Instant Pot Whole Chicken is the fastest way to cook a rotisserie chicken. Cooking Whole Chicken in the Instant Pot is so juicy, and you’ll love the easy 3-ingredient chicken gravy made from the drippings, which you can make right in the Instant Pot.
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We love the instant pot not just for the speed of making dinner but because it comes together in one pot. One and done – just like our Instant Pot White Chicken Chili and Instant Pot Chicken and Rice. Explore our best Instant Pot Recipes Here.
Instant Pot Whole Chicken Video
I hope this Instant Pot Whole Chicken recipe becomes a new favorite Instant Pot recipe for you. It will change the way you make chicken. If you enjoyed this video tutorial, please subscribe to our Youtube Channel and click the bell icon so you can be the first to know when we post a new video. THANK YOU for subscribing!
Ingredients for Instant Pot Whole Chicken Recipe
The ingredients here are so simple, and you will probably have everything you need in your refrigerator and pantry. The combination of seasonings makes for the best-tasting gravy you can make from the pan drippings.
- 1 whole chicken (4 to 4 1/2 lbs) – be sure it’s fully thawed.
- Chicken stock – you can use vegetable broth, chicken bone broth or even turkey stock.
- Seasonings – We combined fresh garlic, thyme, and rosemary with salt, pepper, onion powder, garlic powder, and paprika.
- Butter and Lemon Juice – we were inspired to add lemon juice and butter from our famous Roast Turkey Recipe. Butter helps to spread the seasonings under the chicken skin and keeps the chicken juicy.
Tips for the Best I.P. Rotisserie Chicken
- Weight the chicken and cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. The gradual release of pressure will ensure your chicken is fully cooked through and rested for the juiciest chicken. It also prevents foam from shooting out of the valve.
- Thaw the chicken completely if frozen – it will cook more evenly.
- Use the correct size instant pot. Make sure your chicken fits your instant pot size. Our 6 qt instant pot fits up to a 5 lb chicken. An 8 qt pressure cooker is better for the larger sized chickens.
- Use a Trivet for even cooking and to help remove the chicken from the instant pot.
- Broil the chicken for a crisp and salty skin
- Keep the drippings – they make the best gravy to pour over your chicken.
- Keep the carcass and bones for Instant Pot Chicken Broth.
How to Cook a Whole Chicken in the Instant Pot
- Prepare Chicken: Separate the skin over the chicken breast using a spoon.
- Set up Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup chicken broth. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon.
- Make Butter Sauce: Combine melted butter with all of the seasonings. Pour half of the mixture under the skin and pour the remaining mixture all over the outside of the chicken.
- Pressure Cook Chicken: Cover with the lid, set the lever to the “sealing” position, and cook on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing the remaining pressure.
- Broil for Crisp Browned Skin: Transfer chicken to a foiled lined baking sheet, season with more salt, pepper, and paprika and broil in the center of the oven 4-5 minutes or until the desired color is reached.
Cooking Times for Instant Pot Whole Chicken
As a general rule of thumb, cook your chicken on high pressure for 6 minutes per pound, then do a natural pressure release for 15 minutes before manually releasing the remaining pressure.
- 3 lbs = 18 minutes on high pressure with 15-min natural release
- 3 1/2 lbs = 21 minutes on high pressure with 15-min natural release
- 4 lb = 24 minutes on high pressure with 15-min natural release
- 4 1/2 lb = 27 minutes on high pressure with 15-min natural release
- 5 lb = 30 minutes on high pressure with 15-min natural release
Avoid overcooking the bird, which will cause it to fall apart and make it difficult to transfer out of the instant pot.
How to Make Chicken Gravy
In considering the dish factor, as we call it (fewer dishes to wash!), we make the gravy directly in the instant pot after removing the chicken. The gravy is amazing poured over creamy mashed potatoes and drizzled over the sliced chicken.
- Strain the drippings – Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. You should have about 2 cups after straining off the fat.
- Make the Gravy – Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken.
Can I Cook a Frozen Whole Chicken in the Instant Pot?
For this recipe, a fresh or thawed chicken works best. You can cook a frozen whole chicken, but it will take significantly longer (60-70 minutes on high pressure), and we found a thawed or fresh chicken will cook more evenly. Also, you won’t be able to pour the flavored butter under the chicken skin. If you want to use a frozen chicken, a dry rub would work better.
Recipes for Leftover Rotisserie Chicken
We love cooking a whole chicken because the options are endless for easy dinners using diced or shredded leftover chicken. Don’t forget to keep the carcass to make the best homemade chicken stock.
- Avocado Chicken Salad
- Chicken Fried Rice
- Autumn Chopped Chicken Salad
- Chicken Bacon Avocado Sandwich
- Leftover Turkey in Gravy (with chicken!)
- Chicken Noodle Soup
- Chicken Salad
- Chicken Patties
Instant Pot Whole Chicken
Ingredients
Instant Pot Whole Chicken:
- 4 lb whole chicken
- 1 cup low sodium chicken broth
- 4 cloves garlic, peeled and lightly smashed
- 2 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 sprig of rosemary, leaves stripped and minced
- 1 sprig of thyme, leaves stripped and minced
- 8 Tbsp unsalted butter, melted
- 1/2 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
For the Chicken Gravy:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
Instructions
How to Make Instant Pot Whole Chicken:
- Take out the giblets bag from inside the chicken. Pat dry inside and out with paper towels. Place chicken breast-side-up. Starting from the drumstick side, loosen the skin from the breast, using the back of a spoon to help. Set aside.
- In a small bowl combine: all of the seasonings, the minced rosemary and thyme and 1 Tbsp lemon juice and one stick of melted butter. Stir to combine. Set aside.
- Place a rack in the inner pot of your instant pot and add 1 cup of chicken broth. Add chicken breast-side-up. Stuff the cavity of the chicken with crushed garlic cloves and half a lemon.
- Pour half the butter mixture under the skin, (you can use your fingers to massage the chicken and distribute the mixture) then spread the remaining butter mixture evenly over the top of the chicken.
- Pressure cook for 24 min with 15 min natural pressure release, remove the chicken with trivet, allowing any excess juice to drip into the pot (keep that liquid for gravy).
- Transfer to a foil-lined baking sheet, season with more salt and pepper and paprika if desired for a little color then broil at 500˚F, or air fry 5 min or until the skin is browned. Rest 10 minutes before slicing.
To Make the Chicken Gravy:
- Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. You should have about 2 cups after straining off the fat.
- Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken.
Notes
Nutrition Per Serving
Filed Under
So I made this recipe…really good. Made a few changes, used smoked paprika and didn’t have any thyme (grocery store didn’t either!) Still turned out great. I couldn’t broil it for crispy cause the skin split while cooking.
I’m glad you enjoyed that, Julie. Thank you for sharing that with me!
My first whole chicken in the IP and wow! How easy and delicious! I did make a couple changes because I like a little spicy flavor and I hate rosemary, so I left that out and added a Tbsp of creole seasoning. The rest I followed to the T. The flavor is the bomb, and the gravy was so easy and flavorful! Thank you for this recipe! I will be making this forever!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious. I’m not typically a chicken gravy fan but this recipe resulted in delicious gravy that I had night after night. Thanks!
I’m so happy to hear that! Thank you for sharing your great review, Danielle.
Got this for Christmas! Made my first foodie item this evening. Made the I.P. whole chicken. Oh my god…. Delicious!!!!! Can’t wait to try more, but this chicken will be a regular.
Love it! Thanks for your great feedback, Ron!
Made this tonight. A 100% winner. Thank you!
You’re welcome. Glad you loved it, Lisa!
Just finished our Christmas Day dinner. Borrowed a second Instant Pot and made a 6.08 and a 5.23 pound chicken simultaneously, multiplying cook time by 6 mins per pound. Even my grandkids raved about how delicious the chickens were including the gravy which needed no additional condiments. Thank you!
Very nice! Thanks for sharing that with us, Rich!
Can i cook a 6.lb chicken in a 6 quart instant pot?
Hi Linda, as long as you can easily cover it with the lid, that should work fine.
This is so moist and flavorful!
Thank you for your great review, Lisa!
When you say Broil in the oven to brown the skin is that with a radiant element (as in a Grill) or simply – well – an oven?
Because I thought Broil was the same as the English Grill but my Grill does not have sufficient space beneath for a whole chicken.
Hi James I meant broil on high heat in the oven. Thank you for asking and I will clarify that in the instructions.
Cooking time a little long, but was a little dry, but delicious. Great technique. Thanks
Used half the butter and accidentally cooked on low pressure part of the time. It still came out delicious. We served it with white rice. A new favorite, for sure! Thanks
I’m glad that worked out, Pam! Thank you for sharing that with me!
My kids are picky eaters, and their only option for meat was barbecue chicken from the grocery store (which I hate) … Today I tried your recipe and it was absolutely a winner !!! Now it’s our favorite whole chicken recipe. Thank you so much.
That is the best when kids love what we parents make. That’s so great!
OMG! This is absolutely the BEST chicken recipe. I was a bit nervous cooking a whole 5 lb chicken for only 30 min. (still kinda new to the Instant Pot), but it turned out beautiful and soooo freaking moist. And the buttery flavors where the BOMB! I didn’t have a lemon, so I added an onion. THE BEST! As suggested by my husband, I’ll be buying more hole chickens…just for this recipe.
Awesome! Thank you so much for sharing your great experience trying out this recipe. Sounds like this is going to be your new favorite!
I don’t have an instant pot, but do have an old school pressure cooker. How would I adjust the release time? Should I simply turn it off and let the pressure naturally come down?
Hi Kathy, I don’t have experience with those so I would follow the manufacturer’s instructions.
Hi Natasha,
I would just like some help adding carrots onions potatoes and sweet potatoes (maybe pumpkin) to this recipe to have an all in one. By the way, I live in Japan and am using Japanese veggies. Can you help me? Thank you in advance
HI Michael, I haven’t tested it that way so I’m not sure how that would work out and if the veggies would get mushy by the time the chicken was done. You might consider baking them in a separate casserole like we did with our roasted vegetables recipe.
Natasha thank you for this recipe. This chicken is excellent. The IP can be a little tricky, but explain the minutes perfectly. Again, thank you.
You are most welcome, Renee. Thank you for your great feedback!
I am a brand new Instant Pot owner, and this was my FIRST recipe to give the new appliance a test run. Wonderful! I can see why Instant Pot has such a fan base, and your recipe was PERFECT! So flavourful, moist… the flavours were blended in a way that I’ve just never experienced in a traditional roast chicken. Thank you for this – I’ll be keeping this recipe close at hand for future use~and I’ll also be looking at your other recipes for my Instant Pot!
Hello Christina, I’m happy that you loved the recipe! Thank you for sharing your experience with us, we appreciate it!
I made this for dinner last night and it was amazing! You can eat the gravy by itself it’s so delicious!! The chicken was so moist and juicy. I should’ve increased the pressure cooking by a couple of minutes since I did have a wee bit of pink in the fleshier parts (my chicken weighed 3 lbs-10oz. and I used cook time for a 3.5 lb bird.) Thank-you, Natasha, for consistently delicious and reliable recipes!
You’re welcome! I’m so happy you enjoyed it, Jackie!
This recipe is amazing! The gravy is good enough to eat on its own! My chicken was 3 lbs- 10oz. I pressure cooked it according to the chart for a 3.5 lb. I should’ve let it go a couple of minutes longer (was a wee bit pink near the bone). So moist and so tasty! Don’t throw out the extra gravy!!! So good!
Love it! Thanks for your great review and feedback, Jackie. We appreciate you sharing these info with us.
WOW. I WILL DEFINITELY MAKE THIS AGAIN . MY HUSBAND LOVED IT TOO. Very moist meat. My chicken was 5.60 pds. Did 34 minutes plus the 15 minute depressure. Gravy so good,just a tad saltybut we like salty. I measured the 2 cups juice,3 Tbsp next time I’ll ad another tbsp or so. Was too thin for our liking,BUT tasted sooo good. I even splurged and had a piece of bread covered with gravy. A WINNER. thank you.
You are so welcome, Donna! Thank you for sharing your good experience making this recipe, I’m so glad you enjoyed it!
This is my 2nd review and my third time using this recipe. I made this again last night, but this time changing up the spices completely. I didn’t have an onion, whole lemon, or much butter, so decided to improvise. I used lemon pepper and olive oil to season under the skin. I used 1T dehydrated onion, 1t garlic powder, 1 t lemon pepper, and 3T Lemon juice (I keep juice cubes in the freezer) in the cavity. I rubbed the outside with olive oil and sprinkled some seasoned salt on the outside before closing the instant pot lid and cooking as directed. My chicken still came out great! The gravy had a more pronounced lemon flavor and was delicious! I still will use Natasha’s recipe, but nice to know I can improvise in a pinch and the method makes a perfect juicy and lovely chicken to serve up!
Hello Ellen, thank you so much for your detailed feedback and for sharing the changes that you tried for this recipe. That is so helpful, we appreciate it!
I have made this three times so far. It is always delicious and moist!!! I serve it with the gravy, mashed potatoes, and some veggie I’ve got laying around. I have some gravy and chicken leftover. I will use it to make chicken pot pie. I also save the bones to make chicken stock. I love this recipe bc it can be stretched to get many meals out of it! Thank you!
Hello Diana, you are most welcome! It’s my pleasure to be able to share with you this recipe and I’m glad you enjoyed it!