The only way to cook an entire juicy and tasty chicken in under thirty minutes while locking in the most flavor is by making an Instant Pot Whole Chicken!
I am all about pressure cooking these days. Take it from me, if you don’t already have an Instant Pot, do you and your family a huge favor and hop on over to Amazon and order one! You will not regret it. From healthy soups to braised meats, to veggies like squash, potatoes, and artichokes, pressure cooking couldn’t be easier and the results will blow your mind! This instant pot whole chicken recipe is a great intro to your pressure cooker, and one of my go-to chicken recipes.
INSTANT POT WHOLE CHICKEN
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One of the things that makes me nervous about pressure cooking is that I can’t lift the lid and take a peek. I like to cheat when I cook. That way I know I can stop the cooking process at the exact right moment. Well, with a pressure cooker, you have to trust the recipe you’re following. If the chicken still underdone, don’t worry! All you need to do is cook it for a few more minutes and you’ll be golden.
Cooking a whole chicken like this is not only super easy but it’s extremely healthy and quite possibly the best way to serve fork tender protein rich savory white meat to your family.
Serve it up for dinner or shred the meat to use in a different recipe like Chicken Pot Pie Casserole or for your lunchtime salads. You don’t have to heat up your house like you would if you were roasting the chicken in the oven, so using your pressure cooker is perfect any time of year. Give it a try – you will love it!
Grab these other great recipes to get your started with your Instant Pot!
- Pressure Cooker Pot Roast
- Instant Pot Chicken Chili
- Pressure Cooker Lemon Chicken
- Instant Pot Mashed Potatoes
- Pressure Cooker Split Pea Soup
- More dinner recipes…
Tools used to make this Instant Pot Whole Chicken recipe
Instant Pot: This all-in-one cooker is the best thing I’ve put on my countertop! It’s a pressure cooker, slow cooker, makes rice in minutes, and more!
Measuring Cup: Glass measuring cups are a kitchen tool everyone needs. This set makes sure you can measure exactly how much liquid you need for your recipe and they last practically forever!
Meat Thermometer: Make sure your meat comes out cooked just right every time with this handy digital thermometer!
- 4 pound whole chicken thawed
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 lemon
- 4 cloves garlic
- Cover the chicken with the thyme, paprika, salt and pepper.
- Heat pressure cooker to browning setting and brown the chicken, breast side down, for about 5 minutes. Turn the chicken breast side up.
- Add chicken broth to the bottom of the pot. Cut lemon in half, squeeze the lemon on the chicken, and then place the two halves from the lemon in the pot along with the garlic.
- Bring the pressure cooker to high pressure and cook at high pressure for about 20-25 minutes (depending on weight of the chicken with 3 pounds being 20 minutes and 4 pounds being 25 minutes).
- Once done cooking, allow pressure to naturally release.
- Insert meat thermometer into breast and ensure it reads at least 165 degrees F.
Did you know chicken thighs only take 8 minutes to cook in the pressure cooker? I’ve made this incredible Hawaiian Sesame Chicken:
As well as this healthy Mole Chicken with rice, spinach, and zucchini using my pressure cooker. YUM!
Dr. J says
Most pressure cooker ads say the meat does not have to be thawed. Can I do this recipe on a frozen chicken?
Aubrey Cota says
Absolutely! You are always welcome to check the instructions of your pressure cooker for peace of mind, but that’s generally the benefit of a pressure cooker.
Stephanie Kiefel Patterson says
This is a FANTASTIC recipe that I’ve used several times now. And I’ll add my plug for the Instant Pot electric pressure cooker – it’s a real game changer in the kitchen. (In my head I call my Instant Pot my “magic pot!”) Now that I’ve had one for a few months I don’t know how I ever managed without one! This chicken recipe is so easy, quick, and DELICIOUS. The chicken practically falls apart when you take it out of the Instant Pot, making it extremely easy to remove every little last scrap of the meat from the bones, whether you’re eating it right away for dinner or saving it for leftovers (or both!) And you have to save the broth, which is also wonderful and very useful for lots more future cooking – just let it sit for a little while for the fat to rise to the top so you can skim it off. I then freeze the broth in ice cube trays, and when it’s frozen, pop it into ziplock freezer bags to store in the freezer. Takes no time to defrost in the microwave, and adds all sort of wonderful flavor to so many dishes!
Aubrey Cota says
So many great tips! Glad to see this has worked out so well for you.
Why do you tell us to buy one on Amazon ????
Seems like most of this stuff I’ve seen references Amazon.
Maybe a Amazon sales ploy.
Maybe run down to your local store and support your local economy. Maybe save your neighbors job. Just saying.
Aubrey Cota says
Please refer to the disclosure within the post and bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase we as bloggers have the opportunity to earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.
Karey T. says
I’ve always been a bit intimidated by pressure cookers. Are they really that easy to use?
Julie @Real Housemoms says
They are, especially the Instant Pot kind. Just be sure to read the instructions that come with your pressure cooker the first time so you know how to use the pot correctly. Practice makes perfect. 🙂
That Chicken looks delicious!
Thanks for sharing the recipe