If you’re craving a juicy, flavorful dinner that’s both impressive and incomparably easy, you’ll adore this Instant Pot Whole Chicken. It’s the ultimate weeknight hero: perfectly seasoned, tender, and ready in under an hour with almost no fuss. The chicken emerges beautifully golden and impossibly moist, soaking up the aromatics tucked inside while developing irresistible flavors you’ll want to make again and again. Whether you’re cooking for the family or prepping for the week ahead, this Instant Pot Whole Chicken is a true game-changer.
Ingredients You’ll Need
With just a handful of pantry staples plus fresh chicken and a few aromatics, every ingredient in this Instant Pot Whole Chicken recipe has a delicious role to play. Each element adds its own touch, from crispy seasoned skin to fragrant, juicy meat and a rich, golden broth.
- Whole chicken (about 4 pounds): Choose a fresh, plump bird for the juiciest, most flavorful results.
- Olive oil: Helps the seasoning stick and encourages gorgeous browning on the skin.
- Salt: Essential for enhancing every savory note and making the chicken truly sing.
- Black pepper: Adds gentle warmth and highlights all the other spices.
- Paprika: Gives color and a subtle, sweet earthiness to the seasoning blend.
- Garlic powder: Infuses the chicken inside and out with rich, savory depth.
- Onion powder: Adds mellow sweetness and rounds out the seasoning profile beautifully.
- Dried thyme: Lends a classic, herbaceous lift that makes every bite taste like Sunday dinner.
- Chicken broth: Forms the base for moist, flavorful steaming and creates a delicious jus.
- Onion (quartered): Tucks into the cavity for extra fragrance and garden-fresh flavor.
- Garlic cloves (smashed): Aromatics that infuse the chicken with a heady scent and taste.
- Lemon (halved): Adds brightness and a whisper of citrus that livens up the whole dish.
How to Make Instant Pot Whole Chicken
Step 1: Prep and Season the Chicken
Start by patting the chicken dry with paper towels; this simple step ensures crispier skin after searing. In a small bowl, blend together salt, pepper, paprika, garlic powder, onion powder, and thyme. Rub olive oil all over the chicken, getting into every nook and cranny, then generously coat it with your homemade spice blend for maximum flavor.
Step 2: Stuff the Aromatics
Stuff the cavity of your chicken with the quartered onion, smashed garlic cloves, and lemon halves. This classic trio adds layers of juiciness and vibrant aroma to your Instant Pot Whole Chicken, infusing the meat from the inside out as it cooks.
Step 3: Sear for Extra Flavor
Turn your Instant Pot to Sauté mode and let it get nice and hot. Place the chicken breast-side down and let it sear for 4–5 minutes until beautifully browned. Flip and sear the other side for another 3–4 minutes. This simple step builds a rich, golden flavor you don’t want to skip!
Step 4: Pressure Cook to Perfection
Remove the chicken and set the trivet inside the pot. Pour in the chicken broth, then return your seasoned, seared chicken to rest breast-side up on the trivet. Secure the lid, set the valve to Sealing, and pressure cook on High for 24 minutes—about 6 minutes per pound. Let the pot naturally release pressure for a luxurious 15 minutes to keep everything ultra tender.
Step 5: Rest and Carve
After a quick release of any remaining pressure, carefully lift out the chicken (tongs and a spatula make this much easier). Let it rest for 5–10 minutes before carving, so those flavor-packed juices redistribute for the most succulent Instant Pot Whole Chicken you’ve ever tasted.
How to Serve Instant Pot Whole Chicken
Garnishes
Just before bringing your chicken to the table, sprinkle freshly chopped parsley or thyme over the top. A scattering of lemon slices adds a pop of color and a fragrant hint of citrus, making this Instant Pot Whole Chicken look irresistibly inviting.
Side Dishes
This juicy chicken pairs perfectly with fluffy mashed potatoes, steamed veggies, or classic rice pilaf. For an all-in-one approach, toss some carrots and celery into the pot alongside the chicken for a built-in side dish that soaks up all those savory juices.
Creative Ways to Present
Try carving the chicken and arranging the pieces on a platter surrounded by roasted seasonal vegetables and aromatic herbs. Or, shred the meat and serve nestled into pita wraps, tossed over salads, or spooned onto hearty grain bowls with a drizzle of that beautiful pressure-cooked jus.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Instant Pot Whole Chicken to cool to room temperature, then store it in an airtight container in the refrigerator for up to four days. Be sure to include a little of the reserved cooking liquid to keep the meat moist.
Freezing
For easy meal prep, portion the chicken into freezer bags or containers. It’ll keep beautifully for up to three months. Label your containers and include a splash of broth to prevent freezer burn and help preserve juiciness.
Reheating
To reheat, simply microwave individual portions with a bit of reserved broth, or warm gently on the stovetop. For a crispier finish, pop the chicken under the broiler for a few minutes—it comes out nearly as good as new.
FAQs
Can I make Instant Pot Whole Chicken with a frozen chicken?
Absolutely! Just skip the searing step and add a few extra minutes to the pressure cooking time. Ensure the chicken fits in your Instant Pot and always check for doneness with a meat thermometer.
How do I know when Instant Pot Whole Chicken is fully cooked?
The safest way is to use a meat thermometer; the thickest part of the thigh should register at least 165°F. The juices will also run clear when the chicken is properly cooked.
Can I use different herbs and spices?
Definitely—feel free to experiment! Rosemary, sage, or Italian seasoning work beautifully with this method. Create your own signature Instant Pot Whole Chicken by mixing up the aromatics and spices.
What size Instant Pot do I need for a 4-pound chicken?
A standard 6-quart Instant Pot easily accommodates a 4-pound whole chicken. If you have a larger chicken or want to add lots of vegetables, an 8-quart model gives you even more wiggle room.
How do I crisp the chicken skin after cooking?
For perfectly crispy skin, transfer your just-cooked chicken to a baking sheet and slide it under the broiler for five to seven minutes, watching closely so it doesn’t over-brown. This extra step elevates your Instant Pot Whole Chicken to near-roast chicken glory!
Final Thoughts
I can’t recommend this Instant Pot Whole Chicken highly enough—it’s a dish that truly delivers on flavor, comfort, and ease every single time. Gather your favorite sides, invite some loved ones to the table, and watch this no-fuss dinner disappear before your eyes. Happy cooking!
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Instant Pot Whole Chicken Recipe
- Total Time: 49 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a tender and flavorful whole chicken using your Instant Pot with this easy recipe. The chicken turns out juicy and perfect every time!
Ingredients
Main Ingredients:
- 1 whole chicken (about 4 pounds)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
Additional Ingredients:
- 1 cup chicken broth
- 1 onion (quartered)
- 4 cloves garlic (smashed)
- 1 lemon (halved)
Instructions
- Prepare the Chicken: Pat the chicken dry and season with a mix of salt, pepper, paprika, garlic powder, onion powder, and thyme.
- Stuff the Chicken: Fill the cavity with onion, garlic, and lemon.
- Sear the Chicken: Brown the chicken in the Instant Pot on Sauté mode.
- Cook Under Pressure: Pressure cook the chicken with broth for 24 minutes.
- Rest and Carve: Let the chicken rest before carving.
Notes
- For crispy skin, broil the cooked chicken for 5–7 minutes.
- Enhance the broth with carrots and celery for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
