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instant pot whole chicken in a platter with veggies
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5 from 2 votes

Instant Pot Whole Chicken

This Pressure Cooker or Instant Pot Whole Chicken cooks up in half of the time that it would take to roast it in the oven. In about 30 minutes, you can have a tender, juicy "roasted" chicken made in your pressure cooker! It looks like a rotisserie chicken but without all the hassle. In addition, you only need 3 ingredients to prepare this easy dinner recipe.
Course:Main Course
Keywords:instant pot whole chicken
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 6
Calories287 kcal
Cost $ 0.75 per person


  • Instant Pot or pressure cooker
  • baking sheet
  • cutting board
  • knife


  • 3 1/2 pounds whole chicken
  • 1 oz taco seasoning see notes for homemade seasoning
  • 1 lemon quartered (or pieces of onion or smashed garlic cloves)
  • 1 1/2 cups water for a 6 qt. pot (if yours is 8 qt. use 2 cups of water)


  • Pour water into the pot if your Instant Pot. Position your trivet or rack inside your pressure cooker.
  • Clean out your chicken by removing the gizzards. Do not rinse your chicken. Then, season the entire bird with the seasoning, including the cavity.
  • Fill the cavity with lemon wedges. Make sure to tie the legs with a kitchen twine and tuck the wings under. Place the chicken on the trivet!
  • Lock the lid and turn the valve to sealing. Set to cook on High Pressure or press the poultry button. Set cooking time according to the weight of your chicken. The rule is 8 minutes per pound of chicken if thawed. If frozen, it is 13 minutes per pound (frozen chicken must have gizzards nor come with plastic ties).
  • After cook time has come to an end, allow pressure to naturally release.  It is okay to leave the Instant Pot rotisserie chicken on the warm setting during this time.
  • (OPTIONAL) Transfer the chicken to a greased baking sheet and broil for 5-10 minutes or until the skin is lightly golden brown. Make sure the breast of the chicken is about 8-10 inches (20-25 cm) away from the broiler.
  • Let the chicken rest for 5-10 minutes before cutting for the juices to redistribute and lock moisture in..
  • NOTE: Make sure to save the cooking liquids to make soups and stews. That broth has great flavor!

Recipe Video

Recipe Notes

Store leftovers into an airtight container for up to 3 days. Freeze for up to 2 months! 
Homemade Seasoning:
Mix together 1 tbsp of paprika, 1 tsp of cumin, 1 tsp of garlic powder, 2 tsp of salt, 1 tsp of dried oregano, 2 tsp of ground black pepper, and 1 tsp of chili pepper or cayenne.
Thawed Whole Chicken Cooking Times:
  • 3-pound chicken (x 8 minutes/pound): 24 minutes on high pressure
  • 4-pound chicken (x 8 minutes/pound): 32 minutes on high pressure
  • 5-pound chicken (x 8 minutes/pound): 40 minutes on high pressure
  • For every pound add 8 minutes, for every half a pound add 4 minutes to the total cooking time for whole chickens.
Frozen whole chicken cooking times
  • 3 pound frozen chicken (x 13 minutes): 39 minutes on high pressure
  • 4 pound frozen chicken (x 13 minutes): 52 minutes on high pressure
  • 5 pound frozen chicken (x 13 minutes): 65 minutes on high pressure
  • For each pound increase by 13 minutes, for each half a pound increase by 6 ½ minutes for frozen whole chickens.


Calories: 287kcal | Carbohydrates: 4g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 473mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 2mg
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