Cook the most perfect roast chicken in your Instant Pot in just 30 minutes! Seasoned with lemon and herbs, this Instant Pot Whole Chicken is perfectly juicy and succulent and a real treat for the whole family!
What’s in Instant Pot Chicken?
If you love to eat a whole roasted chicken, but find it a bit of a hassle and too time-consuming, then grab your Instant Pot and get ready for the most delicious meal! With deliciously crispy skin, there is no risk of overcooked dry meat with this foolproof recipe.
- Spices: Kosher salt, black pepper, dried thyme, onion and garlic powder, and paprika add a great depth of flavor to this chicken.
- Chicken: You’ll want a 5-pound whole chicken for this recipe.
- Lemon: Adds a touch of acidity.
- Olive Oil: Helps the chicken brown without burning.
- Chicken Broth: Adds moisture to the chicken as it cooks.
Pro Tip: If cooking your chicken from frozen, add an additional 5 minutes to the cooking time.
Variations on Pressure Cooker Whole Chicken
You can use different seasonings to change the flavor of this chicken. Poultry seasoning, blackened seasoning, Italian seasoning, or herbs de Provence would all be so yummy.
This whole chicken takes just 20 minutes to cook in the Instant Pot.
No. 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.
Believe it or not, you only need to add about 5 minutes to the total cook time to account for frozen chicken. No need to thaw the chicken first!
No! Follow my guidelines for the most tender chicken. If you continue to cook it beyond the recommended time, it will start to dry out.
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.
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.
Roasted whole chicken is perfect to serve up with roasted potatoes and your favorite veggie side dishes, and it’s a great option to serve at a smaller Thanksgiving or Christmas. Leftovers are great in salads and sandwiches!
Remember not to throw the carcass out either so you can make your own chicken stock!
Instant Pot Whole 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
- 1 lemon sliced
- 3 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 6 qt Instant Pot
- 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!
- If cooking your chicken from frozen, add an additional 5 minutes to the cooking time.
- 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.