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.
Rebecca
Can I put carrots, potatoes, etc. in the pot with the chicken while it's cooking?
Kristen Chidsey
Hi Rebecca! The carrots and potatoes would turn to mush by the time the chicken is completed cooking. Instead, once the chicken is done cooking, remove to a cutting board/serving platter and cover with foil to keep warm. Add cubed potatoes and carrots to the cooking liquid and cook for 5-8 minutes on high pressure depending on size of your chunks. Then serve all together 🙂
Carly
Hi there, thank you so much for sharing your recipe! This was my first time using our multi cooker, and the chicken came out very juicy! A question that I have is how you got the skin of your chicken so crispy?! The skin on my chicken came out very soft. Also, I cooked a 4 1/2 pound chicken for 27 minutes on “normal” and there were a couple of pink spots. Any recommendations? Thank you!
Kristen Chidsey
Hi Carly! I am glad you meat came out really juicy. As far as pink spots--as long as it was an internal temperature of 165 degrees, no worries. If it was less than that, you would need to cook for a few more minutes. Simply place the lid back on and cook for 2-5 minutes longer--depending on how much the chicken needs to rise in temperature. To get the skin crispy, I broil for several minutes under the broiler--this will also help to raise the temperature a couple degrees, so if you chicken was at 160 degrees, broiling should raise it to the safe temp. I hope that helps
Chet
How about using 1 cup giblet water instead of just water to enhance flavor?
Kristen Chidsey
I have never used giblet water, nor am I quite sure what that would be (just the liquid from the giblets?) I am not sure how to advise and because the chicken sits on the trivet, I doubt that it would do much to flavor the meat.
Laura Chezem
You know I wanted to like this recipe and enjoy the chicken. i did everything to the letter. It was well cooked and juicy but was very bland in flavor. I even made a gravy, but the genera consensus was "no flavor". Hummm I was so disappointed. Thoughts??
Kristen Chidsey
Hi Laura, I am sorry you found this meal bland. Did you use my homemade blend and rub evenly over the chicken? If so, it may be you are used to higher sodium recipes and needed to add in a bit more salt or that your spices are on the older side and lost a bit of flavor.
Jared Parker
My roommate ate one of the limes out of the chicken after cooking. He does not recommend it.
Kristen Chidsey
LOL! This made me laugh out loud. I am glad you at least enjoyed the chicken.
Marilyn Hood
A little nervous, my 1st time using my instant pot cooker. Was not sure about the settings, and valves. I hope I got it right. Your infor on this recipe was great, helped me alot. Thank you. Would like to see a video on using the instant pot for the 1st few times. Thank you so much.
Kristen Chidsey
Hi Marilyn! I am so glad you found my tips helpful and that you were able to have success using your Instant Pot the first time. I do have videos on how to use the Instant Pot and Instant Pot Recipe videos you can browse through as well for help.
Edith
We just cooked our 4 1/2# chicken for 27 minutes and it was perfect. I rubbed some of the seasoning under the skin. It was a very tender, flavorful chicken. I just got finished removing the leftover meat from the bones so that I can make some stock which I'm sure will also be delicious. Thanks for an excellent recipe!
Kristen Chidsey
I am so glad you enjoyed Edith! Thank you for taking the time to leave a review!
Marilyn
Hi,
Thanks for the detailed recipe. It helps me out a lot. However, I've read thru the entire post and cannot find the recipe for the homemade rotisserie seasoning. Can you point me in the right direction?
Thanks,
TnMom
Kristen Chidsey
Hi there! You can find the recipe for the rub on the recipe card😊 It is: 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
Angelique
Hi there,
What changes would you make to using just chicken thighs instead of a whole chicken? Thank you!
Kristen Chidsey
Hi Angelique! I would use my recipe for Instant Pot Chicken Thighs--it is very similar but the cook time is drastically different.
Yvonne
Do you really use the whole amount of the seasoning? It seems an awful lot?
Kristen Chidsey
Hi Yvonne, Just cover the entire surface of the chicken. If you have some remaining, I would discard.
Peggy
Question: Can one make gravy with the water/drippings of the whole chicken? Can it be done in the pot?
Kristen Chidsey
Hi Peggy! I am not sure I would make gravy with these drippings for this recipe. The water will dilute the flavor and the rub is a bit salty. If you try it, let us know! And to make gravy in the inner pot, use the saute function after pressure has been released. Enjoy!
Cgrn
I got a 6.42 lb bird into my 6 qt pot. Anxiously awaiting my results! I have done this in the crockpot before but am excited to see how this turns out. Went with 7 min per lb since it was so large and because I also put a celery stalk and a carrot in as well.
Kristen Chidsey
I hope it turned out perfectly! You shouldn't need to adjust timing due to celery and onion though--just so you know in the future.
Bob
I have a question. When you say vent slow do you still move knob to vent? Or leave it on seal?
Kristen Chidsey
Hi Bob! I leave the vent knob pointed towards sealed for at least 10 minutes, then you can move the knob to vent. Hope that helps!
Robert W. Stuber
Thank you
Kristen Chidsey
Of course😊
marietta
Can I use the same instapot cooking times you posted for a whole chicken to make a small turkey breast? If it fits the pot!
Kristen Chidsey
Hi Marietta! Here is my recipe for Instant Pot Turkey Breast that may help. But yes, I use the same timing 🙂
marietta
Thanks! I'm new to instapot cooking and can't wait to try this out.
Kristen Chidsey
I hope you enjoy Marietta
Sarah J Cassill
An awesome quick and easy seasoning is half seasoned salt and half poultry seasoning. Awesome for poultry, pork, and potatoes
Kristen Chidsey
That is a great idea as well Sarah!
dawn m robertson
Best IP whole chicken I’ve made so far. Perfectly cooked 4.5lb bird for 27 minutes. I put a big sprig of my friend’s fresh rosemary in the cavity and one of fresh parsley across the top of the bird. I used my Mealthy to crisp the top. Making broth out of the carcass now. Yum!!
Kristen Chidsey
I am so glad you enjoyed Dawn! And I love that you are using the bones to make broth--enjoy!
Candy
Why is the number of serving Instant Pot Chicken 12 servings and the the number of servings for Oven Roasted Rotisserie Chicken only 6 servings. Both recipes call for one chicken, though the oven roasted specifies 3-4 pound chicken, whereas the Instant Pot only calls for a whole chicken. The 2 recipes are pretty much the same. I am just curious as to why the Instant Pot Chicken is 12 servings while the Oven Roasted Chicken is 6 servings. Appreciate your input.
Thank you for all the recipes and the additional information you include to make the recipe come out perfect the first time.
Kristen Chidsey
Hi Candy! That is a great question. Honestly, the Instant Pot chicken should be only 6 servings as well. I will change that now 🙂
Candy
Thank you for your prompt reply. Clears up my confusion.
Kristen Chidsey
You are welcome, thank you for bringing that to my attention.