Learn how to cook a whole chicken in the Instant Pot in just 45 minutes! This easy recipe uses simple dried spices, lemon, and onion for a juicy, flavorful chicken perfect for weeknight dinners or meal prep.
I first tested and shared this recipe back in 2018, which honestly feels like a lifetime ago. I used to be terrified of my electric pressure cooker and would only use my Instant Pot for shredded chicken breasts. But eventually, I got over myself, and now I use it weekly, especially for a whole chicken. It’s hands-down one of the easiest ways to cook a whole chicken in my kitchen.
If you’ve ever wanted a no-fuss way to make a whole chicken without babysitting the oven, this is it. In about 45 minutes, you get juicy, tender chicken infused with simple dried spices, fresh lemon, and onion for that easy, elevated flavor. It’s perfect for busy weeknights, meal prep, or when you want that rotisserie-style chicken at home- while knowing exactly what’s in it.
Don’t get me wrong, I love a store-bought rotisserie chicken in a pinch. But I really like being able to control the seasonings and oils, especially since I use this chicken for other recipes throughout the week; like curried chicken salad, chicken fried cauliflower rice, or a cozy skillet chicken pot pie.
It’s also perfect as-is for a simple weeknight dinner. Just add a side salad and mashed potatoes or mashed cauliflower if you’re keeping things a little lighter.
ingredients for this recipe
I like to keep this Instant Pot whole chicken super simple – just like I would a classic roasted chicken. You don’t need anything fancy here, just a few pantry staples and a couple of fresh aromatics for flavor.
The biggest difference? When I roast a whole chicken in the oven, I’ll usually coat it in butter for that crispy, golden skin. But for the Instant Pot, we’re using a little oil instead to brown the chicken on the sauté function before pressure cooking. It adds flavor and gives the skin a little color, even though we’re not roasting.
- Whole chicken: about 4–5 pounds works best for most 6-quart Instant Pots
- Dried spices: use your go-to blend (my suggestions are in the recipe card)
- Salt and pepper: don’t skip seasoning the cavity; it makes a difference
- Oil: for browning the chicken using the sauté function
- Chicken broth (or water): needed to build pressure; I prefer broth for extra flavor
- Lemon + onion: optional, for aromatics when serving as a whole chicken
The lemon and onion are totally optional. If I’m making this more like a rotisserie-style chicken for meal prep, I usually skip them. But if I’m serving it whole for dinner with sides, I love adding them for that extra flavor.
One more thing: if you’re stuffing the cavity with lemon and onion, you’ll want a little kitchen twine to help keep everything in place.
how to cook a whole chicken in the instant pot
The whole process takes about 45 minutes in the Instant Pot, which is way faster than roasting in the oven. Your pressure cooker will need about 10 minutes to come to pressure, then cook for 25 minutes for a 4–5 lb chicken, followed by a 10–12 minute natural pressure release.
Once it’s done, let the chicken rest for about 10 minutes before carving (it’ll be hot!). All in, your whole chicken cooks in about 45 minutes in the Instant Pot.
Can I skip browning the chicken first?
Using the sauté function to brown the chicken adds extra flavor and a little color to the skin. It’s a quick step that makes a tasty difference in my experience.
But, if you’re just using this for a quick meal prep for other recipes, and plan to season with other spices/sauces later, you can skip this step if you’d like.
How to Store, Reheat, and Freeze
- How to store leftovers: Let the chicken cool completely, then store in an airtight container in the fridge for up to 4 days. I like to pull the meat off the bone first to make it easier for quick meals throughout the week.
- Reheat: Reheat chicken gently to keep it from drying out. You can warm it in the microwave in 30-second intervals, or in a skillet over medium-low heat with a splash of broth to keep it juicy.
- Freeze: Shred or chop the chicken, then store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
whole chicken in the instant pot
Ingredients
- 1 whole chicken, approx 4-5lbs
- 3 tablespoons Kosher salt, divided
- 2 tablespoons pepper, divided
- 1 tablespoon paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1-2 tablespoons olive oil - or avocado oil
- 1 medium yellow onion, peeled and quartered
- 1/2 lemon halved
- 1 cup chicken broth, or water
Instructions
- Remove all parts from the chicken cavity (usually in a bag); rinse and pat dry with a paper towel.
- Salt the cavity with half of the salt and pepper. Place onion and lemon in the cavity of the chicken. Using kitchen twine, tie the legs of the chicken.
- Mix the remaining salt and pepper, paprika, garlic powder and onion powder together to create a spice rub. Coat half of mixture on the breast side of the chicken. Flip and season the other half of the whole chicken with the spice rub.
- Turn the Instant Pot to the SAUTÉ setting. Add 1 tbsp oil. Place the chicken, breast side down, in the preheated Instant Pot.
- Allow the breast side to crisp up, 4-5 minutes. Carefully flip the chicken over to the other side, 4-5 more minutes.
- Add the trivet your electric pressure cooker came with, and place whole chicken over trivet, breast side up. Add in the chicken stock, or water.
- Place the lid on and make sure the vent is in the sealed position. Set to manual HIGH pressure for 25 minutes. Once done, allow the Instant Pot to depressurize naturally, about 10-12 minutes. Release any remaining pressure using a wooden spoon.
- Remove from Instant Pot. Transfer the chicken to a serving dish, or cutting board. Let the chicken rest for about 10 minutes before carving. Make sure to remove kitchen twine, onion and lemon from cavity before carving.
Notes
- Optional to brown if serving chicken more rotisserie-style for meal prep.
- Also optional to use lemon and onion in the cavity as aromatics, if using for meal prep for other recipes.
Nutrition
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