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 VideoI 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 RecipeThe 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 ChickenAs 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 releaseAvoid 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 GravyIn 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 ChickenWe 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.
This post may contain affiliate links. Read my disclosure policy.
Tips for the Best I.P. Rotisserie Chicken
How to Cook a Whole Chicken in the Instant Pot
Cooking Times for Instant Pot Whole ChickenAs 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.
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.
