Instant Pot whole chicken is the perfect dinner for a busy night; it only takes five minutes to prep! Staple pantry spices and olive oil combine to make this a delicious and flavorful dinner that is so low on effort. You will love falling back on this easy recipe time and again.
I absolutely love Instant Pot recipes that require almost no hands-on time. This recipe for whole chicken in the Instant Pot is just that. A simple spice rub and a little olive oil, and you have a flavorful chicken recipe.
How Long to Cook a Whole Chicken in the Instant Pot
For a thawed whole chicken, cook on high pressure according to the weight of your chicken:
| Chicken Weight | Cook Time |
|---|---|
| 3 pounds | 15 minutes |
| 3 1/2 pounds | 18 minutes |
| 4 pounds | 20 minutes |
| 4 1/2 pounds | 23 minutes |
| 5 pounds | 25 minutes |
How to Make Chicken in an Instant Pot
- Pat the chicken dry and cover it in olive oil, then in the spice blend.
- Place the trivet insert into the bottom of the Instant Pot. Add the chicken broth, then place the chicken on top of the trivet. Cover with the lid and set the valve to seal. Select Manual and High Pressure and set the cooking time for 20 minutes.
- Transfer the cooked chicken to a baking sheet. If desired, broil the chicken in the oven for a few minutes to brown the skin.
- Let the chicken rest for 10 minutes before slicing to allow the juices to redistribute and settle. Then carve and serve.
How Do I Know When My Instant Pot Whole Chicken is Done?
After you open the instant pot, check the chicken with an instant-read thermometer in the thickest part of the chicken thigh, without touching the bone. It should be 165 degrees Fahrenheit. If it hasn’t reached that temperature, put the lid back on the instant pot, and continue cooking it at high pressure for another few minutes.
Key Tips for the Best Instant Pot Whole Chicken
- Know the exact weight of your chicken. The weight of the chicken matters more in pressure cooking than in an oven roasted chicken recipe because you want to set the time at the beginning. A four-pound roasting chicken fits perfectly in our 6 quart Instant Pot.
- Pat the chicken very dry. This will help the seasoning adhere to the chicken, and it makes the broiling at the end more effective.
- Don’t skip the trivet. The chicken should be above the cooking liquid rather than boiling in it.
- Cook the chicken breast-side up. This helps the skin stay in tact for broiling at the end and better presentation.
- Use an instant-read thermometer. At the end an instant-read thermometer should read 165 degrees Fahrenheit when inserted into the thigh without touching the bone.
Will the Skin Get Crispy in the Instant Pot?
Cooking a whole chicken in the instant pot alone will not yield crispy skin. You will need to place it under the broiler to crisp it.
Place the whole chicken on a rimmed baking sheet once it is done. Then place it under your broiler and cook until just golden. This will only take a few minutes and it is important to watch it closely so it doesn’t burn.
Storing and Reheating Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to three days. You can also shred the chicken and freeze it to have on hand later for recipes.
Ways to Use Instant Pot Whole Chicken
Making this pressure cooker whole chicken is so much better than buying a rotisserie chicken because it is so simple and seasoned perfectly. Here are some great ways to use it.
If you make this Instant Pot chicken recipe or any of my others, be sure to let me know how you enjoyed it in the comments!
Instant Pot Whole Chicken
Ingredients
- 4 pounds whole roasting chicken
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup chicken broth or water see note
Instructions
- Remove the chicken from its packaging. Be sure to remove the giblets and any packaging that is inside the chicken. Then pat the chicken very dry all over with paper towels. Rub the chicken with olive oil.4 pounds whole roasting chicken, 1 tablespoon olive oil
- In a small bowl, whisk together the salt, paprika, garlic powder, onion powder, and black pepper. Sprinkle all over the chicken.1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Place the trivet insert into the bottom of the Instant Pot. Add the chicken broth. Place the chicken on top of the trivet. Cover and seal the Instant Pot.1 cup chicken broth or water
- Select Manual and High Pressure and set the cooking time for 20 minutes. (You will want to do 5 to 6 minutes for each pound of chicken.) Allow the Instant Pot to come to pressure (this will take about 15 minutes), and then it will begin the 20-minute cook time. Once the cooking time has finished, do a natural pressure release for 10 minutes. Then vent the Instant Pot for a manual pressure release to let it finish releasing the remaining pressure, if necessary.
- Remove the chicken from the Instant Pot. If desired, transfer it to a rimmed baking sheet and place it under the broiler for a few minutes to brown the skin, keeping a close eye on the chicken so it does not burn.
- Let the chicken rest for 10 minutes before slicing and serving so the juices have a chance to redistribute and settle.
Notes
Nanci says
Why is the cook time say 43 minutes when you cook the chicken for 20 -25 minutes.
Hi Nanci! You will notice that in step four I talk about how it will take about 15 minutes for the Instant Pot to come to pressure. So while we are setting the Instant Pot to a cook time of 20 to 25 minutes, the time it takes for it to come to pressure in the beginning and release pressure at the end are what bring us to 43 minutes.