Instant Pot Whole Chicken
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My Instant Pot whole chicken recipe is the easiest way to guarantee moist, tender chicken. Ready in under 25 minutes, this recipe works with fresh or frozen chicken.
I use my Instant Pot for everything, and while I love my air fryer whole chicken and Dutch oven roast chicken, I figured, why not see if I could get the same results using my Instant Pot?
Good news: after testing it several times, I can confidently say it works beautifully. The chicken turns out flavorful, tender, and incredibly juicy- and it cooks in far less time than oven roasting.
The biggest misconception about Instant Pot whole chicken is the skin. Pressure cooking creates steam, which softens the skin instead of crisping it. That’s why I always finish the chicken under the broiler for a few minutes afterward. You get all the speed and juiciness of pressure cooking, combined with the golden, crispy skin of roasted chicken.
Table of Contents
Why I love this recipe
- One of the fastest methods to cook a whole chicken. The Instant Pot cooks an entire chicken in a fraction of the time of oven roasting, and the results are consistently juicy.
- Hands-off. This recipe doesn’t require babysitting. Just pop it in the pot and come back when it’s done.
- Great for feeding a crowd. 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 (a very contentious issue in my household).
- Always juicy. Few things are more disappointing than carving into a dry chicken. Pressure cooking keeps the meat tender and juicy every single time, especially when you follow my timing closely.
Key Ingredients
Here’s what goes into Instant Pot chicken, along with my kitchen notes. Full measurements are in the recipe card below.
- 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. I like stuffing whole cloves inside the cavity so the chicken absorbs extra flavor as it cooks. When I tested garlic powder, I couldn’t even taste it once the chicken cooked.
- Herbs. Bay leaves and fresh rosemary will go inside the chicken, while dried thyme and oregano will be 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, which also helps the skin brown nicely under the broiler. You can swap the spices for a blackened blend or Italian seasoning.
- Olive oil. To mix with the spices and rub inside and outside the chicken.
- Chicken stock. You can also use water, but chicken broth makes the drippings more flavorful.
How to cook a whole chicken in the Instant Pot
Step 1- Stuff and season. Stuff the chicken cavity with 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.
Step 3- Broil. Transfer the chicken to a preheated oven and broil for 4 to 5 minutes, or until the skin crisps up.
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. It will save you guessing during the cooking process.
- Season under the skin. When I have extra time, I gently loosen the skin over the breasts and thighs and rub some of the seasoning underneath for even more flavor.
- Save the drippings. The juices left behind by the chicken are packed with flavor. I like whisking in a quick cornstarch slurry and simmering everything into an easy gravy.
- Save the bones for stock. I freeze leftover chicken bones until I have enough to make a big batch of homemade chicken stock.
Storage instructions
To store: Place leftover chicken in an airtight container and refrigerate for up to 5 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. I’d honestly only reheat it in the oven if I want the crispy skin.
Leftover ideas
This leftover chicken is too good to waste, so save it and add it to my avocado chicken salad, rotisserie chicken salad, Mexican soup, or air fryer quesadillas.
Frequently asked questions
I highly recommend using a trivet if you have one. Elevating the chicken slightly helps it cook more evenly and prevents the bottom from sitting directly in the cooking liquid. It also makes removing the chicken from the Instant Pot much easier once it’s fully cooked (when I skipped it, it was a struggle to keep the skin intact).
Yes, absolutely. Just make sure the giblets (internal organs) and any packaging have been removed before cooking. I usually increase the cooking time by about 5 minutes per pound when I’m using a frozen chicken.
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. The lemon and herbs will steam from inside the chicken as it cooks.
- 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. The chicken should look fully glossy and coated.
- 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 in the thickest part of the thigh and make sure it reads 165F. The skin will still look pale- that's completely normal. If cooked, remove the chicken from the instant pot and let it rest for 5 minutes or broil it for crispy skin. To broil, place the cooked chicken in a baking dish and place it in a preheated oven, and broil for 5 minutes.
Notes
Nutrition
More Instant Pot chicken recipes
- Instant Pot chicken drumsticks
- Instant Pot chicken thighs
- Instant Pot chicken breast
- Instant Pot shredded chicken
Originally published December 2022
I am confused. The recipe title says it takes only 24 minutes. However, the directions say it cookies for 24 minutes and then has at least a 15 minute natural release, so that is 39 minutes, and that doesn’t include the time to get to pressure before the 24 minutes of cooking starts. So probably actual time from start to finish (not including prep time) is probably closer to 45 minutes. Am I misreading something?
Great recipe! Chicken was really good. Instructions were easy to follow.
I don’t have an instant pot, what else can I use
You can try a pressure cooker or slow cooker.