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?
Take A Look At These Other Favorite Recipes
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.
Recipe Notes
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.
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