Instant Pot
Instant Pot Whole Chicken
A whole chicken under pressure comes out remarkably tender in a fraction of the time roasting takes, with deeply flavored juices left behind that make an excellent gravy. It won't have crispy skin like a roasted bird, but for fall-apart meat with almost no active effort, it's hard to beat.
Why you'll love this recipe
- Fall-apart tender in under an hour
- Leftover juices make an easy gravy
- Frees up the oven for other dishes
- Minimal hands-on effort
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Pat the chicken dry and rub with olive oil. Mix the salt, garlic powder, onion powder, paprika and pepper, and rub all over the chicken and inside the cavity.
- Place the lemon halves, garlic cloves and herbs inside the chicken cavity.
- Pour the chicken broth into the Instant Pot insert and place the trivet inside. Set the chicken on the trivet, breast-side up.
- Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes per pound (about 27-30 minutes for a 4.5 lb chicken).
- Let the pressure release naturally for 10 minutes, then quick-release the rest.
- Check the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For crispy skin, broil the chicken in the oven for 5-8 minutes after pressure cooking.
- Rest 10 minutes before carving, and strain the pot juices for a quick gravy.
Tips for success
- The skin won't be crispy straight out of the Instant Pot; a quick 5-8 minute broil in the oven fixes that if you want it.
- Use the leftover cooking liquid as a base for gravy or soup — it's full of flavor.
- A trivet is important here to keep the chicken out of the direct liquid so it doesn't boil rather than steam.
- Check your Instant Pot's maximum size rating before cooking a larger bird.
Frequently asked questions
How long does it take to cook a whole chicken in an Instant Pot?
A general rule is about 6 minutes per pound on high pressure, so a 4.5 lb chicken takes roughly 27-30 minutes, plus time to come to pressure.
Why is my Instant Pot chicken skin soggy?
Pressure cooking uses steam, which never crisps skin the way dry oven heat does; broil the finished chicken for a few minutes if crispy skin matters to you.
Can I make gravy from the pot juices?
Yes, strain the liquid, skim excess fat, then thicken on the stovetop with a cornstarch slurry or a roux.
Is Instant Pot whole chicken as good as roasted?
The texture is different — pressure cooking gives exceptionally tender, fall-apart meat, while roasting gives crispier skin; both have their place.
Nutrition (per serving)
| Calories | 410 |
| Protein | 37g |
| Carbs | 1g |
| Fat | 27g |
| Sodium | 580mg |
| Sugar | 0g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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