Ever wondered how to cook a whole chicken in the Instant Pot? Prepping a chicken at the beginning of the week is a wonderful way to ensure you have plenty of protein on hand for quick meals!
As a busy mom of 4 kiddos (Brady is included in that number) I am always looking for quick easy ways to get dinner on the table. There are nights that I find myself with little to no time to get some nutritious in their bellies. Nights like this used to be fast food nights.
When I first started using my Instant Pot this was one of the first things I made! Chicken in the Instant Pot comes out so juicy and tender. Say goodbye to the days of running through McDonald’s or picking up a rotisserie chicken from Costco.
Every single week I try to cook at least 1 chicken in my Instant Pot. It has become a weekly ritual that saves me so much time in the long run. I love to use this chicken for salads and my kids love to eat it with carrot sticks and celery for a quick and easy lunch! If we’re eating it for dinner I usually roast some potatoes and carrots to go along with it.
This is a fool-proof way to make sure you have a deliciously moist chicken cooked perfectly to 165F every time.
This entire chicken can be cooked in under 30 minutes! Talk about a quick, healthy dinner!
When making this chicken you can use whatever seasonings your family loves. I like to use sea salt, pepper, thyme, sage, and rosemary. Again, these are our favorites but you are welcome to use what works for you.
Next up, stuff your chicken! I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic. This is my preference but highly recommend it! I have tried stuffing my chicken with everything under the sun but this seems to be the best combo for us.
Note: Do not throw your chicken innards, bones, or skin away! Save all of it in a freezer bag until you’re ready and then make this amazing Instant Pot Chicken Broth, click here!
Note: Alternatively I roast my chicken in the oven at 450F for 1 hour 15 minutes.
{this post contains affiliate links}
How to Cook A Whole Chicken in the Instant Pot
INGREDIENTS
3-4 lb Whole Organic Chicken
1/2 cup Chicken or Vegetable Broth
Sea Salt
Pepper
Thyme
Sage
Rosemary
Onion
Apples
Crushed Garlic
Lemon
INSTRUCTIONS
1. Prepare your chicken. Remove innards and season with your favorite seasonings. I like to use sea salt, pepper, thyme, sage, and rosemary. I liberally sprinkle and rub it all into every crevice.
2. Stuff your chicken. Adding things to the inside of your chicken is going to help it retain moisture. I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic.
3. Add 1/2 cup of broth to your Instant Pot Pressure Cooker.
4. Place the trivot inside of the pot and set the chicken on top.
5. Put the lid on your Instant Pot and make sure the valve is in the SEALING position.
6. Using the display panel select the MANUAL/PRESSURE COOK function. Make sure the pot is on HIGH pressure and use the +/- buttons to select 24 minutes, add 6 minutes for each additional pound.
7. When the time is up let the pot naturally release the pressure, about 30 minutes.
8. Your chicken should read a perfect 165F. You can place it underneath the broiler to crisp up the skin. Enjoy!
How to Cook A Whole Chicken in the Instant Pot
Ingredients
- 3-4 lb Whole Organic Chicken
- 1/2 cup Chicken or Vegetable Broth
- Sea Salt
- Pepper
- Thyme
- Sage
- Rosemary
- Onion
- Apples
- Crushed Garlic
- Lemon
Instructions
-
1. Prepare your chicken. Remove innards and season with your favorite seasonings. I like to use sea salt, pepper, thyme, sage, and rosemary. I liberally sprinkle and rub it all into every crevice.
-
2. Stuff your chicken. Adding things to the inside of your chicken is going to help it retain moisture. I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic.
-
3. Add 1/2 cup of broth to your Instant Pot Pressure Cooker.
-
4. Place the trivot inside of the pot and set the chicken on top.
-
5. Put the lid on your Instant Pot and make sure the valve is in the SEALING position.
-
6. Using the display panel select the MANUAL/PRESSURE COOK function. Make sure the pot is on HIGH pressure and use the +/- buttons to select 24 minutes, add 6 minutes for each additional pound.
-
7. When the time is up let the pot naturally release the pressure, about 30 minutes.
-
8. Your chicken should read a perfect 165F. You can place it underneath the broiler to crisp up the skin. Enjoy!
Recipe Notes
Do not throw your chicken innards, bones, or skin away! Save all of it in a freezer bag until you're ready and then make Instant Pot Chicken broth!
Alternatively I roast my chicken in the oven at 450F for 1 hour 15 minutes.
I thought the minimum liquid requirement was 1 cup in the Instant Pot. Is the 1/2 cup of broth enough in this case?
Also, do you throw your carrots & potatoes in the pot too, or cook them separately?
Hi Amber, 1/2 a cup is more than enough in this case. 🙂 I cook them separately because the cook time is a bit too long. I add them afterward and cook for 8 minutes with a quick release.
Brittany I have a Bella cooker(jp) it came with no rack inside. Can I still cook my chicken without it? Or does Bella sell them or wii up fit mine? Mine is 6 quarts.
Try making a rack out of carrots make sure to use enough that they stand taller than the liquid as they will soften and the chicken back may boil a bit. The carrots will be over-cooked, but super flavourful – you can puree them if the texture is off-putting.
Can you tell me what size pot you have? I am learning about this pot for the first time today reading your page. There are so many to choose from it’s overwhelming ~ which one do you have?
thanks!!! So excited to have come across your page!! 🙂
Melissa
Hi Melissa, I can totally identify. All the options are very overwhelming at first. I have a family of 5 so the 6qt is sufficient for us but if you have a larger family you might consider the 8qt, it’s larger capacity and makes it easier to double/triple recipes and cook larger roasts and such.
I own the 7 in 1 and the 9 in 1. The only real difference is that there are a couple additional presets on the 9 in 1 but the majority of the recipes I see don’t utilize the presets anyway. In my opinion the extra presets are not worth the extra cost. The difference between the 6 in 1 and the 7 in 1 is the yogurt making function. This function is a fabulous asset and the reason I do not recommend the 6 in 1 and highly recommend the 7 in 1.
Here’s a link to the 7in1 6qt:http://amzn.to/2wTCrS2
Awesome!! Thank you sooo much!!! I will do the 6 Q ~ 7 in 1.
I am a family of 3 but cook big LOL -we are a busy family and love leftovers!!
Thanks again I can’t wait to start cooking!!!! MUAWWWW!
But did you have any trouble getting a 4 lb. bird into the 6 qt. pot? I am trying to decide which size to buy. My friend said her Power Cooker was too small for a whole chicken, so I wonder if the Instant Pot brand would be any different?
What if you have a large roasting chicken, say 5-6 lbs? How much pressure time?
The rule of thumb is to add 6 minutes for every additional pound. 🙂
Love how the Instant Pot can do almost everything! Even makes cooking a chicken a breeze!
This is the first recipe I’ve tried and although it took a more time to prep than I anticipated it turned out fantastic! It fit in my 6Q pot perfectly and I was able to pull it out to put under the broiler to crisp the skin with no trouble. Definately a keeper!
I just have a quick question is the countertop under the instant pot safe. Meaning does the heat coming from the instant pot burn the countertop. Any response would be greatly appreciated. Are used to put a pan under my slow cooker I’m just wondering about the instant pot. Thank you.
I just started reviewing your site. I have made your Southwest Quinoa and LOVE it! I am ready to venture out now!
You mention that you roast the carrots and potatoes separately, but I also see a note that you put them in the IP after the chicken is done for 8 min.
Do you roast them in the oven first then 8 min in IP? or IP first then pop under the broiler to get the browned edges? Also, do you remove the chicken from the IP before popping in the veggies?
Thanks!
I have the smaller Instant Pot – 3 quarts and am not quite sure about adjusting amounts. If I half the ingredients do I also half the liquids?
Sometimes. With this recipe still use 1 cup of water though. 🙂
All the liquid at the end seems fabulous and don’t want to toss. Any suggestions?
This is my question, too!
Definitely don’t toss it! Use it in a soup or stew instead of chicken or vegetable broth. AMAZING!
where is the trivot from? did it come from inside the package or something you already had?
It came with the Instant Pot. 🙂 It’s the silver tray looking thing.
Does your chicken brown in the instant pot like the picture or do you brown it in the oven after?
I broil it for about 10 minutes after.
For the veggies do you leave the remaining broth/juices in the pot from cooking the chicken? And do you put them on the trivot or directly in the pot?
Making this tonight–we’re having unexpected guests for dinner. Husband wanted to just order pizza and I said no… that I’m tired of eating/feeling like crap. 🙂
Love this! <3
By cooking it in the Instant Pot you save about 15 min of time
I just got my instant pot and want to try to use this recipe tomorrow:-) Is it okay not to stuff the chicken? If I don’t, should I add extra broth?
If totally okay and it works just as well! 🙂 No need to add extra broth.
Do you cook the whole chicken frozen or thawed? I’m new to this whole chicken business 🙂
Thawed. 🙂
Hi! Just my wife and I (both retired) are debating which size Instant Pot to buy-3 quart or 6 quart Model. Will a 4-6 lb chicken fit in a 3 quart Instant Pot?
Can I save the broth left in the pot after I removed the chicken and carrots? I’d imagine it’s the same as chicken broth but wanted your opinion.
Thank you!
Yes, absolutely!
The directions say start with a 3 to 4 lb bird then add 6 minutes per pound after. So a 5 lb bird would be 30-36?
what if you’ve never removed insides of a chicken before and have absolutely NO idea what you’re doing….
Most chickens that I’ve got in the store just have a bunch of loose pieces or sometimes bagged pieces inside the cavity by the legs. Reach in and remove.
Hi Brittany! I’m starting to make my own meals since my parents are often busy (resulting in a lot of fast food and takeouts), and I have a bit of a dumb question. Does the stuffing (half apple, half onion, lemon) need to be cut up or just placed in whole?
Also, would adding more water affect anything? I might do so to be safe, I’d rather have more moisture than not enough, but I think I outta check with the professional here. ^_^
Heh, another quick question. If the chicken were to finish below 165 degrees F, how much longer would you cook it for?
I have a 6 lb chicken. Do I still only use 1/2 cup broth? I am a little confused because someone said they had a smaller one and wanted to know if they should half everything. Brittany you replied “No still use 1 cup water” The recipe says 1/2 cup of broth.
Thanks super excited to try tonight
Hi! Sorry, that was a typo. 🙂 If you’re using an 8qt Instant Pot you’ll want to use 1 cup. If you’re using a 6qt you can still use the 1/2 cup broth.
What about gravy? Are there enough meat juices to make gravy?
How do you cook your veggies that are shown on the picture?
Hi Brittani- First, let me say you look absolutely wonderful, and happy, and radiant! Congratulations on your upcoming cookbook.
My question – it says “for every additional pound, add 6 minutes.” I read that to mean, 4 pound chicken is original 24 minutes, and 5 pound chicken would be 30 minutes? Could you verify, please?
Thank you.
Hi Bonnie! That would be correct!
Ally-Instant Loss Team
It is great to learn your recipe. I just wonder the taste. I will try this at weekend and be back with reviews and ideas. BTW, look yummy though.