Instant pot whole chicken recipe is so fast and the chicken is tender and flavorful. Each bite is juicy on the inside and the outside is coated with the best seasoning.
Instant pot whole chicken recipe
I’m always tempted to buy those whole rotisserie chickens at the grocery store. They always smell so good and make for an easy dinner. I wanted to try making a whole chicken at home to save money and I like the idea of being able to monitor the seasonings being used and such.
I make a really delicious Crockpot Whole Chicken. It is simply amazing but sometimes you need something a little faster. Anyone else have days they just don’t plan dinner early enough? For those days, this Instant Pot Whole Chicken recipe is a quick and tasty solution.
We stock up on whole chickens when they go on sale at the grocery store. This helps us save a lot of money by buying when prices are the lowest. Plus, it is nice to just grab what you need out of the freezer.
Let’s get started. Make sure you have an instant pot. We have a 6 quart pressure cooker and love it.
- whole chicken – I use the 4-6 lb size chicken.
- Chicken Broth
- olive oil
- Italian seasoning
- garlic powder
- salt and pepper
How to make Instant pot Whole Chicken:
First, put the trivet rack that comes with the instant pot inside the pot. You need this so the chicken is not sitting in the broth and juice.
Second, pour the chicken broth in the pot.
Next, add the whole chicken on top of the trivet. Place it so the breast is racing up.
If you have a basting brush, rub the olive oil all over the skin of the chicken.
Get a small bowl and mix the seasonings together. Take the seasoning mixture and sprinkle it all over the chicken.
You can use the basting brush to help coat the chicken. Make sure to get the seasoning all over.
Finally, seal the instant pot and cook on high pressure. Do this for 6 minutes per pound of the whole chicken you use for this recipe with a 15 minutes natural release.
For example, the chicken I used was 5 pounds so I cooked my chicken on high pressure for 30 minutes with a 15 minute natural release.
Once finished, let the chicken rest for 10 minutes. Slice and enjoy! Then slice and serve. Enjoy!
- Instant Pot Mashed Potatoes
- green beans
- Instant Pot Twice Baked Potatoes Casserole Recipe
- Parmesan Pasta
- Instant pot white rice
- Steamed Broccoli – This is so fast and easy in the microwave.
- Baby Carrots – you will love the glaze on these carrots. Even my kiddos that don’t care for carrots will eat these.
These are just a few of our favorites. Any of these side dish ideas would be amazing and they are all so quick and easy. Check out 28 Best Rotisserie Chicken Sides.
Instant pot whole chicken leftover ideas:
The chicken is perfect to use in other recipes. We look forward to having leftovers so we make new meals out of the chicken.
- chicken noodle soup– Shred the chicken and use it for soup.
- Jalapeño Popper Chicken Casserole – Make this easy casserole with leftover chicken
- Chicken Salad – Add it to your salads for a delicious chicken salad.
- Make chicken and cheese quesadillas
- Make chicken burritos
- Add it to make a quick chicken tortilla soup
Save money and make pressure cooker whole chicken!
This rotisserie style chicken is really simple to make. I think your family will love it. The electric pressure cooker makes dinner so quick and easy.
More Whole Chicken Recipes
Print this Pressure cooker whole chicken recipe:
Instant pot whole chicken
- 1 whole chicken 4-6 lbs
- 1 cup Chicken Broth
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- Place trivet rack that comes with the instant pot inside the pot and pour in the chicken broth.
- Then put the whole chicken into the instant pot on top of the trivet breast side up.
- Use a basting brush to rub the olive oil all over the skin of the chicken.
- Mix all the seasonings together in a small bowl.
- Sprinkle the seasoning mixture over the chicken and use the basting brush to coat the chicken with the seasonings.
- Seal the instant pot and cook on high pressure for 6 minutes per pound of the whole chicken you use for this recipe with a 15 minutes natural release. The chicken I used for this recipe was 5 pounds so I cooked my chicken on high pressure for 30 minutes with a 15 minute natural release.
- Let the chicken rest for 10 minutes. Then slice and serve. Enjoy!
- Refrigerate the leftovers in an air tight container for up to 5-7 days.
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