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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Dinner· Instant Pot Recipes· Recipes

How To Cook A Whole Chicken In The Instant Pot

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!

How To Cook A Whole Chicken In The Instant Pot instantloss.com

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. 

How to Make a Whole Chicken in the Instant Pot instantloss.com

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. 

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote
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How to Cook A Whole Chicken in the Instant Pot

Author Brittany Williams

Ingredients

  • 3-4 pounds whole organic chicken
  • 1/2 cup chicken or vegetable broth
  • fine sea salt
  • ground black pepper
  • thyme
  • sage
  • rosemary
  • onion
  • apples
  • crushed garlic
  • lemon

Instructions

  1. 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. 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. 3. Add 1/2 cup of broth to your Instant Pot Pressure Cooker.
  4. 4. Place the trivot inside of the pot and set the chicken on top.
  5. 5. Put the lid on your Instant Pot and make sure the valve is in the SEALING position.
  6. 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. 7. When the time is up let the pot naturally release the pressure, about 30 minutes.
  8. 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.

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Filed Under: Dinner, Instant Pot Recipes, Recipes

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Comments

  1. Amber says

    September 6, 2017 at 8:48 am

    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?

    Reply
    • Brittany says

      September 6, 2017 at 10:55 am

      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.

      Reply
      • Ileane marshall says

        September 16, 2017 at 8:48 am

        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.

        Reply
        • tb says

          January 12, 2018 at 7:36 am

          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.

          Reply
        • Tammy says

          February 17, 2019 at 4:00 pm

          The trivet rack should fit it. I would order one off amazon

          Reply
  2. Melissa says

    September 12, 2017 at 8:34 am

    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

    Reply
    • Brittany says

      September 12, 2017 at 9:08 am

      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

      Reply
      • Melissa says

        September 12, 2017 at 9:48 am

        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!

        Reply
      • Della says

        January 4, 2018 at 6:33 am

        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?

        Reply
  3. Karen says

    September 14, 2017 at 5:07 pm

    What if you have a large roasting chicken, say 5-6 lbs? How much pressure time?

    Reply
    • Brittany says

      September 15, 2017 at 8:47 am

      The rule of thumb is to add 6 minutes for every additional pound. 🙂

      Reply
  4. Crystal West says

    November 17, 2017 at 2:45 pm

    Love how the Instant Pot can do almost everything! Even makes cooking a chicken a breeze!

    Reply
  5. Kathy says

    November 17, 2017 at 6:08 pm

    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!

    Reply
  6. Barbara says

    December 1, 2017 at 11:24 am

    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.

    Reply
  7. Kimberly says

    December 6, 2017 at 7:14 am

    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!

    Reply
  8. Ruth says

    December 7, 2017 at 6:40 am

    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?

    Reply
    • Brittany says

      December 7, 2017 at 9:07 am

      Sometimes. With this recipe still use 1 cup of water though. 🙂

      Reply
  9. Toby says

    December 12, 2017 at 10:19 am

    All the liquid at the end seems fabulous and don’t want to toss. Any suggestions?

    Reply
    • Jennifer says

      January 19, 2018 at 11:18 am

      This is my question, too!

      Reply
      • Brittany says

        January 22, 2018 at 10:21 am

        Definitely don’t toss it! Use it in a soup or stew instead of chicken or vegetable broth. AMAZING!

        Reply
    • Matt Council says

      March 11, 2019 at 1:28 pm

      I got a can of cream of chicken soup I plan to mix with the liquid after cooking to make a nice “gravy”

      Reply
  10. c says

    December 31, 2017 at 4:49 pm

    where is the trivot from? did it come from inside the package or something you already had?

    Reply
    • Brittany says

      January 1, 2018 at 4:08 pm

      It came with the Instant Pot. 🙂 It’s the silver tray looking thing.

      Reply
  11. Gail says

    January 2, 2018 at 4:11 pm

    Does your chicken brown in the instant pot like the picture or do you brown it in the oven after?

    Reply
    • Brittany says

      January 3, 2018 at 2:05 pm

      I broil it for about 10 minutes after.

      Reply
  12. Chrissy says

    January 3, 2018 at 11:10 am

    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?

    Reply
  13. Steph says

    January 3, 2018 at 11:39 am

    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. 🙂

    Reply
    • Brittany says

      January 3, 2018 at 1:56 pm

      Love this! <3

      Reply
  14. Nan says

    January 3, 2018 at 1:51 pm

    By cooking it in the Instant Pot you save about 15 min of time

    Reply
  15. Maureen says

    January 14, 2018 at 5:09 pm

    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?

    Reply
    • Brittany says

      January 15, 2018 at 11:30 am

      If totally okay and it works just as well! 🙂 No need to add extra broth.

      Reply
  16. Kyra says

    January 15, 2018 at 2:12 pm

    Do you cook the whole chicken frozen or thawed? I’m new to this whole chicken business 🙂

    Reply
    • Brittany says

      January 22, 2018 at 10:20 am

      Thawed. 🙂

      Reply
  17. Bruce Sproston says

    January 24, 2018 at 1:49 pm

    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?

    Reply
  18. Tracey Hillian says

    January 26, 2018 at 4:17 pm

    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!

    Reply
    • Brittany says

      January 26, 2018 at 7:05 pm

      Yes, absolutely!

      Reply
  19. Dave says

    January 27, 2018 at 6:45 am

    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?

    Reply
  20. mk says

    January 31, 2018 at 11:50 am

    what if you’ve never removed insides of a chicken before and have absolutely NO idea what you’re doing….

    Reply
    • Peter says

      September 27, 2018 at 9:30 am

      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.

      Reply
  21. Bryce says

    February 8, 2018 at 9:53 am

    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. ^_^

    Reply
    • Bryce says

      February 8, 2018 at 10:00 am

      Heh, another quick question. If the chicken were to finish below 165 degrees F, how much longer would you cook it for?

      Reply
  22. CEH says

    March 3, 2018 at 12:55 pm

    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

    Reply
    • Brittany says

      March 4, 2018 at 3:52 pm

      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.

      Reply
  23. Janice says

    March 31, 2018 at 12:30 pm

    What about gravy? Are there enough meat juices to make gravy?

    Reply
  24. Andrea says

    April 15, 2018 at 6:50 pm

    How do you cook your veggies that are shown on the picture?

    Reply
  25. Bonnie says

    August 13, 2018 at 2:31 am

    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.

    Reply
    • Ally Jones says

      September 11, 2018 at 8:44 pm

      Hi Bonnie! That would be correct!

      Ally-Instant Loss Team

      Reply
  26. Tina says

    December 12, 2018 at 12:43 am

    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.

    Reply
  27. Kathryn says

    August 22, 2020 at 4:55 pm

    5 stars
    This came out great! So easy and great to not hear up the house in the hot summer months! I have also made the bone broth recipe and it is fantastic.

    Reply

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