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+ servings

Instant Pot Whole Chicken

Instant Pot Whole Chicken recipe is a quick, easy, fail-proof method to create the juiciest chicken every time. A delicious dinner is ready without fuss and always a hit with the family.
Course Main Course
Cuisine American
Keyword instant pot whole chicken, instant pot whole roasted chicken, pressure cooker roasted chicken
Prep Time 5 minutes
Cook Time 50 minutes
rest time 15 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 789kcal
Author Eileen Kelly

Equipment

Ingredients

  • 5 ½ pound whole chicken Note: cook your chicken for 6 minutes in the Instant Pot per pound
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried oregano
  • 5 Tablespoons unsalted butter
  • 1 cup chicken stock or water

Instructions

  •  Remove the neck and giblets from the chicken. See Note 1
  • In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, dried parsley, and dried oregano. Set aside.
  • Use a paper towel to pat the chicken dry. Season the entire chicken, including the interior cavity with the spice mix.
  • Add chicken broth or water to the bottom of the Instant Pot.
  • Place the seasoned whole chicken on top of a trivet inside the Instant Pot.
  • Set the Instant Pot to high pressure for 33 minutes. Let the Instant Pot naturally release.
  • Remove chicken and place on a baking sheet.
  • Slice butter into 5-6 squares and place on top of the chicken.
  • Place chicken in the oven under the broiler. Broil on high for about 5 minutes. Be sure chicken is at least 6 inches or more under the broiler. (Don't walk away from the oven, broilers work at different rates. You do not want to burn or dry out the chicken)
  • Remove chicken, let rest on a cutting board for about 10-15 minutes so juices settle for the juiciest results.
  • Slice and serve.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe
Note 1: The neck and giblets can be used to make chicken stock or a flavorful gravy. 
Note 2: (Don't walk away from the oven, broilers work at different rates. You do not want to burn or dry out the chicken)
 
Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1serving | Calories: 789kcal | Carbohydrates: 5g | Protein: 57g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 801mg | Potassium: 658mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1136IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg