I can’t believe how easy it is to roast a chicken in just 30 minutes with this Instant Pot whole chicken recipe. Seasoned with lemon and herbs, the chicken turns out perfectly juicy and succulent every time. This recipe is so quick and easy, and it’s always a big hit with my family.
Instant Pot Whole Chicken Recipe
I love to eat a whole roasted chicken, but it is pretty time-consuming to make. However, this Instant Pot whole chicken cuts the cooking time in half, making it so much quicker and easier to get dinner on the table. With deliciously crispy skin, there is no risk of overcooked dry meat with my foolproof recipe.
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How to Store and Reheat
Remove the cooked chicken from the bones and place it in an airtight container. It will keep well in the fridge for up to 3 days.
How to Freeze
If you can’t get through all the meat, then freezing it is a great option and it will keep well for up to 3 months. Thaw it in the fridge overnight and use it in Shredded Chicken Tacos or Chicken Chili.
Notes and Tips
- This whole chicken takes just 20 minutes to cook in the Instant Pot. If you have a different-sized bird, follow the guide of 6 minutes per pound.
- If cooking your chicken from frozen, add an additional 5 minutes to the cooking time.
- You will need some type of liquid to help the Instant Pot come to pressure and the chicken stay moist. I prefer to use chicken broth for the extra flavor it adds, but water also works.
- Tough chicken can be the result of both over and undercooking in the Instant Pot, so it is important to follow my cooking guidelines to get that perfect texture.
- Let the chicken rest before carving it to allow the juices to redistribute.
- Browning the chicken is optional, but it produces the most crispy skin and helps to lock in the flavor.
- Remember not to throw the carcass out either so you can make your own chicken stock!
Instant Pot Whole Chicken Recipe
Ingredients
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 (5-pound) whole chicken
- 1 lemon sliced
- 3 tablespoons olive oil
- 1 cup low-sodium chicken broth
Equipment
- Instant Pot 6 quart
Instructions
- Combine the spices and rub all over the chicken.2 teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground paprika, 1 (5-pound) whole chicken
- Tuck a few lemon slices into the cavity.1 lemon
- Add the olive oil to the Instant Pot, press the sauté button, and brown the chicken on both sides. Use two large forks or heavy duty tongs to flip.3 tablespoons olive oil
- Once browned, remove the chicken from the Instant Pot and place on a plate or cutting board. Squeeze the juice from the remaining lemon slices over the chicken and drop the rinds into the bottom of the Instant Pot.
- Place the chicken back in the Instant Pot. Pour the broth around the chicken in the pot. Set to HIGH pressure for 20 (25 for frozen) minutes.1 cup low-sodium chicken broth
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
- Serve whole or cut into pieces. You can also shred like you would a rotisserie chicken. Enjoy!
The flavor was good, but my chicken was undercooked. The recipe didn’t specify weight of chicken, so I just followed as written.
Cook chicken until 165 F!
Why can’t you say how long to cook per pound, instead of just for 5 lbs? Too much fluff, needs a little more practical info. When I find out how to cook a 3 pound whole bone in chicken maybe I can try & review it.
Hi Helen, this recipe was specifically designed for a 5-pound whole chicken. However, we recommend cooking for 6 minutes per pound!