Cooking a whole chicken in the Instant Pot is the quickest and easiest way to get a juicy, rotisserie-style bird! Stuffed with bright lemons and coated in simple seasonings, this pressure cooker roast chicken is foolproof and ready for any occasion.
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I made it, followed the recipe to a T& it came out so tender juicy and delicious! Thank you
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Lemon Roast Chicken in an Instant Pot
My lemon roast chicken is my go-to for nice dinners and gatherings, but I wanted to create a recipe that could cook without supervision. I love that I can make this Instant Pot whole chicken without having to constantly step back into the kitchen to check on it! It frees up my time to spend with family and guests instead.
The pressure cooker creates the juiciest, most perfectly-cooked meat. I can even brown the chicken right in the Instant Pot to get crispy skin that mimics a rotisserie chicken. I use lemons and basic spices to add flavor, so I don’t need anything extra from the grocery store.
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Instant Pot Lemon Whole Chicken Recipe
Equipment
- Instant Pot (6 quart)
Ingredients
- 1 (5-pound) whole chicken (*)
- 1 lemon (sliced)
- 3 tablespoons olive oil
- 1 cup low-sodium chicken broth (**)
Seasonings:
- 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
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 25 (30 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!
Notes
- If cooking your chicken from frozen, add an additional 5 minutes to the cooking time.
- Tough chicken can be the result of both over- and under-cooking 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 crispiest skin and helps to lock in the flavor.
- Remember not to throw the carcass out either so you can make your own chicken stock!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Cooking from Frozen
For best results, I recommend fully defrosting the chicken before cooking. But if you forgot to thaw, you can safely cook a whole chicken from frozen in the Instant Pot. Simply add 5 minutes to the listed cook time, and the pressure cooker will do the rest!
Cooking Time Chart
When cooking a whole chicken in the Instant Pot, I use a general rule of 5-6 minutes per pound. For a 5-pound bird, I set the cook time to 25 minutes, plus release time. This leads to perfectly-cooked, juicy meat without over-cooking. Always allow a 10-minute natural release before opening the valve fully.
| Weight (lb.) | Fresh | Frozen |
|---|---|---|
| 3 pounds | 15 minutes | 20 minutes |
| 4 pounds | 20 minutes | 25 minutes |
| 5 pounds | 25 minutes | 30 minutes |
Be sure to check the internal temperature using an instant read meat thermometer. Check the breast, under the wings, and the thighs. Each piece should reach an internal temp of 165℉ before consuming.
How to Store, Freeze, and Reheat
Before storing, I recommend carving the chicken into pieces, and/or shredding the meat. Store chicken in an airtight container or a resealable bag.
- Fridge: Keep chicken in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months.
- Reheat: Reheat chicken pieces or shredded meat in a 350°F oven for 15-20 minutes. Bone-in pieces will take longer. I recommend placing chicken in a dish with a small amount of stock or liquid, covered loosely with foil. This will create a steaming effect to help the meat stay juicy.
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