Making a whole chicken in the Instant Pot is easier than you think. It cooks quickly, stays juicy, and turns out full of flavor every time. No need to heat the oven or wait hours for roasting. With just a few ingredients, you get tender meat and a rich broth in one pot. This recipe works for busy weeknights, meal prep, or even a Sunday dinner. Once you try it, you may never go back to the oven again.
Why This Recipe Works to Instant Pot Whole Chicken Recipe
Cooking a whole chicken in the Instant Pot is a game changer. Here’s why:
- Fast cooking time: What normally takes hours in the oven is done in about 30 minutes under pressure. Perfect when you need dinner on the table quickly.
- Juicy and tender meat: The pressure cooking locks in steam, keeping the chicken moist from breast to thigh. No more dry chicken.
- One-pot convenience: You cook everything in the same pot. Season the chicken, set the timer, and let the Instant Pot do the work. Less cleanup, more flavor.
- Versatile results: You get perfectly cooked chicken for carving, shredding, or using in soups, salads, tacos, and more.
- Bonus broth: As the chicken cooks, it creates a rich, flavorful broth you can turn into gravy or save for future recipes.
Ingredients & Spice Blend
A whole chicken doesn’t need much to shine, but the right seasonings make all the difference. Here’s what you’ll need:
For the Chicken
- Whole chicken: About 3–4 lbs works best for most Instant Pots. Make sure it fits comfortably inside.
- Olive oil or butter: Helps the seasoning stick and adds extra flavor.
- Salt and black pepper: Essential for bringing out the natural taste of the chicken.
- Garlic powder & onion powder: Build savory depth without overpowering.
- Paprika: Adds warmth and a subtle smokiness to the skin.
- Dried herbs: Thyme, rosemary, or oregano pair well with poultry.
- Lemon or onion (optional): Stuffing the cavity gives a fresh, aromatic boost.
For the Spice Rub
Mix the seasonings together before rubbing them onto the chicken. This ensures even flavor in every bite. You can adjust the mix depending on your taste: add chili powder for heat, smoked paprika for deeper flavor, or Italian seasoning for a classic herb finish.
For the Gravy (Optional)
- Chicken drippings from the Instant Pot
- Flour or cornstarch to thicken
- Broth or water to adjust consistency
Equipment You’ll Need
Cooking a whole chicken in the Instant Pot doesn’t require much, but having the right tools makes the process easier and the results better.
- Instant Pot (6 or 8 quart): A 6-quart model works for most chickens up to about 4 lbs. If you often cook larger birds or want extra space for vegetables, go with the 8-quart.
- Trivet or steaming rack: Keeps the chicken elevated above the liquid so it cooks evenly and doesn’t sit directly in the broth.
- Meat thermometer: Essential for checking doneness. The thickest part of the chicken (thigh) should reach at least 165°F (74°C).
- Tongs or carving forks: A whole chicken can be tricky to lift out of the Instant Pot. Tongs or forks make it safer and less messy.
- Small bowl & whisk: If you’re making gravy, you’ll need these to mix the drippings and thickener.
- Baking sheet (optional): If you want crispy skin, you can transfer the cooked chicken to a sheet pan and broil it in the oven for a few minutes.
Step-by-Step Instructions
Cooking a whole chicken in the Instant Pot is simple once you know the steps. Follow this process for juicy, fall-apart tender results:
Prep the Chicken
Remove any giblets from inside the cavity. Pat the chicken dry with paper towels (this helps the seasoning stick). Rub the outside with olive oil or melted butter. Coat generously with the spice blend, making sure to season under the wings and along the cavity. (Optional) Stuff the cavity with lemon wedges, garlic cloves, or onion for extra flavor.
Set Up the Instant Pot
Place the metal trivet or steaming rack inside the pot. Pour in 1 cup of water or chicken broth. This prevents burning and creates steam for pressure cooking.
Cook the Chicken
Place the chicken breast-side up on the trivet. Lock the lid and set the valve to Sealing. Cook on High Pressure for about 6 minutes per pound (e.g., a 4 lb chicken = 24 minutes). Once done, let the pressure naturally release for 10–15 minutes before carefully turning the valve to Venting to release any remaining pressure.
Check Doneness
Use a meat thermometer to check the internal temperature at the thickest part of the thigh. It should read at least 165°F (74°C). If it’s under, seal the pot again and cook for an additional 3–5 minutes.
Rest the Chicken
Carefully lift the chicken out using tongs or a sling. Place it on a cutting board and let it rest for 10 minutes before carving. This keeps the juices in the meat.
Cooking Times & Doneness Tips
The Instant Pot makes cooking a whole chicken quick and reliable, but timing is key. Use these guidelines to get perfectly cooked results every time.
General Cooking Time Rule
6 minutes per pound of chicken on High Pressure, followed by 10–15 minutes natural release.
Example:
- 3 lb chicken → 18 minutes
- 4 lb chicken → 24 minutes
- 5 lb chicken → 30 minutes
Frozen Chicken
Add an extra 5–7 minutes per pound if cooking straight from frozen. You won’t be able to season under the skin, but you can add spices afterward or brush on melted butter for flavor.
Checking for Doneness
Always use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The safe internal temperature for chicken is 165°F (74°C). If it hasn’t reached that yet, seal the pot and cook for an additional 3–5 minutes.
Extra Juicy Chicken
Let the chicken rest for at least 10 minutes after cooking. This allows the juices to redistribute and keeps the meat tender. Avoid cutting into it too soon, or the juices will run out.
Optional Gravy & Crispy Skin
One of the best parts of cooking a whole chicken in the Instant Pot is the flavorful broth it leaves behind. You can turn that into a simple gravy — and if you miss crispy oven-roasted skin, you can fix that too.
How to Make Chicken Gravy
After removing the chicken, press Sauté on the Instant Pot. In a small bowl, whisk 2 tablespoons flour (or cornstarch) with 2 tablespoons water to make a slurry. Slowly stir the slurry into the hot drippings in the pot. Simmer until the gravy thickens, stirring often (2–3 minutes). Taste and adjust with salt, pepper, or a splash of lemon juice.
- Shortcut: If you prefer lighter broth, skip the thickener and just strain the liquid for a ready-to-use chicken stock.
How to Get Crispy Skin
Instant Pot chicken turns out moist and tender, but the skin won’t be crisp. To fix that:
Preheat the oven broiler. Transfer the cooked chicken to a baking sheet. Brush with melted butter or olive oil. Broil for 4–6 minutes, watching closely, until the skin is golden and crisp.
Serving Suggestions & Side Dishes
Instant Pot whole chicken is versatile — you can serve it as the star of a family dinner or use it as a base for other meals. Here are some of the best ways to enjoy it:
Carving and Serving
Slice the chicken into breast, thigh, drumstick, and wing portions just like a roast chicken. Drizzle with the homemade gravy or serve with the cooking broth on the side. Garnish with fresh herbs like parsley or thyme for a simple, elegant finish.
Classic Side Dish Pairings
- Mashed potatoes: Perfect with the rich gravy.
- Steamed or roasted vegetables: Carrots, broccoli, or green beans balance the meal.
- Rice or quinoa: A light, neutral base to soak up the juices.
- Salad: A crisp garden or Caesar salad adds freshness.
- Dinner rolls or crusty bread: Great for mopping up extra broth.
Lighter Serving Ideas
Shred the chicken and serve it in wraps, tacos, or grain bowls. Add pieces of chicken to a hearty salad for a protein boost. Serve alongside roasted sweet potatoes or a vegetable medley for a balanced, healthy plate.
Storage, Reheating & Leftover Uses
One whole chicken goes a long way. With proper storage and a few creative ideas, you can stretch this recipe into multiple meals.
Storing Leftovers
- Refrigerator: Place carved chicken in an airtight container and store for up to 4 days.
- Freezer: Shredded or sliced chicken freezes well in sealed freezer bags for up to 3 months. Remove as much air as possible to prevent freezer burn.
- Broth/Gravy: Strain and refrigerate the cooking liquid for up to 5 days, or freeze it in ice cube trays for easy use later.
Reheating Tips
- Microwave: Reheat small portions with a splash of broth to keep the meat moist.
- Stovetop: Warm gently in a skillet with a little butter or broth.
- Oven: Cover with foil and bake at 325°F (165°C) until heated through.
- Instant Pot (Steam function): Add 1 cup water, place chicken on trivet, and steam for a few minutes until warm.
Avoid high heat when reheating — it can dry out the chicken quickly.
Leftover Chicken Recipes
- Soups: Use shredded chicken and leftover broth for chicken noodle soup or tortilla soup.
- Casseroles: Add chicken to pasta bakes, enchiladas, or creamy rice casseroles.
- Salads & Wraps: Toss into a Caesar salad, grain bowl, or wrap with veggies.
- Sandwiches: Make chicken salad sandwiches or BBQ chicken sliders.
- Tacos & Quesadillas: Quick, flavorful meals using just a few extra toppings.
Recipe Tips & Variations
Making a whole chicken in the Instant Pot is simple, but a few extra tricks can take it from good to great. Here’s how to get the best results every time, plus some fun variations to keep things interesting.
General Tips
- Pat dry before seasoning: This helps the spices stick and prevents soggy skin.
- Season generously: Don’t be shy with salt, pepper, and herbs. It makes all the difference.
- Use broth instead of water: Cooking liquid doubles as flavorful stock.
- Natural release is key: Letting the pressure drop on its own for 10–15 minutes keeps the meat juicy.
- Check size before cooking: A 3–4 lb chicken fits well in a 6-quart Instant Pot. Go with an 8-quart for larger birds.
Cooking from Frozen
Place the unseasoned chicken directly on the trivet with liquid in the pot. Increase cooking time to 10–11 minutes per pound. Once cooked, carefully remove and season with butter, herbs, or sauces before serving. You won’t get crispy skin, but the meat will still be tender and flavorful.
Flavor Variations
- Lemon Herb Chicken: Stuff with lemon wedges and rosemary, then finish with a squeeze of fresh lemon juice.
- Garlic Butter Chicken: Rub softened butter mixed with garlic and parsley under the skin before cooking.
- Spicy Chicken: Add chili powder, cayenne, or smoked paprika to the spice rub for heat.
- BBQ Style: Brush with barbecue sauce after cooking, then broil until caramelized.
- Asian-Inspired: Use soy sauce, ginger, and sesame oil in the broth for a fragrant twist.
Common Mistakes to Avoid
- Not enough liquid: Always add at least 1 cup of water or broth, or the pot won’t come to pressure.
- Skipping the thermometer: Don’t rely on timing alone — always check the internal temperature.
- Releasing pressure too early: This can make the chicken tough and dry.
Nutrition Information
The Instant Pot whole chicken is not only flavorful but also a wholesome, protein-rich meal. Nutrition will vary based on the size of the chicken, the seasonings used, and whether you enjoy the skin. Below is an approximate breakdown for one serving (about 4 ounces of cooked chicken without skin, based on a 4 lb chicken serving 6–8 people):
- Calories: 190–210
- Protein: 28–30 g
- Fat: 8–10 g
- Saturated Fat: 2–3 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Sugars: 0 g
- Cholesterol: 90–95 mg
- Sodium: varies depending on seasoning and added broth
Notes on Nutrition
- With skin: Calories and fat increase, but so does flavor and satisfaction.
- Using broth: If you cook with salted broth, sodium content will be higher — consider using low-sodium broth if you want more control.
- Gravy: Adding gravy will raise calorie and fat content depending on how much flour, butter, or cornstarch you use.
- Protein boost: This recipe is naturally high in lean protein, making it a great choice for meal prep, healthy eating, and family dinners.
Conclusion
Cooking a whole chicken in the Instant Pot is one of the easiest ways to get a tender, flavorful, and versatile meal with minimal effort. From quick weeknight dinners to meal prep and leftovers that stretch into soups, salads, or wraps, this recipe proves just how handy the Instant Pot can be. With simple ingredients, customizable seasonings, and the bonus of rich homemade broth, it’s a recipe you’ll come back to again and again. Give it a try — your kitchen will smell amazing, and your table will be full of happy eaters.
FAQS
Instant Pot Whole Chicken Recipe
Ingredients
Method
- Remove the chicken from its packaging and pat it dry with a paper towel. Reach into the bird's cavity and remove any organs. Drizzle the chicken with 1 to 2 tablespoons of avocado oil and use your hands to smear it around so that the whole chicken is coated in oil.
- Sprinkle the chicken (both sides and all of the edges) with sea salt, paprika, garlic powder, black pepper, and dried parsley.
- Pour the apple cider (or chicken broth) into the bottom of the Pressure Cooker , add the apples and any veggies (such as onion, carrots, etc) and insert the trivet. Place the chicken on top of the trivet.
- Secure the lid on the pressure cooker and press the Manual Pressure or Pressure Cook button. Adjust the time for 30 minutes (or 6 minutes per pound of chicken) and keep the pressure valve sealed. Allow the pressure cooker to run its course – it will take 5 to 10 minutes to heat up before it gets going.
- Once the time is up, allow the pressure cooker to naturally release (and go into keep warm mode) for at least 20 minutes. I often let mine go for 40 or 50 for the most tender result.
- If you love crispy chicken skin, transfer the chicken to a baking sheet and place your oven on the High Broil setting. Place the chicken on the rack that's second from the top and broil for 5 to 8 minutes, or until the skin has reached your desired level of crisp.
- Serve with your choice of side dishes and enjoy!