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5.0 from 63 votes

Get the Recipe: Instant Pot Whole Chicken

This Instant Pot whole chicken is incredibly tender, flavorful and fall off the bone delicious. This method of cooking is quick, easy and produces the most juicy chicken. It is great for a family dinner, holidays, meal prep and leftovers.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 480 kcal
Course: Main Course
Cuisine: American

Ingredients

Whole Chicken
  • 5 pound chicken see note
  • 3 tbsp melted butter
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 tsp onion powder
  • 1 tbsp minced garlic 
  • ½ lemon
  • 1 ½ cups chicken broth
  • fresh Rosemary to garnish, optional
Gravy
  • 1 cup pan drippings leftover in Instant Pot
  • 1 tbsp butter
  • 3 tbsp gluten free flour or all purpose flour

Instructions

    Cup of Yum
  1. First, remove giblets from inside chicken. Discard or set aside. Pat chicken dry all over using paper towels.
  2. Use the back of a spoon or fingers to very gently loosen chicken skin from chicken breasts.
  3. Combine melted butter, sea salt, pepper and onion powder in a bowl. Stir to combine.
  4. Pour chicken broth into Instant Pot.
  5. Add chicken into Instant Pot. Keep the chicken breast side up.
  6. Place ½ lemon and minced garlic into the cavity of the chicken. Tie legs together with kitchen twine.
  7. Then, pour the melted butter and seasonings mixture all over chicken and inside the cavity.
  8. Secure lid on Instant Pot. Pressure cook on high for 30 minutes (or 6 minutes per 1 pound of chicken).
  9. Once timer goes off, allow the pressure to naturally release for 10 minutes. Then manually release any remaining pressure.
  10. Carefully remove chicken from Instant Pot. Leave juices in the Instant Pot. Place on a baking pan lined with tin foil. Broil on high in oven for 5 to 6 minutes to get the skin crispy. Watch closely to prevent burning.
  11. Meanwhile, turn Instant Pot on sauté mode. Add in remaining 1 tablespoon butter and gluten free flour. Whisk quickly, until a gravy is formed and no clumps of flour remain. Turn off.
  12. Finally, remove chicken from oven. Slice and serve. Garnish with rosemary and pour gravy on top!

Notes

  • See chart above for cooking times for other sized chickens.
  • Pressure cook for 6 minutes per 1 pound of chicken.  For these photos, mine was 5 pounds and I pressure cooked for 30 minutes.
  • Do not go light on the seasonings.  Season generously with sea salt, pepper and onion powder.
  • My Instant Pot took about 20 minutes to come to pressure.
  • I purposely do not use my trivet with this recipe.  I like having the chicken cooking in the actual liquid in the pot for extra juiciness.
  • The broiling step is optional, but highly recommended.
  • Whisk gravy quickly to prevent any clumps of flour from forming.
  • Store leftovers in the fridge for up to 4 days.
  • Nutrition facts include gravy.

Nutrition Information

Calories 480kcal (24%) Carbohydrates 5g (2%) Protein 35g (70%) Fat 35g (54%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 156mg (52%) Sodium 954mg (40%) Potassium 418mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 576IU (12%) Vitamin C 12mg (13%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 480

% Daily Value*

Calories 480kcal 24%
Carbohydrates 5g 2%
Protein 35g 70%
Fat 35g 54%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 156mg 52%
Sodium 954mg 40%
Potassium 418mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 576IU 12%
Vitamin C 12mg 13%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.