Are you a big fan of rotisserie chicken's savory, herbal flavors but often disappointed by a dried-out bird? This Instant Pot whole chicken recipe is the answer. Cooking a whole chicken in a pressure cooker yields a tremendously juicy and tender bird, and the best part is that it's on the table in 40 minutes.
Instant Pot Whole Chicken
The popularity of the Instant Pot is no surprise to anyone who owns one. While pressure cookers have been around for centuries (the first can be traced back to a French physicist in the late 1600s), the Instant Pot’s debut has made them mainstream in today’s kitchens. Pressure cooking works by sealing the lid so the steam remains in the pot and creates pressure. The pressure causes the temperature to rise above boiling point and forces heat into the food, resulting in faster cooking while retaining moisture. This cooking method became popular in the 1950s when the appliances became readily available due to advances in mass production. However, as more pressure cooker brands emerged to cash in on the trend, some used inferior materials and shoddy manufacturing practices that led to cookers failing or even exploding in the kitchen. As a result, popularity waned. With the introduction of the Instant Pot, an electric alternative to a traditional pressure cooker, the benefits of pressure cooking have resurged, and people are once again enjoying what pressure cooking can offer—perfectly cooked food in a fraction of the time.
This Instant Pot whole chicken recipe is a perfect example of the benefits of pressure cooking. If you’re a fan of roasted or rotisserie chicken, you’ll love this recipe. The result is an incredibly juicy and tender chicken that’s ready in a fraction of the time. What’s not to love? You may never put another chicken in the oven again.
Instant Pot Whole Chicken Ingredients
- Dried herbs: Thyme, rosemary and sage are a simple but savory and fragrant combination that flavor the chicken and make your kitchen smell amazing as it cooks.
- Lemon, onion and garlic: While optional additions, these aromatics will lend additional flavor to the finished chicken when inserted into the bird’s cavity while cooking.
- Chicken: One whole 3- to 4-pound broiler or fryer chicken.
- Olive oil: Used as both a binder to adhere the herbs to the chicken and as a fat for searing the bird and browning up the skin before pressure cooking.
- Broth: A cup of chicken broth or water is needed for the Instant Pot to have enough liquid to create enough pressure.
Directions
Step 1: Prepare the chicken
In a small bowl, combine the herbs, salt and pepper and stir to mix them together. Pat the chicken dry with a paper towel and brush the outside with 1 tablespoon of olive oil. Sprinkle the seasoning mixture over the chicken, and if desired, insert the lemon, onion and garlic into the bird’s cavity.
Step 2: Make the Instant Pot whole chicken
Using a 6-quart Instant Pot or electric pressure cooker, select the sauté setting and adjust for medium heat. Add the remaining olive oil and sear the chicken, breast side down, for four to five minutes or until the skin is browned. Press cancel and remove the chicken from the pot. Add the trivet to the Instant Pot and pour in the broth or water. Place the whole chicken on the trivet and lock the lid, ensuring the pressure-release valve is closed. Set the Instant Pot to pressure-cook on high for 25 minutes. When the timer goes off, allow the pressure to release naturally. Remove the chicken from the pressure cooker and serve with your favorite sides.
Instant Pot Whole Chicken Variations
- Crisp it up: After removing the chicken from the pressure cooker, place it into a broiler-safe pan and broil it for five to eight minutes, or until the skin is golden brown and reaches your desired crispiness.
- Make it cajun: Add cayenne pepper and smoked paprika to the herbs to give the Instant Pot whole chicken a spicy, zesty kick.
- Make a gravy: Use the liquid in the bottom of the pot to make a delicious gravy for the chicken. Turn the Instant Pot to simmer, mix in a thickener and you’re all set.
How to Store Instant Pot Whole Chicken
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or the oven until warmed through.
Can you freeze Instant Pot whole chicken?
Yes, you can freeze this dish. We recommend removing the chicken from the bones before storing it in an airtight freezer bag and freezing for up to two months.
Instant Pot Whole Chicken Tips
Can I use a frozen chicken?
Definitely. The Instant Pot is great for cooking directly from frozen. You’ll need to add some additional time to the pressure-cooking stage. When cooking from frozen, cook for 13 minutes per pound.
How do I keep the chicken from falling apart when I remove it?
This Instant Pot whole chicken will get extremely tender. Before removing it from the pressure cooker, allow the chicken to rest for 10-12 minutes and carefully remove it from the bottom, using the trivet.
Is this recipe gluten-free?
You bet it is. Just make sure you read the label if you are using store-bought broth or stock for the liquid. Otherwise, this is a wheat-free dish.
Instant Pot Whole Chicken
Prep Time
10 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary, crushed
- 2 tablespoons rubbed sage
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 small lemon, quartered, optional
- 1 small onion, quartered, optional
- 3 garlic cloves, smashed, optional
- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons olive oil, divided
- 1 cup chicken broth or water
Directions
- In a small bowl, combine first 5 ingredients. If desired, insert lemon, onion and garlic into the cavity of the chicken. Brush outside of chicken with 1 tablespoon oil and sprinkle with herb mixture.
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to release naturally.
Nutrition Facts
5 ounces cooked chicken: 345 calories, 22g fat (5g saturated fat), 104mg cholesterol, 1051mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 33g protein.
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We love rotisserie chicken, and now with an Instant Pot I can have it ready to eat in an hour or so. I combined several recipes to come up with this one, which is our favorite. If you are new to the Instant Pot, this is a perfect recipe to get started. —Joan Hallford, North Richland Hills, Texas
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