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My Instant Pot whole chicken recipe is the easiest way to guarantee moist, tender chicken. Ready in under 25 minutes, you can use fresh or frozen chicken.
Looking for more instant pot recipes? Try my Instant Pot pork roast, Instant Pot pork chops, Instant Pot chicken breast, and Instant Pot brisket next.
I use my Instant Pot for everything, and while I love my air fryer whole chicken, I figured, why not see if I could get the same results using my Instant Pot?
Good news, I tried it (several times), and it’s every bit as flavorful, juicy, and tender. It even takes less time, too!
Table of Contents
Why I love this recipe
- The quickest method for cooking chicken. You won’t find another way to cook chicken that’s this fast AND foolproof.
- Hands-off. Like my Instant Pot chicken thighs, this recipe doesn’t require babysitting. Just pop it in the pot and come back when it’s done.
- Perfect for big crowds. When I need to feed the masses, I make this recipe. It’s fast and consistent, and everyone gets their choice of white or dark meat.
- Always juicy. It’s certainly not the best feeling to cook a whole chicken only to find out that it’s dry and rubbery. The Instant Pot yields perfectly juicy results so long as the timing is right.
Ingredients needed
- Chicken. I used a 3-pound chicken for this recipe, but I included tips below for how long it should take to cook a bigger chicken.
- Garlic. To stuff in the chicken before pressure cooking.
- Herbs. Bay leaves and fresh rosemary will go inside the chicken, while dried thyme and oregano will get rubbed on the skin.
- Lemon. Stuffing the chicken with lemon wedges creates a deeper and more balanced flavor.
- Salt and black pepper. Some will get stuffed in the chicken, and the rest will season the skin.
- Spices. I used a blend of garlic powder, onion powder, and paprika to rub over the chicken.
- Olive oil. To mix with the spices and rub inside and outside the chicken.
- Chicken stock. While you can also use water, chicken broth makes the drippings more flavorful.
Can I use frozen chicken?
Yes! The beauty of this recipe is that you can easily pressure cook a frozen chicken. Just make sure the giblets have been removed and any plastic has been removed from the chicken. Increase the cooking time by 5 minutes per pound.
How to cook a whole chicken in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Stuff and season. Stuff the chicken cavity the herbs and lemon. Season the chicken with salt, pepper, and olive oil. Mix the remaining spices and season the exterior of the chicken.
Step 2- Cook. Place a rack in the inner pot of the pressure cooker and pour in the broth. Add the chicken breast side down. Cover the lid, lock it, and seal the valve. Pressure cook for 24 minutes, then naturally release.
How long does it take to cook a chicken in an Instant Pot?
Cooking times will vary depending on the chicken’s weight. A 3-pound chicken takes 24 minutes to cook on high pressure. Cook the chicken for 6 more minutes for each additional pound.
Arman’s recipe tips
- Weigh the chicken first. If the chicken doesn’t come with a weight on the label, make sure to weigh it first so you know how long it needs to cook.
- Slather the spices under the skin. If I have time, I’ll loosen the skin on the breast and thighs and apply the spice mix under it for more flavor.
- Save the drippings. The juices left behind by the chicken are too flavorful to waste. Turn them into a delicious gravy by adding a cornstarch slurry to it and boiling them until thickened.
- Save the chicken bones to make a flavorful stock. I keep them in the freezer until I have enough for a big pot of stock.
Variations
- Get a golden brown skin. I love it when my chicken has a golden brown, crispy exterior. To achieve this, broil it in the oven for a couple of minutes once it’s finished cooking.
- Make it spicy. Add a little chili powder to the spice blend for a nice kick.
- Swap the spices. Use a blackened spice blend or Italian seasoning.
Storage instructions
To store: Place leftovers in an airtight container and store them in the refrigerator for up to five days.
To freeze: Place leftover cooked chicken in ziplock bags or airtight containers and freeze for up to three months.
Reheating: Microwave leftovers in 30-second intervals or the oven at 180C/350F until warm.
Leftover ideas
This leftover chicken is too good to waste, so save your leftovers and add them to my avocado chicken salad, rotisserie chicken salad, Mexican soup, or air fryer quesadillas.
Frequently asked questions
While you can cook a whole chicken in an instant pot without a trivet, we highly recommend you do. Cooking the chicken on a trivet helps cook it evenly. It also helps remove the chicken from the instant pot more easily.
Side dish ideas
- Roasted potatoes and carrots
- Broccoli cheese rice casserole
- Grilled sweet potatoes
- Air fryer cauliflower
Instant Pot Whole Chicken
Video
Ingredients
- 3 pounds whole chicken
- 2 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 2 cloves garlic smashed
- 2 sprigs rosemary
- 5 bay leaves
- 3 wedges lemon
- 3 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
Instructions
- Stuff the chicken with cloves, rosemary, bay leaves, and lemon wedges.
- Season the chicken with salt, pepper, and olive oil. Mix the garlic powder, onion powder, smoked paprika, oregano, and dried thyme, and season the exterior of the chicken with it.
- Place a rack in the inner pot of the instant pot and add the chicken broth. Add the chicken, breast down.
- Cover the lid and lock it, and point the valve to sealed.
- Press high pressure and set the timer to 24 minutes. Once the instant pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Check the internal temperature of the chicken is at 165F. If cooked, remove the chicken from the instant pot and let it rest for 5 minutes, before carving.
Notes
Nutrition
Originally published December 2022, updated and republished July 2024
I don’t have an instant pot, what else can I use
You can try a pressure cooker or slow cooker.