Instant Pot Whole Chicken
This Instant Pot Whole Chicken is one of my favorite meals when I want juicy, tender meat and savory, seasoned skin without spending hours in the kitchen. With just a whole chicken, whether fresh or frozen, plus herbs, butter, and spices, I can have dinner on the table in under an hour.
Chicken is such a versatile and easy meat to cook with, and over the years, I’ve built a nice collection of favorite chicken recipes on my blog. From flavorful meals like my cranberry orange chicken to quick weeknight wins like these Instant Pot chicken wings, there’s something comforting about having reliable chicken recipes that I can always turn to.
Table of contents
If you’re at your local market anytime soon, grab a whole chicken and give my Instant Pot whole chicken a try. I promise it delivers that rotisserie-style flavor with hardly any effort, which is perfect if you have a hungry family like mine. I was inspired to create this recipe after seeing just how simple it is to cook frozen meat in the Instant Pot, just like I do with my Instant Pot frozen chicken breast recipe. Now it’s one of my favorite meals to rely on for busy days and last-minute dinners.
Why you will love this recipe
- Perfect for Busy Days: This recipe is made for busy home cooks like me who want a comforting dinner without spending hours in the kitchen. It’s not complicated, just a simple way to make tender chicken with juicy meat and crispy, seasoned skin using the Instant Pot.
- Works with Frozen Chicken: It works whether your chicken is fresh or frozen, which has saved dinner for me more than once. I can pressure cook it right from the freezer, then finish it under the broiler for that perfect golden brown skin.
- Full of Flavor: It has an amazing flavor from the inside out. I like to stuff the chicken with garlic, lemon, and fresh herbs like thyme and rosemary, then rub it all over with butter and spices so the whole kitchen smells amazing.
- Family-Friendly and Great for Leftovers: This is a meal everyone in my family loves, and the leftovers are just as good. I use the cooking liquid to make a rich gravy, and any extra meat can be shredded and used in salads or sandwiches the next day.
What you will need
- Whole chicken – I use a whole chicken that’s about four pounds so it fits nicely in my Instant Pot. Fresh or frozen both work great for this recipe.
- Chicken broth – Always go with low-sodium organic broth. It gives the chicken a fresh, rich flavor without being too salty.
- Butter – Softened salted butter is better because it’s easy to spread and adds that delicious buttery flavor to the meat and skin.
For the buttery coating:
- Unsalted butter – I use unsalted butter when I want more control over the salt. If I only have salted butter on hand, I just cut the added salt in half.
- Seasoning Blends – Onion powder, garlic powder, thyme powder, paprika, salt, and black pepper all come together to create a flavorful, savory coating.
Stuffing (Optional):
- Garlic – Fresh garlic cloves brings a bold, savory taste that pairs perfectly with the herbs. I always add it inside the chicken for extra flavor.
- Fresh Herbs and Aromatics – I like to use fresh thyme, rosemary, oregano, and bay leaves to infuse the chicken with a warm, woodsy aroma.
How to make
Frozen poultry: When I’m cooking a frozen whole chicken, I keep it simple. I just add the trivet and water, then pressure cook it as directed without worrying about removing the giblets, stuffing, or seasoning.
Fresh poultry: When I’m working with a fresh chicken like in this case, I always start by removing the giblets before stuffing.
Stuff the chicken: I like to stuff the chicken with bay leaves, oregano, rosemary, thyme, lemon, and garlic cloves.
Season under the skin: I gently loosen the skin from the chicken breast and tuck in about three tablespoons of butter. Then I rub the rest of the butter all over the outside to help the skin turn golden and flavorful.
Transfer to the instant pot: I place a trivet in the Instant Pot and pour in the chicken broth. Then I carefully set the chicken on top, breast side down, so it stays juicy while it cooks.
Cover and cook: Once the chicken is in, I lock the lid, set the valve to sealed, and cook it on high pressure for 24 minutes. It’s hands-off from here, which is one of my favorite parts.
Release: After cooking, I let the pressure naturally release for 15 minutes, then do a quick release. I always check the thickest part of the breast with a meat thermometer to make sure it reads 165 degrees Fahrenheit.
Make the sauce: While the chicken rests, I melt the butter and stir in the garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper. This buttery mix is what gives the chicken that beautiful golden color and savory flavor when broiled.
Broil: I brush the chicken generously with the buttery sauce, then place it under the broiler for five to eight minutes. This step gives the skin that crisp, golden finish I love.
Make the gravy: I pour the leftover cooking liquid into a bowl and skim off the extra fat. Then I melt butter on sauté mode, stir in the flour, and cook for a minute. I slowly add the liquid back in and keep stirring until the gravy thickens.
Serve: Finally, I slice the chicken and spoon the warm gravy over the top. Then I serve it with my favorite side dishes for a comforting, homemade meal everyone loves.
Expert tip
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.
More tips to consider:
- 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.
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.
Serving suggestions
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.
How to store leftovers
- Refrigerate: Once the chicken cools to room temperature, I store the leftovers in a sealed container in the fridge. It stays fresh for a few days, and I love using it in casseroles like my chicken spaghetti casserole or this crack chicken casserole.
- Freezing: I place the chicken in a freezer-safe bag and it keeps well for up to three months.
- Defrost: I always thaw the frozen chicken overnight in the fridge. It helps keep the texture tender and the flavor just right.
- Reheating: Reheat chicken in the microwave for 60 to 90 seconds or in the oven for about 10 to 15 minutes.
Frequently Asked Questions
Not really. When the chicken is frozen, I skip seasoning and stuffing and just cook it as is. Once it’s done, I brush it with the garlic butter mixture and broil it so the flavor really sticks to the skin.
Yes, I always use the trivet when cooking a whole chicken. It keeps the chicken lifted above the broth so it cooks evenly and doesn’t sit in the liquid.
Overcooking chicken in the Instant Pot can make it dry or tough, especially since the meat cooks fast and the thickness varies across the bird. I always make sure to weigh the chicken myself because the package weight might include the giblets. By following the cooking time per pound and checking how the meat turns out, I’ve been able to fine-tune the timing for the best results. Check the timing details below.
Cooking time for Instant Pot FRESH whole chicken:
- 3 pounds = 18 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 3.5 pounds = 21 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 4 pounds = 24 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 4.5 pounds = 28 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 5 pounds = 33 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
Cooking time for Instant Pot FROZEN whole chicken:
- 3 pounds = 39 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 3.5 pounds = 46 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 4 pounds = 52 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 4.5 pounds = 59 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
- 5 pounds = 65 minutes of cooking time on High Pressure with a 15-minute Natural Pressure Release
More delicious instant pot chicken recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Whole Chicken Recipe
Ingredients
- 1 (4 pounds) whole chicken
- 1 1/2 cups chicken broth
- 6 tablespoons butter room temperature or use olive oil
Stuff Chicken (optional):
- 6 cloves garlic
- 1 lemon halved
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 3 bay leaves
Buttery Mixture for Broiling:
- 1/2 cup butter unsalted
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon thyme powder
- 1/2 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Gravy (optional):
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- remaining cooking liquid
Instructions
- If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
Stuff Chicken:
- Remove giblets from a fresh chicken if present.
- If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves.
- Optional: Gently loosen the skin from the chicken breast, lift it from the meat with your fingers, and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
- Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
Pressure cook:
- Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
- Cover with the lid and lock it, point the valve to sealed.
- Press High Pressure and set the timer to 24 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
- After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Buttery Mixture for Broiling:
- Turn on the Oven Broiler.
- Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
Broil:
- Open the pressure cooker lid remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
- Brush the chicken with the Buttery Mixture and place it under the broiler for about 5-8 minutes for extra crispy skin.
- Watch the chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
Make Gravy:
- Also, use the remaining liquid to make gravy. Pour the liquid into a bowl and skim off the excess fat at the top.
- Select saute, add the butter, and melt it. Add the flour and stir until combined and lightly golden, this will take about 1 minute.
- Slowly, while stirring, add back the liquid to the pot, and stir until thickened and fully combined. Taste and adjust for salt and pepper.
- Serve the chicken topped with gravy and your preferred side dish.
Video
Notes
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.More tips to consider:
- 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.