whole chicken instant pot recipe

The Best whole chicken instant pot recipe

I’ve been making whole chicken in the Instant Pot for years now, and it’s one of those rare recipes that feels both simple and impressive—like a home-cooked meal that actually tastes like it came from a fancy restaurant. There’s something about the deep, savory flavor that comes from slow-cooking a whole bird without any fuss, and the Instant Pot makes it effortless. My kids eat it every week, and honestly, they don’t even notice it’s not just cut-up pieces on their plates. It’s tender, juicy, and packed with flavor, and the fact that it’s ready in under an hour means I don’t have to stress about standing over a pot for hours. Plus, the leftovers? Oh, they’re perfect for sandwiches, tacos, or even just shoving the meat into wraps—no waste, just good food.

This recipe is also perfect for special occasions or just regular days when you want something hearty but not overwhelming. You can season it however you like—herbs, garlic, spices, or even just a simple salt and pepper—but it always turns out moist and delicious. My family loves it because it’s a one-pot meal that saves time, and the kids actually eat their veggies better when they’re paired with it. Plus, cooking a whole chicken gives you more meat than you’d get from smaller cuts, so you’re getting better value for your money. And the health benefits? Well, chicken is a lean protein, and when you cook it in the Instant Pot, you’re not losing as much moisture as you would on the stovetop, so it stays juicy and packed with nutrients. It’s a win all around—easy, tasty, and good for you.

Instant Pot Whole Chicken with Lemon Garlic Herb

4.7 from 1193 votes

A flavorful, tender whole chicken cooked in the Instant Pot with a bright lemon-garlic-herb sauce. Perfect for a quick yet impressive meal.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 1 whole chicken (4-5 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Sauce

• 1 cup chicken broth
• 1 cup chicken stock
• 1 lemon (juiced + zest)
• 4 cloves garlic (minced)
• 1 tbsp butter
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh dill (chopped)
• 1 tsp Dijon mustard

Optional Additions

• 1 cup cherry tomatoes (halved)
• 1 small onion (diced)
• 2 tbsp fresh parsley (for garnish)

👨‍🍳Directions

1. 1 Preheat Instant Pot by placing the trivet at the bottom and ensuring the lid is slightly ajar to release steam.
2. 2 Pat the chicken dry with paper towels. In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, thyme, and rosemary. Place the chicken in the Instant Pot, skin-side up.
3. 3 Add chicken broth, chicken stock, lemon juice, and zest to the Instant Pot. Stir gently to combine.
4. 4 Place the chicken in the Instant Pot, ensuring it is fully submerged in the liquid. Add minced garlic, butter, Dijon mustard, parsley, and dill.
5. 5 Close the lid, set the valve to sealing, and cook on High Pressure for 25 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
6. 6 Remove the chicken from the Instant Pot. If using, add cherry tomatoes and onion to the pot, cook on High Pressure for 5 minutes, then quick-release. Discard any excess liquid.
7. 7 Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley before serving.

🔧Equipment

• Instant Pot
• Measuring cups and spoons
• Knife and cutting board
• Mixing bowls
• Lemon juicer
• Garlic press (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15.5💛Saturated Fat: 5.5❤️Cholesterol: 185🧂Sodium: 850🌾Total Carbs: 12🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 50

📝Notes

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This whole chicken recipe in the Instant Pot is a lifesaver for busy weeknights or when you need a hearty meal for the whole family. It’s simple enough to prep ahead, yet it tastes like something special—perfect for when you’re hosting or just want a stress-free way to feed everyone without spending hours in the kitchen. Plus, the tender meat and flavorful broth make it a crowd-pleaser that’s always a hit at gatherings.

❓ Frequently Asked Questions About Instant Pot Whole Chicken with Lemon Garlic Herb

1. What ingredients do I need to prepare a whole chicken in the Instant Pot?

To make a whole chicken in the Instant Pot, you’ll need: – 1 whole chicken (about 4–5 lbs) – 2 tbsp olive oil or butter – 1 large onion, quartered – 4–5 garlic cloves, smashed – 1 lemon, halved (optional) – 1 cup chicken broth (or water) – 1 tsp salt – 1 tsp black pepper – 1 tsp dried thyme (or rosemary) – 1 bay leaf – 1 tbsp soy sauce (optional, for extra flavor) – Fresh herbs like parsley or thyme (for garnish, optional)

2. How long should I cook the whole chicken in the Instant Pot, and at what pressure level?

For a whole chicken, cook it at high pressure for 45–55 minutes (depending on size). If your chicken is 4–5 lbs, aim for 50 minutes. After cooking, let it rest for 10–15 minutes before removing it from the pressure cooker to ensure juiciness.

3. Can I use bone-in or boneless chicken for this recipe?

Yes, you can use either! Bone-in adds more flavor and moisture, while boneless cooks faster (about 30–40 minutes). If using boneless, reduce broth slightly to avoid over-saturation. For best results, bone-in is preferred.

4. Do I need to add any liquid to the Instant Pot, and what if I don’t have broth?

Yes, you must add liquid—1 cup chicken broth or water is standard. If you don’t have broth, water works fine, but the chicken will be slightly less flavorful. Avoid using salted water to prevent over-salting.

5. How do I check if the chicken is fully cooked and safe to eat?

Use a meat thermometer to check: The thigh should reach 165°F (74°C), and the breast should hit 165°F (74°C) as well. If unsure, let it rest for 10 minutes before carving—this helps redistribute juices. The skin should be golden and crispy if you’ve added oil and salt.