Print
Instant Pot Whole Chicken

Easy Instant Pot Whole Chicken from Fresh or Frozen

Instant Pot Whole Chicken is juicy, tender and incredibly easy to make. You can make this time saving recipe with fresh or frozen chicken.

Course Main Course
Cuisine American
Keyword Instant Pot Whole Chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 541 kcal
Author Catalina Castravet

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

Instructions

  1. 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.
  2. Remove giblets from chicken if present.

Stuff Chicken:

  1. If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
  2. Optional: Gently loosen the skin from the chicken breast, lifting 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.
  3. Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.

Cook:

  1. Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.

  2. Cover with the lid and lock it, point valve to sealed.
  3. Press High Pressure and set the timer to 25 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.

  4. 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.
  5. 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.

  6. Turn on the Oven Broiler.

Buttery Mixture for Broiling:

  1. Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.

Broil:

  1. Open the pressure cooker lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.

  2. Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
  3. Watch 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.
  4. Serve and enjoy!

Recipe Video

Nutrition Facts
Easy Instant Pot Whole Chicken from Fresh or Frozen
Amount Per Serving
Calories 541 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 22g138%
Cholesterol 165mg55%
Sodium 929mg40%
Potassium 369mg11%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 0g0%
Protein 24g48%
Vitamin A 1340IU27%
Vitamin C 17mg21%
Calcium 64mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.