Let’s face it—we all crave those effortless, comforting meals that fill the kitchen with amazing aromas and our bellies with joy. With your trusty Instant Pot, a whole chicken transforms into a quick, versatile dinner superstar. Get ready to discover 18 mouthwatering recipes that’ll have you excited to press that start button!
Lemon Herb Instant Pot Whole Chicken
Craving a juicy, flavorful chicken without spending hours in the kitchen? You’ve got to try this Lemon Herb Instant Pot whole chicken—it’s a total game-changer for busy weeknights. Seriously, it comes out so tender and packed with bright, herby goodness every single time.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry—trust me, this helps the skin crisp up later
– 2 tablespoons extra virgin olive oil, my go-to for that rich flavor
– 1 lemon, sliced thin (I love using Meyer lemons when they’re in season for a sweeter twist)
– 4 cloves garlic, minced—fresh is best here for that punchy aroma
– 1 tablespoon dried oregano, because it’s my favorite herb for chicken
– 1 teaspoon salt, and don’t skimp—it brings out all the flavors
– 1/2 teaspoon black pepper, freshly ground if you have it
– 1 cup chicken broth, low-sodium to control the salt level
Instructions
1. Pat the whole chicken dry thoroughly with paper towels to help the skin brown better.
2. Rub the chicken all over with 2 tablespoons of extra virgin olive oil, making sure to coat it evenly.
3. In a small bowl, mix together 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Sprinkle the herb mixture evenly over the chicken, rubbing it into the skin and cavity.
5. Stuff the cavity of the chicken with the sliced lemon and 4 cloves of minced garlic for extra flavor infusion.
6. Pour 1 cup of chicken broth into the Instant Pot to create steam and prevent burning.
7. Place the trivet in the Instant Pot and set the seasoned chicken on top, breast-side up.
8. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes—this timing is perfect for a 4-5 pound chicken.
9. Once cooking is complete, allow a natural pressure release for 10 minutes to keep the meat juicy, then quick release any remaining pressure.
10. Carefully remove the chicken from the Instant Pot and let it rest on a cutting board for 5-10 minutes before carving.
Now that’s one succulent bird! The meat pulls apart effortlessly, infused with zesty lemon and aromatic herbs. Serve it over a bed of quinoa or with roasted veggies for a complete, fuss-free meal that’ll have everyone asking for seconds.
Garlic Butter Instant Pot Whole Chicken
Heads up, this Garlic Butter Instant Pot Whole Chicken is about to become your new weeknight hero. It’s juicy, flavorful, and practically hands-off—perfect for when you’re short on time but still want something impressive. You’ll love how the garlic butter seeps into every bite, making it totally irresistible.
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry—trust me, this helps with browning!
– 4 tbsp unsalted butter, softened (I always use unsalted to control the saltiness)
– 4 cloves garlic, minced (fresh is best for that punchy flavor)
– 1 tsp salt (I like fine sea salt for even distribution)
– 1/2 tsp black pepper, freshly ground if you have it
– 1 cup chicken broth (low-sodium is my go-to to keep it from being too salty)
– 1 tbsp olive oil (extra virgin adds a nice fruity note)
Instructions
1. In a small bowl, mix the softened butter, minced garlic, salt, and black pepper until well combined.
2. Pat the whole chicken dry with paper towels—this step ensures crispy skin later.
3. Rub the garlic butter mixture evenly all over the chicken, including under the skin if possible for maximum flavor.
4. Turn on the Instant Pot to sauté mode and heat the olive oil for 2 minutes until shimmering.
5. Place the chicken breast-side down in the pot and sear for 4-5 minutes until golden brown.
6. Flip the chicken and sear the other side for another 4-5 minutes.
7. Pour in the chicken broth, making sure to scrape any browned bits from the bottom—this adds depth to the sauce.
8. Secure the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
9. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
10. Carefully remove the chicken from the pot and let it rest on a cutting board for 5-10 minutes before carving.
Now, dig into that tender, fall-off-the-bone chicken with its rich garlic butter aroma. It’s fantastic shredded over rice or served with roasted veggies for a complete meal that feels anything but rushed.
Instant Pot Whole Chicken and Veggie Delight
Now, who doesn’t love a one-pot wonder that’s both hearty and healthy? This Instant Pot whole chicken and veggie delight is your ticket to a fuss-free dinner that’s packed with flavor and ready in no time. You’ll be amazed at how tender the chicken turns out!
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry—trust me, this helps with browning
– 2 tablespoons extra virgin olive oil, my go-to for its rich flavor
– 1 teaspoon kosher salt, which I find distributes better than table salt
– ½ teaspoon black pepper, freshly ground if you have it
– 1 pound baby potatoes, halved—they hold their shape perfectly
– 2 large carrots, peeled and cut into 1-inch chunks
– 1 medium onion, roughly chopped; yellow onions are my favorite here
– 2 cloves garlic, minced; fresh is best for that punch
– 1 cup chicken broth, low-sodium so you control the salt
– 1 teaspoon dried thyme, because it pairs wonderfully with chicken
– ½ teaspoon paprika, for a subtle smoky kick
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
2. Season the whole chicken evenly with salt and pepper, rubbing it into the skin.
3. Place the chicken breast-side down in the pot and sear for 4-5 minutes until golden brown.
4. Flip the chicken and sear the other side for another 4-5 minutes; this step locks in juices.
5. Remove the chicken from the pot and set it aside on a plate.
6. Add the potatoes, carrots, onion, and garlic to the pot, stirring to coat in the oil.
7. Pour in the chicken broth, using it to deglaze the pot and scrape up any browned bits.
8. Stir in the dried thyme and paprika until well combined with the veggies.
9. Place the seared chicken back into the pot, breast-side up, on top of the vegetables.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
11. Once done, allow a natural pressure release for 10 minutes—this keeps the chicken moist.
12. Carefully quick-release any remaining pressure and remove the lid.
13. Use a meat thermometer to check the chicken’s internal temperature reaches 165°F in the thickest part.
14. Transfer the chicken to a cutting board and let it rest for 5 minutes before carving.
15. Serve the chicken and veggies together, spooning some of the cooking liquid over the top.
Voilà! The chicken comes out incredibly juicy and falls-off-the-bone tender, while the veggies soak up all the savory goodness. I love shredding the leftovers for tacos or tossing them into a hearty soup the next day—it’s a meal that keeps on giving!
Honey Mustard Glazed Instant Pot Whole Chicken
Mmm, you’re going to love how this honey mustard glazed chicken turns out—it’s juicy, flavorful, and so easy to make in your Instant Pot. Perfect for busy weeknights when you want something delicious without the fuss. Let’s get cooking!
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry—this helps the skin crisp up better.
– 1/4 cup honey, my favorite local raw honey adds a lovely sweetness.
– 2 tbsp Dijon mustard, for that tangy kick I always keep on hand.
– 2 tbsp olive oil, extra virgin is my go-to for its rich flavor.
– 1 tsp garlic powder, because fresh garlic can burn, but this gives consistent taste.
– 1 tsp smoked paprika, it adds a subtle smokiness I adore.
– 1/2 tsp salt, I use fine sea salt for even seasoning.
– 1/2 tsp black pepper, freshly ground if you have it.
– 1 cup chicken broth, low-sodium to control the salt level.
Instructions
1. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
2. Pat the whole chicken dry with paper towels to help the glaze adhere better.
3. Rub the honey mustard mixture all over the chicken, including under the skin if possible for maximum flavor.
4. Pour 1 cup chicken broth into the Instant Pot insert to prevent burning and add moisture.
5. Place the trivet in the Instant Pot and set the glazed chicken on top, breast-side up.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes—tip: for a larger chicken, add 5 more minutes per pound.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Use a meat thermometer to check the internal temperature reaches 165°F in the thickest part of the thigh.
9. Carefully remove the chicken from the Instant Pot and let it rest on a cutting board for 10 minutes before carving—tip: resting keeps it juicy.
10. If desired, place the chicken under a broiler for 2-3 minutes to crisp the skin, watching closely to avoid burning.
Unbelievably tender, this chicken falls off the bone with a sweet and tangy glaze that caramelizes beautifully. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’ll have everyone asking for seconds.
Cajun-Spiced Instant Pot Whole Chicken
Venturing into Cajun flavors doesn’t have to be complicated. You’ll love how this Instant Pot whole chicken turns out juicy and packed with spice—perfect for busy weeknights when you want something impressive without the fuss.
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry—trust me, this helps the skin crisp up better
– 2 tbsp Cajun seasoning (I use a store-bought blend for convenience, but homemade works great too)
– 1 tbsp olive oil, my go-to for even coating and a nice sear
– 1 cup chicken broth, low-sodium to control the saltiness
– 1 lemon, sliced thin—it adds a bright zing that balances the spices
– 3 cloves garlic, minced (fresh is best for that punchy flavor)
Instructions
1. Pat the whole chicken dry with paper towels to remove excess moisture.
2. Rub the olive oil evenly all over the chicken, including under the skin if possible.
3. Sprinkle the Cajun seasoning generously over the entire chicken, massaging it into the skin.
4. Place the chicken breast-side up in the Instant Pot insert.
5. Pour the chicken broth around the chicken, not over it, to avoid washing off the seasoning.
6. Arrange the lemon slices and minced garlic around and inside the chicken cavity.
7. Secure the lid and set the valve to sealing position.
8. Cook on high pressure for 25 minutes per pound of chicken (e.g., 100 minutes for a 4-lb chicken).
9. Once cooking is complete, allow a natural pressure release for 15 minutes—this keeps the meat tender.
10. Carefully release any remaining pressure and open the lid.
11. Use a meat thermometer to check that the internal temperature reaches 165°F in the thickest part of the thigh.
12. Remove the chicken from the pot and let it rest for 10 minutes before carving.
13. Skim any excess fat from the broth in the pot if you’d like to use it for gravy.
But the best part? That juicy, fall-off-the-bone texture with a bold Cajun kick makes it a winner. Serve it over rice to soak up the flavorful broth, or shred it for tacos—it’s versatile enough for any meal.
Classic Rotisserie-Style Instant Pot Whole Chicken
Keeping a whole chicken juicy and flavorful doesn’t have to be a weekend project—your Instant Pot makes it a weeknight win. You’ll love how this rotisserie-style version comes together with minimal effort but maximum taste.
Ingredients
– 1 whole chicken (about 4-5 pounds), I always pat it dry for better browning
– 2 tablespoons olive oil, extra virgin is my go-to for its fruity notes
– 1 tablespoon smoked paprika, it gives that classic rotisserie color and depth
– 1 teaspoon garlic powder, because fresh can burn under pressure
– 1 teaspoon onion powder for sweet savoriness
– 1 teaspoon dried thyme, my favorite herb for poultry
– 1 teaspoon salt, I use fine sea salt for even distribution
– ½ teaspoon black pepper, freshly ground if you have it
– 1 cup chicken broth, low-sodium lets you control the salt
Instructions
1. In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to make a paste.
2. Pat the whole chicken completely dry with paper towels—this helps the skin crisp later.
3. Rub the spice paste evenly all over the chicken, including under the skin on the breasts for maximum flavor penetration.
4. Pour the chicken broth into the Instant Pot insert to prevent burning and create steam.
5. Place the trivet in the pot, then set the seasoned chicken on top breast-side up.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes—the time is key for a 4-5 pound bird.
7. Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
8. Use tongs to transfer the chicken to a baking sheet, saving the broth for gravy if you like.
9. Broil the chicken in the oven at 450°F for 3-5 minutes until the skin is golden and crispy—watch closely to avoid burning.
10. Let the chicken rest for 10 minutes before carving to keep the juices locked in.
Mouthwatering and fall-off-the-bone tender, this chicken has a smoky, savory crust that rivals any store-bought rotisserie. Shred it for tacos, slice it for sandwiches, or serve it whole with roasted veggies—it’s a versatile star that makes leftovers something to look forward to.
Instant Pot Whole Chicken with Root Vegetables
Fancy a cozy, one-pot meal that practically cooks itself? This Instant Pot whole chicken with root vegetables is your new weeknight hero. It’s juicy, flavorful, and ready with minimal fuss.
Ingredients
– 1 whole chicken (about 4 lbs), I always pat it dry for crispier skin
– 2 tbsp olive oil, extra virgin is my go-to for richer flavor
– 1 tsp salt, I use fine sea salt for even seasoning
– 1/2 tsp black pepper, freshly ground if you have it
– 1 lb carrots, peeled and chopped into 2-inch chunks—they hold up great
– 1 lb potatoes, Yukon Gold are my favorite for creamy texture
– 1 onion, roughly chopped, yellow onions add sweetness
– 1 cup chicken broth, low-sodium so you control the salt
– 2 sprigs fresh thyme, or 1 tsp dried if that’s what’s in your pantry
Instructions
1. Pat the whole chicken dry with paper towels to help the skin brown better.
2. Rub the chicken all over with olive oil, then season evenly with salt and black pepper.
3. Place the chopped carrots, potatoes, and onion in the Instant Pot.
4. Pour in the chicken broth and add the thyme sprigs.
5. Set the trivet inside the pot over the vegetables.
6. Place the seasoned chicken breast-side up on the trivet.
7. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
8. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
9. Carefully remove the chicken and let it rest on a cutting board for 5 minutes before carving.
10. Serve the chicken with the tender root vegetables and broth from the pot.
A perfectly cooked chicken emerges fall-off-the-bone tender, with vegetables that soak up all the savory juices. Shred the leftovers for tacos or stir into a hearty soup—it’s that versatile!
Asian-Style Instant Pot Whole Chicken with Soy-Ginger Glaze
Pulling together a delicious dinner doesn’t have to be complicated. Picture this: a juicy whole chicken infused with savory soy and zesty ginger, all made effortlessly in your Instant Pot. You’ll love how the flavors meld together while you barely lift a finger.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry—trust me, this helps the skin crisp up later
– 1/2 cup low-sodium soy sauce (I always go for low-sodium to control the saltiness)
– 1/4 cup honey for that perfect sweet balance
– 3 tablespoons rice vinegar to add a tangy kick
– 2 tablespoons minced fresh ginger—fresh is key here for the brightest flavor
– 3 cloves garlic, minced (I love extra garlic, but adjust to your taste)
– 1 tablespoon sesame oil, my favorite for its nutty aroma
– 1 cup chicken broth or water (broth adds more depth, but water works in a pinch)
– Sliced green onions and sesame seeds for garnish, because presentation matters
Instructions
1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil until well combined to make the glaze.
2. Place the whole chicken in the Instant Pot, breast-side up, and pour the glaze mixture evenly over the chicken, making sure to coat it thoroughly.
3. Add the chicken broth or water to the bottom of the Instant Pot to prevent burning and help create steam.
4. Secure the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 25 minutes—this timing is perfect for a 4-5 pound chicken to become tender.
5. Once cooking is complete, allow for a natural pressure release for 10 minutes; this helps the chicken stay juicy instead of tough.
6. Carefully quick release any remaining pressure, then open the lid and use tongs to transfer the chicken to a baking sheet.
7. Turn on your oven’s broiler to high, about 500°F, and broil the chicken for 3-5 minutes until the skin is golden and crispy—keep an eye on it to avoid burning.
8. While the chicken rests for 5 minutes, pour the liquid from the Instant Pot into a saucepan and simmer over medium heat for 5-7 minutes until it thickens slightly into a sauce.
9. Carve the chicken, drizzle with the reduced sauce, and garnish with sliced green onions and sesame seeds.
Heavenly doesn’t even begin to describe it—the meat falls off the bone with a tender, juicy texture, and the soy-ginger glaze adds a savory-sweet punch that’s irresistible. Serve it over steamed rice with some steamed veggies, or shred it for tacos the next day; either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Instant Pot Whole Chicken in Creamy Mushroom Sauce
Gosh, you won’t believe how easy this is to make in your Instant Pot! It’s perfect for those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. The creamy mushroom sauce makes the chicken incredibly tender and flavorful.
Ingredients
– 1 whole chicken (about 4 lbs), patted dry – I find this helps the skin brown better
– 1 tbsp olive oil – extra virgin is my go-to for richer flavor
– 8 oz cremini mushrooms, sliced – these have such a nice earthy taste
– 1 small yellow onion, diced – sweet onions work great here too
– 2 cloves garlic, minced – fresh is always best!
– 1 cup chicken broth – low-sodium lets you control the salt
– 1/2 cup heavy cream – room temp blends smoother into the sauce
– 1 tsp dried thyme – my favorite herb for chicken dishes
– Salt and black pepper – I’m generous with both
Instructions
1. Set your Instant Pot to Sauté mode and heat the olive oil until shimmering, about 2 minutes.
2. Season the whole chicken generously with salt and pepper inside and out.
3. Carefully place the chicken breast-side down in the pot and brown for 4-5 minutes until golden.
4. Flip the chicken using tongs and brown the other side for another 4-5 minutes.
5. Remove the chicken and set aside on a plate.
6. Add the mushrooms and onion to the pot and sauté for 3-4 minutes until softened.
7. Stir in the garlic and cook for 30 seconds until fragrant.
8. Pour in the chicken broth, scraping up any browned bits from the bottom – this adds amazing flavor!
9. Place the trivet in the pot and return the chicken to sit on top, breast-side up.
10. Secure the lid, set valve to sealing, and pressure cook on High for 25 minutes.
11. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
12. Carefully remove the chicken to a cutting board and let rest for 5 minutes.
13. Set the Instant Pot to Sauté mode again and stir in the heavy cream and thyme.
14. Simmer the sauce for 3-4 minutes until slightly thickened, stirring occasionally.
15. Carve the chicken and serve with the creamy mushroom sauce poured over the top.
Velvety smooth sauce coats every bite of the fall-off-the-bone tender chicken. The mushrooms add such a wonderful earthy depth that pairs perfectly with the rich cream base. Try serving it over mashed potatoes or egg noodles to soak up every last drop of that incredible sauce!
Instant Pot BBQ Whole Chicken
Just imagine coming home to a perfectly juicy, fall-off-the-bone chicken with minimal effort—that’s the magic of this Instant Pot BBQ whole chicken recipe. You’ll love how the smoky-sweet sauce caramelizes while keeping the meat incredibly tender. It’s a weeknight game-changer that feels like a weekend treat.
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry—I find this helps the skin get nice and crisp later
– 1 cup of your favorite BBQ sauce (I always use a smoky, slightly sweet one for that classic flavor)
– 1/2 cup chicken broth (low-sodium is my go-to to control the saltiness)
– 2 tbsp olive oil, for searing—extra virgin adds a nice fruity note
– 1 tsp garlic powder, because fresh garlic can burn easily under pressure
– 1 tsp smoked paprika, for that deep, earthy kick
– 1/2 tsp black pepper, freshly ground if you have it
– 1/2 tsp salt (I use kosher salt for even seasoning)
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp olive oil to the pot and swirl to coat the bottom evenly.
3. Pat the whole chicken dry with paper towels—this step is key for getting a good sear and avoiding splatters.
4. Season the chicken all over with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt, rubbing it into the skin.
5. Carefully place the chicken breast-side down in the hot Instant Pot and sear for 4-5 minutes until golden brown.
6. Flip the chicken using tongs and sear the other side for another 4-5 minutes.
7. Pour in 1/2 cup chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon—this adds tons of flavor to the sauce.
8. Brush the chicken generously with 1 cup BBQ sauce, covering all sides.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
10. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
11. Remove the chicken to a cutting board and let it rest for 5 minutes before carving—this keeps the juices locked in.
12. If desired, transfer the cooking liquid to a saucepan and simmer for 5-7 minutes to thicken into a sauce.
Perfectly tender and infused with smoky BBQ goodness, this chicken shreds easily for tacos or sits proudly whole on a platter. The sauce reduces to a sticky glaze that’s irresistible drizzled over mashed potatoes or rice.
Mediterranean-Inspired Instant Pot Whole Chicken
Vibrant Mediterranean flavors come together in this effortless Instant Pot whole chicken recipe. You’ll love how the herbs and citrus infuse every bite while keeping the meat incredibly juicy. It’s perfect for busy weeknights but fancy enough for company!
Ingredients
– 1 whole chicken (about 4-5 pounds) – I always pat it dry for better browning
– 2 tablespoons extra virgin olive oil – my go-to for that authentic Mediterranean flavor
– 1 lemon, sliced into rounds – room temp releases more juice
– 4 garlic cloves, smashed – because whole cloves won’t burn like minced
– 1 cup chicken broth – low-sodium lets you control the salt
– 1 tablespoon dried oregano – rub it between your palms to wake up the oils
– 1 teaspoon smoked paprika – adds that warm, subtle smokiness
– 1/2 teaspoon salt – I use coarse kosher for even distribution
– 1/4 teaspoon black pepper – freshly ground makes all the difference
Instructions
1. Pat the whole chicken completely dry with paper towels – this helps achieve crispy skin.
2. Rub the olive oil evenly all over the chicken, including inside the cavity.
3. Combine oregano, smoked paprika, salt, and pepper in a small bowl.
4. Sprinkle the spice mixture generously over the entire chicken, rubbing it into the skin.
5. Place the lemon slices and smashed garlic cloves inside the chicken cavity.
6. Pour chicken broth into the Instant Pot insert.
7. Place the trivet in the pot, then set the seasoned chicken on top breast-side up.
8. Secure the lid and set the valve to sealing position.
9. Cook on high pressure for 25 minutes – timing is crucial for a 4-5 pound bird.
10. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
11. Carefully remove the chicken using tongs and place on a cutting board.
12. Let rest for 5-10 minutes before carving – this keeps the juices locked in.
You’ll be amazed by how tender and flavorful this chicken turns out. The meat practically falls off the bone while the skin stays beautifully seasoned. Try shredding it over couscous or serving with roasted vegetables for a complete Mediterranean feast!
Instant Pot Whole Chicken with Lemon and Garlic
Sometimes you just need a meal that feels fancy but requires minimal effort. This Instant Pot whole chicken with lemon and garlic delivers exactly that—tender, flavorful meat with almost no hands-on time.
Ingredients
– 1 whole chicken (about 4-5 pounds), patted dry—trust me, this helps with browning!
– 2 tablespoons olive oil (I always use extra virgin for that fruity kick)
– 1 lemon, thinly sliced—room temp lemons release more juice
– 4 cloves garlic, smashed (don’t bother peeling, it’s easier to remove later)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 cup chicken broth (low-sodium is my preference to control saltiness)
Instructions
1. Pat the chicken dry thoroughly with paper towels—this step is key for crispy skin.
2. Rub the chicken all over with olive oil, then season evenly with salt and pepper.
3. Place the lemon slices and smashed garlic cloves inside the chicken cavity.
4. Pour chicken broth into the Instant Pot insert.
5. Place the trivet in the pot, then set the chicken on top, breast-side up.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
7. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Use an instant-read thermometer to check that the thickest part of the thigh registers 165°F.
9. Carefully remove the chicken from the pot and let it rest on a cutting board for 10 minutes before carving.
Heavenly tender and infused with bright lemon and mellow garlic, this chicken practically falls off the bone. Shred it for tacos, slice it for sandwiches, or serve it whole with roasted veggies—it’s a weeknight hero that feels special every time.
Instant Pot Whole Chicken with Paprika Rub
Tired of spending hours roasting a chicken? This Instant Pot version gives you juicy, flavorful results in a fraction of the time. You’ll love how the paprika rub creates a beautiful crust while keeping the meat incredibly tender.
Ingredients
– 1 whole chicken (about 4-5 lbs) – I find smaller birds fit better in the pot
– 2 tbsp olive oil – extra virgin is my go-to for better flavor
– 1 tbsp smoked paprika – this gives that amazing smoky depth
– 1 tsp garlic powder – because fresh garlic can burn too quickly
– 1 tsp onion powder – adds sweet savory notes
– 1 tsp salt – I use kosher salt for even distribution
– ½ tsp black pepper – freshly ground works best
– 1 cup chicken broth – low sodium lets you control the saltiness
Instructions
1. Pat the chicken completely dry with paper towels – this helps the rub stick better and creates better browning.
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until it forms a paste.
3. Rub the spice mixture evenly over the entire surface of the chicken, including under the skin if possible.
4. Pour chicken broth into the Instant Pot insert.
5. Place the trivet in the pot and carefully set the seasoned chicken on top, breast-side up.
6. Secure the lid and set the valve to sealing position.
7. Cook on high pressure for 25 minutes – timing is crucial for perfect doneness without overcooking.
8. Once cooking completes, allow natural pressure release for 15 minutes – this keeps the chicken incredibly moist.
9. Carefully release any remaining pressure and remove the lid away from your face.
10. Use instant-read thermometer to check the thickest part of the thigh reads 165°F.
11. Transfer chicken to cutting board and let rest for 10 minutes before carving – resting allows juices to redistribute throughout the meat.
Keep that beautiful paprika-rubbed skin crispy by broiling for 2-3 minutes after pressure cooking if you want extra crunch. The meat falls off the bone while maintaining incredible juiciness throughout. Try shredding it for tacos or serving over rice with the cooking juices – it’s seriously versatile!
Savory Herb-Crusted Instant Pot Whole Chicken
Just imagine coming home to a perfectly cooked whole chicken with a crispy herb crust—it’s easier than you think with the Instant Pot! You’ll love how juicy it turns out, and the aroma fills your kitchen like a cozy dinner party. Let’s get started with this simple, flavor-packed recipe.
Ingredients
– 1 whole chicken (about 4-5 lbs)—I always go for organic for the best flavor.
– 2 tbsp extra virgin olive oil—my go-to for that rich, smooth base.
– 1 tbsp dried thyme—it adds an earthy note that I adore.
– 1 tbsp dried rosemary—crush it between your fingers to release more aroma.
– 1 tsp garlic powder—for a quick, no-fuss garlic kick.
– 1 tsp onion powder—it deepens the savory profile beautifully.
– 1 tsp salt—I use sea salt for a cleaner taste.
– 1/2 tsp black pepper—freshly ground makes all the difference.
– 1 cup chicken broth—low-sodium is my preference to control the saltiness.
Instructions
1. Pat the whole chicken dry with paper towels to ensure the skin gets crispy.
2. In a small bowl, mix the olive oil, thyme, rosemary, garlic powder, onion powder, salt, and black pepper until well combined.
3. Rub the herb mixture evenly all over the chicken, including under the skin if possible for more flavor.
4. Pour the chicken broth into the Instant Pot insert to prevent sticking and add moisture.
5. Place the trivet in the Instant Pot and set the seasoned chicken on top, breast-side up.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes—tip: for a 4 lb chicken, this timing is perfect, but add 5 minutes per extra pound.
7. Once cooking is done, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Use an instant-read thermometer to check that the internal temperature of the thickest part of the thigh reads 165°F.
9. Carefully remove the chicken from the Instant Pot and let it rest on a cutting board for 10 minutes—tip: resting helps the juices redistribute for a moist result.
10. If you want a crispier crust, broil the chicken in the oven at 400°F for 3-5 minutes, watching closely to avoid burning.
11. Carve the chicken and serve immediately.
Out of this world, the herb crust gives a satisfying crunch while the meat stays incredibly tender and infused with savory notes. Try shredding it for tacos or serving over a bed of quinoa—it’s versatile enough for any meal!
Instant Pot Whole Chicken with Wild Rice Stuffing
Gosh, you won’t believe how easy it is to get a perfectly cooked whole chicken on the table with your Instant Pot! It’s seriously a game-changer for busy weeknights, and the wild rice stuffing makes it feel extra special without any fuss.
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry—trust me, this helps the skin crisp up later
– 1 cup wild rice blend, rinsed well to remove any starch
– 2 cups chicken broth, low-sodium so you can control the salt
– 1 small onion, finely diced—I like yellow for sweetness
– 2 celery stalks, chopped small for that classic stuffing texture
– 2 tbsp unsalted butter, because everything’s better with butter
– 1 tsp dried thyme, my favorite herb for poultry
– 1 tsp garlic powder, for a quick flavor boost
– 1/2 tsp salt, adjust to your preference
– 1/4 tsp black pepper, freshly ground if you have it
Instructions
1. Turn your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Add 2 tbsp unsalted butter to the pot and melt it until it sizzles lightly.
3. Toss in 1 small diced onion and 2 chopped celery stalks, sautéing for 3-4 minutes until they soften.
4. Stir in 1 cup rinsed wild rice blend, toasting it for 1 minute to enhance the nutty flavor.
5. Pour in 2 cups low-sodium chicken broth, scraping the bottom to deglaze any browned bits.
6. Add 1 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
7. Place a trivet or steamer basket over the rice mixture in the pot.
8. Set 1 whole patted-dry chicken on the trivet, breast-side up.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
10. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
11. Carefully remove the chicken and let it rest on a cutting board for 5-7 minutes.
12. Fluff the wild rice stuffing with a fork and serve alongside the carved chicken.
Look at that juicy, fall-off-the-bone chicken paired with the hearty wild rice—it’s comfort food at its finest. I love serving this with a simple green salad or roasted veggies to round out the meal, and the leftovers make amazing sandwiches the next day!
Conclusion
Excitingly, these 18 Instant Pot whole chicken recipes offer endless inspiration for easy, delicious meals. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the joy of effortless cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
