Instant Pot Whole Chicken

This instant pot whole chicken is one of the easiest ways to get a perfectly cooked chicken on the table with minimal effort.

The seasoning blend gives it a nice smoky, savory flavor, and stuffing a lemon inside keeps the meat juicy and adds a subtle brightness.

The whole thing cooks in about 25-30 minutes under pressure, plus some time for the pressure to release. Way faster than roasting in the oven.

If you want crispy skin, just pop it under the broiler for a few minutes after it’s done. It makes a big difference.

Great for meal prep, Sunday dinner, or anytime you want a simple, homemade chicken without babysitting the oven.

What Makes This Recipe So Good

Built-In Gravy – The onion and garlic cook down into the broth creating flavorful pan juices you can spoon right over the carved meat.

Juicier Than Oven Roasted – Pressure cooking locks in moisture so the chicken turns out unbelievably tender and never dry.

Ready in Under an Hour – You get a fully cooked whole chicken in roughly 45 minutes which is way faster than traditional roasting.

Ingredients

• 1 (4-5 lb) Whole Chicken, giblets removed
• 2 tablespoons Olive Oil
• 2 teaspoons Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 cup Chicken Broth
• 1 medium Onion, quartered
• 4 cloves Garlic, smashed
• 1 Lemon, halved

Directions

Step 1

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the olive oil all over the chicken, then coat it generously with the seasoning blend.

Step 2

Pour the chicken broth into the Instant Pot. Place the quartered onion and smashed garlic cloves in the bottom of the pot. Set the trivet on top.

Step 3

Stuff the cavity of the chicken with the lemon halves, then place the chicken breast-side up on the trivet.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes for a 4 lb chicken or 30 minutes for a 5 lb chicken.

Step 5

Once the cook time is complete, allow a natural pressure release for 15 minutes, then quick release any remaining pressure. Check that the thickest part of the thigh reads at least 165 degrees F.

Step 6

Carefully remove the chicken and place it on a sheet pan. For crispy skin, broil in the oven on high for 3 to 5 minutes, watching closely so it does not burn.

Step 7

Let the chicken rest for 10 minutes before carving. Spoon the pan juices from the Instant Pot over the carved chicken for extra flavor.

Pro Tips

Pat the Chicken Dry Before Seasoning

Before you rub the olive oil and spices on, grab some paper towels and pat the chicken dry all over. Get the outside and the cavity too.

If the chicken is wet, the seasoning won’t stick well and it’ll just slide off. Dry skin also helps a lot when you broil it later because moisture is the enemy of crispy skin.

Take an extra minute on this step. It makes a real difference in how the final chicken looks and tastes.

Use the Right Pressure Time for Your Chicken

The recipe says 25 minutes for 4 lbs and 30 minutes for 5 lbs, but you really need to weigh your chicken or check the label. Don’t just guess.

If you go too long, the breast meat will dry out and get stringy. If you go too short, you’ll have undercooked spots near the bone. A good rule is about 6 minutes per pound on high pressure.

If your chicken is somewhere in the middle like 4.5 lbs, go with 27 minutes. It’s better to be precise here than to round up and overcook it.

Don’t Skip the Natural Release

That 15-minute natural release is not just a suggestion. If you quick release right away, the sudden pressure change can make the meat tighten up and lose moisture.

The chicken keeps cooking gently during those 15 minutes, and the juices redistribute back into the meat. This is a big part of why the chicken turns out tender and juicy instead of dry.

Related Recipes

• Instant Pot Chicken & Rice
• Instant Pot Honey Garlic Chicken
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Salsa Chicken
• Instant Pot Chicken Noodle Soup

Frequently Asked Questions

Do I really need to broil the chicken after pressure cooking?

You don’t have to, but it makes a huge difference. Pressure cooking uses steam, so the skin comes out soft and pale – not exactly appetizing. A few minutes under the broiler gives it that golden, crispy skin that looks and tastes so much better.

Just keep a close eye on it because it can go from perfectly crispy to burnt in under a minute. Stay by the oven and watch through the window if you can.