Name: Instant Pot Whole Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 lb (1.5kg) chicken (giblets removed); 1 onion (quartered); 1 whole garlic bulb; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 2 tsp salt; 1 tsp pepper; 3 tbsp olive oil; 3 tbsp lemon juice; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp fresh thyme; 1 cup chicken broth / chicken stock

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Instant Pot Whole Chicken turns out fall-apart tender and juicy. Ready in less than 30 minutes, this is a weeknight dinner wonder!

Ingredients and Substitutions

Whole chicken. I used a 3lb/1.5kg chicken. It fits perfectly into the Instant Pot, feeds 4-6 people easily and cooks in less then 30 minutes.
Onion and fresh garlic bulb. You could also add celery and carrots to the bottom of the pot for a more flavorful gravy.
Olive oil. Avocado oil or butter are both good substitutes.
Fresh herbs. I used rosemary and thyme but fresh sage, bay leaf and parsley will also be delicious.
Seasoning: paprika, dried oregano, garlic powder, onion powder, salt and black pepper. Feel free to add any seasonings of your choice. We love cayenne pepper, red pepper flakes/chilli flakes, curry powder or Italian seasoning on chicken too.
Chicken broth/chicken stock.

How to cook a whole chicken in the Instant Pot

Quarter the onion and slice the garlic bulb in half. Place the trivet rack into the Instant Pot then add the onion, garlic and fresh herbs.
Stir together the oil, lemon juice and seasoning. Pat the chicken dry with paper towel then season all over with salt and pepper, including seasoning the cavity. Brush the seasoning oil over the chicken.
Add the chicken to the Instant Pot, breast side up, then pour in the chicken stock. Close the Instant Pot lid, making sure the vent is in the sealing position.
Pressure cook on high pressure for 18 minutes and quick-release the pressure. Cook time will differ if you are using a much larger or smaller chicken. The chicken will be fully cooked after 18 minutes then the wings and legs might even be falling off the bone but if you’re unsure, the juices will run clear when the chicken is sliced between the leg and chicken breast. The chicken will have an internal temperature of 165°F/73°C when using a meat thermometer.

*At this stage, you can serve the chicken as is or use to shred into soups, salads, wraps, sandwiches etc. but I prefer broiling it for 10-15 minutes to crisp the skin and add some color before serving. Carefully remove the chicken from the pot then place in a baking dish, drizzle with a little oil and broil until golden brown. The drippings left in the Instant Pot makes a fantastic gravy when thickened with a little cornstarch.

Can I make this ahead?

Yes, this Instant Pot chicken can be cooked the day in advance and reheated before serving. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This Instant Pot Whole Chicken recipe is delicious served with potatoes, rice and vegetables. We also love this chicken used for shredding and used in recipes like enchiladas, tacos, chicken salad and sandwiches.