Instant Pot Whole Chicken

Yum

This easy Instant Pot whole chicken recipe is fast, simple, and makes the most tender, juicy chicken. Great for a family dinner or to have chicken meat ready for meals throughout the week!

Prep Time 5 minutes | Cook Time 24 minutes | Inactive time 20 minutes | Total Time 49 minutes



Ingredients

  • 1 whole chicken (mine was 4 pounds)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Pepper to taste
  • 1 whole lemon
  • 1 tablespoon olive oil
  • 1 cup chicken broth

Instructions

  1. Add the spice rub ingredients to a small bowl. Use a knife to prick the lemon all over with small holes. 
  2. Rub the spices all over the chicken (I like to rub some into the cavity as well) and place the lemon in its cavity (ensure giblets etc. have been removed). 
  3. Add the olive oil to your Instant Pot and press the “sauté” button. Once it’s had a chance to warm up a bit, add the chicken breast-side down. Let it cook for 4 minutes and then flip it over (I like to use a wooden spoon and spatula to do this). Add the chicken broth to the bottom of the electric pressure cooker. If you prefer your chicken not to be sitting in the broth, you can use the trivet that  your Instant Pot came with – place it into your Instant Pot before adding the chicken back in.
  4. Cook the chicken on high pressure for 6 minutes/pound. In my case, I had a 4-pound chicken so I cooked it for 24 minutes. It will take 10-15 minutes for the Instant Pot to get up to pressure before it starts the cooking time. 
  5. Once the countdown has finished, I like to release the pressure manually after 10 minutes, but you can let it release naturally too. 
  6. Check that the internal temperature of the chicken has reached 165F. If not, cook it for longer (I’d give it another 5 minutes to start). If chicken is cooked, carve it up and serve it. If you decide to discard the skin (it won’t be crispy), I suggest seasoning the chicken meat with some extra salt to give it more flavor if needed. Alternatively, you can broil the chicken for a few minutes to get the skin crispy (like I did for the photos). You can use the leftover liquid in the pan and the leftover chicken bones to make bone broth or chicken stock if desired.

Recipe Notes

  • I put a lot of FAQs and tips in the blog post, so if you have any questions, please look there first and it might help you out.
  • Inactive time indicates the time the pressure cooker needs to get up to pressure and then release pressure. 
  • Feel free to use your own blend of seasonings/spices and leave the lemon out if you don’t want a lemony-flavored chicken.
  • Don’t own an Instant Pot? Try my easy roasted chicken recipe for something similar!
  • I use this 6-quart Instant Pot.

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