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Instant Pot Whole Chicken Recipe
5 from 84 votes

Instant Pot Whole Chicken Recipe

The Instant Pot Whole Chicken recipe uses a four-pound bird cooked with chicken broth and butter, and an optional herb and garlic stuffing to impart flavor. Pressure cooking ensures tender, juicy meat with a convenient preparation time, while a seasoned buttery mixture can be used for broiling to finish the skin. Adjustments can be made for fresh or frozen chickens, with precise timing based on weight.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 441 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 chicken whole, 4 pounds
  • 1 1/2 cups chicken broth
  • 6 tablespoons butter room temperature or use olive oil
Stuff Chicken (optional):
  • 6 cloves garlic
  • 1 lemon halved
  • 4 prigs thyme fresh
  • 4 prigs rosemary fresh
  • 4 prigs oregano fresh
  • 3 bay leaf
Buttery Mixture for Broiling:
  • 1/2 cup butter unsalted
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon thyme powder
  • 1/2 tablespoon paprika
  • 1 teaspoon oregano dried
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
Gravy (optional):
  • 4 tablespoons butter unsalted
  • 3 tablespoons all-purpose flour
  • remaining cooking liquid

Instructions

    Cup of Yum
  1. If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
Stuff Chicken:
  1. Remove giblets from a fresh chicken if present.
  2. If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves.
  3. Optional: Gently loosen the skin from the chicken breast, lift it from the meat with your fingers, and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
  4. Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
Pressure cook:
  1. Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
  2. Cover with the lid and lock it, point the valve to sealed.
  3. Press High Pressure and set the timer to 24 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
  4. After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
  5. Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Buttery Mixture for Broiling:
  1. Turn on the Oven Broiler.
  2. Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
Broil:
  1. Open the pressure cooker lid remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
  2. Brush the chicken with the Buttery Mixture and place it under the broiler for about 5-8 minutes for extra crispy skin.
  3. Watch the chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
Make Gravy:
  1. Also, use the remaining liquid to make gravy. Pour the liquid into a bowl and skim off the excess fat at the top.
  2. Select saute, add the butter, and melt it. Add the flour and stir until combined and lightly golden, this will take about 1 minute.
  3. Slowly, while stirring, add back the liquid to the pot, and stir until thickened and fully combined. Taste and adjust for salt and pepper.
  4. Serve the chicken topped with gravy and your preferred side dish.

Notes

  • Accurately weighing the chicken is crucial to determine the correct pressure cooking time and prevent texture issues like over-soft cartilage.
  • For frozen chickens, remove giblets by warming the cavity with warm water for 5 to 10 minutes before cooking.
  • Let the cooked chicken rest for at least 10 minutes to allow the juices to redistribute for better texture and moisture.
  • Tie the drumsticks together before cooking to help the bird hold its shape and prevent overcooked meat textures.
  • Check the size of the chicken to ensure it fits inside your Instant Pot to enable proper cooking and lid sealing.
  • Save the carcass to make homemade stock for future soups and stews.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 5g (2%) Protein 24g (48%) Fat 42g (65%) Saturated Fat 20g (100%) Cholesterol 125mg (42%) Sodium 729mg (30%) Potassium 319mg (7%) Fiber 1g (4%) Sugar 0g (0%) Vitamin A 1140IU (23%) Vitamin C 17mg (19%) Calcium 64mg (6%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 5g 2%
Protein 24g 48%
Fat 42g 65%
Saturated Fat 20g 100%
Cholesterol 125mg 42%
Sodium 729mg 30%
Potassium 319mg 7%
Fiber 1g 4%
Sugar 0g 0%
Vitamin A 1140IU 23%
Vitamin C 17mg 19%
Calcium 64mg 6%
Iron 2.3mg 13%

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