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Instant Pot Whole Chicken

Cooking a whole chicken has never been easier, thanks to the Instant Pot! This recipe for whole chicken, seasoned with fresh herbs, creates a perfectly moist and tender bird that is perfect as the main star of the meal or for shredding to use in other recipes.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
25 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 476 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 whole chicken 3-4 pounds
  • 2 tablespoons salted butter softened
  • 1 tablespoon fresh chopped rosemary plus 2-3 sprigs
  • 1 tablespoon fresh chopped thyme plus 2-3 sprigs
  • 2-3 Cloves garlic minced
  • 1 teaspoon salt
  • 1 small onion halved
  • 1 cup chicken broth

Instructions

    Cup of Yum
  1. In a small bowl, mix the butter, chopped rosemary, chopped thyme, minced garlic and salt.
  2. Carefully loosen the skin on the breast of the chicken and create pockets under the skin of the breast and legs. Rub the butter mixture under skin to coat.
  3. Place the onion in the cavity of the chicken along with the sprigs of thyme and rosemary.
  4. With a piece of butcher’s twine, tie the ends of the legs together and then tuck the wings under the legs. See note.
  5. Pour 1 cup of chicken broth in the instant pot and place the trivet in the pot. Place the chicken on the trivet, and dot the top with the remaining butter mixture.
  6. Put the lid on the pot and set to seal. Set the pressure to high and cook for 6 minutes per pound adding 4 minutes per half pound.
  7. When the timer completes allow the pressure to naturally release for 15 minutes then turn to vent (or until the pin drops, whichever occurs first).
  8. Open the lid and carefully remove the bird from the pot with the handles of the trivet.
  9. If you want to brown the skin you can place the chicken in a baking dish and broil for a couple of minutes. Watch carefully as broilers work quickly.
  10. Snip off the twine, slice or shred the chicken, and serve.

Notes

  • Trussing the chicken: This is easiest if you start with a long piece of twine. Place the center of it under the rear of the chicken and bring the twine along the sides. Have the twine along the sides of the body of the chicken with the legs on the outside of the twine, then cross the twine at the front of the body, wrap the twine under the ends of the legs and bring it over top to tie in a knot.
  • This is easiest if you start with a long piece of twine. Place the center of it under the rear of the chicken and bring the twine along the sides. Have the twine along the sides of the body of the chicken with the legs on the outside of the twine, then cross the twine at the front of the body, wrap the twine under the ends of the legs and bring it over top to tie in a knot.
  • This was made in a 6 quart Instant Pot, which will hold up to about a 5 pound chicken. You'll need an 8 quart Instant Pot for larger chickens.
  • This recipe was created using fresh chicken. We have not tested this with frozen chicken.

Nutrition Information

Calories 476kcal (24%) Carbohydrates 3g (1%) Protein 36g (72%) Fat 35g (54%) Saturated Fat 12g (60%) Cholesterol 158mg (53%) Sodium 981mg (41%) Potassium 455mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 632IU (13%) Vitamin C 15mg (17%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 3g 1%
Protein 36g 72%
Fat 35g 54%
Saturated Fat 12g 60%
Cholesterol 158mg 53%
Sodium 981mg 41%
Potassium 455mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 632IU 13%
Vitamin C 15mg 17%
Calcium 46mg 5%
Iron 2mg 11%

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