Instant Pot Whole Chicken

Cooking a whole chicken in the Instant Pot is an absolute game-changer! With the magic of pressure cooking, you can have a perfectly roasted, juicy chicken in no time. The Instant Pot locks in the flavors, making the chicken incredibly tender while keeping the skin crispy if you finish it under the broiler. This recipe is perfect for a hassle-free dinner, meal prep, or even for making homemade chicken stock with the leftover bones.

Why You’ll Love This Recipe

The Instant Pot Whole Chicken recipe is quick, simple, and flavorful. It cuts down the traditional roasting time significantly without sacrificing taste or texture. The pressure cooking process ensures that the chicken stays moist and tender, while a quick broil at the end gives the skin that crispy, golden finish. It’s an easy one-pot meal that’s great for any occasion, whether you’re cooking for your family or prepping for the week ahead.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 1 tbsp olive oil (or melted butter)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 lemon, quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 cup chicken broth (or water)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Remove the giblets from the chicken, pat it dry with paper towels, and trim off any excess fat. Rub the chicken all over with olive oil (or melted butter).
2. Season the chicken: Mix together the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning mixture evenly over the entire chicken, including inside the cavity.
3. Stuff the chicken: Stuff the chicken cavity with the quartered lemon, onion, and smashed garlic cloves. This will infuse the chicken with extra flavor as it cooks.
4. Add broth to the Instant Pot: Pour the chicken broth (or water) into the bottom of the Instant Pot.
5. Cook the chicken: Place the seasoned chicken on the trivet inside the Instant Pot, breast side up. Close the lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 24 minutes for a 4-5 lb chicken. For larger chickens (over 5 lbs), add 5 minutes of cooking time.
6. Release pressure: When the cooking time is complete, allow the pressure to naturally release for 10 minutes, then do a quick release to let out any remaining pressure.
7. Crisp the skin (optional): For crispy skin, remove the chicken from the Instant Pot and place it on a baking sheet. Preheat the broiler in your oven and broil the chicken for 3-5 minutes, or until the skin is golden and crispy.
8. Serve: Let the chicken rest for 10 minutes before carving. Serve with your favorite sides.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 24 minutes (plus 10 minutes natural release)
• Total time: 35-40 minutes

Variations

• Add vegetables: You can place chopped carrots, potatoes, and celery around the chicken in the Instant Pot for a one-pot meal. They’ll cook perfectly alongside the chicken.
• Herb variations: Add fresh herbs such as rosemary, thyme, or sage inside the chicken cavity or on top of the chicken for added flavor.
• Spicy version: Add chili powder, cayenne pepper, or red pepper flakes to the seasoning mixture for a spicy kick.
• Use a different liquid: Instead of chicken broth, you can use white wine or apple cider to infuse the chicken with a different depth of flavor.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the chicken in the microwave or on the stovetop. If you have any leftover broth, use it to reheat the chicken to prevent it from drying out.

FAQs

1. Can I cook a smaller or larger chicken?

Yes! For a smaller chicken (3-4 lbs), reduce the cooking time to 20 minutes on high pressure. For a larger chicken (over 5 lbs), add 5 extra minutes of cooking time.

2. Can I use frozen chicken?

Yes, you can cook a frozen whole chicken in the Instant Pot. For frozen chicken, increase the cooking time to 30-35 minutes, and ensure you allow the pressure to naturally release for 10 minutes before quick releasing.

3. Do I need to sear the chicken first?

No, you don’t need to sear the chicken beforehand when using the Instant Pot. The pressure cooking process will cook the chicken thoroughly, and the broiler at the end will crisp up the skin.

4. How can I make the chicken juicier?

Make sure to not overcook the chicken. Cooking it for the right amount of time and allowing for natural pressure release will help keep the chicken juicy. Also, resting the chicken after it’s done cooking will help redistribute the juices.

5. Can I use a whole chicken that’s larger than 6 lbs?

If your chicken is larger than 6 lbs, you may need to cut it into parts to ensure it cooks evenly in the Instant Pot, as the pressure cooker works best with a 6 lb or smaller bird.

6. Can I skip the broiling step?

Yes, if you don’t mind soft skin, you can skip the broiling step. The chicken will still be tender and flavorful.

7. Can I use the Instant Pot to make chicken stock after cooking the chicken?

Yes! After removing the chicken, add water and any remaining scraps (bones, skin, etc.) back to the Instant Pot, and cook on high pressure for 30-40 minutes to make a homemade chicken stock.

8. Can I add potatoes to cook with the chicken in the Instant Pot?

Yes! You can place whole, quartered potatoes in the Instant Pot around the chicken, or slice them to create a hearty side dish cooked along with the chicken.

9. What if I don’t have a trivet?

If you don’t have a trivet, you can place the chicken directly in the Instant Pot, but using a trivet helps keep the chicken elevated for even cooking and prevents it from sitting in the liquid.

10. Can I cook the chicken without the skin?

Yes, you can cook a skinless chicken in the Instant Pot, but note that it may not have the same crispy finish. The chicken will still be tender and flavorful.

Conclusion

This Instant Pot Whole Chicken is an incredibly easy and flavorful way to prepare a whole chicken without the long cooking time of traditional roasting. The pressure cooker ensures that the chicken remains juicy and tender while the quick broil at the end gives you that crispy skin. Perfect for a fast dinner, meal prep, or even homemade stock, this recipe is sure to become a staple in your Instant Pot repertoire.

Instant Pot Whole Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Crispy Buttered Ranch Chicken recipe delivers the perfect balance of crispy, buttery, and savory flavors with a ranch seasoning twist. Baked to golden perfection, it’s juicy on the inside and crispy on the outside, making it an ideal choice for both weeknight dinners and special occasions. Quick, easy, and utterly delicious, this dish will be a hit at your dinner table.

---

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1/2 cup melted butter
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley (optional for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
• In a shallow bowl, combine the ranch seasoning mix with the melted butter. Stir until well mixed.
• In another shallow bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
• Dip each chicken breast into the butter mixture, ensuring it’s well-coated, then press it into the breadcrumb mixture to coat.
• Place the coated chicken breasts onto the prepared baking sheet.
• Bake for 25-30 minutes or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
• Garnish with fresh parsley (optional), and serve hot.

---

Notes

• For extra crispy chicken, lightly spray the breaded chicken with cooking spray before baking.
• You can swap the Parmesan cheese with mozzarella or cheddar cheese for a different flavor profile.
• This recipe is also great with chicken thighs instead of breasts.
• To make it spicier, add cayenne pepper or red pepper flakes to the ranch seasoning.