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5.0 from 48 votes

Instant Pot Whole Chicken

You won't believe how easy it is to cook a whole chicken in an Instant Pot! This Instant Pot whole chicken recipe is juicy, fall-off-the-bone tender, and full of flavor and just as delicious as a store-bought rotisserie chicken. It’s perfect for a hearty weeknight dinner or to make ahead for quick meals throughout the week!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
44 mins
Servings: 6 servings
Calories: 510 kcal
Course: Main Course

Ingredients

For the Butter Compound:
  • ½ cup butter unsalted
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh chopped
  • zest from one lemon
  • ½ teaspoon salt
  • ½ teaspoon pepper
For the Chicken:
  • 4 to 5 pound whole chicken neck and giblets removed
  • 1 lemon sliced (you can use the lemon that was zested)
  • 2 prigs rosemary
  • 2 prigs thyme
  • 3 garlic cloves
  • 1 cup chicken broth low sodium
  • oil
  • salt and pepper to taste
For the Gravy:
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Mix the butter, garlic, paprika, herbs, lemon zest, salt, and pepper together in a bowl.
  2. Using fingers, gently pull the skin away from the meat throughout the chicken. Spread as much of the butter mixture under the skin of the chicken and any leftover on top of the chicken.
  3. Add the lemon slices, garlic cloves, rosemary sprigs, and thyme sprigs to the cavity of the chicken.
  4. Use butcher's twine to tie the ends of the legs together.
  5. Pour the chicken broth into the pressure cooker pot. Place the wire rack that came with your pressure cooker inside to keep your chicken elevated. Place the chicken on top of the rack.
  6. Lightly drizzle the top of the chicken with a splash of olive oil and sprinkle additional salt and pepper on top
  7. Place the lid on and turn the valve to sealing. Set the pressure cooker to 24 minutes on manual (HIGH PRESSURE) then let it natural pressure release for 10 minutes before quick releasing and removing the chicken.
  8. After removing it from the Instant Pot, to make the skin super crispy, brush a little more oil (or melted butter) on top of the chicken and set it in the oven to be broiled for 5-6 minutes, keeping a close eye on it.
To Make the Chicken Gravy:
  1. Run the liquid in the Instant Pot after the chicken has cooked through a strainer and set aside.
  2. Turn your Instant Pot back on sauté mode and melt your butter in it and slowly whisk in the flour. Once the flour has fully incorporated, slowly add back in the liquid from the pot earlier. Whisk until your gravy has thickened to your liking. Season with additional salt and pepper if you desire.

Notes

  • Cook for 6 minutes per pound of chicken if you have a different sized chicken, but keep the NPR time at 10 minutes.
  • Cook for 6 minutes per pound of chicken if you have a different sized chicken, but keep the NPR time at 10 minutes.

Nutrition Information

Calories 510kcal (26%) Carbohydrates 6g (2%) Protein 29g (58%) Fat 41g (63%) Saturated Fat 19g (95%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 160mg (53%) Sodium 473mg (20%) Potassium 376mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1044IU (21%) Vitamin C 15mg (17%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 510

% Daily Value*

Calories 510kcal 26%
Carbohydrates 6g 2%
Protein 29g 58%
Fat 41g 63%
Saturated Fat 19g 95%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 160mg 53%
Sodium 473mg 20%
Potassium 376mg 8%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1044IU 21%
Vitamin C 15mg 17%
Calcium 44mg 4%
Iron 2mg 11%

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