If you love tender, juicy, and perfectly cooked chicken, making a whole chicken in the Instant Pot is a game-changer! This foolproof method creates moist, flavorful chicken in under an hour, making it perfect for weeknight dinners, meal prep, or using in various recipes throughout the week.
Whether you’re working with fresh or frozen chicken, this recipe ensures flawless results every time, with an optional homemade gravy that takes it to the next level.
Why You’ll Love This Instant Pot Whole Chicken
✅ Fast & Easy – Ready in just 1 hour with minimal effort.
✅ Juicy & Tender – Pressure cooking locks in moisture for ultra-tender meat.
✅ Works for Fresh or Frozen Chicken – No need to thaw frozen chicken!
✅ Versatile – Use the cooked chicken for salads, soups, tacos, or sandwiches.
✅ One-Pot Cooking – The Instant Pot does all the work, with easy cleanup.
Ingredients You’ll Need
This recipe uses simple pantry spices to create a flavorful, well-seasoned chicken.
For the Chicken
- 4-pound whole chicken – Fresh or frozen (adjust cook time accordingly).
- 2 tablespoons olive oil – Helps create a golden crust.
- Half of a lemon – Adds brightness and a mild citrus flavor.
- Half of an onion – Enhances the depth of flavor.
- 1 cup water or low-sodium chicken broth – Keeps the chicken moist and prevents burning.
For the Spice Rub
- 2 teaspoons paprika – Adds warmth and color.
- 2 teaspoons garlic powder – Essential for savory depth.
- 1 teaspoon onion powder – Enhances the overall flavor.
- 1 teaspoon dried oregano – Brings in a subtle earthiness.
- 1 teaspoon dried thyme – Adds an herbaceous touch.
- 1 teaspoon salt – Balances the flavors.
- ½ teaspoon black pepper – For a mild heat.
For the Gravy (Optional)
- 1 tablespoon butter – Adds richness.
- 2 tablespoons cornstarch + 2 tablespoons water – Thickens the gravy.
How to Make Instant Pot Whole Chicken
This one-pot meal is incredibly simple and yields restaurant-quality chicken!
Step 1: Prepare the Chicken
- Remove any innards from the cavity of the chicken and pat it dry with paper towels.
- In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.
- Rub 1 tablespoon of olive oil over the chicken, followed by half of the spice mix, making sure to get some under the skin if possible.
Step 2: Sear the Chicken (Optional but Recommended)
- Turn the Instant Pot to Sauté mode and add 1 tablespoon of olive oil.
- Once hot, place the chicken breast-side up and sear for 5-7 minutes without moving it.
- Carefully flip the chicken over and brown the other side for another 5-7 minutes.
- Remove the chicken and press “Cancel” to turn off Sauté mode.
💡 Searing locks in flavor and creates a golden crust, but you can skip this step if short on time!
Step 3: Pressure Cook the Chicken
- Pour 1 cup of water or broth into the Instant Pot and scrape up any browned bits.
- Place a trivet in the pot and set the chicken on top, breast-side up.
- If desired, stuff the cavity with half a lemon and half an onion.
- Rub the remaining spice mix over the chicken.
- Close the lid, set the valve to Sealing, and select Pressure Cook (Manual) mode on High Pressure for 6 minutes per pound:
- 4-pound chicken → 24 minutes
- 4.5-pound chicken → 27 minutes
- 5-pound chicken → 30 minutes
💡 The Instant Pot will take about 10-15 minutes to reach pressure before the cook time begins!
Step 4: Natural Release & Check Doneness
- Once cooking is complete, allow a 15-minute natural pressure release (leave it alone).
- After 15 minutes, carefully turn the valve to Venting to release any remaining pressure.
- Open the lid and check the internal temperature with a meat thermometer:
- The thickest part of the thigh or leg should reach at least 165°F (75°C).
💡 If undercooked, return to the Instant Pot and pressure cook for 3-5 more minutes.
Step 5: Rest & Serve
- Let the chicken rest for 5-10 minutes before slicing.
- Serve as is, or shred for salads, tacos, sandwiches, or meal prep.
How to Cook a Frozen Whole Chicken in the Instant Pot
If your chicken is frozen, follow these steps:
1️⃣ Ensure the chicken does not have a bag of innards inside, as you won’t be able to remove it frozen.
2️⃣ Skip the olive oil and use only half of the spice rub.
3️⃣ Place 1 cup of water or broth in the Instant Pot and set the frozen chicken on a trivet.
4️⃣ Cook on High Pressure for 13 minutes per pound:
- 4-pound frozen chicken → 52 minutes
- 4.5-pound frozen chicken → 59 minutes
- 5-pound frozen chicken → 65 minutes
5️⃣ Let the pressure naturally release for 15 minutes, then do a quick release.
6️⃣ Check internal temperature (165°F). If needed, cook for an additional 3-5 minutes.
💡 For crispy skin, broil the cooked chicken for 4-5 minutes after removing it from the Instant Pot!
How to Make Gravy from the Drippings
🥄 Remove the chicken and strain the cooking liquid.
🔥 Turn on Sauté mode and add 1 tablespoon butter.
🌿 Mix 2 tablespoons cornstarch with 2 tablespoons water and whisk into the pot.
🍲 Simmer for 3-5 minutes, stirring, until thickened.
🧂 Season with salt & pepper to taste.
Ways to Use Instant Pot Whole Chicken
🍗 As a Main Dish – Serve with mashed potatoes, rice, or roasted veggies.
🥗 Shredded in Salads – Toss into a Caesar salad or grain bowl.
🌮 In Tacos or Wraps – Add shredded chicken to tortillas with salsa.
🍜 For Soups & Stews – Use in chicken noodle soup or white chicken chili.
🥪 For Sandwiches & Meal Prep – A perfect protein base for easy meals!
Storage & Meal Prep Tips
🥡 Refrigerate: Store in an airtight container in the fridge for up to 4 days.
❄️ Freeze: Shred and freeze for up to 3 months.
🔥 Reheat: Warm in the microwave, oven, or Instant Pot with a splash of broth.
Final Thoughts
Cooking a whole chicken in the Instant Pot is easy, quick, and incredibly versatile. Whether fresh or frozen, this method delivers perfectly juicy, flavorful chicken every time.
Try this foolproof Instant Pot chicken recipe today, and enjoy a delicious, homemade meal in under an hour! 🍗✨
Instant Pot Whole Chicken
Ingredients
Spice Rub:
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
For the Chicken:
- 4 pound whole chicken see note
- 2 tablespoons olive oil divided
- half of a lemon half of an onion, fresh herb sprigs optional
- 1 cup water or low sodium chicken broth broth is best if you plan to make gravy
To Make Gravy (Optional):
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a small bowl, stir together the spice rub ingredients.
- Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.
- Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.
- Add 1 tablespoon of olive oil to the Instant Pot and turn on Sauté mode. When the pot is hot, carefully place the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
- Flip the chicken over to brown it on the breast side. Be careful not to put your face over the Instant Pot, as there is hot oil and steam. The easiest way to flip the chicken is to stick a long-handled spoon or tongs into the cavity, then use another spoon to turn the chicken onto its side and then flip it over.
- Brown the chicken for 5-7 minutes on the second side, and then carefully remove it to a clean plate using the two long-handled spoons/tongs. Press “Cancel” to turn off sauté mode.
- Add 1 cup of water to the Instant Pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you don’t have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)
- If desired, place half a lemon, half an onion, and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.
- Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and move the steam release valve to the Sealing position.
- Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. For example, a 4-pound fresh chicken will cook for 24 minutes, a 4.5-pound chicken will cook for 27 minutes, and a 5-pound fresh chicken will cook for 30 minutes.
- After setting the cook time, the Instant Pot will take some time to reach pressure, and then the cook time will begin counting down. Once the cook time ends, allow the pot to release pressure naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully move the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops, carefully open the Instant Pot lid.
- Use an instant-read thermometer to check that the internal temperature of the chicken has reached at least 165°F at the thickest part of the thigh or leg, not touching the bone.
To Cook a Frozen Chicken:
- Make sure that your chicken does not have a bag of innards in the cavity. If it does, you may not be able to cook the chicken from frozen since you won’t be able to remove the bag from the frozen chicken.
- Place 1 cup of water in the bottom of the Instant Pot and add a handled trivet.
- Put the frozen chicken, breast side up, on top of the trivet. Sprinkle half of the spice rub over the chicken (use only half of the amount called for in the recipe). Close the Instant Pot lid and move the steam release valve to the Sealing position.
- Use the Pressure Cook/Manual setting and set the cook time on high pressure for 13 minutes per pound. For example:
- A 4-pound frozen chicken will need to cook for 52 minutes
- A 4.5-pound chicken will need to cook for 59 minutes
- A 5-pound frozen chicken will need to cook for 65 minutes
- After the cook time ends, allow the pot to naturally release pressure for 15 minutes. Then quick release any remaining pressure. Once the pin has dropped, carefully open the lid.
- Use an instant-read thermometer to check that the chicken has reached an internal temperature of at least 165°F at the thickest part of the leg, not touching the bone.
- If desired, you can brown the chicken under the broiler for 4-5 minutes to crisp and brown the skin.
To Make Gravy (Optional):
- Remove the whole chicken and trivet from the Instant Pot. If desired, pour the liquid from the pot through a strainer to remove any solids, then return the liquid to the pot. Turn on Sauté mode and add 1 tablespoon of butter to the broth in the pot.
- In a small bowl, stir together 2 tablespoons each of cornstarch and water to create a slurry. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens.
- Remove the pot from the base, then remove from heat. Season to taste with salt and pepper, and serve.
Notes
If cooking a frozen chicken, you will not need the olive oil since you won’t be browning the chicken. Only make half of the spice rub recipe.
Cooked chicken will last in your refrigerator for up to 4 days.
Nutrition estimate does not include optional gravy.
