Instant Pot Whole Chicken (Rotisserie Style)
This Instant Pot whole chicken cooks in under an hour and comes out tender and juicy every time. It is an easy, hands-off method that works great for a weeknight dinner and gives you plenty of leftover chicken for the next day.
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A whole roasted chicken always sounds like a project, and honestly, for a long time, I avoided making one at home. The few times I tried the oven route, the results were underwhelming. Either the meat was dry, or the skin was pale, or the whole thing just didn’t taste like it was worth the effort when I could grab a rotisserie chicken from the grocery store for a few dollars.
The recipe that changed my mind started with a whole chicken that came in my CSA bag. It was fresh, organic, and raised close to home, and it felt wrong to just stick it in the freezer. So I decided to try cooking it in the Instant Pot. I kept the seasoning simple and just followed the basic method.
It was genuinely one of the better chickens I’ve made. The meat was tender all the way through, it pulled easily from the bone, and the cooking liquid left in the pot was full of flavor. I’ve been cooking whole chickens this way ever since.
The other thing I love about this method is what you can do with the leftovers. The shredded chicken works well in soups, pasta dishes, or even just on its own with a good salad. One chicken easily covers dinner plus lunch the next day.
Why You’ll Love This Recipe
- The Instant Pot does most of the work, and the hands-off cook time is about 24 minutes for a 4-pound chicken.
- The chicken comes out very tender and juicy, which is harder to achieve consistently with oven roasting.
- You only need a handful of basic ingredients: chicken broth, garlic powder, olive oil, salt, and pepper.
- The cooking liquid left in the pot makes a really good base for gravy or soup, so nothing goes to waste.
- Leftovers are versatile and keep well in the refrigerator for a few days.
What Makes This Recipe Work
- Browning the chicken in the Instant Pot before pressure cooking is the step that makes the difference. The pressure cooking process uses steam, so the only color and texture the skin gets is what you build before the lid goes on.
- Cooking on a trivet lifts the chicken out of the broth so it roasts above the liquid rather than simmering in it. This is what keeps the chicken from falling apart completely and sticking to the bottom.
- A natural pressure release of at least 15 minutes is important. If you do a quick release, the chicken will not finish cooking properly and the inside may still be raw near the bone.
- The timing scales simply: 6 minutes per pound gives you a consistently cooked chicken. A 4-pound chicken needs 24 minutes; a 5-pound chicken needs 30 minutes.
If you’re looking for more meal ideas that truly make life easier, check out this collection of easy dinner recipes.
What You’ll Need to Make an Instant Pot Whole Chicken
- 1 whole chicken (3 to 5 pounds, sized to fit your Instant Pot)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
You will also need a metal trivet that fits your Instant Pot. Most models come with one. An Instant Pot sling is optional, but it makes removing the chicken much easier once it is cooked.
How to Make a Delicous Whole Chicken in the Instant Pot
Mix the Seasoning
Combine the salt, pepper, garlic powder, and 2 tablespoons of olive oil in a small bowl. Rub half of this mixture over the top of the chicken and set the rest aside.
Brown the Chicken
Turn on the saute function on your Instant Pot and add the remaining teaspoon of olive oil. Let it heat for about 30 seconds, then place the chicken breast side down in the pot. Let it brown for 4 to 5 minutes without moving it. While the bottom is browning, rub the remaining seasoning mixture over the top of the chicken. Use tongs to carefully flip the chicken and brown the other side for another 4 to 5 minutes. Remove the chicken and set it aside on a plate.
Do not skip this step. The pressure cooking process uses steam, so the only browning the skin will get is what happens right here.
Add the Broth and Trivet
Pour 2 cups of chicken broth into the Instant Pot. Place the metal trivet on the bottom of the pot, then set the browned chicken on top of the trivet. If you are using a sling, place the chicken into the sling first, then lower both onto the trivet.
Pressure Cook
Secure the lid and set the valve to the sealing position. Using the manual or meat setting at high pressure, set the cook time based on the size of your chicken:
- 3 pounds: 18 minutes
- 4 pounds: 24 minutes
- 5 pounds: 30 minutes
- For larger birds, add 6 minutes for every additional pound.
Natural Release
When the cook time ends, allow the Instant Pot to natural release for at least 15 minutes. After 15 minutes, the float valve should drop on its own. If it hasn’t, you can open the valve to release any remaining pressure. Do not skip the natural release. A quick release will leave the chicken undercooked, especially near the bone.
Remove and Serve
Carefully lift the chicken out of the pot. It will be very tender and may start to fall apart, so use a large spatula under the bottom along with tongs inserted into the cavity to steady it. An Instant Pot sling makes this step much easier. Transfer to a platter and let it rest for a few minutes before carving or shredding.
Ingredient Highlights
- Garlic powder is the right call here rather than fresh garlic. It coats the skin evenly in the rub and does not burn during the saute step, the way minced garlic can.
- Chicken broth adds flavor to the cooking liquid, which you can then use for gravy or as a base for soup. Water works in a pinch, but broth gives you something worth saving at the end.
- Olive oil in the rub helps the seasoning stick to the skin and builds a little color during the saute. It also helps the skin crisp up as much as it can before the pressure cooking begins.
Make It Your Way
- Add a halved lemon and a few garlic cloves to the cavity before cooking for a simple aromatic boost that carries through the whole bird.
- Swap the garlic powder for an Italian or herb seasoning blend if you want a different flavor profile. The method stays exactly the same.
- After pressure cooking, transfer the chicken to a baking sheet and broil for 3 to 4 minutes if you want crispier skin. Watch it closely since the skin can go from golden to burnt quickly.
- Use Better Than Bouillon to make the chicken broth instead of opening a carton. It is easy to mix up exactly the amount you need, and it adds a lot of flavor to the cooking liquid.
What to Serve With an Instant Pot Whole Chicken
- Roasted Carrots with Hot Honey and Whipped Ricotta are a slightly more interesting vegetable side that holds its own next to a whole bird.
- Crispy Smashed Potatoes are a great option and cook quickly while the chicken is resting.
- Million Dollar Potato Casserole is a cozy, crowd-pleasing side that pairs well with the cooking juices spooned over the top.
- Crispy Cast-Iron Roasted Brussels Sprouts add a good roasted vegetable to the plate without much extra effort.
Frequently Asked Questions
Do I need to use a trivet?
Yes. The trivet keeps the chicken lifted above the broth so it pressure cooks rather than boils. Without it, the chicken will sit in the liquid, and the skin will be waterlogged. It also makes the chicken easier to remove without it sticking to the bottom of the pot.
Breast side up or breast side down when pressure cooking?
Breast side up. You brown the chicken breast side down first during the saute step, then flip it and add it to the pot breast side up for pressure cooking.
What if my chicken skin is soggy?
The most common reason is that the chicken wasn’t browned long enough before pressure cooking. The steam inside the Instant Pot will soften any crispness that develops, so you need a really solid sear before the lid goes on. If this is a priority for you, broiling the chicken for a few minutes after it comes out of the pot is the most reliable fix.
Can I cook a frozen whole chicken in the Instant Pot?
Yes, but the method is a little different since you can’t brown a frozen chicken first. See How to Cook a Frozen Whole Chicken in an Instant Pot for the full instructions.
What can I do with the leftovers?
Shredded leftover chicken keeps well in the refrigerator for up to 3 days. It works well in a Chicken Pasta Salad, stirred into Chicken Paprikash Soup, or used as the base for any recipe that calls for shredded or cooked chicken.
What about the cooking liquid?
Save it. The broth and drippings left in the pot after cooking are full of flavor. You can use it as a simple sauce spooned over the shredded chicken, or turn it into a quick gravy by simmering it with a little cornstarch and water until it thickens.
Do I need to remove the giblets first?
Yes. Most whole chickens come with giblets packed into the cavity, either loose or in a small bag. Remove them before cooking and rinse the cavity with cold water.
Simple Tips
- Pat the chicken dry with paper towels before you apply the seasoning rub. A drier surface browns better during the saute step.
- Do not rush the natural release. The chicken needs that time to finish cooking through, especially near the thigh bone.
- Check the internal temperature before serving. The thickest part of the thigh should read 165 degrees F. If it is not quite there, return the lid and let it sit on the keep warm setting for another 10 minutes.
- If your Instant Pot sling is not the right size for your bird, a large, wide spatula slid under the bottom works well, along with tongs inserted into the cavity to keep it steady.
More Instant Pot Recipes
- Easy Instant Pot Greek Chicken with Orzo is a great one-pot dinner for when you want something a little different.
- Kid-Friendly Beef Stew is a cozy, filling dinner that the Instant Pot makes quick and easy.
- Chicago-style Italian Beef is a 4-ingredient Instant Pot recipe that is hard to beat for a low-effort weeknight dinner.
- Easy Instant Pot Mongolian Beef is quick, full of flavor, and works just as well over rice as it does over noodles.
Final Thoughts
This is one of those recipes that is genuinely easier than it looks. A little browning, a few minutes of setup, and the Instant Pot handles the rest.
The chicken comes out tender, the pot gives you a good cooking liquid to work with, and the leftovers last a few days. Once you make it once, it is a pretty easy recipe to keep coming back to.
Instant Pot Whole Chicken (Rotisserie Style)
Ingredients
- 1 whole chicken 3 to 5 pounds
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 2 tablespoons plus 1 teaspoon olive oil divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Mix the salt, pepper, garlic powder, and 2 tablespoons of olive oil together in a small bowl. Rub half of the mixture over the top of the chicken.
- Turn on the saute function and add the remaining teaspoon of olive oil to the pot. Let it heat for 30 seconds. Place the chicken breast side down and brown for 4 to 5 minutes. Rub the remaining seasoning over the bottom of the chicken. Flip and brown the other side for 4 to 5 minutes. Remove the chicken and set it aside.
- Pour 2 cups of chicken broth into the Instant Pot. Place the trivet in the bottom of the pot and set the chicken on top, breast side up.
- Secure the lid and set the valve to sealing. Pressure cook on high for 6 minutes per pound: 18 minutes for a 3-pound chicken, 24 minutes for a 4-pound chicken, 30 minutes for a 5-pound chicken.
- When the cook time ends, allow the Instant Pot to natural release for 15 minutes. After 15 minutes, carefully open the valve to release any remaining pressure.
- Carefully remove the chicken to a platter. Rest for a few minutes before carving or shredding. Save the cooking liquid for gravy or soup.
Video
Notes
- The giblet bag must be removed before cooking. Rinse the cavity with cold water before seasoning.
- Do not skip the natural release. A quick release will leave the chicken undercooked near the bone.
- If you want crispier skin, broil the cooked chicken for 3 to 4 minutes on a baking sheet after it comes out of the Instant Pot.
- Store leftovers in an airtight container with a little cooking liquid to keep the meat moist. Refrigerate for up to 3 days.
Is that natural release, or do I open the steam vent?
You’re going to want to use a natural release. It takes about 10 minutes and is worth the wait! This is the only way I cook a whole chicken anymore. 🙂
I use a 10 or 15 min nr for most of my meats. Read somewhere that it’s best with meats.
When you put the chicken on the trivet, do you put it breast side up or down?
Hi, I always place the breast side up in the Instant Pot. I hope you enjoy the recipe!
Is the meat setting the same as my button that says poultry?
Hi Ellen, My assumption is that it’s pretty similar. One other thing you could do is use the manual button, high pressure and the amount of time required for your chicken. Let me know how it turns out!
Does anything change if the chicken is frozen?
Do you set on “meat” or “chicken” for 40 minutes. My first try with IP. I set on “chicken”. Hope it turns out ok.
I believe “chicken” and “meat” are just preset times and, if you changed one of them to 40, you should be all set. Let me know how it turned out!
Can you broil the chicken in the oven first, then into the instant pot to cook instead of sauté in pot? Did pot roast in hot oil sauté and had oil spattered all over cabinets, counter and popping into my face. Next time I brown my meat on stove…
I’ve never done it that way, but broiling the chicken for a bit or browning it in a large pan should work. The goal is to make sure that the skin is super brown and crispy so it doesn’t get “water-logged” during pressure cooking, so I think those are both good ideas if you do not want to brown meat in the Instant Pot.
First thing ever I cooked in my new instant pot! I didn’t have some of the ingredients, so I improvised! Olive oil over the whole chicken with some TJ freshly grated lemon pepper. Two cups chicken stock with the juice of a whole lime ( didn’t have lemons). Put what was left of the lime into the chicken cavity. 35 minutes later…. OMG! Juicy, lemony/Lime flavor, and the gravy was to die for! I wasn’t worried about the skin, I don’t eat it anyway so just discarded it! Thank you for getting me started on this instant pot journey!
I cooked for 35 minutes for a 4.5 lb chicken and the natural release was still not done 20 minutes later so I did a manual release for the last bit. It was extremely juicy. I discarded the skin because trying to brown it before only resulted in pieces of skin sticking to the pot and I used plenty of oil. Not worth it in my opinion. I used water that I had added my favorite spices and some worchestershire sauce to about half an hour earlier (warmed the water first so I basically steeped the spices) instead of stock. After I took the chicken out (it was literally falling off the bone), I saved the liquid. It will be used to make risotto, also in the instant pot. Good basic recipe but I am glad I added extra time.
LOVE this recipe & the leftover possibilities are endless!
Followed the recipe without making any changes. It was perfect. Thank you for sharing it with us. I used a 4 lb chicken, and it was pretty easy to sauteed. Thank you again!!
I have no stock on hand can I just use water?
Yes, as long as you aren’t planning on making gravy with the liquid afterward, this should be fine.
This was the first time I used my Instant Pot and I decided on this recipe. My husband and teenage grandson loved it. The gravy really makes it.
Can I put carrots in with the chicken while it’s cooking? Same time frame?
Hi, I have cooked carrots (and potatoes) in the instant pot with the chicken. It does work but keep in mind that they will be VERY soft and, because they are cooking in the chicken broth, have a strong “chicken soup” flavor.
I was so afraid to try a whole chicken in my pressure cooker. Injected garlic power, onion powder, salt, complete seasoning and butter into my chicken. After injecting seasoning mixture I bagged my chicken for 24 hours. Cooked for 40min. BAM! What favor. I will never buy a roasted chicken again. Thank for you recipe.
Just for clarification my chicken shld not be sitting in the broth when cooking correct?-
Yes, that is correct, you should have the chicken sitting on a trivet, above the broth.
Anyone else have trouble turning it? I have some large tongs but maybe not the right kind? It’s the only thing that keeps me from doing this more. It’s so good and tenders in the instant pot but getting it out is tricky!!
Hi Melanie,
Yes, the chicken is SUPER tender and removing it from the Instant Pot can get tricky. (I’ve lost a wing or two trying to do this myself.) One of the best ways I’ve found is to hold a large spatula under the chicken to lift it from the bottom while inserting a pair of tongs into the cavity to hold it steady.
Will a thawed chicken be cooked the same length of time or is using frozen preferred?
Hi Cathy, the times listed in this recipe are for a thawed chicken. If your chicken is frozen, you can follow the directions here: https://snugandcozylife.com/how-to-cook-a-frozen-whole-chicken-in-an-instant-pot/.
I personally think that both versions taste great, but the thawed version is a little bit “prettier” to serve because it holds together just a bit better.
I have made this several times. Each time perfection. Very moist and the taste is so good. Than you for sharing this recipe.
Thank you so much, I’m so glad you’re enjoying it!
Thank you for sharing this recipe. It was the first thing I tried in my instapot two days ago and it turned out fantastic.
I just got my Insta pot!! Can’t wait to make this! But, it didn’t come with a trivet!! What else can I use, and where would I get a trivet for it??
Hi – you can purchase a trivet at Amazon. I’m not sure if there’s anything else that is safe to use/fits properly?
You may also add several balls of foil to keep it off the bottom! I use this method in my crock pot all the time!
Step three states “frozen chicken”. I believe that this recipe is for a thawed chicken, correct?
I corrected that – thank you for pointing it out!
I just tried this for the first time. The chicken was very tender. When I do it again, I will sauté both sides of the chicken in a pan on the stove. I used plenty of oil but it still didn’t brown like I had hoped. I also use the amount of salt that it suggested, but I think it needed a little bit more.
I will definitely use this recipe again.
Well this was my first try with the instant pot. Only problem was I put the chicken in breast side down. When I went to remove it it just fell apart. Tomorrow I’ll try corn beef.
Made a 7 lb chicken Loved this recipe Delicious!
This recipe is so good! I followed recipe except to add an additional 1/2 cup of chicken broth using “Better than bouillon” roasted chicken ( heavy on the bouillon). The chicken was so moist & flavorful. I’ll definitely be making this again!