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.
Steven
'Have tried this recipe several times...it is my "go-to" recipe for chicken.
Kristen Chidsey
I am so so glad you enjoy Steven! This is a staple at my house as well.
Dianne
Zach Williams said fear is a liar, it takes your breath away. That goes along with what my Mother said, "Sometimes you just have to try it, to see how it goes."
I tried your recipe in my new Insta Pot with a little different seaoning, pressure cooked 36 minutes as chicken was a little over 5.5 lbs and did make the recipe as you wrote it. I cut off the legs and thighs put some BBQ sauce on them and broiled them 3 minutes in the oven. Fantastic!
The breast was sliced for another meal. It's very hard to put ones self out there especially when folks can comment. I read your blog, viewed your videos and felt like you are my new bff. Thank you for the hours you spent writing your blog and developing recipes. This was my first effort and turned out perfectly. I look forward to Insta Potting more of your recipes and learning to adapt my own. God bless you.
Kristen Chidsey
Oh thank you so much Dianna for your kind words! I really do want my blog to feel like I am welcoming you into my kitchen. I am so glad you enjoyed the chicken and I hope you find many more recipes to enjoy.
Laura
I made this on Christmas Day when we had a couple friends over for dinner. I have always been super intimidated to cook a whole chicken, but this was so easy and turned out great! Today I’m making some stock as well. Thanks so much!
Kristen Chidsey
YAY! I am so glad you now have confidence to make a whole chicken--and look at you making stock as well! Awesome!
Mrs B
The recipe is very tasty, but the cooking time is way off. I followed the instructions step by step, weighed my chicken to make sure I was setting the right amount of time, and my chicken was far from being fully cooked. It wasn’t a big chicken, and it ended up in the oven to finish cooking properly.
Kristen Chidsey
I am sorry you had issues with your chicken not being cooked through. Elevation, the thickness of the chicken, or it not being fully defrosted can all play a huge role in cooking time. In the future if something is not cooked through, place the lid back on the Instant Pot and cook for an additional 5-10 minutes. It will heat up much quicker the 2nd time and is often faster than the oven.
Marge
Well my 4 lb chicken did not cook in 24 min/20 keep warm! Even the Instant Pot recipe book calls for 8min/lb for whole chicken. I should have looked at other recipes first. Will know better next time. I am putting it in for another 10 min. Hope it will be better then. Family is not happy having to wait.
Kristen Chidsey
Hi Marge. As you can see by the reviews, many, many people have had success cooking using these instructions. The Instant Pot timing often is off slightly and does result in more over cooked meats. However, if your chicken was not fully thawed or really thick, this could have been the issue. I am sorry your family had to wait on dinner.
Lisa Wichtendahl
The first time I made this I cooked it with one cup water on the trivet. When done there was a lot of liquid on the bottom that turned into a gel consistency when cooled. I took some and added 4 cups or so of water and heated it on the stove and it was the most delicious flavor. Is this not right as you say to make broth to immerse the whole chicken? I tried it that way also and the broth was weak tasting and the chicken totally fell apart. You say to roast first and then use carcass for broth.
Kristen Chidsey
Hi Lisa, I am not sure I understand your question. I say that I don't recommend cooking the chicken in the water to make broth, but that it can be done. Like you said, the chicken meat will fall apart and the stock is not as flavorful as just using bones and vegetables. I prefer to use the bones after making this chicken to make stock (not making both at the same time) But it sounds like you found a great way to use the cooking liquid from the Instant Pot Rotisserie Chicken.
Kandice Hicks
My chicken was very dry?? I followed everything exactly... what could've happened?
Kristen Chidsey
Hi Kandice. I have never had this chicken turn out dry, but let me help troubleshoot for you. Did you use cold water (a full 1 cup for 6 quart, 1.5 cups for 8 quart)? Was your seal fully on your Instant Pot? Did you cook for only 6 minutes per pound? Did you let pressure release naturally? Let me know and I can further help. If anything, this chicken is so moist it nearly falls apart.
Charlene
Kristen, can I ask what's probably a silly question?
Do I have to add more liquid if I omit the (highly allergenic, sadly) onion and lemon? Thanks!
Kristen Chidsey
Hi Charlene! Not a silly question at all. No need to add any additional liquid.
Aimee
This is really helpful for me as I research to shop for an InstantPot. Thank you! My question is, are you certain there's no difference between a poultry setting on a pot, and the capacity to roast on high pressure? Have you tried both? I only ask because as far as I can tell, the functionalities of one model of instantpot will suit me better overall, but it doesn't have a poultry setting--which I would use regularly. So if I have to decide between using my pot for poultry or cake (for example) I'd rather go with the poultry setting. Love to hear anything you have to offer about this! Thank you!
Kristen Chidsey
Hi Aimee! Poultry is just a fancy present, but it uses high pressure. No need to purchase an instant pot just for a poultry function. High pressure will work just as well.
Aimee
Thank you!
Barry Lewis
Thanks for the recipe. We altered it a bit by substituting chicken broth for water and by stuffing the chicken with limes, garlic and cilantro. It's a recipe we've used often in a crock pot but the instant pot was much more convenient.
Kristen Chidsey
I am so glad you had success Barry!
Melissa Oden
Do you think two smallish chickens would fit ok in an 8 qt? I struggle to make enough roasted chicken for my family at 7, but I am looking at getting an 8-quart instant pot. We do organic chickens, that where the necessity to do 2 comes in.
Kristen Chidsey
Hi Melissa! I would think that 2 small organic chickens will fit in an 8 quart. Because the chickens will touch each other, I would increase cook time to 7 minutes per pound verses 6 minutes. Enjoy!
Carlean
Don’t have trivet can i cook the whole chicken without it.
Kristen Chidsey
Yes, just know that the chicken will get a bit soggy because it will be sitting in liquid. Some people use crumbled up foil as a trivet, but personally I have not tried it.
Mary Barnsley
Thank you! Finally a wholesome, simple recipe. I live in South Africa and find it difficult to get the ingredients mostly used overseas. I will be following your recipes in future
Kristen Chidsey
Hi Mary! I try to use simple, easy to find ingredients. I am so glad this recipe is one you can enjoy! And I hope you find many more!
Janet
I am new to using the IP... do I need to adjust anything if I'm using a 10 qt IP?
Kristen Chidsey
Hi Janet! I would use at least 2 cups water when cooking in the 10 quart model.
Todd Schultheis
Wonderful explanations and descriptions. I’m going to cook a whole chicken for my first cook on my Insta pot I love the description and telling me everything and giving me options very well put wish me luck
Kristen Chidsey
I hope you enjoyed Todd! And I am so glad you found the directions and steps useful!
Kenny
Worked well for me almost exactly as written with a 3.31 lb chicken which I did for 20 minutes in my 6 qt IP. I added a dash of sugar to the rub, and instead of using cold water for pressure cooking, I used hard apple cider. I pulled the completed chicken out of the IP on the trivet and put onto a baking sheet for a few minutes of broiling. I will definitely do this again.
Kristen Chidsey
I am so glad you enjoyed Kenny! I love the idea of using hard cider--YUM!