Pressure cooker whole chicken makes perfectly juicy and tender chicken in less than 45 minutes. This is by far the most succulent, tender, fall-of-the-bone chicken you’ll ever make.
Wait, did you say crispy on the outer chicken with pressure cooker whole chicken recipe? You may ask!
Yes I did! GOLDEN CRISPY OUTER SKIN and super succulent and moist inside. We get best of both. How?
Pressure cooked whole chicken is broiled in oven to achieve crispy outer chicken. And we aren’t simply broiling it, we enhance the flavors of the chicken by brushing chicken skin with simple spice mix before broiling.
You guys, you definitely need to try this pressure cooker whole chicken, like TODAY! Seriously, this is the best and only whole chicken recipe you’ll ever need.
In less than 45 minutes, flavor packed whole chicken with crispy outer just like the way you would love when it comes to rotisserie style chicken is ready to be served. It’s also incredibly easy to make Instant Pot Rotisserie Chicken.
Thinking of Thanksgiving dinner? Whole chicken recipes would definitely come to your mind. Well roasting whole turkey might come to your mind at first, but chicken is my go-to choice.
If you are bored of turkey for Thanksgiving, and would like to try something new, then this whole chicken recipe might come handy for you.
Don’t forget to save this instant pot chicken recipe. Not just Thanksgiving, you’ll find this pot roast chicken recipe handy any day. Want to make chicken soup, simple cook whole chicken in instant pot, use it in soup.
Instant pot whole chicken can be used in so many ways. It works great for soups, to make shredded chicken for tacos or burritos or even for meal plan for the week.
Shred and use throughout the week or freeze for later. Well you don’t have to put much effort shredding when you pressure cook whole chicken, because they literally falls-off-the-bones.
Freeze those bones from whole chicken, to make bone broth. Bonus points for Zero food wastage!! For a great simple and week night meal try this rotisserie style instant pot whole chicken.
Why do we recommend cooking whole chicken in instant pot?
- Hands down, the most tender, juicy, whole chicken you’ll ever make is this instant pot chicken cooked whole.
- Instant pot chicken cooks more quickly than roasting the whole chicken in oven. We are basically cutting the cooking time by half.
- Chicken meat literally FALLS-OFF-THE-BONES! SO GOOD!
- Pressure cook method locks all the flavors of the chicken.
- Pressure cook whole chicken once and use the cooked meat in so many ways like soups, shred chicken for meal plan for the week, in tacos, and others.
- Minimal prep work (seasoning the chicken).
- No pre planning needed, just season whole chicken well and dump it into the pot.
- Pressure cooker recipe method works well even for frozen whole chicken.
How long to cook frozen whole chicken in pressure cooker
No need to thaw frozen chicken, directly cook in instant pot, easily!
Time to cook a frozen chicken largely depends on the size of the chicken.
I tested this recipe with 4 lbs frozen chicken. It took 35 minutes (timer on Instant pot)as opposed to 20 minutes time for fresh chicken.
Note: recipe tested in 7 Qt Instant pot.
If you feel frozen chicken did not cook in 35 minutes, increase the timing about 15 minutes more with quick release.
Worst can happen is the chicken meat might literally fall off the bone. But you will definitely get moist, succulent chicken.
Instant pot whole chicken – Tips to remember
Make sure you buy whole chicken that will fit inside your pressure cooker. I used 7 Qt pot and I could use a 4 lbs whole chicken that fit inside the pot.
Remember the pressure cook time set on IP is the actual cooking time, Instant pot always takes some extra time for the pot to build pressure.
Ensure to season the bird both inside and outside well. It’s better if you can loosen the skin and season under the skin too.
Instant pot whole chicken won’t have crispy skin. You will get soft, juicy chicken. If you want to get crispy skin, then broil the pressure cooked whole chicken in oven for 8 to 10 minutes.
Seasoning we suggest here is Rotisseries style spices like – onion powder, garlic powder, cayenne, smoked paprika, salt and pepper, oregano, thyme. Feel free to use your favorite spice mix and herbs to the recipe.
You must also try our other favorite Instant Pot recipes –
EASY-TO-PEEL INSTANT POT HARD BOILED EGGS
INSTANT POT GENERAL TSO CHICKEN
HOW TO BOIL PEANUTS IN INSTANT POT
INSTANT POT CHICKEN PARMESAN MEATBALLS
INSTANT POT BUTTERNUT SQUASH SOUP
SPICY CAJUN INSTANT POT CHICKEN AND RICE
CREAMY INSTANT POT CHICKEN MARSALA
INSTANT POT SPINACH AND CHICKEN CURRY
CREAMY INSTANT POT MAC N CHEESE
HOW TO COOK RICE IN INSTANT POT
Helpful Kitchen Tools :
How to cook chicken in a pressure cooker (whole chicken)
Start by adding to melted butter fresh herbs thyme, rosemary, oregano, garlic granules, salt and pepper. Mix well, keep aside.
Place whole chicken on a tray. Loosen the skin of the chicken carefully with a spoon.
Pour buttery herb mix inside the chicken as well as under the skin and both sides on outer. Be generous with the mix. Spread it evenly with your hands and rub the herbs under the skin carefully.
Insert half lemon, half whole garlic head, fresh thyme leaves, fresh rosemary sprigs, fresh oregano spring inside the cavity of chicken.
Tie both legs of the chicken with thread and fold the wings beneath the body.
Into the instant pot pour chicken stock. Place the wire trivet inside.
Lift chicken from the tray and carefully place it on trivet.
Secure lid ensure pressure release knob is in sealing position.
Select HIGH PRESSURE mode and adjust timer to 18 minutes (Note I have shown 20 minutes in the video and photo, and I found chicken pieces were ‘almost’ falling off the bones(was difficult to handle). So adjusted the next time to 18 minutes.
Once cooking timer is complete, let instant pot release pressure on it’s own with Natural Pressure Release for 10 minutes.
Do manual pressure by turning pressure valve to venting position to release the left over pressure.
Open lid.
Carefully remove the chicken by lifting the trivet out off the instant pot. Let chicken cool a bit so it’s safe to handle.
Then carefully lift whole chicken and transfer it back to a baking tray.
In a small bowl whisk olive oil, onion powder, garlic powder, salt and pepper, cayenne pepper.
Rub this generously over the chicken(placed breast side up)
Broil in pre heated oven at 165F for 5-6 minutes. Remove baking tray from oven 2 to 3 times during broil time and bast chicken with it’s fat and liquids that oozes out of chicken. this is very important step to keep chicken moist and juicy.
Serve.
Looking for more Thanksgiving recipes? I got some more amazing Thanksgiving main and Thanksgiving sides recipes for you guys, go check them out too.
Homemade Instant Pot Cranberry Sauce
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Instant Pot Whole Chicken Recipe Video
Click play to watch video or you can scroll down to recipe card if you want written recipe.
Sample plating for Thanksgiving dinner!
We got pressure cooker whole roast chicken
Cranberry sauce
Sauteed green beans
and Roasted carrots.
Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
Ingredients
- 1 whole chicken approximately 4 lbs
- 1 cup chicken stock
- Half lemon
- Half whole garlic bulb
- 2 sprig fresh thyme
- 2 spring fresh rosemary
- 2 sprig fresh oregano
- 100 grams 1 stick unsalted butter, melted
- 2 teaspoon garlic granules
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh oregano chopped
- 2 teaspoon fresh parsley chopped
- 2 tablespoon olive oil
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Start by adding to melted butter fresh herbs thyme, rosemary, oregano, garlic granules, salt and pepper. Mix well, keep aside.
- Place whole chicken on a tray. Loosen the skin of the chicken carefully with a spoon.
- Pour buttery herb mix inside the chicken as well as under the skin and both sides on outer. Be generous with the mix. Spread it evenly with your hands and rub the herbs under the skin carefully.
- Insert half lemon, half whole garlic head, fresh thyme leaves, fresh rosemary sprigs, fresh oregano spring inside the cavity of chicken.
- Tie both legs of the chicken with thread and fold the wings beneath the body.
- Into the instant pot pour 1 cup chicken stock. Place the wire trivet inside.
- Lift chicken from the tray and carefully place it on trivet.
- Secure lid ensure pressure release knob is in sealing position.
- Select HIGH PRESSURE mode and adjust timer to 18 minutes (Note I have shown 20 minutes in the video and photo, and I found chicken pieces were 'almost' falling off the bones(was difficult to handle). So adjusted the next time to 18 minutes.
- Once cooking timer is complete, let instant pot release pressure on it's own with Natural Pressure Release for 10 minutes.
- Do manual pressure by turning pressure valve to venting position to release the left over pressure.
- Open lid.
- Carefully remove the chicken by lifting the trivet out off the instant pot. Let chicken cool a bit so it's safe to handle.
- Then carefully lift whole chicken and transfer it back to a baking tray.
- In a small bowl whisk olive oil, onion powder, garlic powder, salt and pepper, cayenne pepper.
- Rub this generously over the chicken(placed breast side up)
- Broil in pre heated oven at 165 F for 5-6 minutes.
- Remove tray from oven 2 to 3 times during broil and bast it with liquids and fat released from chicken
- Serve
Nutrition
“PIN IT” TO YOUR THANKSGIVING BOARD
Cheese Curd In Paradise
This chicken looks flavorful, juicy, and delicious! I have not tried this method with my pressure cooker, and I think I need to give it a go!
jyothirajesh
Thank you
Claudia Lamascolo
this chicken looks flavorful, juicy, and amazing I have not tried to cookin a pressure cooker or pot! I need one!
jyothirajesh
Thank you Claudia
Mahy Elamin
Please give me a piece of this amazing chicken! This made me drool. Now, this recipe will be one of my favorites. Looks incredible! Love the unique flavors in this recipe! YUM!
jyothirajesh
Thank you Mahy, I wish I could share a piece with you, haha. But it’s super easy to make, you should probably try it
Dan Zehr
Yes I want to try the recipe of this chicken! It looks so juicy and the color is really wonderful. This is 100% gooooood idea for Thanksgiving.
jyothirajesh
Thank you
Yogesh
Yummy????
jyothirajesh
Thank you
Jeannette
GOLDEN CRISPY OUTER SKIN and easy prep is exactly what I need for a dinner made easy. Our family has been soooo busy this holiday season. I swear I feel like there isn’t time for anything, let alone a huge meal. I have made rotisserie chicken before, but I am looking to change things up. Totally, will be trying this during the week.
jyothirajesh
Thank you Jeannette, hope you enjoy it
Marisa Franca
What a great way to prepare a whole chicken!! It does look juicy and so flavorful. No dry tough chicken here. We’re definitely going to have to try your method including trying out the broiling the outer skin.
jyothirajesh
Thank you Marissa
Catherine
Your chicken looks fantastic! Cooked to perfection..that golden crisp on top is wonderful. I don’t have an instant pot but I’d love to try this someday!
jyothirajesh
Thank you Catherine
Christina
Can this be made in a 6 qt instantpot?
jyothirajesh
Yes, definitely. Just make sure to use a chicken that fits in your 6 Qt IP. I’m guessing whole chicken that weighs around 5 to 5 1/2 lbs would fit in your 6 Qt IP
Mirlene
I can just eat this chicken off the screen. It looks so moist and and juicy, Just the way I like my roasted meat. Cannot want to try it.
jyothirajesh
Thank you Mirlene, chicken was succulent and soo delicious!
Erma Beckford
This looks wonderful and I will make it soon.
jyothirajesh
Thank you
Clarice
The broiler in my oven is broken. I wonder if just conventional baking would work for the last step?
jyothirajesh
I’m not entirely sure, conventional method might dry out the chicken, maybe you can try for 3 minutes at 150 F
Martha
Your recipes look totally amazing. I am new to cooking with the Instant Pot. I am so happy to find your blog.
jyothirajesh
Thank you Martha. So glad you are here. Enjoy all the recipes and do give it a try
Brandon
This recipe looks delicious I just have a few questions. How much chicken broth is needed? Also my broiler has a low and a high setting, which do you recommend?
jyothirajesh
Brandon – I used 1 cup chicken stock in the instant pot. And for broiler I broiled at 165F for 5 to 10 minutes.
Mike
How much chicken stock did you use? It is not mentioned anywhere that I can see!
jyothirajesh
I updated the recipe. I used 1 cup chicken stock, sorry for the confusion
Carol
I am not cleared on the instructions. Did you say after closing the lid put the nozzle in the sealing position? Your rotisserie chicken looked yummy!
jyothirajesh
I mean the pressure knob should be in sealing position when you put on the lid to pressure cook!
Jen
So I made this last night. It was very simple but turned out tasting like boiled chicken. Is that how it’s supposed to be? Definitely not what I was hoping for.
jyothirajesh
Did you broil the chicken afterwards as mentioned in the recipe? If you follow the recipe you will get crispy outer skin, full of flavor loaded chicken. Definitely won’t taste like ordinary boiled chicken
Jen
Yes, I did. Some of the skin crisped up, but the texture of the chicken was the same as boiled. This was the first thing I’ve made in the instant pot. Could I have done something wrong? Thanks for your reply!
jyothirajesh
I’m sorry I can’t figure out what went wrong. But it definitely taste so much more better, not at all boiled chicken. Many of my readers have tried this recipe and really liked it.