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.
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.
Yes, you can fit a very large chicken in a 6-Qt. pressure cooker.
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?
- Crispy Roasted Greek Potatoes
- Creamy Cilantro Cole Slaw
- Mexican Street Corn Pasta Salad
- Maple Oven Roasted Sweet Potatoes
Take A Look At These Other Easy Recipes
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
Follow me on social media for more recipe ideas & inspiration! Pinterest Facebook Instagram My Newsletter
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
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!