Are you tired of spending extra money on store-bought rotisserie chickens? Guess what – your Instant Pot is about to become your new best friend! I’ve spent countless hours perfecting the art of cooking whole chickens in my pressure cooker, and I’m thrilled to share everything I’ve learned with you today
Let me tell ya, there’s nothing quite like the satisfaction of making your own perfectly seasoned, incredibly juicy whole chicken at home. The best part? It’s ridiculously easy and WAY more flavorful than anything you’ll find at the grocery store
Why Cook a Whole Chicken in the Instant Pot?
Before we dive into the how-to, let’s talk about why you should even bother:
- It’s faster than oven roasting – perfect for weeknight dinners!
- Produces incredibly moist, tender meat that practically falls off the bone
- Budget-friendly compared to pre-cooked rotisserie chickens
- You control the seasonings and know exactly what goes into your meal
- Creates delicious broth/drippings for making gravy or soup
- Leftovers are versatile for meals throughout the week
What Size Chicken Works Best?
For a standard 6-quart Instant Pot, a chicken weighing between 3-5.5 pounds works perfectly. If you’ve got an 8-quart model, you might be able to fit a slightly larger bird. Just make sure your chicken fits comfortably inside without touching the lid!
Essential Ingredients for Amazing Instant Pot Chicken
Here’s what you’ll need:
- 1 whole chicken (3-5.5 pounds)
- 2 tablespoons olive oil
- Seasonings (see rub options below)
- 1 cup liquid (water or chicken broth)
- Optional aromatics (lemon, onion, fresh herbs)
Basic Cooking Formula (Remember This!)
The basic formula for cooking a whole chicken in the Instant Pot is:
- Fresh chicken: 6 minutes per pound + 15 minutes natural release
- Frozen chicken: 13 minutes per pound + 15 minutes natural release
So a 4-pound fresh chicken would need 24 minutes, while a 4-pound frozen chicken would need 52 minutes. Easy math!
My Favorite Spice Rubs
Honestly, the seasoning makes ALL the difference. Here are two amazing options that I’ve tested extensively:
Classic Rotisserie-Style Rub
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
BBQ-Inspired Chili Rub
- 2 teaspoons fine sea salt
- 1 teaspoon red ancho chili powder
- 1 teaspoon green ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
Step-by-Step Instructions (Fresh Chicken)
Alright let’s break down the process
1. Prep the Chicken
First things first – remove any giblets from the cavity (they’re usually in a little bag), and pat the chicken dry with paper towels. This helps the seasonings stick better and promotes browning.
2. Season Generously
Mix your chosen spice rub ingredients in a small bowl. Rub 1 tablespoon of olive oil all over the chicken, then apply half of your seasoning mix, making sure to get some under the skin of the breast meat for maximum flavor. This little trick makes SUCH a difference!
3. Brown the Chicken (Optional but Recommended)
This step is technically optional, but I STRONGLY recommend it for better flavor:
- Set your Instant Pot to Sauté mode and add 1 tablespoon olive oil
- When hot, place the chicken breast-side up and sear for 5-7 minutes
- Carefully flip the chicken (this can be tricky!) and sear the breast side for another 5-7 minutes
- Remove the chicken to a plate
Pro tip: To flip the chicken, insert a long-handled spoon or tongs into the cavity and use another spoon to turn the chicken onto its side, then flip it over. The smaller your chicken, the easier this will be!
4. Prepare the Pot
Add 1 cup of water or broth to the Instant Pot and scrape up any browned bits from the bottom (this prevents the dreaded “burn” notice). Place the trivet (the metal rack that came with your pot) inside.
5. Add Aromatics (Optional)
For extra flavor, stuff the cavity with:
- Half a lemon
- Half an onion
- A few sprigs of fresh herbs (rosemary, thyme, etc.)
6. Final Seasoning & Positioning
Sprinkle the remaining seasoning all over the chicken, then place it on the trivet breast-side up.
7. Pressure Cook
Close the lid, set the valve to “sealing,” and:
- Set to high pressure
- Cook for 6 minutes per pound (e.g., 24 minutes for a 4-pound chicken)
- When done, allow a natural pressure release for 15 minutes
8. Check Temperature
After releasing any remaining pressure, check that your chicken has reached a safe internal temperature of at least 165°F at the thickest part of the thigh (not touching bone).
9. Optional: Crisp the Skin
If you want crispy skin (who doesn’t?), you can place the cooked chicken under your oven’s broiler for 4-5 minutes.
Cooking a Frozen Whole Chicken
Yes, you CAN cook a whole chicken from frozen! The process is similar but with these key differences:
- Skip the browning step (frozen meat won’t sear well)
- You’ll only need half the amount of spice rub
- Cook for 13 minutes per pound at high pressure
- Still do a 15-minute natural release
- ALWAYS check that the internal temperature reaches 165°F
How to Make Amazing Gravy from the Drippings
Don’t waste those flavorful drippings! Here’s a simple gravy recipe:
- Remove the chicken and trivet from the pot
- Optional: Strain the liquid to remove any solids
- Turn on Sauté mode and add 1 tablespoon butter
- In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water
- Add this slurry to the pot and bring to a boil
- Simmer, stirring occasionally, until thickened
- Season with salt and pepper to taste
Troubleshooting Common Issues
“My chicken fell apart when I tried to remove it!”
This actually means your chicken is perfectly cooked and super tender! If you want it to stay together better, try reducing the cook time by 1-2 minutes next time.
“The skin wasn’t crispy.”
Pressure cooking produces moist chicken but soft skin – that’s just physics! For crispy skin, definitely use the broiler method mentioned above.
“I got a burn notice during cooking.”
Make sure you deglazed the pot properly after sautéing and that the chicken isn’t directly touching the bottom of the pot (that’s what the trivet is for!).
Creative Ways to Use Leftover Chicken
One of my favorite things about making a whole chicken is having leftovers for other meals! Here are some ideas:
- Shred for enchiladas or tacos
- Dice for chicken salad sandwiches
- Add to pasta dishes or casseroles
- Use in soups and stews
- Top salads for easy protein
Final Thoughts
I’ve cooked TONS of whole chickens in my Instant Pot over the years, and it’s honestly become one of my favorite weekly meal prep rituals. The chicken is incredibly juicy, flavorful, and so versatile for multiple meals.
Trust me when I say that once you master this technique, you’ll probably never go back to store-bought rotisserie chickens again! Not only will you save money, but the flavor is simply unbeatable.
So dust off that Instant Pot, grab a chicken, and get cooking! I promise you’ll be amazed at just how easy and delicious the results are.
Do you have any questions about cooking whole chicken in the Instant Pot? Drop ’em in the comments below and I’ll do my best to help you out!
Happy pressure cooking!
FAQ: Instant Pot Whole Chicken
Q: Can I use frozen chicken if I forgot to thaw it?
A: Absolutely! Just follow the frozen chicken instructions (13 mins per pound) and check the temp carefully.
Q: How long will leftover chicken stay good in the fridge?
A: Properly stored in an airtight container, cooked chicken will last about 3-4 days in the refrigerator.
Q: Can I cook vegetables with the chicken?
A: Most vegetables would overcook during the chicken’s cooking time. It’s best to cook them separately, or you could try very sturdy vegetables like whole carrots or potatoes.
Q: Do I need to use the trivet?
A: Yes! The trivet keeps the chicken elevated above the liquid, allowing it to pressure cook rather than boil.
Recipe variations and add-ins:
- Make it spicy: To make it spicy, I like to add about half a teaspoon of red pepper flakes or a pinch of cayenne to the stuffing and rub.
- Flavored chicken: When I’m in the mood for something different, I mix in flavors like a tablespoon of honey, some barbecue seasoning, or a bit of orange zest. It’s a fun way to switch things up.
- Less fat: If I want to cut back on fat, I use olive oil instead of butter and go with reduced-fat broth. It still turns out tender and flavorful.
- Soak the chicken: Sometimes I soak the chicken in a simple brine with water, salt, and herbs for a few hours before cooking. It adds more depth and keeps the meat extra juicy.
When I make a whole chicken, I typically serve it with a veggie and something hearty like pasta or rice, especially when the kids are extra hungry. It pairs really well with crispy rosemary potatoes or a side of roasted sweet potatoes. Of course, my popular way is slicing up the chicken and piling it over creamy mashed potatoes with plenty of gravy, the result? everyone cleans their plate.
Stuffing is always a favorite with my family, especially when I use my easy crockpot stuffing recipe. On lighter days, I keep it simple with a crisp broccoli cauliflower salad for something quick and comforting.
Watch the time and liquid
When I first started using the Instant Pot for whole chicken, I learned pretty quickly that timing and liquid really matter. I always check the weight of the bird first because that tells me exactly how long to cook it. For my four-pound chicken, 24 minutes on high pressure with a 15-minute natural release works perfectly. If it’s frozen, I know I need closer to 52 minutes. I also measure the broth carefully. Too much liquid and the chicken ends up too soft, not tender. And once it’s done, I let it rest for at least 10 minutes so the juices settle right back into the meat.
- If I need to remove the giblets from a frozen chicken, I just run that area under warm water for about five to ten minutes. It softens enough so I can pull them out easily.
- Weighting the bird is very important, as pressure cooking it for too long will make it “explode” in the IP. The cartilage becomes too soft and the result won’t be as pretty but still delicious. Tying together the drumsticks helps prevent that.
- I make sure the chicken fits my Instant Pot before I start. If it’s too big, it just won’t cook properly or seal right.
- I never throw out the carcass. I save it to make the best homemade stock for soups and stews.
