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.
This post may contain affiliate links. Read my disclosure policy.
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
Excited to try this! Especially after reading the reviews. Could you use a semi-frozen chicken?
Hi Jen! I hope you love it! Please check this part in the recipe “Can I Cook a Frozen Whole Chicken in the Instant Pot?” for your question. I hope that helps.
I’ve made this recipe once just as written. Best chicken and gravy yet. So easy in the instant pot. This time I only have dried thyme and rosemary. Do you have any suggestions on substituting dried for fresh ie quantity. I know fresh is superior, but I am often left with unused fresh herbs. Thank you for all the great recipes.
It really is a must-try! I’m so glad you loved it Al!
I never leave comments but I made this chicken tonight and it was AMAZING!!! I followed the recipe exactly and cooked a 4.6 pound chicken for 28 mins, 15 min slow release and the gravy was to die for. It had so much flavor and very juicy. The video is an added bonus. This is definitely a recipe I will make over and over.
Nice! Thanks for the awesome feedback, Aisha. Really great to hear that you loved this recipe a lot!
I just had a baby so quick easy recipes are a lifesaver to have and this recipe is amazing! My husband and I loved it! I didn’t have the fresh herbs or lemon so I used dry herbs and lemon pepper, it tasted fantastic! My chicken was big, 5lbs and a small section was still frozen and it came out perfectly cooked in 35 minutes along with the 15 minute slow release. This will definitely be a regular meal in the rotation. Thank you so much!
Thanks a lot for sharing your experience trying out this recipe! I’m glad you liked the result.
The first time my husband said my chicken was moist!!! Thank you and the gravy was Devine 💕 the dog loved his scraps and tomorrow’s dinner as well!
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!
Crisp up the chicken skin in the oven, the best part of the chicken, yum
I’ve made this several times. I cook the chicken breast side down so all the juices flow down into the breast rather than out of the breast. It turns out so moist and delicious. I love this recipe. It’s my go to for a whole chicken.
Great to hear that, C! Thanks for the good review and we’re happy to know that this is your go-to chicken recipe.
This chicken was yummy and easy. Everyone loved it in my house.
Hi Theresa, great to know that the recipe was a hit!
This chicken was so juicy and delicious! I was short on butter used maybe 3 tablespoons butter and 2 tablespoons olive oil, half the salt as my butter was salted. We will do this often. Rather than gravy, we will use the broth for soup tomorrow!
Sounds like a plan, I’m glad you enjoyed the recipe!
Hi Natasha. This is the first whole chicken I’ve ever made with the Instant Pot and it was absolutely divine, and that gravy, oh my! My husband just kept saying “wow” in between mouthfuls. We are so grateful for all your recipes and would love to see more for the Instant Pot. Thank you!
You are so welcome, Marg. Happy to know that you loved this recipe and I hope you’ll enjoy all the recipes that you will try!
Reporting back to you from Scotland!
Having just recently bought an Insta Pot this was my first attempt at apprehensively cooking a whole chicken.
Your recipe and video was so easy to follow.
I used your 6minute to the pound plus 15minutes depressurising time and it turned out exactly as you said it would …. tender, moist and plate-lickin’ delicious!
In the absence of chicken broth I used a chicken stock cube and made it a bit too salty. This was
remedied by adding single cream at the end … naughty but nice! 😂
I’ll be checking out your other videos!
Thank you for your detailed feedback, Irene. I’m, glad that your first time making this recipe was a success!
Can I put 2 whole chickens in the instant pot at the same time for this recipe? Both are around 4 lbs. Oh I love this recipe so much our family of 5 eats it all up but I want leftovers!
Hi! I have not tested this to advise. I would assume that it could work but you might do a quick google search to see if others have tried it and what settings they used. I would increase the stock and double everything. Please share your experience if you try it.
This recipe was easy to follow. I will admit, that most times my Instant Pot, even in all it’s digital glory is still intimidating. However, the steps were easy to follow and my family was happy. The gravy was devine! I fixed my husband a small plate since he always says he isn’t that hungry. I looked over and he was licking the plate. Needless to say, there is one drum stick left,folks!
That’s great! Thank you for sharing with us, Ebony.
Excited to try this tomorrow! I just got an instant pot handed down to me and it’s one of the older versions, there doesn’t seem to be an option for a natural pressure release, should I then cook it longer, then release the pressure once cooked?
Hi Galya, without testing in a different type, It’s hard to make a specific recommendation so you might have to do some experimenting.
My chicken was severely undercooked following these guidelines, so I ended up having to cook it in the oven for upwards of 30 minutes. That was disappointing. However, the gravy is absolutely delicious. Like seriously addictive. I have to figure out how it’s so good!!
Hi Kelsey, if you were using a larger chicken, or a larger instant pot, you would need to adjust for those things and I always recommend checking the internal temperature with a trusted thermometer to check for doneness. The chicken should be fully cooked following this tutorial and the oven portion is just for browning. I’m glad you loved the gravy!
ABSOLUTELY INCREDIBLE!!!!! So delicious!!!!! My family could have licked their plates clean they loved it so much! So glad I found you, this recipe was so easy to follow and literally the best chicken I have ever made! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Renee! Thank you so much for sharing that with me.
I really love this recipe, delious. The only thing I find is that my chicken (3/4lbs) does not cook near the bone of the legs and breast. I have done this recipe three times and I’m wondering why? Love the flavor and awesome gravy.
I tried this recipe today for a chicken that was 3.3 lbs. I set the timer for 20 minutes and like you found that the chicken was definitely not done when all was said and done. Disappointing after waiting for the 15 minute natural release and 10 minute rest and I am wondering why too.
Hi Cheryl, I’m sorry, I have not had that experience. Mine is fully cooked by using the guidelines I provided for size and timing. Did you use the full amount of chicken broth? Sometimes if there is not enough liquid, this could cause uncooked chicken. I would also check the seals/gaskets/valve of your instant pot to see if this could be contributing to it. If that all looks ok, you may just need to add more time. I hope this helps.
Thank you for such a quick response Natasha. I did use the correct amount of broth. But thinking upon this later, because I really want to try again (the gravy was so delicious) I may have figured out the issue. The float valve actually dropped before 15 minutes was up so I thought I could move along the steps since the pressure naturally released. Was it crucial to wait that full 15 minutes even though the valve dropped? Maybe this will help others who have faced the same issue.
Hi Cheryl, I would wait it out to give it that full 15 minutes, it’s hard to say without being there that was the culprit.
This is the best instant pot chicken recipe I’ve found. The gravy is incredible! MY husband is a dry meat, no gravy kind of guy and he went for seconds. I’ll definitely make this again and again. Thank you for sharing this!
Wonderful to hear that, Kari. Thank you for sharing that with us!
I never usually leave a comment, however, this by far is the best whole chicken recipe yet! I’ll never roast one in the oven again! I cook this at least 2-3 times/month. The gravy is spectacular! Wouldn’t change a thing on this recipe!
Wow! Thank you so much for stopping by and sharing your thoughtful review with me, Vicky! I’m so glad you loved it!
I am excited to try this recipe, but am curious about why it is referenced as a rotisserie chicken. There is no rotisserie method involved. Not trying to be rude, just trying to clarify the correct usage of the word.
Hi Sara, you are correct, technically a rotisserie chicken is roasted rotisserie-style, but the word is also often used to describe a whole cooked chicken.