This is the Easiest Instant Pot Whole Chicken ever! The spice rub is super flavourful and you can cook the veggies at the same time.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil like canola or avocado oil.
- Whole chicken – you can try using frozen chicken, but you’ll need to increase the cooking time.
- Yukon gold potatoes – use any type of potatoes of your choice. You can even try using sweet potatoes, just make sure you cut them into smaller pieces.
- Carrots – baby carrots would also be used.
- Yellow onions – white onions or shallots would also work here.
Spice rub
- Paprika – cayenne would also work but has a bit more kick.
- Garlic powder – finely minced garlic would also work here.
- Chili powder – make your own using a blend of cumin, paprika and cayenne.
- Onion powder – add in some more garlic powder if you don’t have any onion powder on hand.
- Dried thyme – oregano or marjoram will provide a similar flavour.
- Dried rosemary – dried thyme or sage can be used instead.
- Salt & pepper – to taste.
How to cook a whole chicken in the Instant Pot
Step 1: Season the chicken.
Mix together the spices, then rub the whole chicken with the spice mix.
Step 2: Add a trivet to the Instant Pot.
Step 3: Place the veggies on top.
Add the veggies on top of the trivet, and season with the remaining spice mix.
Step 4: Add the chicken over top of the veggies.
Step 5: Cook on high pressure.
Cook on high pressure for 25 minutes, then do a natural pressure release.
Step 6: Serve and enjoy!
Recipes Tips & Tricks
Here are some of my top tips for making the best whole chicken in the Instant Pot:
- Cook for 5-6 minutes per pound. Make sure to weigh your chicken before cooking and adjust the cooking time as needed.
- Make sure you use a trivet! This is a crucial step to ensuring the chicken cooks properly.
- Broil the chicken in the oven after pressure cooking for crispy skin.
- Let the chicken rest of a few minutes before cooking so the juices have time to settle.
- Keep the carcass to make homemade chicken broth.
Frequently Asked Questions
A whole chicken will need to cook for 5-6 minutes per pound on high pressure in the Instant Pot.
While it is possible to cook an entire frozen whole chicken in the Instant Pot, it takes longer for the bird to cook. It takes about 25 minutes to pressure cook a 4-pound chicken if it isn’t frozen, plus time for a natural pressure release. For a 4-pound frozen bird, increase the cooking time to 50 minutes then do a natural pressure release.
I like serving this Instant Pot whole chicken with roasted veggies. The veggies cook alongside the chicken, which means less dishes, which is a win-win! It would also be delicious with mashed potatoes, brussels sprouts salad, gluten-free stuffing or brown sugar glazed carrots.
When you make whole chicken in the Instant Pot, the skin will turn out soft. If you want crispy skin, after the chicken has finished cooking, you can stick it in the oven in the broiler for 3 to 5 minutes on a sheet pan.
If you find that your chicken is tough after cooking, you likely overcooked it. It’s also important to do a natural pressure release to ensure the chicken turns out nice and moist!
Storing and reheating
This Instant Pot whole chicken and potatoes meal will last throughout the week! Wrap up any leftovers and store them in the fridge in an airtight container for 4 to 5 days. You can leave the meat on the bone if you’d like to, but removing it makes it easier to reheat later. Plus, it’s more convenient to use for making sandwiches or other recipes with leftover chicken.
When it comes to reheating, you can either eat the chicken cold or warm it up in the microwave for a couple of minutes. Make sure to sprinkle some water over top beforehand so the chicken doesn’t dry out.
Freezing this recipe
Before freezing any leftover Instant Pot whole chicken, you will need to remove all of the meat from the bones. This is easiest to do while the chicken is still warm.
To prevent freezer burn, be sure to store the meat in an airtight container or a freezer-safe Ziploc bag. Once frozen, the leftover chicken will last in the freezer for about 3 months. When you’re ready to enjoy, let the chicken defrost in the fridge overnight then reheat as normal.
More Instant Pot chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Instant Pot Whole Chicken
Ingredients
- 1 cup water
- 1 tbsp olive oil
- 4 lb whole chicken
- 1 large Yukon gold potato, diced
- 2 carrots, peeled and chopped
- 2 yellow onions, chopped
Spice rub
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp each salt & pepper
Instructions
- Mix spice rub ingredients together in a small bowl. Rub chicken with olive oil, then rub all over with about two thirds of the seasoning mix.
- Add water and trivet to Instant Pot, then create a pouch out of foil and add in veggies. Drizzle with a bit of olive oil and then season with remaining third of spice rub, then create a little whole in the veggies and place chicken on top.
- Press the pressure cook button and select the high setting, then set to cook for 25 minutes. As a general rule, you'll want to select 5-6 minutes cooking time per pound of chicken.
- Let the Instant Pot release pressure naturally, then open lid when safe to do so. Remove chicken, then gently remove veggies with a slotted spoon. Serve and enjoy!
