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    Home » All Recipes

    Instant Pot Whole Chicken

    Published: December 15, 2018Updated: February 20, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Recipe Time :30 minutes mins
    Servings: 6 people

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    Instant Pot Whole ChickenYou just can't beat the ease of this Instant Pot Whole Chicken!

    If you would have told me that I would be cooking a whole chicken in the Instant Pot a few months ago, I would have said, "NO WAY!"

    Don't get me wrong, I love my Instant Pot and I cook many things in it... but I like an oven-roasted or smoked chicken. To say I was shocked at the outcome of an Instant Pot Whole Chicken is an understatement.

    Honestly, I was blown away by the finished dish!

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. Thank you for your support!

    Find The Information You Need Quickly

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    • Instant Pot Whole Chicken
    • Size Matters When Cooking in the Instant Pot
    • Altitude Matters, Too!
    • How Long Do You Cook a Whole Chicken in the Instant Pot?
    • How Do You Check the Temperature of a Whole Chicken?
    • What Happens to the Skin When You Cook a Chicken in the Instant Pot?
    • Tips for Crisping the Skin
    • How to make your Instant Pot Whole Chicken
    • Instant Pot Whole Chicken
    • I hope you enjoyed this recipe! If you make it at home, I'd love to hear your thoughts. You can comment below or shoot me an email at Louise@thesaltedpepper.com

    Instant Pot Whole Chicken

    I've been working on many Instant Pot recipes lately, like this one for Instant Pot Jambalaya Soup. My Instant Pot has been in constant use and I just LOVE it. I've also been really busy and, one night, I forgot to put the chicken in the oven and it was 7 pm! Hubby would be home in 30 minutes and I did something I never thought I would do... I used the Instant Pot for a Whole Chicken!

    To be completely honest, I figured I would shred the chicken for tacos or chop it for a salad. I just needed it cooked and FAST. There was no way, in my mind, that I would be okay with serving a pressure cooked whole chicken.

    Why? The skin! I like my skin crispy and the bird beautifully browned. Call me a poultry snob... I can take it.

    I knew the pressure cooker would cook the chicken and leave it moist and tender, but I had this vision in my head of pale rubbery skin and who wants that on their table? Not me, that's for sure! Boy, was I in for a surprise!

    Size Matters When Cooking in the Instant Pot

    Instant Pot Whole Chicken IPI am learning new things every day about my Instant Pot and one thing I want to mention is the size of your Instant Pot. I am cooking this recipe in an 8 Quart Ultra 10 in 1 Instant Pot, so I want to make sure to talk about some modifications if you are using a 6 Quart or a 3 Quart.

    From what I've read; the larger the size of the Instant Pot, the longer it takes to come to pressure. That makes sense, right? There is more area to heat and bring to pressure. Unfortunately, I have no way to test this out because, right now, I only have the 8 Quart. If anyone has any tips or suggestions, I know we would all love to hear them! Comment at the end of this post or reach out to me on Facebook (@thesaltedpepper) or via email louise@thesaltedpepper.com

    Watch the size of your chicken. I was able to comfortably fit a 5 pound whole chicken in my 8 Quart and I've read that a 5 pound bird will fit in the 6 Quart as well. I would recommend putting the chicken (while still in the packaging) on the trivet and into the Instant Pot just to make sure it fits. I think a 3-4 pound chicken will fit in the 3 Quart, but please check to be sure.

    Altitude Matters, Too!

    This can get a little confusing, so I will do my best keep this very simple and straightforward. If you live at elevations greater than 2000 feet above sea level, you want to increase your cooking times by 5% for each 1000 feet. Why? Because at higher elevations, the pressure in the Instant Pot will be lower for the duration of cooking and therefore the temperature inside the pot doesn't get as high and food cooks slower. Kind of like the difference between setting your oven on 325º F versus 350º F. The food will cook, but it might take a few minutes longer.

    I read quite a bit about this subject so I could keep it mind when writing recipes and one of the most helpful articles was by Hip Pressure Cooking:

    PRESSURE COOKER PSI FAQ: THE STUFF YOU DIDN’T THINK TO ASK ABOUT PRESSURE

    There are several informative charts in this article and it goes way more in depth... head spinning in depth, but very interesting to read.

    Where I live in Tennessee, we are only 479 feet above sea level, so all my recipes are tested at this elevation and I have not made any adjustments to timing. Chances are if you aren't already making adjustments with other modes of cooking, you don't even need to worry about this because your elevation is not high enough to make a difference.

    How Long Do You Cook a Whole Chicken in the Instant Pot?

    Good question... I had no idea! I looked over a couple of recipes and the timing seemed way too long on many of them. The rule of thumb I follow when cooking with my Instant Pot is set the time for â…“ of the time that recipe would take in the oven or I just guess and cross my fingers! Sound familiar? I had nothing to loose anyway, I wasn't planning on doing a recipe post. I knew I could always cook it longer if it wasn't quite done, so I followed my gut and went with 4 minutes per pound plus added 2 extra minutes.

    Turns out, 4 minutes per pound was perfect for cooking the whole chicken in my Instant Pot. The extra 2 minutes were not necessary for me, but also did not cause my chicken to be dry. My chicken was a 5 pound chicken, so I set the 8 quart Instant Pot for 20 minutes. Can you believe that? 20 minutes! Keep in mind that you have the time it takes for the Instant Pot to come up to pressure. This happened fairly quickly for me, about 5 minutes. I also turned off the keep warm function (just in case I didn't remove the chicken right away, I didn't want it to keep cooking) and let the Instant Pot release the pressure on its own which took a lot less time than I thought.

    If your Instant Pot hasn't completely released the pressure after 15-20 minutes, go ahead and release the pressure manually.

    Instant Pot Whole ChickenAfter putting the chicken in the Instant Pot and setting the time, I went back to working on a different post I was writing and kind of forgot about it (that is the beauty of Instant Pot cooking). So, I don't know exactly how long it took for the pressure cooker to release the pressure, but I'm going to guess about 15 minutes. When my husband got home, 40 minutes after I started cooking the chicken, I checked it and the lid was ready to be opened. So, I did and my jaw almost hit the floor! The chicken was beautiful!

    Of course I also checked the temp with meat thermometer  and recommend you do the same just to make sure it has reached 165º F. It had and we were good to go.

    How Do You Check the Temperature of a Whole Chicken?

    Good question. I have seen many people stick the thermometer into the breast meat to check the temp, after all isn't that where the big companies stick the little pop up thingy? Now that I think of that, I haven't seen those pop up things on a chicken in a long time. I wonder if they have done away with them? The problem with taking the temp in the breast is that the breast meat usually cooks faster than the dark meat, so it could read 165° F in the breast and still be underdone in the legs and thighs.

    Whole Chicken Thermometer ImageThe correct way to take the temperature of a chicken or turkey is to insert the meat thermometer into the thickest part of the thigh. Be careful that you aren't touching the bone or the temp will read higher than it actually is. You get to the thigh by inserting the thermometer between the lower breast area and the leg, like shown in this picture. You will feel it if it hits bone - just pull back slightly. Allow the thermometer to stay inserted for at least 15 seconds to make sure you are getting an accurate temp.

    I have seen other food bloggers raving about the Thermapen MK 4 thermometer and I hope to get one soon. They are pricey at just under $100, but the reviews are incredible. Right now I have cheap (not even digital) thermometer and although it takes me about a minute to get an accurate temp, it works. You can find one like mine right here.

    What Happens to the Skin When You Cook a Chicken in the Instant Pot?

    It was PERFECT! Now, don't get me wrong, it wasn't crispy (I will share a few tips to crisp the skin up though). I knew it wouldn't be, but it was a beautiful brown color and the skin was not rubbery! When the chicken is cooking in the pressure cooker, the fat is rendered from the skin and although it doesn't crisp it becomes very thin. Kind of like what happens when you cover the chicken with foil, after taking it out of the oven, to keep it warm. The skin is super flavorful and not tough at all!

    I was so excited, I cut into it right away! I should have waited another 5-10 minutes to let it rest because a lot of the juices ran out. Despite that, it was tender and moist. I dare say, better than an oven-roasted chicken!

    This Instant Pot Whole Chicken has made me a convert for sure. I just can't imagine wasting the time on using the oven when the Instant Pot steps up to the challenge and then some!

    Tips for Crisping the Skin

    Before cutting the chicken, you can place it on a sheet pan under the broiler for a few minutes to crisp the skin. Just keep an eye on it so it doesn't burn.

    Or, you can have a little fun and play with a little fire like I did. I absolutely love my little kitchen torch! The one I have is similar to this one. I originally bought it to make créme Brûlée about 5 years ago. I still haven't made créme Brûlée, but I have found tons of uses for the nifty torch. To crisp up the skin of your chicken, just engage the torch and hold at least 6 inches away from the skin and allow the fire to just touch the skin as you continually move the torch around. If you are too close or stay in one place too long, you might burn the skin.

    How to make your Instant Pot Whole Chicken

    What you'll need:

    3-5 pound whole chicken
    Spice blend - my recipe is in the post or you can use your favorite
    Carrot, celery, rosemary, onion, & lemon to stuff inside the chicken

    Step One: 

    Thaw and rinse your chicken. Yes, you can cook a chicken from frozen in the Instant Pot; the skin won't be dry enough to get the golden color. Since I have not cooked one from frozen, I can't advise you on time. Sorry.

    I know there is a buzz around about not rinsing your chicken in the sink for fear of contamination. I rinse my chicken. I will always rinse my chicken and if you rinse it in a clean sink and then wash the sink with soap and water everything should be just fine. My Mom has been doing this for years and not once have we ever had a problem. I also like to soak my chicken in some salt water if I have the time. I didn't have the time when I made this chicken, so I skipped it.

    Check the cavity for the giblets. They can be loose in the bird or in a pouch. Remove them and put in a small bowl for later.

    Step Two: 

    Put the chicken on a cutting board and pat dry with paper towels. The drier you get the chicken the better. Stuff the chicken cavity with celery, onion, rosemary and/or thyme, carrot, and a lemon. Instant Pot Whole Chicken Pat DryYou don't have to stuff the chicken, but it really does impart a nice flavor in the meat and especially in the juices that you can turn into gravy. Rub the seasoning blend (my blend is in the recipe down below) all over the chicken, get that rub in all the folds of the legs too. I season the back (underside) as well as the breast side. If you have time; you could pat dry the chicken, apply the seasoning blend, and place the chicken in the fridge overnight. If not, no worries, I didn't have time either!

     

    Step Three: 

    Put 2 cups of water in the bottom of your Instant Pot or pressure cooker (with the pot insert in). Add in those giblets if you want to make a delicious Instant Pot Whole Chicken on trivetgravy or have a few cups of chicken stock after you cook the chicken. If not, you can skip this step. Carefully place your seasoned chicken on the raised trivet that came with your Instant Pot and place in the Instant Pot or pressure cooker. This will raise the chicken above the water, so it isn't sitting in the juices. You can also achieve similar results by balling up some aluminum foil and placing under the chicken to raise it.

    Step Four: 

    Secure the lid to your Instant Pot. Set the pressure to high and the time to equal 4 minutes per pound. For example, my chicken was 5 pounds, so I set the time to 20 minutes. Instant Pot Whole Chicken IP

    Don't forget to turn the valve to seal if your pressure cooker doesn't have the nifty feature of doing it for you. I turned the keep warm feature on my Instant Pot to off so it stopped heating the chicken once the time was up. The Instant Pot will take a few minutes to come up to pressure, then it will cook for the time you set. After it is done, allow the pressure cooker to naturally release the pressure. When the pressure is released, the button on the top of your pressure cooker will depress and you can open the lid. Remove the trivet and the chicken using oven mitts or gloves. I have a pair of heat resistant gloves that are similar to these and I love them. I find they mold to your hands better and allows me to handle hot items better. I also have a pair of oven mitts (similar to these) that I love - they only fit over your fingers and thumb.

    Step Five: 

    Instant Pot Whole ChickenStrain the chicken giblets and juice that remains in the bottom of the pot and use to make gravy or put in fridge/freezer to use as stock later. Carve the chicken and serve.

    *Any left overs can be used to make this delicious Mexican Butternut Squash Soup

     

     

    Instant Pot whole Chicken

    Instant Pot Whole Chicken

    Recipe By: Louise
    You just can't beat the ease of this Instant Pot Whole Chicken! After just 20 minutes of high pressure, it is cooked perfectly and stays juicy and tender. 
    4.88 from 8 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Resting Time 23 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine American
    Servings 6 people
    Calories 234 kcal
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    • 3-5 Pounds whole chicken
    • 1 carrot
    • 1 Stalk celery
    • 1-2 Springs rosemary Fresh
    • 1 lemon Cut in half
    • 1 onion cut in half
    • 2 Cloves garlic
    • 2 Cups water
    • 1 giblet package optional

    Chicken Seasoning Rub

    • 1 tablespoon paprika if you want a smoky flavor used smoked paprika
    • ½ teaspoon poultry seasoning
    • ½ teaspoon garlic powder
    • 1 teaspoon sea salt
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon Rosemary leaves dry and crushed
    • ½ teaspoon black pepper I use fresh ground

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    Instructions
     

    For the Chicken Seasoning Rub

    • combine all seasonings in a small mixing bowl and stir until well blended. 

    For the Whole Chicken

    • Thaw the chicken if frozen. Check the cavity for the giblets, remove them and put in a small bowl for later. Rinse your chicken in a clean sink and place on a cutting board. Pat dry with paper towels. The drier you get the chicken the better. 
    • Cut the onion & lemon in half. Stuff the chicken cavity with celery, onion, rosemary and/or thyme, carrot, garlic and lemon. Rub the seasoning blend all over the chicken. 
    • Put 2 cups of water in the bottom of your Instant Pot or pressure cooker (with the pot insert in). Add in giblets (optional). Carefully place your seasoned chicken on the raised trivet that came with your Instant Pot and place in the Instant Pot or pressure cooker. 
    • Put the lid on the Instant Pot and set for high pressure. Set the time to equal 4 minutes per pound. Hit start. Once the pressure cooker has cooked for the desired time allow it to natural release. Check the temperature to make sure the thickest part of the thigh has reached 165° F. 
    • Remove the chicken and set on clean cutting board. Allow to rest for at least 10 minutes. Carve and Serve. 

    Nutrition

    Serving: 4ouncesCalories: 234kcalProtein: 20gFat: 16gSaturated Fat: 4gCholesterol: 81mgSodium: 76mgPotassium: 205mgVitamin A: 150IUVitamin C: 1.7mgCalcium: 12mgIron: 1mg
    Keyword Instant Pot Whole Chicken, Pressure cooked whole chicken
    Course Dinner
    Cuisine American
    Tried this recipe?Let us know how it was!

    I hope you enjoyed this recipe! If you make it at home, I'd love to hear your thoughts. You can comment below or shoot me an email at Louise@thesaltedpepper.com

    Want more Instant Pot recipes? Find them right here ⇓⇓⇓

    Instant Pot Jambalaya Soup Mexican Butternut Squash Soup  Turkey Bone Broth Instant Pot chili pin

     

     

    Don't forget to tag us in your food photos @thesaltedpepper on your favorite social media channels. Find us here ⇓⇓⇓

     

     

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    Comments

    1. Karen Crook

      May 27, 2021 at 8:55 am

      I’m thinking about making this in the ninja Foodi. I want to air crisp after pressure cooking. Have you tried this in the Foodi and if you did, how many minutes did you air crisp at the end?

      Reply
      • Louise

        May 27, 2021 at 1:04 pm

        I haven't had the best results with chicken in the Foodi for some reason. I think it's the quality of the chicken I've been getting. I would shave off about 3 minutes of PC time based on the size of your chicken and AC for 10-15 minutes or so to crisp the skin. Next time I try a whole chicken, I'm going to use AC only and see how that goes.

        Reply
    2. Debra

      February 13, 2019 at 5:02 pm

      5 stars
      Thanks again for another fabulous tecipe.

      Reply
      • Louise

        February 13, 2019 at 7:50 pm

        I am so thrilled you liked it! YAY!

        Reply
    3. Debra

      February 13, 2019 at 4:57 pm

      Oh my goodness that chicken looks and sounds amazing. Thank you for the link and recipe.

      Reply
      • Louise

        February 13, 2019 at 7:50 pm

        I look forward to hearing how it turns out for you!

        Reply
    4. Leslie

      January 24, 2019 at 2:26 am

      Shall have to try this. Seen such mixed reviews on cooking chicken in the IP, but yours makes it seem so easy and delicious! I'm looking forward to using the carcass to make bone broth

      Reply
      • Louise

        January 26, 2019 at 9:15 am

        I was honestly shocked at how good this turned out. You can't beat the bone broth! I am getting ready to make another batch!

        Reply
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    4.88 from 8 votes (3 ratings without comment)

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