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.
Made this tonight. It was very moist and delicious. A definite do-over.
So happy to hear that, Tammy! Thanks for the great review.
So I tried your whole chicken in the instant pot last week. It was only my second time trying the IP. The chicken and gravy was so amazing that I’ve made it again this week. Holy moly, it is yummy!!
Awesome! Thank you for sharing that with us. I’m glad that you loved this recipe!
This is one of the best recipes ever. Wonderful gravy. I used your spatchcock method on the chicken and the flung it in the instant pot. I tied string around it to hold it together. Then broiled on low. Cooked carrots, brussel sprouts and artichoke hearts for the vegetables.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Wow is all I can say about this recipe! It was so easy and everyone in the family loved it! The gravy was fantastic and the kids poured it over everything. Will be making this from now on. Thank you so much for the delicious recipe ❤
Wonderful! So happy to know that everyone loved this recipe especially the kids. Thank you for the amazing review.
I cooked the instant pot chicken recipe but I roasted it in the oven the regular way and it was perfect – 1-1/2 kg of chicken with the measurements on the recipe for the marinade; 20 minutes at 400 degrees, then 375 degrees for 40 minutes, chicken came out just right. Thanks, Natasha, for sharing your recipe
You’re welcome! I’m so happy you enjoyed it Jeannette!
You guys!! You need to make this TODAY. It’s delicious. I’m a Natasha loyalist, but I did try another rotisserie – style instant pot recipe prior to this one. (Shame on me!!) Never again will I stray away from Natasha! This was a winner and my family loved it. It’s on our permanent rotation!
Thank you so much for that awesome feedback & review Jennie! Sounds like you found a new favorite.
I am doing a 10lb chicken in an 8quart PowerPC… do I need too double the butter marinade or will be okay as is?
If you prefer it to be tastier and you want to have more sauce you can add a bit more butter but it will also be okay as is.
Thank you. I did as is and it was wonderful.
Awesome! Hope you enjoyed it.
I made this as the recipe calls for and it was amazing!!! Can you make it with just chicken breast rather than a whole chicken?
That should work too Madisen
Delicious! So glad I tripped upon your recipes. (All the skin and bones went back into the pot for bone broth.) Thank you so much.
That’s so great! Thank you so much for sharing that with me.
This turned out great!! Thanks.
That’s so great, Dave! Thank you for that amazing review!
This was without a doubt the best chicken I have every fixed or eaten. The best flavor ever. Will be making very often. My husband agreed, the best.
Yay I’m glad that your husband loved this Judy! Thank you for such a nice review.
Question: could you use a frozen chicken?
Hi Cheyenne, we have this note in the recipe you may find helpful “If you want to use a frozen chicken, a dry rub would work better like in this Instant Pot Frozen Chicken Recipe from my friend Olena of Ifoodreal”
Just made this and sorry, I did not have time to take a picture, but the chicken and gravy are delicious!!!! This is definitely a keeper. Thank you!
Yay great to hear that Ana! Thanks for sharing your good feedback.
Just finished eating this – and hubby and grown daughter say that this is a keeper! The gravy unexpectedly stole the show. This is going on regular rotation.
My chicken was a little small for the 24 mins I think after reading some of these comments. I will be more careful in the future, as one of the thigh/legs fell off as I was transferring it to the roasting pan. LOL – but it was crazy delicious, so who cares!
Also, do you cook yours on high or low pressurization?
Many thanks!
Sounds like you found a new favorite, Laura! Thank you for that awesome review. We used high pressure for 6 minutes per pound. We have this note in the recipe for you: “Cover with the lid, set the lever to “sealing” position, cook on high pressure for 6 minutes per pound followed by 15-minute natural pressure release before manually releasing remaining pressure.” I hope that helps.
So delicious! In the 7 years I’ve been with my fiancé he’s never liked any chicken dish I’ve made. I received an InstantPot for Christmas and made this. He went absolutely nuts for it! He loves taking the garlic from the chicken and spreading it on toasted bread. He’s doing that now actually lol. He requests this every week since. Thank you for such a great recipe!!
That’s so awesome! I love the idea of repurposing the garlic! That’s so great!
My family LOVED this meal! Tasted like Thanksgiving My exchange student was a little grossed out from the raw whole chicken (he had never seen one before ) Thank you for such great recipes! I know when I make one of your recipes, my family will love it!
You’re welcome! I’m so glad the entire family loved this recipe. That’s so great!
I used this recipe tonight, the only change being that I added about 1/2 of the butter. It was the most delicious and moist roast chicken I have ever had! This is a keeper recipe!
Sounds like you found a new favorite, Judi! Thank you for that wonderful review.
Question: Could this be made in a pressure cooker? I don’t have an instant pot. If so, how long would you cook it?
Hi Jeanne, yes, an instant pot is essentially an electric and programmable pressure cooker. Follow the user instructions for your specific model then pressure cook according to the recipe instructions.
Love this recipe! I just purchased my instant pot and I’ve made this chicken twice! Juicy, flavorful, tender and the gravy is incredible! The browning step at the end is key.
Great weekday family meal, it comes together very quickly. I made the recipe exactly as is – wouldn’t change a thing! Another great recipe, Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nicky!
I’m making this tonight. With the quarantine I need to use dry spices instead of fresh. What would you recommend for measurements? I also dont have fresh lemon. I do have lemon juice though. I also am new to pressure cooking and would like to make chicken broth from the carcass. Do you reccomend using the instant pot? Looking forward to trying this
Hi Pam, we have this awesome chicken/ bone broth Instant pot recipe here that will help with using up the carcass. Lemon juice will work well as well as the dry spices. For measurements, most dry spices have a measurement guide on the label of fresh vs dried. I hope that helps.
Did you put anything into the chicken cavity or just skip that part? I’m in the same boat, no lemon and no fresh herbs. I will substitute for dried, but wasn’t sure whether I could leave the chicken cavity empty…
I consider myself a decent cook but in over 50 years I have never been able to roast a decent chicken in the oven. Someone posted this recipe on my InstantPot group a couple of weeks ago and I made it tonight. It was absolutely delicious and moist with so much flavor! The gravy was amazing too! So I’m recommending this recipe and it’s a keeper for sure!! Thanks!
Sounds like you found a new favorite! Thank you for that amazing review, Bob!
I made this tonight for my family. First time ever cooking a whole chicken!
My fussy kids went back for thirds and my dad said it was the best gravy he had ever eaten.
Thank you for this wonderful recipe.
Absolutely delicious.
You’re welcome, Tanya! I’m so glad you liked that.