This Instant Pot Whole Chicken Recipe is an easy way to enjoy a super flavorful and juicy chicken. A perfect dish to enjoy any day of the week!
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Why We Love This Whole Chicken Recipe
- The quickest method for cooking a whole chicken.
- Super easy and quick prep then the instant pot does all the work.
- Yields flavorful and juicy chicken that can be enjoyed as is or used in casseroles, tacos, or salads.
- Family friendly!! A delicious chicken dinner everyone is going to enjoy!
- Easy enough for family and fancy enough for company!
Instant Pot Whole Chicken Recipe Ingredients
- Whole Chicken
- Onion
- Lemon
- Olive Oil
- Paprika
- Garlic Powder
- Onion Powder
- Dried Thyme
- Salt
- Black Pepper
- Water
Substitution Suggestions
- Onion: I use yellow onion but a white onion will work too.
- Lemon: A navel orange is a great substitute.
- Olive Oil: Any neutral oil will work. Avocado oil, vegetable oil, canola oil or grapeseed oil are good options.
- Seasonings: These spices are typical rotisserie chicken spices, but you can use any blend of spices. Use your favorite!
- Water: You can use chicken stock or chicken broth if you like and then use the liquid to make gravy.
This instant pot whole chicken recipe is a great way to enjoy tender chicken in the fraction of the time it takes to roast a whole bird. This is going to be your new favorite chicken recipe!
How to Cook a Whole Chicken in the Instant Pot
- Slice the onion and place the pieces in the bottom of a 6 quart or 8 quart instant pot. Then set the trivet over the top of the onions.
- Add 1 ½ cups of water to the instant pot.
- Slice the lemon in half and set it aside.
- In a small bowl combine the spices: paprika, garlic powder, onion powder, dried thyme, salt and black pepper.
- Pat the chicken dry with paper towels.
- Place the lemon halves inside the cavity of the chicken.
- Next, rub the olive oil all over the chicken.
- Then sprinkle the spices under the skin and all over the top of the chicken.
- Place the chicken, breast side up, on top of the trivet in the instant pot.
- Place the lid on the instant pot and set the valve to sealing.
- Set the instant pot on high pressure for 25 minutes or 5 minutes per pound of chicken.
- Let the pressure cooker do a natural release, takes about 15-20 minutes.
- Once the pin has dropped, carefully remove the lid.
- With a meat thermometer, check and make sure the internal temperature of the chicken has reached 160°F in the thickest part of the thigh.
- Then just as carefully, remove the chicken and place on a cutting board or platter.
- Let the chicken rest for 10 minutes before carving.
- If you'd like a more crispy skin you can set the chicken on a baking sheet and broil it on high for 2-4 minutes. You can also use the air fryer lid for the Instant Pot and set it on 400°F for 4-5 minutes.
What to Serve With Instant Pot Roast Chicken
This chicken pairs well with so many delicious side dishes. Here are some of our favorites!
- Loaded Mashed Potatoes
- Roasted Broccoli and Cauliflower
- Scalloped Corn Casserole
- Easy Dinner Rolls
- Instant Pot Mashed Potatoes
- Roasted Ranch Potatoes
How to Use Pressure Cooker Whole Chicken
This chicken is delicious on its own but it's also just as delicious when used in other recipes. Here are some tasty ideas:
- Chicken Spaghetti
- Roast Chicken Cobb Salad
- Chicken Wild Rice Soup
- Salsa Verde Chicken Enchiladas
- Chicken Tortellini Salad
- Easy Chicken Pot Pie with Biscuits
Roast chicken is a comforting family friendly supper. If you want to try a traditional recipe try this Perfect Roast Chicken. Looking for any easy recipe that requires no work at all, try this Crock Pot Whole Chicken. Lastly, this Herb Roasted Spatchcock Chicken is a delightful and delicious way to enjoy a roast chicken.
Storing Instant Pot Whole Chicken
Storing: Store any leftover whole chicken in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the chicken in a low oven with a little water or chicken broth and covered with foil until warmed through. Or you can reheat in the microwave.
Freezing: Place the leftover chicken in a freezer safe air tight container or in a freezer bag for up to 4 months.
Thawing: Thaw the chicken in the fridge until thawed.
Heather's Favorite Tools for this Recipe
- I love my Instant Pot Multi Cooker! I use it so much and for so many different recipes!
- These nestled mixing bowls are my favorite for prepping ingredients.
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids!
- An instant-read thermometer is ideal for checking the temperature of chicken. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
Tips for Pressure Cooker Whole Chicken
- Weigh your chicken or read the label before cooking.
- Pat the chicken dry very well with paper towel so the spices adhere well.
- Use the trivet so it is easy to remove the chicken from the instant pot.
- Use an instant read thermometer to make sure the chicken is fully cooked.
- Let the chicken rest at least 10 minutes so the juices can redistribute and keep the chicken tender and juicy.
- For extra crispy skin broil the chicken on high for 2-3 minutes or use the air fryer lid for the instant pot set at 400°F for 4-5 minutes.
FAQs About Instant Pot Whole Chicken
The cook time will depend on the size of your chicken. The chicken will take 5 minutes per pound of chicken to cook in the instant pot. A 4 pound chicken will take 20 minutes to cook plus time to come to pressure and to naturally release pressure.
Be sure to follow the recipe instructions correctly. It also helps to do a natural pressure release when cooking chicken so the juices can redistribute back into the meat.
While this is an option, I recommend using a thawed chicken. A thawed chicken cooks a lot more evenly and a whole lot faster. A frozen chicken will increase the cooking time to around 50 minutes.
More Instant Pot Recipes:
- Cheeseburger Macaroni
- Shredded Chicken Breasts
- Spaghetti and Meat Sauce
- Teriyaki Chicken
- Pot Roast
- Chicken Stew
- Beef Tips and Gravy
- Honey Garlic Chicken
- Stuffed Pepper Soup
- Pulled Pork
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Instant Pot Whole Chicken
Equipment
Ingredients
- 4-6 pound whole chicken, thawed
- 1 small yellow onion, sliced
- 1½ cups water
- 1 lemon, cut in half
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the onion slices in the bottom of a 6 quart or 8 quart instant pot. Then set the trivet over the top of the onions.
- Add 1 ½ cups of water to the instant pot.
- In a small bowl combine the spices: paprika, garlic powder, onion powder, dried thyme, salt and black pepper.
- Pat the chicken dry with paper towels.
- Place the lemon halves inside the cavity of the whole chicken.
- Rub the olive oil all over the chicken.
- Sprinkle the spices under the skin and all over the top of the chicken.
- Place the chicken, breast side up, on top of the trivet in the instant pot.
- Place the lid on the instant pot and set the valve to sealing.
- Set the instant pot on high pressure for 25 minutes or 5 minutes per pound of chicken.
- Let the pressure cooker do a natural release, takes about 15-20 minutes.
- Once the pin has dropped, carefully remove the lid.
- Check and make sure the internal temperature of the chicken has reached 160°F in the thickest part of the thigh.
- Remove the chicken and place on a cutting board or platter.
- Let the chicken rest for 10 minutes before carving.
- If you'd like a more crispy skin you can set the chicken on a sheet pan and broil it on high for 2-4 minutes. You can also use the air fryer lid for the Instant Pot and set it on 400°F for 4-5 minutes.
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