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If you ask me, learning to cook a whole chicken in the Instant Pot is a total game-changer.
This no-fuss method gives you tender, juicy meat that falls right off the bone in under an hour. The chicken comes out perfectly cooked every time, with herbs and seasonings infusing deep into the meat.
It’s the kind of recipe that makes weeknight cooking so much easier – just pop the chicken in with some basic seasonings and let the Instant Pot do its magic. The best part? You’ll end up with flavorful broth that’s great for future meals.
It’s a reliable dish that makes busy weeknights manageable, and your whole family will love how comforting it feels.
Why You’ll Love This Instant Pot Chicken
- Quick cooking time – This whole chicken cooks in under an hour – that’s way faster than traditional roasting methods that can take 2+ hours.
- Juicy, tender results – The pressure cooking method keeps all the moisture locked in, giving you perfectly cooked, fall-off-the-bone chicken every time.
- Simple ingredients – You’ll only need basic pantry seasonings and a few fresh ingredients to make this flavorful chicken dinner.
- Built-in gravy – The cooking liquid transforms into a rich, homemade gravy right in the same pot – no extra pans needed.
- Budget-friendly meal – A whole chicken typically costs less per pound than chicken parts, and you can use the leftovers for sandwiches, soups, or salads.
What Kind of Whole Chicken Should I Use?
For this Instant Pot recipe, a 4-5 pound whole chicken is your best bet – anything much larger might not fit comfortably in your pressure cooker. Fresh chickens typically give you the best results, but a thawed frozen chicken works fine too, just make sure it’s completely defrosted before cooking. When shopping, look for a bird with pink-colored flesh and skin that’s free from blemishes or dark spots. I recommend choosing an organic or free-range chicken if it fits your budget, as they tend to have better flavor, but a standard grocery store chicken will still make a delicious meal. Just remember to remove the giblet packet from the cavity before cooking!
Options for Substitutions
This Instant Pot chicken recipe is pretty adaptable – here’s what you can switch up:
- Whole chicken: While a whole chicken gives you the best results, you can use 4-5 pounds of bone-in, skin-on chicken pieces instead. Just arrange them in a single layer and keep the cooking time the same.
- Fresh herbs: No fresh rosemary or thyme? Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead. If you’re out of both, Italian seasoning works in a pinch.
- Butter: You can swap the butter with olive oil or ghee. For dairy-free options, use chicken fat (schmaltz) or your favorite cooking oil, though the gravy won’t be quite as rich.
- Chicken broth: Water with an extra chicken bouillon cube works fine, or you can use vegetable broth if that’s what you have on hand.
- All-purpose flour: For the gravy, you can use cornstarch (1.5 tablespoons mixed with cold water) or gluten-free flour blend as a 1:1 replacement.
- Lemon: If you’re out of fresh lemon, use 2 tablespoons of bottled lemon juice, or substitute with 1 tablespoon of white wine vinegar for that needed acidity.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking a whole chicken in the Instant Pot is not patting the chicken completely dry before seasoning – moisture on the skin prevents the herbs and spices from sticking properly and can dilute their flavor. Another common mistake is overcrowding your Instant Pot; make sure your chicken fits comfortably on the trivet without touching the sides of the pot, as this ensures even cooking and proper steam circulation. To get the most flavorful results, don’t skip rubbing the herb butter mixture under the skin – this simple step helps season the meat directly and keeps it juicy. When making the gravy, whisk the flour into the melted butter before adding the pan drippings to avoid lumps, and make sure to bring it to a gentle simmer to cook out the raw flour taste.
What to Serve With Instant Pot Whole Chicken?
This tender, juicy chicken calls for some classic comfort food sides that’ll soak up all those amazing herb-infused drippings. Creamy mashed potatoes are my go-to choice – they’re perfect for soaking up the gravy and complementing the roasted flavors of the chicken. A simple green vegetable like roasted broccoli, sautéed green beans, or honey-glazed carrots adds nice color and balance to the plate. For a complete Sunday dinner feel, add some warm dinner rolls or crusty bread to round out the meal and make sure you don’t miss a drop of that gravy!
Storage Instructions
Keep Fresh: Once your Instant Pot chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. The gravy can be stored separately in its own container for the same amount of time.
Freeze: If you want to save some for later, shred or slice the chicken and place it in freezer-safe bags or containers. It’ll keep well for up to 3 months in the freezer. The gravy can also be frozen separately – just give it a good stir when reheating.
Reheat: To warm up your chicken, place it in a covered dish with a splash of broth or water and heat in the microwave until warm, or pop it in the oven at 350°F for about 15-20 minutes. For the gravy, warm it up slowly on the stovetop, stirring occasionally, and add a splash of broth if needed to thin it out.
| Preparation Time | 15-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 180-200 g
- Fat: 180-200 g
- Carbohydrates: 30-40 g
Ingredients
- 1 whole chicken
- 4-5 cloves garlic, peeled and smashed
- 2 tsp fine sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 sprig of rosemary, minced
- 1 sprig of thyme, minced
- 8 tbsp unsalted butter, melted
- 1 cup low sodium chicken broth
- 1 lemon, halved (divided into 1/2 lemon + 1 tbsp juice)
- 3 tbsp unsalted butter (for gravy)
- 3 tbsp all-purpose flour
- 2 cups pan drippings (after straining)
Step 1: Prepare the Chicken and Seasoning Mixture
Begin by removing any giblets from the whole chicken and patting it dry with a paper towel.
Place the chicken breast-side up and gently loosen the skin from the chicken breast using the back of a spoon, being careful not to tear the skin.
In a bowl, mix together 2 teaspoons of fine sea salt, 1/4 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
Strip the leaves from one sprig of fresh rosemary and one sprig of fresh thyme, mince them, and add to the seasoning mix.
Pour in 8 tablespoons of melted unsalted butter and 1 tablespoon of freshly squeezed lemon juice, then stir to combine and set aside.
Step 2: Prepare the Instant Pot
Place a rack into the inner pot of the Instant Pot and add 1 cup of low-sodium chicken broth.
Securely position the chicken onto the rack, breast side up, and stuff the cavity with half of a lemon and 4 garlic cloves.
Pour half of the butter mixture under the chicken skin, gently massaging to distribute it evenly, and then pour the remaining butter mixture all over the chicken.
Step 3: Cook the Chicken in the Instant Pot
Cover the Instant Pot with the lid and set the valve to the sealing position.
Cook the chicken on high pressure for 24 minutes, followed by a 15-minute natural pressure release.
Afterward, turn the valve to the venting position to release any remaining pressure.
Carefully remove the chicken using the trivet, allowing excess juices to drip back into the pot.
Step 4: Broil or Air-Fry for Crispy Skin
Transfer the chicken to a foil-lined, rimmed baking sheet and season the top lightly with salt, pepper, and a bit more paprika.
Broil the chicken in the oven at 500°F (260°C) for about 3 to 5 minutes, or until the desired color is reached.
Alternatively, you can use an air fryer for about 5 minutes for a crispy finish.
Step 5: Make the Chicken Gravy
To make a rich gravy, pour the pan drippings into a measuring cup through a sieve to remove any solid pieces.
Use a ladle to skim off any excess oil that floats to the top of the drippings.
Set the Instant Pot to sauté on medium heat, add 3 tablespoons of unsalted butter, and once melted, whisk in 3 tablespoons of all-purpose flour.
Cook for about a minute until the mixture turns golden.
Add the remaining drippings (about 2 cups) to the pot and whisk until the gravy is simmering and thickened.
Remove from heat and transfer to a serving dish.
Step 6: Serve and Garnish
Place the cooked chicken on a serving platter, garnishing with fresh rosemary or thyme for a fragrant touch.
Pour the warm gravy over the chicken or serve it on the side.
Enjoy your succulent, flavorful chicken dish!