instant pot whole chicken recipe
The Best instant pot whole chicken recipe
There’s something so satisfying about pulling a perfectly cooked whole chicken out of the Instant Pot. It’s tender, juicy, and packed with flavor—all with minimal effort. This recipe has become a staple in my kitchen because it’s quick, reliable, and always turns out great, whether I’m feeding my family on a busy weeknight or hosting a casual dinner with friends. My kids love it because it’s not dry like some oven-roasted chickens can be, and I love it because it’s a one-pot meal that leaves me with leftovers for sandwiches or soups.
What I appreciate most about this recipe is how hands-off it is. You just season the chicken, add some liquid, and let the Instant Pot do the work. In less than an hour, you have a whole chicken that’s ready to carve, plus a rich broth that’s perfect for gravy or cooking grains. It’s also a healthier option than takeout or processed meals, since you control the ingredients—no added preservatives or excess sodium. Plus, the leftovers make for easy, protein-packed lunches the next day. If you’re looking for a simple, no-fuss way to get a wholesome meal on the table, this is it.
Instant Pot Whole Chicken with Herbs
A tender and flavorful whole chicken cooked effortlessly in the Instant Pot. This recipe delivers juicy meat with aromatic herbs and minimal prep time, perfect for a quick yet impressive family meal.
🥘Ingredients
- 1 whole chicken (3-4 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chicken broth or water
- 1 small onion, quartered
- 2 carrots, roughly chopped (optional)
- 2 celery stalks, roughly chopped (optional)
- 2 bay leaves
👨🍳Directions
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1 Pat the whole chicken dry with paper towels. Rub the chicken all over with olive oil, then season evenly with salt, pepper, garlic powder, paprika, thyme, and rosemary.
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2 Place the trivet or steamer rack inside the Instant Pot. Add the chicken broth, onion, carrots, celery, and bay leaves to the pot.
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3 Place the seasoned chicken on the trivet, breast-side up. Secure the lid on the Instant Pot and set the valve to the sealing position.
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4 Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 25 minutes on high pressure (adjust time slightly for larger chickens).
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5 Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
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6 Open the lid and use tongs to carefully remove the chicken from the Instant Pot. Let it rest for 5-10 minutes before carving.
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7 Optional: For crispy skin, transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes.
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8 Serve the chicken with the cooked vegetables and broth from the Instant Pot, or use the broth to make gravy.
🔧Equipment
- Instant Pot (6-quart or larger)
- Trivet or steamer rack
- Tongs
- Measuring spoons
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Whole Chicken with Herbs Works
Cooking a whole chicken in the Instant Pot is one of the easiest, most reliable ways to get a juicy, flavorful meal on the table with minimal effort. It’s perfect for busy weeknights but still impressive enough for family gatherings, holidays, or Sunday dinners because it’s fast, hands-off, and always turns out well. Plus, you’ll have leftovers for sandwiches, soups, or meal prep, making it a practical choice no matter the occasion.
❓ Frequently Asked Questions About Instant Pot Whole Chicken with Herbs
1. Can I cook a frozen whole chicken in the Instant Pot?
Yes, you can cook a frozen whole chicken in the Instant Pot, but it requires extra time. Add about 50% more cooking time (e.g., 30-35 minutes per pound on high pressure) compared to a thawed chicken. Ensure the chicken is fully submerged in liquid (at least 1 cup) and use a meat thermometer to confirm it reaches 165°F (74°C) in the thickest part.
2. How much liquid should I use for an Instant Pot whole chicken?
Use at least 1 cup of liquid (broth, water, or a mix) to create enough steam for pressure cooking. Avoid exceeding the Instant Pot’s maximum fill line (usually ⅔ full). For extra flavor, you can add aromatics like onions, garlic, or herbs to the liquid.
3. Do I need to flip the chicken halfway through cooking?
No, flipping the chicken isn’t necessary in the Instant Pot. The steam circulates evenly, cooking the chicken thoroughly. However, if you want crispier skin, you can sear the chicken in the pot first using the “Sauté” function or broil it in the oven for 5-10 minutes after pressure cooking.
4. How long does it take to cook a whole chicken in the Instant Pot?
Cooking time depends on the chicken’s weight: – 3-4 lbs: 20-25 minutes (high pressure) + 15-minute natural release. – 4-5 lbs: 25-30 minutes (high pressure) + 15-minute natural release. Always use a meat thermometer to check for 165°F (74°C) in the thickest part of the breast and thigh.
5. Can I stuff the chicken before cooking it in the Instant Pot?
It’s not recommended to stuff the chicken when using an Instant Pot. The stuffing may not cook evenly, and the dense filling can prevent proper steam circulation. Instead, cook the stuffing separately or place it in a heat-safe dish on the trivet above the chicken for the last 10 minutes of cooking.
