to worry about the weight of the lemon and onion, just the chicken 🙂
Jo from Australia
Thanks Kristen, stuffed a 5lb 12oz chicken last night with packet stuffing added dried sage, sultanas, chopped walnuts, it came out perfect, also added my potatoes individually double wrapped in parchment paper, also perfect 30mins pc 35mins nr. Once again thank you, & all the best to you & yours Jo
Kristen Chidsey
Oh I am so glad you enjoyed Jo! Thank you for sharing what you did <3 All the best to you as well!
Sarah from VA
I've never left a comment online for a recipe before, but I felt compelled to do so for your whole-chicken recipe. I have *never* in my life made or eaten a chicken that was as perfectly done and tender as mine was using your recipe. I used a 4-lb thawed whole chicken, crammed the inner with lemon and onion, and cooked it for 25 minutes. I did a natural release for 25 minutes. I have always hated white meat because it's usually dry, but this one was soooo tender and moist. It was better than a sous vide chicken. Thank you! Loved it!
Kristen Chidsey
Hi Sarah! I am so grateful you took the time to leave a review and share with us how much you enjoyed this chicken. It makes my heart happy to hear how much you enjoyed this recipe and I hope you make it many, many more times. All the best!
Becky
This recipe was great! My family loved it. I ended up doing a 6.2 lb chicken in my 6-quart pot for 40 minutes with a 15 minute pressure release. Everything was done to perfection. I made gravy from the juices afterwards using the saute setting. The only thing I would change is that I think you only need about half the amount of the spices listed. I used most of the amount listed, but it became rather gloppy on top of the bird. Thank you for sharing!
Kristen Chidsey
I am so glad you enjoyed this recipe Becky! And yes, after rubbing your chicken with the spices, you may have leftover rub--just discard it if it touched any raw chicken 🙂
Jo from Australia
Welcome. They will be on the soft side though (although not soft and mushy and disintegrating had you just put them in with the chicken unprotected), I only use (wrap) root vegies this way, & any liquid/moisture that has gathered in the bottom of the parchment paper wrap I pour into the stock
Jo from Australia
place all your vegies in separate parcels made from parchment paper (if you wish you can use foil instead of or as well, place on top of chicken or on another trivet if you have one, make sure vegies are cold from the fridge, that way they will take longer to cook, placing to the top of the instant pot also slows the cooking of the vegies. When the time is up you have chicken & vegies all cooked in the same pot. Works a treat! BTW I cook mine in home chicken bone carcase stock which is frozen in 1 cup batches. Just put everything in close the lid & sit back
Kristen Chidsey
Great tip--I am going to have to give that a try. Thanks for sharing Jo!
Kim Yasneski
Recepe came out perfectly. I did everything exactly except for put anything inside the chicken. Next time ill try putting the lemon and onion in chicken. The chicken was so moist. It was a hit with my hubby!!!
Kristen Chidsey
I LOVE when the family enjoys! Thank you for taking the time Kim to share your success with us:)
Jenn
Thank you for sharing this recipe!! We had a 6lb chicken that had to be cooked and had just received an 8 quart IP as a gift. Your instructions were dead on and SO helpful since we are new to IP recipes. We let ours sit on keep warm for 20 minutes after it finished because we weren't sure exactly what natural release means... It came out moist and delicious so I think that worked just fine. We be making your IP broth with the leftover bones and bits tomorrow. Can't wait!! Thanks for saving our chicken dinner tonight it was a great success!!
Kristen Chidsey
I am SO glad that you had success with this recipe <3 If you want to find out more about Natural pressure release, check out my Instant Pot 101. But basically it means to leave on keep warm until float valve goes down. Enjoy the chicken stock as well--I just made some yesterday myself. 🙂
Alicia
Fantastic recipe - followed the instructions and chicken was moist, succulent, juicy! I had a 3.5 Ib / 1.6 kg fresh chicken to serve 6 adults. Marinade overnight it in a ziplock with mish-mash of seasoning on the skin (paprika/herbes de provence/garlic powder/salt/chilli powder - can really use anything/in any quantity), underneath the skin and really gave the entire chicken a good massage as I was rubbing marinade. Stuffed with 1/2 lemon and 1/2 apple. Brought chicken on tabletop about 30mins before putting in to 6qt instant pot. I used 1 cup of liquid made up of 1/4 parts mushroom broth and 3/4 parts white wine. 22 mins high pressure, 20min natural release and 3-4 min broiler. Browned up very nicely (ps. not crispy skin though this wasn't what I was looking to accomplish anyway). Made for a truly stunning central dish complemented by a variety of warm and cold sides. Used the cooked liquid as additional dressing (though not needed at all since chicken was so moist!). THANK YOU! 🙂
Kristen Chidsey
I am so so glad you enjoyed!