I’ve cooked more whole chickens this way than I can count, and it’s the method I return to when I want reliable results without watching the oven. The Instant Pot does most of the work, and if you prefer crispy skin, a quick finish under the broiler takes care of it.
Serve the chicken and the tasty pan juices for dinner with your favorite sides, then use the leftovers in salads, sandwiches or soup. Those leftovers can make tomorrow’s lunch or dinner a whole lot easier.
⭐️ Instant Pot Whole Chicken Recipe: at a glance
- Budget-Friendly: Buying whole chickens is more affordable than buying prepared rotisserie chickens, especially if you can catch a good sale on poultry.
- Flavor: Seasoning under the skin and searing the chicken first in the instant pot creates deeper rotisserie-style flavor.
- Versatile: Serve it as a main dish, to meal prep or use the leftover meat in salads, sandwiches, soups and casseroles.
- Dietary: Protein chicken. Naturally dairy-free and gluten-free. Nut-free, grain-free and low carb.
🍗 Ingredients, Substitutions & Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Whole chicken: Use a fresh or fully thawed chicken and remove the giblets and any plastic or metal ties from the cavity.
- Olive oil: Helps the seasoning adhere and browns the skin. Avocado oil or another neutral cooking oil also works.
- Seasonings: Paprika, garlic powder, onion powder, thyme, oregano, salt and black pepper give the chicken its rotisserie-style flavor. Smoked paprika can replace regular paprika for a smokier taste.
- Chicken broth: Deglazes the pot and provides the liquid needed to build pressure. Water can be used, but broth adds more flavor and creates a tasty au jus to pour over the meat.
🔎 How to Make Instant Pot Whole Chicken
For detailed instructions and specific cooking time check the printable recipe card below.
- Mix the seasonings: Combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
- Season the chicken: Pat the chicken dry. Gently loosen the skin over the breasts, then rub 1 tablespoon of olive oil and about one-third of the seasoning underneath it. Rub another tablespoon of oil and the remaining seasoning over the outside and inside the cavity.
- Brown the chicken. Set the Instant Pot to Sauté and add the remaining oil. Place the chicken breast-side down in the hot pot and cook for 4-5 minutes. Turn it over and brown the other side for about 5 minutes.
- Deglaze the pot: Transfer the chicken to a clean plate. Pour in the broth and scrape the bottom thoroughly with a wooden spoon. Removing every stuck-on browned bit helps prevent a Burn notice.
- Add the trivet: Cancel Sauté and place the trivet inside the pot. Set the chicken on the trivet breast-side up.
- Pressure cook: Close the lid, set the valve to Sealing and cook on High Pressure according to the weight of the chicken.
- Release the pressure: Let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure. Check for doneness. Insert an instant-read thermometer into the thickest part of the breast and thigh without touching bone. Both should register 165°F.
- Optional – Broil: The sautéing step gives the chicken its golden color. For crispy skin, transfer the cooked chicken to a sheet pan and broil for 4-5 minutes, watching it closely.
⏱️ Instant Pot Whole Chicken Cooking Times
Use the weight of the chicken to determine the pressure-cooking time. Calculate 6 minutes of cooking time per pound. After cooking, allow a 15-minute natural pressure release.
| Chicken Weight | High-Pressure Cooking Time |
| 3 pounds | 18 minutes |
| 3 1/2 pounds | 22 minutes |
| 4 pounds | 24 minutes |
| 4 1/2 pounds | 27 minutes |
| 5 pounds | 32 minutes |
| 5 1/2 pounds | 33 minutes |
The Instant Pot will also need approximately 10 minutes to reach pressure before the programmed cooking time begins. Because the shape of the chicken and pressure-cooker models vary, always confirm doneness with a thermometer.
💡 tips and notes
- Fresh or thawed out chicken: Start with a fresh or thawed out chicken. The seasoning will stick better and the chicken will cook more evenly.
- Start with a dry chicken: Pat dry the chicken with a clean kitchen towel or paper towels. Removing surface moisture helps the skin brown more effectively.
- Season beneath the skin: This places the seasoning directly against the breast meat instead of flavoring only the surface.
- Sauté: Browning creates savory flavor through the Maillard reaction and gives the skin its golden appearance.
- Deglaze thoroughly: The browned bits add flavor, but leaving them stuck to the insert can trigger a Burn notice.
- Keep the chicken above the broth: The trivet prevents the chicken from simmering directly in the liquid.
- Use a natural release: The chicken continues cooking as the pressure drops gradually, and the gentler release prevents hot liquid from sputtering through the valve.
- Broiling: Pressure cooking uses moist heat, so it will soften the skin even after sautéing. Broiling results in crispy skin.
- Pan Juices: Don’t waste the cooking liquid and drippings! Serve them as a flavorful au jus, as a sauce by adding a quick cornstarch slurry or make a quick pan gravy with a roux made from floyr and butter.
🔎 What to Serve with Instant Pot Whole Chicken?
Serve the chicken with crispy roasted Greek potatoes, creamy cilantro lime coleslaw , creamy polenta or maple roasted sweet potatoes.
✔️ Make Ahead, Storage and Freezing
- Make ahead: Season the chicken, cover and refrigerate for up to 24 hours before cooking.
- Refrigerate: Store leftovers in an airtight container for 3-4 days. You can also remove all the meat from the carcass and store them in an airtight container for 3-4 days.
- Freeze: Freeze the cooked chicken for up to 3 months. The carcass can be frozen separately for making stock.
💛 Conscious Bites
Your priorities, your recipe. Learn about Intentional Cooking.
Animal Welfare: If it fits your budget, look for chicken raised under higher-welfare standards, preferably with a credible third-party certification. If it doesn’t, choose the best option available to you-without guilt.
Budget: A whole chicken is less expensive than boneless pieces, and this particular meal can cover more than one meal. Serve it for dinner, then use the leftover meat in sandwiches, salads, tacos or soup.
Time and Convenience: Cooker a whole chicken in a pressure cooker is quicker than roasting chicken in the oven. The pan juices can be used as au jus or turned quickly into a gravy.
🤔 Frequently Asked Questions
Can I cook a frozen whole chicken in the Instant Pot?
Yes, provided the giblet bag and any plastic or metal ties were removed before the chicken was frozen. Skip the sautéing step and cook the frozen chicken on High Pressure for approximately 13 minutes per pound, followed by a 15-minute natural release. Check that the breast and thigh reach 165°F.
A thawed chicken will have better seasoning coverage and can be sautéed for golden color and deeper flavor.
Can I skip sautéing the chicken?
Yes. The chicken will still cook properly, but it will not have the same golden color or browned flavor. Broil to crisp up skin if desire.
How do I make the skin crispy?
Sautéing gives the skin its golden color, but pressure cooking softens it. For crispy skin, pat the cooked chicken dry and place it under the broiler for 4-5 minutes.
What size chicken fits in a 6-quart Instant Pot?
A chicken weighing up to about 5½ pounds usually fits, although the shape of the bird matters. It should sit comfortably inside the insert without interfering with the lid. Use an 8-quart pressure cooker for a larger chicken.
👀 Take a look at these other chicken recipes:
🛒 Essentials you’ll adore for this recipe
-
Instant Pot Duo 6Qt.
I’m not big on kitchen gadgets, but my pressure cooker is a non-negotiable. There’s a reason they’re standard in restaurant kitchens. They cook faster and lock in flavor. I own this model in three sizes… I call that commitment.
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Extra Virgin Olive Oil
I may be a little biased since I’ve spent most of my life in sunny California – but this extra virgin olive oil from California Olive Ranch truly stands out. Made from 100% California-grown olives, it offers fresh, balanced flavor and is cold-pressed, certified extra virgin, and produced with a commitment to regenerative farming practices.…
Instant Pot Whole Chicken Recipe
Ingredients
- 1 (4-pound) whole chicken
- 3 tablespoons olive oil, divided
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
- Gently loosen the skin over the chicken breasts. Rub 1 tablespoon of olive oil and about one-third of the seasoning underneath the skin. Rub another tablespoon of oil and the remaining seasoning over the outside and inside the cavity.
- Set the Instant Pot to Sauté and add the remaining tablespoon of olive oil. Place the chicken breast-side down in the pot and cook for 4–5 minutes or until golden. Turn the chicken over and brown the other side for about 5 minutes.
- Transfer the chicken to a clean plate. Pour the broth into the pot and scrape the bottom thoroughly with a wooden spoon.
- Cancel Sauté and place the trivet inside the pot. Set the chicken on the trivet breast-side up.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 24 minutes.
- Let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure.
- Check that the thickest part of the breast and thigh register 165°F without the thermometer touching bone.
Optional
- Turn on the broiler and set an oven rack about 6 minutes below the heating source. Transfer the chicken to a sheet pan and broil for 4–5 minutes for crispy skin.
Notes
- Start with a dry chicken: Pat dry the chicken with a clean kitchen towel or paper towels. Removing surface moisture helps the skin brown more effectively.
- Season beneath the skin: This places the seasoning directly against the breast meat instead of flavoring only the surface.
- Sauté: Browning creates savory flavor through the Maillard reaction and gives the skin its golden appearance.
- Deglaze thoroughly: The browned bits add flavor, but leaving them stuck to the insert can trigger a Burn notice.
- Keep the chicken above the broth: The trivet prevents the chicken from simmering directly in the liquid.
- Use a natural release: The chicken continues cooking as the pressure drops gradually, and the gentler release prevents hot liquid from sputtering through the valve.
- Broiling: Pressure cooking uses moist heat, so it will soften the skin even after sautéing. Broiling results in crispy skin.
- Pan Juices: Don’t waste the cooking liquid and drippings! Serve them as a flavorful au jus, as a sauce by adding a quick cornstarch slurry or make a quick pan gravy with a roux made from flour and butter.
- Storing: Store leftovers in an airtight containers in the fridge for 3-4 days.
Nutrition
This post was first published in 2018 and has been updated with new photography and useful information for the reader
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