There’s something absolutely magical about cooking a whole chicken in the Instant Pot – it’s the kind of recipe that feels like a dinner party hack but tastes like you’ve been slaving away in the kitchen all day. I’m obsessed with how tender and juicy the meat comes out, and the best part? The entire process takes less than an hour from start to finish. This whole chicken Instant Pot recipe has become my go-to weeknight dinner because it’s elegant enough for guests but simple enough for a busy Tuesday night.
I first discovered the magic of pressure cooking a whole chicken when I was looking for ways to get restaurant-quality poultry at home without all the fuss. Traditional roasting takes forever, and honestly, sometimes the skin doesn’t get as crispy as I’d like. But with the Instant Pot, you get incredibly moist, tender meat that practically falls off the bone, and you can have it on the table in about 35 minutes. The secret is in the seasoning and the perfect ratio of liquid to cooking time.
What I absolutely love about this method is the versatility. You can use this basic technique and completely change up the flavor profile depending on what you’re craving. Want something Mediterranean? Add lemon and herbs. Craving something more Asian-inspired? Swap in soy sauce and ginger. The beauty of the Instant Pot is that it locks in all those flavors while cooking the chicken to absolute perfection.
The liquid that accumulates in the pot after cooking is basically liquid gold – it’s rich, flavorful, and perfect for making a quick pan sauce or using as a base for soup. I always save it and freeze it because it’s too good to waste. Many people ask me if they should remove the skin before cooking, and the answer is absolutely not! The skin keeps all the juices locked in during the pressure cooking process, and you can always crisp it up in a hot skillet afterward if you want extra texture.
One of my favorite parts about this recipe is how forgiving it is. Whether you’re cooking a smaller 3-pound bird or a larger 5-pound chicken, the cooking time adjusts beautifully. The Instant Pot is so smart about pressure and steam that you really can’t mess this up. I’ve made this recipe dozens of times, and every single time it comes out perfect. Your family is going to absolutely love this, and you’ll find yourself making it at least once a week. Serve it with roasted vegetables, mashed potatoes, or over rice – the possibilities are truly endless!
For more amazing poultry recipes, check out our Best Brioche French Toast Recipe for a delicious brunch option, or explore more Best Vanilla Pudding Recipe for a sweet ending. Don’t miss our Best Butterscotch Pudding Recipe either! You might also enjoy our Simple Indian Pudding Recipe for a cozy dessert.
For additional inspiration and tips, check out Serious Eats for in-depth cooking techniques, Bon Appétit for stunning food styling ideas, New York Times Cooking for classic recipes, and Serious Eats Instant Pot Guide for more pressure cooker wisdom.
Ingredients
- 1 whole chicken (3.5 to 5 pounds), patted dry
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 tablespoon olive oil
- 1 cup chicken broth or water
- 1 lemon, halved
- 4 cloves fresh garlic, smashed
- 1 small yellow onion, quartered
- 2 fresh rosemary sprigs (optional)
- Trivet or steamer rack for Instant Pot
Instructions
- Pat your whole chicken completely dry using paper towels – this step is crucial for getting better browning and crisping. Make sure you get inside the cavity and all over the exterior.
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary to create your seasoning blend.
- Generously rub the seasoning mixture all over the chicken, making sure to get it under the wings, inside the thighs, and inside the cavity. Don’t be shy – this is where all the flavor comes from!
- Set your Instant Pot to the sauté function and let it heat up for a few minutes until you see the “Hot” indicator on the display.
- Add olive oil to the hot pot and carefully place the chicken breast-side down into the pot. Sear for 4-5 minutes without moving it, then flip and sear the other side for another 3-4 minutes until golden brown.
- Remove the chicken from the pot and set aside on a clean plate.
- Pour the chicken broth into the bottom of the pot, making sure to scrape up any browned bits with a wooden spoon – this is called deglazing and adds incredible flavor.
- Place the trivet or steamer rack into the pot with the broth, then carefully place the seared chicken on top of the rack, breast-side up.
- Stuff the cavity of the chicken with the lemon halves, smashed garlic cloves, onion quarters, and fresh rosemary sprigs if using.
- Close the Instant Pot lid and make sure the steam release valve is set to “sealing” position.
- Press the pressure cook button and set it to high pressure for 12 minutes per pound – for a 4-pound chicken, that’s 25-28 minutes of cooking time. If your chicken is larger or smaller, adjust accordingly.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before carefully turning the valve to “venting” to release any remaining steam.
- Open the lid slowly and carefully, facing away from the steam. Remove the chicken using tongs and let it rest on a cutting board for 5-10 minutes before carving.
- If you prefer crispier skin, you can transfer the chicken to a preheated 450°F oven for 5-10 minutes, or use a kitchen torch on the skin carefully.
- Carve the chicken into pieces and serve with your choice of sides, drizzling with the cooking liquid or making a pan sauce from it.
Pro Tips
- Always pat your chicken completely dry before cooking to ensure better browning and crisping during the sauté phase. Moisture is the enemy of crispy skin.
- The trivet or steamer rack is essential – it keeps the chicken elevated above the liquid so it steams rather than boils, resulting in much more tender meat.
- Don’t skip the searing step! This creates a flavorful brown crust through a process called the Maillard reaction, which adds incredible depth to your finished dish.
- The cooking time is approximately 8-12 minutes per pound, so adjust accordingly based on your chicken’s weight. A 3-pound bird needs about 24 minutes, while a 5-pound bird needs about 40 minutes.
- Natural pressure release is important here – it allows the chicken to finish cooking gently without drying out. Quick release can sometimes result in slightly tougher meat.
- Save that cooking liquid! It’s packed with gelatin and flavor. Use it as a base for gravy, soup, or freeze it for future recipes.
- You can customize the herbs and spices based on your preference. Try Italian seasoning for a Mediterranean vibe, or swap in cumin and chili powder for a more Southwestern flavor.
- If your chicken is frozen, add 15 minutes to the cooking time and allow about 30 minutes of natural pressure release.
- For extra juicy chicken, you can brine it for 2-4 hours before cooking, though it’s not necessary with this method.
- Leftover chicken is perfect for shredding and using in soups, salads, tacos, or casseroles. It keeps in the refrigerator for 3-4 days or can be frozen for up to 3 months.
- If you want crispy skin, transfer the cooked chicken to a 450°F oven for 5-10 minutes after cooking, or use a kitchen torch on low setting.
- This recipe works beautifully for meal prep – cook several chickens and use throughout the week in different dishes.