This Pressure Cooker Whole Chicken is juicy, tender, flavorful and very easy to make. This delicious rotisserie style Instant Pot Whole Chicken cooks in less than 30 minutes making it the perfect instant pot recipe for a weeknight meal.
Try some of our most popular Instant pot chicken recipes like this Instant Pot Shredded Chicken, Instant Pot BBQ Chicken and Instant Pot Chicken Wings.
This Pressure Cooker Rotisserie Chicken is one of those easy Instant Pot recipes I make over and over again. Although I love roasting chicken in the oven, when I’m short on time, I always go back to this easy chicken recipe.
This Pressure Cooker Whole Chicken is seasoned to perfection with a spice mix made with simple pantry ingredients. Quickly seared in the Instant Pot until crispy and golden brown and cooked until juicy and super tender. This is the absolute best rotisserie chicken ever!
Pressure Cooker Whole Chicken Ingredients
- Whole Chicken: A 3 to 4 pound chicken works.
- Olive Oil: This is my preferred oil but you can use canola or coconut oil.
- Spices: Paprika, Garlic Powder, Onion Powder, Dried Thyme, Dried Oregano, Salt and Ground Pepper.
- Chicken Broth: Canned chicken broth or homemade. You can use water also.
How To Cook a Whole Chicken In the Instant Pot
- Combine the spice rub ingredients. Rub the chicken with oil and season well. I like to get some of the spice rub under the skin for maximum flavor!
- Press the “saute” option. Add the olive oil into the instant pot and when hot, brown the chicken – breast side down first.
- Using kitchen tongs flip the chicken and sear the other side.
- Remove the chicken from the pressure cooker and set aside.
- Deglaze the pot by pouring chicken broth into the pot and scraping the bottom with a wooden spoon.
- Press “cancel/warm” and carefully place the trivet at the bottom of the pot.
- Place the chicken on top of the trivet, breast side up.
- Close the lid and set the valve to “seal”
- Cook on high pressure and set the timer.
- When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure.
- Open the lid and remove the chicken.
- For extra crispy skin, you can broil the chicken for 4 to 5 minutes.
You have questions? We have answers!
Can I Cook A Frozen Whole Chicken In the Pressure Cooker?
Yes, you can cook a whole frozen chicken in your pressure cooker however, do not sear the chicken while frozen instead, season the chicken and cook it on high pressure. After the chicken is fully cooked, brush the chicken with melted butter or oil and place it under the broiler for a few minutes to crisp up the skin. You can also use the air fryer to crisp up the skin.
Can I Cook A Whole Chicken In A 6 Quart Pressure Cooker Instant Pot?
Yes, you can fit a very large chicken in a 6-Qt. pressure cooker.
Do I Need To Use The Poultry Setting To Cook A Whole Chicken In The InstaPot?
The poultry setting is simply high pressure. You can set the Instant Pot to high pressure and set the time.
Benefits of Cooking Rotisserie Chicken In The Instant Pot
- One of the best things about cooking in an Instant Pot is that you can cook meats like chicken from fresh or frozen. If you – like me, tend to forget to thaw out meat for dinner, the Instant Pot is going to be the solution to many of your meals!
- This pressure cooker whole chicken recipe is so versatile! The simple homemade spice rub can be adjusted to your taste or simply use your favorite seasoning mix.
- Making Instant Pot Whole Chicken requires minimal effort and always turns out juicy, tender and full of flavor!
- Chicken is a budget friendly meal and when cooking a whole chicken, there are usually leftovers to prepare a second meal.
- Homemade Rotisserie chicken is so much healthier and flavorful than store bought. You can control the quality of the ingredients and the amount of sodium and fats!
How Long To Cook a Whole Chicken in the Instant Pot?
The easiest way to figure out how long to cook a chicken in the pressure cooker is to multiply the number of pounds of fresh chicken by 6 minutes.
As with all pressure cookers, cooking times can vary slightly. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before consuming. Below is a cooking time table that will help you figure out the exact timing.
Cooking Times for Instant Pot Whole Chicken using Fresh Chicken
- A 3 – pound chicken will need 18 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 3.5 – pound chicken will need 22 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4 – pound chicken will need 24 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4.5 pound chicken will need 27 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 5 pound chicken will need 32 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
Cooking Time for Instant Pot Whole Chicken using Frozen Chicken
- A 3 – pound chicken will need 39 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 3.5 – pound chicken will need 46 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4 – pound chicken will need 52 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4.5 pound chicken will need 59 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 5 pound chicken will need 65 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
IP Chicken Recipe Tips
- This pressure cooker chicken recipe uses a simple “rotisserie style” seasoning mix. Paprika, garlic powder, onion powder, thyme and oregano. Of course, you can use any seasonings you like. Lemon Pepper, Italian seasoning and smoked paprika are all good options.
- Keep in mind that when cooking pressure cooker recipes it always takes some time for the pot to come to pressure.
- When the cooking time is up, your instant pot will beep. You can do a complete natural release, instead of the 15 minutes I suggest in the recipe – however, every time I have done that, the chicken falls off the bone so easily that I always have to be extra careful removing it from the instapot.
- I like buying smaller chickens. I always try to get chickens that are about 4 pounds.
- I rub the chicken with a little bit of olive oil and then the spice mix (I loosen the skin a bit and try to get as much seasoning under the skin as possible. I think the seasoning sticks better to the meat and imparts the most flavor.
- Learn how to cook Instant Pot Chicken Breasts (from fresh or frozen) perfectly!
Wondering what to serve with this easy and tasty rotisserie chicken?
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
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Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
Ingredients
- 1 (4-pounds) whole chicken
- 3 tablespoons olive oil (divided)
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 teaspoon salt
- 1/4 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 from the chicken breast, lifting and separating the skin from the meat with your fingers. Rub about 1 tablespoon of olive oil and about 1/3 (a third) of the seasonings under the skin. Next, rub another tablespoon of olive oil and the rest of the seasoning all over the chicken and chicken cavity.
- Press the Saute function and add the remaining olive oil to the pot.
- Place the chicken in the pot, breast side down and cook for about 4-5 minutes or until golden brown. Using kitchen tongs flip the chicken over and sear for about 5 minutes, or until brown.
- Remove the chicken from the pot and pour in the chicken broth. Gently scrape the bottom of the Instapot with a wooden spoon to remove the brown bits that are stuck at the bottom.
- Press Cancel/Warm and place the trivet at the bottom of the pot then lay the chicken on top of trivet, breast side up.
- Close the lid and set the valve to “seal”. Press the MANUAL or HIGH PRESSURE button and set the timer to 24 minutes (this is for a 4-pounds chicken). **Check the recipe notes for smaller/bigger chickens.
- When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure.
- Open the lid and remove the chicken from the pot. Serve.
- Optional: Place the chicken under the broiler for about 4-5 minutes for extra crispy skin.
Video
Chef’s Tips
As with all pressure cookers, cooking times can vary slightly. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before consuming.
- A 3 – pound chicken will need 18 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 3.5 – pound chicken will need 22 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4 – pound chicken will need 24 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 4.5 pound chicken will need 27 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
- A 5 pound chicken will need 32 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
Amy Chambers says
😍 this recipe is frequently requested, in my home and will be great for camping this summer!!!
Kathy says
Amy thanks for sharing! I am so happy to hear your family likes and requests this recipe (you made my day!)
Christine says
This is the best recipe! The flavor is amazing and the chicken cooks to perfection.
Laura says
Really delicious. My children especially loved it!
Kathy says
Thank you Laura. I’m so happy your kids loved it too!
Jim says
Cook time is WAY off according to the recipe text. It’s 9-10 minutes of sautéing, plus 24 minutes of pressure cooking, plus 15 minutes of pressure release, plus (optional) 5 minutes broil. That’s at least 48 (double the stated 24!) and up to 54 minutes of cooking time.
Flavor is good, however.
Kathy says
Hi Jim, I am glad you liked the chicken. The total time is calculated in this recipe by cooking time and prep. I never include the time it takes for the IP to get to pressure as that often is different depending on the pot and other factors. However, I usually add the natural release time under additional time. I see that I missed it in this recipe and I will correct it.Thank you!
Melinda Stier says
Favorite Instant Pot whole chicken recipe!
Kathy says
Thank you Melinda! You made my day! xo
Pam Hancock says
I made this for thanksgiving and it was amazing. Such great flavors. 34 min in the instant pot. Very happy
Kathy says
So happy to hear! Happy Thanksgiving!
Ms Cook says
I’m new to Instant Pot and pressure cooking. Your recipe turned out fabulous! Thank you!
Kathy says
Thank you! Glad to hear.
Jessica says
I don’t an Insta Pot, just a generic electric pressure cooker and no trivet. What could I use instead of a trivet?
Kathy says
You can crump up some aluminum foil and put at the bottom of the pot and place the wings on a metal or heat resistant container like a Pyrex (pie plates work well). metal steamer baskets also work well. Just make sure you ONLY use items that are heat resistant. Keep in mind when removing the cooked wings that the container you use will be hot!
Hannah says
One cup of liquid was inadequate. My pressure cooker burned with 13 minutes of cook time remaining. I had to put my chicken in the oven to finish it off. Not happy.
Kathy says
I am sorry this happened to you. However, this recipe has been tested and tried by many of my readers without issues. Also, your Instant Pot SHOULD NOT ever burned out with liquid for the time given. Perhaps you should try to return it as it seems as a malfunction. Again I am sorry this happened to you.
Alex Chabot says
This recipe is great! Super flavorful thank you. One note I’d like to add. I use a presto 16qt pressure cooker/canner (mechanical stovetop type), it’s fairly large and it needs slightly more liquid. The first three times I added an extra cup of broth, just didn’t think one would be enough. Last time I decided to just do one cup… chicken turned out great but there was quite the large burnt tar patch for me to scrub off the bottom of the pot. That being said if you use a large stovetop pressure cooker/canner, it would be my advice to add at least an extra half if not a whole extra cup of broth. I’d imagine this is not an issue in more automated or refined instant pots.
B Gregory says
I was looking for an Instant Pot Sauerbraten recipe when I found your site. That was a good looking recipe. Further poking around your links took me to IP Pulled Pork, IP Ribs, and then to this recipe for IP Whole Chicken. I really appreciate your cooking notes about cooking times based on size & fresh vs frozen. I think it’s a complete guide.
Thanks for posting. I’ll be back to your site when my curiosity strikes again, I’ve bookmarked it. I don’t usually compliment websites, but I thought yours was exceptionally good.
Kathy says
So glad you found us! Thank you!
Jennifer says
Hi I am cooking my chicken from frozen what do I do about the spices if I can’t lift the skin up?
Kathy says
Hi Jennifer, I would just rub the spices inside the cavity and everywhere else. Please know that although pressure cooking really seals the flavors into the meat, because you are using a whole frozen chicken it may not be as flavorful. After the chicken is cooked and out of the IP, I recommend you baste the chicken with a little butter and spices (or just plain butter). You can use a brush or just pour some of the butter over with a spoon. If you are going to shred the chicken, you can allow the shredded meet to simmer in the broth for a few minutes. Most likely some of the seasoning will land in the broth and make it extra flavorful. Making a gravy with the broth is also a good idea!