Perfectly juicy, tender, and packed with flavors, this Instant Pot Whole Chicken is a fantastic hands-off dinner for Sundays or the holidays. Plus, it comes ready in less than 60 minutes!
It’s almost Thanksgiving, and the holiday season is approaching. For sure it’s going to be a busy one, even during these times.
During this busy season, your Instant Pot will definitely save you! Imagine, you can make this Whole Chicken recipe even with your hands-off (almost!) and serve a perfect dinner in just less than 60 minutes.
Why Cook Whole Chicken in an Instant Pot?
Time is precious. Therefore, we want to use it wisely. When it comes to cooking, there are dishes that take much time to prepare. But thanks to technological advancements, there are now faster ways to cook with the help of newly developed appliances – one of them is the instant pot.
When it comes to chicken, I love to cook it in an instant pot due to these reasons:
- It’s faster to use than an oven (you can even roast it here!).
- It always makes a tender, flavorful, and juicy chicken.
- Frozen chicken (not thawed) can be cooked safely.
How Long Does it Take to Cook a Whole Chicken?
Just like any meat, cooking time depends on the size of the chicken you’ll use. The safest way is to follow the rule of thumb – 6 minutes per pound, and 3 minutes for every half-pound on high pressure, then naturally release for at least 20 minutes.
- 3-pound = 18 minutes
- 4-pound = 24 minutes
- 5-pound = 30 minutes
You may add a minute per pound if you see that the chicken is too thick.
Can I Use a Frozen Whole Chicken?
You can definitely cook it in your Instant Pot! But only those frozen chicken without innards or gizzards and no plastic ties on feet. So, you better clean your chicken up before storing them in the deepest part of your freezer.
Just increase the cooking time by adding additional 5 minutes per pound, making it 11 minutes per pound for a frozen whole chicken.
How to Know if Chicken is Cooked Through?
Eating uncooked chicken may lead to serious health problems, thus it’s very, very dangerous. (Who wants to eat a bloody chicken, btw?)
To ensure that we’ll serve a thoroughly cooked chicken, secure a digital thermometer. After releasing the pressure, stick the thermometer into the thickest part of the chicken. If it reaches 165 degrees F, then it’s good to go.
If below 165 degrees F, put back the lid and cook for an additional 2 minutes for every 5 degrees below the required temperature.
What to Serve with Instant Pot Whole Chicken?
Eating this Instant Pot Chicken is way so goood, but adding some sides to it makes a lot of difference. Try these awesome sides below!
Recipes for Leftover Rotisserie
Was the chicken you bought too big for the feast? Don’t worry, I got you covered! Check these recipes wherein you can use your leftover chicken and make a whole new dish out of it!
How to Cook Instant Pot Whole Chicken
Remove any giblets from chicken then rinse chicken with water, inside and out, and pat dry with paper towels. In a small bowl, combine creole seasoning, bouillon powder, salt, and pepper. Rub inside and out the chicken with the spice mix. Try to get some seasoning under the skin as well. Stuff the chicken with 3 smashed garlic cloves and lemon, then refrigerate until ready to cook. If time permits, do it the night before. (up to 24 hours is best).
In a 6- or 8-quart Instant Pot press the saute function. Once hot, add oil and sear the whole chicken, breast side down for about 3-4 minutes. Then flip and sear the other side. Take the chicken out. Add 1 tablespoon of oil and saute chopped onion, remaining garlic (minced), celery, and bay leaves.
Pour in the chicken stock and stir, making sure to scrape the bottom of the pot to remove any stuck pieces. Add potatoes, carrots, thyme, and rosemary.
Place the trivet inside of the Instant Pot. Place chicken back inside on the trivet and close the lid with the vent set to sealing. Cook on manual high pressure for 24 minutes (or 6 minutes per pound). It will take about 10 minutes for the Instant Pot to come under pressure. The timer starts after this. When the time is up, let the Instant Pot Pressure release naturally for 15 minutes, then turn the knob to venting to release any remaining pressure. Let the chicken sit for 10 minutes before carving so the juices settle back into the meat. Discard bay leaves, thyme, and rosemary sprigs smashed garlic and lemon. Serve with potatoes and carrots.
Watch How To Make It
[adthrive-in-post-video-player video-id=”dlmuwk2y” upload-date=”2020-11-23T08:00:00.000Z” name=”Instant Pot Whole Chicken” description=”Perfectly juicy, tender, and packed with flavors, this Instant Pot Whole Chicken is a fantastic hands-off dinner for Sundays or the holidays. Plus, it comes ready in less than 60 minutes! ” player-type=”collapse” override-embed=”false”]
Instant Pot Whole Chicken
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 2-4 pounds whole chicken , giblets removed
- 2 tablespoons Creole Seasoning
- ½ tablespoon bouillon powder (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- 5-6 garlic cloves
- ½ lemon , sliced
- 2 tablespoons oil
- 1 large onion , sliced
- 1-2 rib celery , cut in chunks
- 2 bay leaves
- 1 cup chicken broth
- 5-6 medium potatoes , cut in half
- 3 medium carrots , peeled and cut into thick chunks
- 1 sprig of thyme
- 1 sprig of rosemary
Instructions
- Remove any giblets from chicken then rinse chicken with water, inside and out, and pat dry with paper towels.
- In a small bowl, combine creole seasoning, bouillon powder, salt, and pepper.
- Rub inside and out the chicken with the spice mix. Try to get some seasoning under the skin as well.
- Stuff the chicken with 3 smashed garlic cloves and lemon, then refrigerate until ready to cook. If time permits, do it the night before. (up to 24 hours is best).
- In a 6- or 8-quart Instant Pot press the saute function.
- Once hot, add oil and sear the whole chicken, breast side down for about 3-4 minutes. Then flip and sear the other side. Take the chicken out.
- Add 1 tablespoon of oil and saute chopped onion, remaining garlic (minced), celery, and bay leaves.
- Pour in the chicken stock and stir, making sure to scrape the bottom of the pot to remove any stuck pieces.
- Add potatoes, carrots, thyme, and rosemary. Place the trivet inside of the Instant Pot.
- Place chicken back inside on the trivet and close the lid with the vent set to sealing.
- Cook on manual high pressure for 24 minutes (or 6 minutes per pound). It will take about 10 minutes for the Instant Pot to come under pressure. The timer starts after this.
- When the time is up, let the Instant Pot Pressure release naturally for 15 minutes, then turn the knob to venting to release any remaining pressure.
- Let the chicken sit for 10 minutes before carving so the juices settle back into the meat.
- Discard bay leaves, thyme, and rosemary sprigs smashed garlic and lemon.
- Serve with potatoes and carrots.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
R. James says
I was so worried about making a whole chicken in the InstaPot, but this worked out wonderfully well. I used some white wine along with the chicken broth and I used this McCormick’s Rotisserie Chicken Seasoning on the chicken instead of the creole. I omitted the potatoes and had mashed potatoes instead. This was very easy and because you brown it first, it really comes out looking roasted and amazing! Highly recommend!!
ImmaculateBites says
Wow! Nice to know that! I am happy that you loved it! 🙂
Denise says
Thanks! Love all of the great detail in your instructions! You have the heart of a teacher!
Immaculate Bites says
Thank you so much, Denise! 🙂
Tee says
Can a pressure cooker be used instead of an instant pot?