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.
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.
Jane Richardson
I made this today. The meat on the thighs/legs was moist and falling off the bone. The white meat was really dry? Any suggestions?
Kristen Chidsey
Hi Jane! I am glad you still enjoyed, but to ensure that your meat white meat does not dry out, you may want to cook breast side down (this lets all the juice flow to the chicken breasts) OR decrease cook time by a few minutes--just be sure the thighs still reach 165 degrees to be safe to consume.
Norm
Made this 5 times already in a few months. Very easy to follow recipe and has the taste to back it up. Thank you and well done! Trying a frozen chicken this time, thanks for the frozen cook time. 😉
Kristen Chidsey
I am so glad you enjoyed so much Norm! It is a staple at our house as well!
Lori
I’m making this right now! I have a question: what does release naturally mean? Thx!
Kristen Chidsey
Hi Lori! That just means to let the pressure release on it's own until the float valve floats down and you can open the lid without having to knock the vent knob to release steam. For a more detailed explanation, see Instant Pot 101 🙂 And enjoy!
Dannielle M.
I made this with a six pound chicken and it turned out delicious! This is now my go to recipe, thank you.
Kristen Chidsey
YAY! I am so glad you enjoyed Dannielle! Thank you for taking the time to review 🙂
Ashley
Do you think you could cook it from frozen? Would you just add to the cook time?
Kristen Chidsey
Hi Ashley, there are detailed instructions about cooking the chicken from frozen--it can be done, you just need to be sure the innards are removed first! Then you would add 5 minutes per pound to cook time.
Ashley
Oh ok sorry! I skimmed through it and must not have seen those directions. Thank you!!
Kristen Chidsey
No worries at all 🙂
Myriam khan
Thank you.
Ann
With new 6 qt instant pot I Made a 5 1/2 # chicken. Followed directions using one cup of water. To my disappointment I had a mess of water not just steam spewing out of valves. I had to move everything away from the pot so not to ruin anything. The Chicken turned out well but the mess is concerning any suggestions?
Kristen Chidsey
Hi Ann. Was the water spewing out while the instant pot was coming to pressure or did this occur when trying release pressure? If it happened during cook time or when it was coming to pressure, it sounds like your instant pot was not sealed correctly. If it happened when releasing pressure, this recipe states to allow pressure to release naturally for at least 10 minutes to avoid that from occurring. Here are some ways to trouble shoot your Instant Pot not being sealed.
Renae Morgan
What if you do not have a natural release option on your pressure cooker?
Kristen Chidsey
Hi Renae! Natural Pressure Release is just when you let the float valve (pressure valve) come down on it's own and you don't hit the vent knob open to release steam. For more on the difference between natural pressure release and quick release and when to use each, check out Instant Pot 101.
Delia Bailey
This was very easy and tasty. I used a lime and minced garlic instead of powder for the rub. I don't believe I will ever buy a rotisserie chicken again thanks to this recipe. Each chicken came out fall off the bone juicy! I appreciate your clear and detailed instructions. Thank you so much for this delicious recipe!!
Kristen Chidsey
YAY!!! I love hearing that Delia!
Stephanie
I have a Ninja Foodi. 6lb chicken 36 min with 10 min natural release followed by 10 min crisping lid. Skin came out crunchy and meat pull apart. OMG just wonderful. Thank you so much!!
Kristen Chidsey
YAY! Thank you so much for sharing the results with the mealthy crisping lid--people have been wanting to know. I am so happy you enjoyed Stephanie 🙂
Deb Knott
I’ve been thinking of getting the crisping lid! Can you use it for more than chicken? Although I would do it just for crispy skin chicken 😂
Jasper
I made this exactly as written: 4.95 lb chicken cooked for 30 minutes. This turned out really nice. After the high pressure cook, 21 minutes of natural release time, and then a 10 minute cool down on the cutting board, the the skin peeled right off, revealing moist delicious meat throughout. Everything but the breast meat fell right off the bones. It smelled wonderful cooking too. I will definitely make this again.
Kristen Chidsey
I am so glad you enjoyed Jasper! It is a staple at our house!
earl
I have done chicken like this before but this sounds great. Why not use a Mealthy lid to crisp up skin or in a ninja foodi you use the air crisper lid.
Kristen Chidsey
Hi Earl! I actually do not have a Mealthy lid. If you give it a try, I would love for you to report back how it worked out.
Janice Bird
This recipe was delicious! The chicken was nicely seasoned and moist. The cooked onion and lemon were also wonderful accompaniments to the chicken. I'll definitely make this again.
Kristen Chidsey
I love hearing that Janice! I hope you enjoy again and again!
Norma Peters
I love, love, love your rotisserie chicken and I've given recipe to those I've convinced that Instant Pot cooking is the way to go. I've also given them your email address so don't be surprised if you hear from them. However, I would like a recipe for cooking chicken parts from Costco such as chicken legs, thighs and breasts together in the same pot. All recipes I found are for individual parts. Do you have a recipe for cooking these parts in same pot at same time? I am already a subscriber to your site.
Kristen Chidsey
Hi Norma! Thank you so much for referring your friends and for your kind review! For bone in pieces, I would cook for 6 minutes per pound of largest piece. So for chicken breasts--they can be 2-3 pounds and leg quarters can be 2-3 pounds as well. An estimate would be 15 minutes on high pressure, but it may be more like 18-20 minutes if pieces are large. I hope that makes sense! It is hard to cook chicken pieces that are differing sizes for same amount of time without some pieces drying out--but if relatively close in size, it should work just fine 🙂
Judy Marchessault
Thanks for the Instant Pot whole chicken recipe & the chicken broth recipe - both are excellent! The spice rub made the chicken so flavorful, and the bone broth is amazing 🙂
Kristen Chidsey
Oh I am so happy you enjoyed both recipes Judy! They certainly make my life easier!
Yvonne
I made this tonight and was surprised that it was well cooked and so yummy. Firstly I was glad it fit my IP. I used a bit of low sodium taco seasoning as the rub and stuffed a few cloves of garlic and dried rosemary. I estimated my bird to be 3.5lbs and cooked for 21mins with 15mins of natural release. It cooked perfectly! I will try to shorten the natural release or cook time by a minute or two next. Thanks for the share!
Kristen Chidsey
I am so glad you enjoyed Yvonne! I would caution against taking too much time off natural pressure release, as this helps keep the meat tender, but a minute or two is a good experiment 🙂