Instant Pot Whole Chicken

Whole seasoned chicken on trivet inside inner pot.

Print Recipe

4.72 from 251 votes

Make a perfectly juicy, rotisserie-style chicken in under 60 minutes with this recipe for Instant Pot Whole Chicken.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart) (the least expensive, most reliable model)

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

US Customary - Metric

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.

Video

Notes

Size of Chicken: I find I can fit up to a 5½ lbs chicken in a 6-quart and a 6½ lbs chicken in an 8-quart.

Cooking Times (6 minutes per pound; 3 minutes per half pound)

3-pound chicken: 18 minutes on high pressure
4-pound chicken: 24 minutes on high pressure
5-pound chicken: 30 minutes on high pressure

Frozen Whole Chicken: Be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound.

Seasoning Blend: The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub. You can make the entire batch and then save half the rub for another time.

To Store The Meat: Remove the chicken from the bones and place into an airtight or freezer-safe container. Store in the fridge for up to 4 days or freeze for up to 3 months.

To Store the Bones: Place the bones and/or carcass in a freezer-safe bag and refrigerate for up to 4 days or freeze for up to 3 months and use to make homemade stock (Stovetop Chicken Stock Recipe or Instant Pot Chicken Stock Recipe) as desired.

Nutrition