Our Rotisserie-style Pressure Cooker Whole Chicken is incredibly juicy, tender, flavorful and very easy to make. This flavorful Instant Pot Whole Chicken cooks in less than 30 minutes making it the perfect instant pot recipe for a weeknight meal.
The Secret to Perfect Instant Pot Whole Chicken
So, what’s the secret to the the absolute best whole rotisserie chicken ever?
This Instant Pot whole chicken recipe gets its mouthwatering moistness and tenderness from the electric pressure cooker! That’s it – the pressure cooker is the secret!
The quick and easy process keeps the meat juicy while sealing in the flavor of the seasoning blend, infusing the tender chicken with mouthwatering rich flavor.
What’s in Instant Pot Whole Chicken?
Our pressure cooker whole chicken is an easy dish that only requires a few ingredients and an Instant Pot.
An entire fresh chicken or a whole frozen chicken (more about frozen chicken later!) is seasoned with a simple spice mixture made with pantry ingredients that include paprika, garlic powder and dried herbs.
A quick sear in the Instant pot guarantees golden brown, crispy skin and pressure cooking results in the most delicious, well-seasoned and juicy chicken.
Why You’ll Love This Chicken Recipe?
- Quick and Easy: Although I love a good oven roast chicken, when I’m short on time, my pressure cooker always delivers the most tender and flavorful chicken, in a fraction of the time it takes me to cook an entire chicken any other way.
- Easy Clean up: One-pot means that clean up is a breeze!
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Versatile – Since it’s such a quick recipe, this chicken is perfect for busy weeknights or you can make it on the fly if you have unexpected guests. It’s also perfect for meal prep — you can have it all on its own, make sandwiches, or repurpose it over greens and veggies like in this BBQ chicken salad (one of my faves!
- Customizable: Use your favorite spice rub for a different flavor profile.
Pressure Cook Chicken Like A Pro
- NPR: Allow a 15 minute natural pressure release (NPR) after the cooking time is done. This resting period allows for the juices to redistribute so the chicken meat becomes juicier.
- Seasoning: When seasoning the chicken, strive to get as much of the seasoning under the skin as possible. This helps to develop the most flavor when cooking.
- Under Pressure: Allow time for the Instant Pot to come to pressure — it doesn’t happen immediately.
- Crisp it Up: For extra crispy skin, place the chicken under the broil for a few minutes. Always keep an eye on the meat when broiling! It happens fast!
- Air Fryer Option: A second option for extra crispy skin is to use an air fryer lid that fits on your Instant Pot. This way you can crisp up the chicken right in the pot.
- Size Matters: Make sure your chicken fits your Instant Pot. If your chicken is over 6 pounds you need an 8Qt pot.
Ingredients and Substitutions
- Whole Chicken: The key ingredient I prefer a smaller 3 to 4 pound chicken. A frozen whole chicken can be used as well.
- Olive Oil: Oil imparts flavor and helps to coat the chicken so that the skin gets crispy and golden-brown. You can also use other neutral flavored oils like avocado oil, canola oil, or vegetable oil.
- Paprika: This vibrant ingredient adds a reddish color to the chicken skin and imparts a mild, smoky flavor. For more smoky flavor, use smoked paprika.
- Garlic powder: Garlic powder contributes depth of flavor and complements the other spices in the seasoning blend. If you have garlic cloves handy, you can mince those instead of using powder.
- Onion powder: Onion powder adds a subtly sweet and oniony taste to the chicken.
- Dried thyme: Thyme adds a touch of earthiness and an herbal component. You can also opt to use fresh herbs if you have them.
- Dried oregano: Oregano rounds out the seasoning with its slightly bitter and robust flavor profile.
- Salt: Salt brings out the flavor of the other seasonings and balances the dish. I use sea salt or Kosher salt mostly.
- Ground black pepper: Black pepper adds depth and subtle spiciness.
- Chicken broth: Unlike water, chicken stock adds flavor and prevents the Instant pot from giving you an error message! Canned chicken broth or homemade broth work. If you don’t have this ingredient, water can be used.
How to Cook a Whole Chicken in the Instant Pot?
- Add all of the dry seasonings to a small bowl and whisk together.
- Place the chicken on a cutting board or other clean surface and pat dry with a paper towel.
- Using your fingers, loosen the skin from the chicken breast. Rub with olive oil and a portion of the seasoning mixture underneath of the skin.
- Then, rub olive oil and the remainder of the seasoning over the entire body and cavity of the chicken.
- Add the rest of the olive oil to the Instant Pot and set the Instant Pot to the recommended setting.
- Transfer the chicken to the Instant Pot and cook for the recommended time, flipping halfway.
- Take the chicken out of the Instant Pot and add chicken broth.
- Using a wooden spoon, deglaze the pot by scraping the brown bits from the bottom.
- Set the Instant Pot to the recommended setting, add the metal trivet to the bottom, then place chicken on top of the trivet, breast side up.
- Seal the Instant pop and set it to the recommended mode for the recommended time. *See times listed below for various sizes of chicken.
- When the cooking time is complete, use a natural release for the recommended time before doing a quick release.
- Remove the cooked chicken from the Instant Pot and serve immediately or store it once it comes to room temperature.
- Optional: Broil the chicken briefly to increase the crispiness of the skin.
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.
Is it possible to overcook chicken in an Instant Pot?
Making chicken in the Instant Pot is pretty foolproof if you follow the recommended times and settings. If your chicken is not the right texture, you likely need to cook it longer.
How Big of a Chicken Can I Cook in a 6 Quart Instant Pot?
A 5.5 pound chicken fits into a 6 quart Instant Pot. That is the largest size you will want to try to fit into that size Instant Pot
Does Chicken Taste Better in Pressure Cooker?
Chicken cooked in a pressure cooker often has more moisture and rich, concentrated flavors than chicken cooked using other methods. same goes for other meats.
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?
Cook the chicken for 6 minutes per each pound of chicken.
As with all pressure cookers, cooking times can vary slightly. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before consuming. Check our cooking times lists for fresh or frozen chicken below.
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.
Make Ahead, Storing and Freezing
Make Ahead: You can season the chicken 24 hours before cooking.
Storage: Store leftover chicken in an airtight container, or wrapped with plastic wrap or aluminum foil for 3 days.
Freezer: Store chicken in the freezer for up to 3 months in a resealable freezer bag or freezer-safe container.
What to Serve with Instant Pot Chicken?
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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.
Nutrition
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
C says
Can I use cut up chicken for this recipe?
Kathy says
Yes!
Jolinda says
Oh my goodness! This was incredibly good!! My husband couldn’t keep his hands off it while pulling it apart. I did a 5 pound for 32 minutes and 18 minutes natural release. We will never buy a rotisserie chicken again! So quick, and just delicious. Glad I decided to follow your post
Jane says
First time cooking a whole chicken in IP. It was so easy and fast, and tasted delicious! One question about cooking time: I followed the recommended 6 minutes per pound (18 minutes for a 3 pounder), did a natural release of 15 minutes and then checked the temperature in a few spots. Surprisingly it registered in the mid to high 180’s which is a long way from 165. We thought it was nice and juicy but perhaps it could have come out a little sooner? Regardless, this recipe is a definite keeper for us, thanks for sharing.
Kathy says
Hi Jane, I am glad you liked the recipe. When cooking proteins, there are so many variables, For example the amount of fat in the meat. Was the chicken organic? free range?
We try to give or best estimates but for example an organic chicken that has less fat may cook quicker than one non/organic raised in a cage bird. It is the same with beef and pork. I hope that makes some kind of sense to you. I am glad you had success although the temperature was a bit higher than expected.
Also, I had some crazy issues with kitchen thermometers – like seriously I think I brake them just by being in the same space with them LOL I am not kidding when I say I buy one every 2 months or so because they just stop working properly! LOL
Jane says
Thanks for the reply, Kathy. Actually what you’re saying does make lots of sense. First order of business will be to double-check my thermometer and then adjust the cooking times according to your suggestions. Even being cooked longer than necessary, my chicken still tasted better than the Safeway ones! Cheers, Jane.
Cindy Pomales says
This is my new go-to for whole chicken. I don’t think I’ll ever cook it another way! Delicious and easy! Thank you for sharing this!
Kathy says
So happy to hear that Cindy!! Thank you! I love that is quick yet full of flavor!
sharon m sutton says
Could I put 1 or 2 sliced onions in with the broth, or would that screw things up?
Kathy says
Yes you can add onions also carrots or celery if you wish! Keep carrots in big chunks so they don’t get into a mush!
Jerome in Portland says
So nice to see so many positive reviews for this recipe. Kudos to the Chef for the fine construction of the recipe. Looking forward to using this recipe for my next get together. Will keep following your find work. Thanks
Kathy says
Thank you for your kind words. Enjoy!
Emily says
I’m cooking a 7 pound mature chicken in my IP (Instant Pot) using the base table of cooking times you’ve provided for fresh chicken. If there is a way to post a picture here; I will post my results! This will be the second time cooking a large chicken in my IP. The first turned out amazing, and I got so much juice out of that bird for making gravy, and pulled all of the gelatin from the bones during the process. All the way around, I love this recipe, I love my Instant Pot!
Kathy says
Thank you Emily! You can tag me on IG or FB when you post your photos.
Jackie Pointer says
Just wondering if you still add the liquid to the pot if doing a frozen chicken?
Kathy says
Yes! Otherwise the pot won’t get to pressure
Justin says
I hit up my local super market meat dept. on days off work as they crazy discount meat that’s coming up on the sell by date. Back in December I picked up 5 big Purdue whole chickens for 70% off and put them in the chest freezer. I’ve got a kamado smoker that I use for 3/4 of the year for stuff like this, but I’m not afraid to do pulled pork or ribs in my instant pot. I was looking for a whole chicken recipe and gave this one a try tonight. I bumped up the seasoning a bit as I was working with a 5.5lb bird and cooked it on high for 33 min with 15 min of natural pressure release. Turned out phenomenal. We pretty much picked half the bird clean before we even got to the table. https://i.imgur.com/YF4MdE4.jpg
Kathy says
Thanks for sharing! So glad you loved it. It is hard not to devour it before it even hits the table!! LOL
Jacki says
Excellent!!
Pamela Minkley says
For some reason, 6 pound chickens have been on sale for the past few months here so I have done about 8 chickens. A couple of things seem to affect cooking time: 1) Temperature of ingredients and the chicken after browning (when starting the cooking time). 2) Temperature of the POT at start of cooking time. 3) How the pot calculates cooking time (begins when “start” is initiated, begins when pressure is reached, does or does not include pressure relief time).
I have an InstantPot model IP duo080. It does not start cooking time until pressure is reached and the end of the set cooking time triggers the beginning of the pressure relief. The pressure build up will take longer if I brown the chicken on the stovetop (because the pot is cool when it starts). It will also take even longer if I then add broth, veggies or stuffing right out of the refrigerator.
On the other hand, if I make stuffing just before using it so it is basically room temp, brown the chicken well in the pot (chicken is warmer), add broth to deglaze it and bring the broth to a boil before adding the trivet and chicken, add veggies under the chicken that are at room temp (pot & ingredients are warmer), the cooking time for a 6 pound chicken is absolutely perfect (stuffed or unstuffed) at only 20 minutes. Total time including pressure rise and pressure release is about an hour with natural pressure relief. We do not live at altitude, only about 800 feet above sea level.
This model also goes into “keep warm” when pressure has dispersed. If I am gone or not ready to eat, even an hour won’t over cook the chicken. I used a thermometer to verify proper temps for chicken and stuffing. If for some reason it needs to be cooked more, you can always pop the top back on and cook a few minutes but if it is overcooked you can not “uncook” it! I use this thought process of considering the temp of the pot and ingredients whatever I am cooking and it has served me well.
Thanks for the great recipies and all the effort you and your followers put into informing us to make us better cooks. I hope this post might return the favor for someone. I will definately be trying the beer substitute for broth in this recipe!
Kathy says
Thank you for sharing with us all these great information! Glad you are enjoying the recipes and process!
Nilusha says
Decided to try out this recipe for my first time instant pot use and it turned out incredible. I had bought some powdered gravy, and added the remaining stock and drippings to it. I can’t wait to make it again! Our chicken was about 3 pounds and I set it for 16 minutes! Thanks for the recipe.
Kathy says
Thanks for the feedback. Glad you enjoyed it!