Instant Pot Beer Can Chicken is a tender, juicy whole chicken seasoned with paprika, garlic powder, and celery salt. This pressure cooker version makes a flavorful chicken dinner without firing up the grill.
I love beer can chicken on the grill, but I’m not always in the mood to cook outside, especially during our cold winters. Making it in the Instant Pot is a convenient way to enjoy those familiar flavors right in my kitchen.
What you’ll love about this recipe:
About the Ingredients ⭐
- Whole Chicken: A 5–6 pound chicken works for this recipe in an 8-quart Instant Pot.
- Beer: Adds flavor to the chicken as it cooks.
- Onion and Celery: Add savory flavor.
- Water: Provides liquid for pressure cooking.
- Butter: Adds richness and helps the seasonings stick.
- Salt: Enhances the chicken’s flavor.
- Paprika: Adds color and a mild, smoky flavor.
- Celery Salt: Adds extra savory seasoning.
- Garlic Powder: Gives the chicken a delicious garlic flavor.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Beer Can Chicken
Prepare the Chicken: Pat the chicken dry with paper towels. Gently loosen the skin and spread the butter underneath.
Season the Chicken: Combine the salt, paprika, celery salt, and garlic powder. Rub the seasonings all over the chicken.
Prepare the Instant Pot: Cut the onion and celery into large chunks. Add them to the Instant Pot with 1 cup of water.
Position the Chicken: Place the chicken breast-side up on an Instant Pot-safe trivet or rack that fits inside your 8-quart pot.
Pressure Cook: Secure the lid and cook on High Pressure for 30 minutes.
Release the Pressure: Allow a 20-minute natural pressure release, then carefully release any remaining pressure.
Check the Chicken: Use a meat thermometer to confirm the thickest part of the breast and thigh reaches 165°F before serving.
Tips I Found Helpful 🩵
- Pat the chicken dry before adding the butter and seasonings.
- Use an 8-quart Instant Pot to give a 5–6 pound chicken enough room.
- Check that the chicken fits comfortably without touching the lid.
- Use a meat thermometer to make sure the chicken reaches 165°F in the thickest parts before serving.
How to Store Leftovers 🩵
Store leftover beer can chicken in an airtight container in the refrigerator for up to 3–4 days. Remove the meat from the bones for easier storage.
Reheat in the microwave or oven until heated through. You can also freeze the cooked chicken for up to 3 months.
More Instant Pot Recipes
Instant Pot Beer Can Chicken
The Instant Pot for a win again. Instant Pot Beer Can Chicken is the most succulent, moist, and full of flavor chicken.
Ingredients
- 8 qt Instant Pot
- 5-6 pound whole chicken
- 1 16 oz can of beer
- 1 onion
- 2 stalks of celery
- 1 cup water
- 4 tbs butter
- 1 tsp salt
- 1 tsp paprika
- 1 tsp celery salt
- 1 tsp garlic powder
Instructions
- Pat the chicken dry with paper towels. Gently loosen the skin and spread the butter underneath.
- Combine the salt, paprika, celery salt, and garlic powder. Rub the seasonings all over the chicken.
- Cut the onion and celery into large chunks and place them in the bottom of an 8-quart Instant Pot with 1 cup of water.
- Open the 16-ounce can of beer. In the original method, the chicken is positioned upright over the open can, with the can inside the cavity.
- Pressure cook the chicken on High for 30 minutes, followed by a 20-minute natural pressure release.
- Check that the thickest parts of the breast and thigh reach 165°F before serving.
Notes
This recipe was made using an 8-quart Instant Pot and a 5–6 pound whole chicken. The original method uses an open beer can positioned inside the chicken, with 30 minutes
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 33Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 3mgSodium: 418mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
What kind of beer did you use?
any beer will work
How about the beer can at the end? Just throw it out? Will be there be anything in it?
O yeah I just tossed it
What does “do a natural release” mean…? Don’t open the lid, but release the pressure valve for the last 20?
Thx,
Tami
Just let the pot release pressure on its own.
It means do not release the pressure valve. If left on its own, the pressure will gradually release on its own.
Will a 12oz can of beer work if a 16oz is not readily available?
yes 🙂
How long would I do a 3 pound chicken in a 6QT?
I’m asking the same question. Would it still be 30 minutes cooking, and less time on the natural pressuure release?
I’m wondering as well. Has anyone tried it scalled down for the 6qt?
Pressure cook it an average of 6 minutes per pound. About 18 minutes on the cooking time with a natural release of pressure. Use a 12 oz. can of beer instead of a 16 oz. can…I used Ranier beer and it was awesome!
I looked at the nutrition facts. Are those numbers right?!?!?!?
The nutrition facts are for the whole chicken. If you look, it says 1 serving. I wondered about that at first as well.
Used a 4 lb chicken and a 12 oz beer. Fit with no problem in a 6 quart. I’m working late tomorrow night. So I’m making tonight then I’ll crisp up the skin tomorrow in the oven so dinner is a reasonable hour. Forgot to buy celery but otherwise following as written except for the smaller sizes.
I made this and really loved the combination of seasonings. I have an 8qt XL and cooked it for your suggested time. I used the Canning button since the canning function is closer to the Instant Pot’s high pressure. The chicken was falling off the bone – so good! Thank you so much for going to the trouble of sharing your recipes. Your site is so well laid out. I am so glad that I found it!
I tried making in my 8 quart, like suggested, instant pot with a 6 lb chicken and 16 oz can of beer but my chicken did not fit could not close the lid. So I poured some beer in and cooked. Very good but was very disappointed. Technically not beer can chicken without the can. I ran all over town looking for a 16 oz can and had to buy a 6 pack of beer. Tried other recipes and had no problems.
Try pouring some beer out and cutting the can down next time. I did a 3ish pound turkey in my 8qt and had to do this cause this he 16oz can made it sit to high up
Does the chicken need to be defrosted before cooking?
If the gizzards are still inside then definitely yes, thaw. You’d probably have a hard time fitting it over a beer can if it’s frozen. If you chose to cook it frozen, add an extra 5 minutes per pound for a total of 11 min per pound with the 20 min npr. I read this elsewhere and it has worked for me in the past with non beer can whole chicken.
I have a 6 quart instant pot, do you think it would work in my smaller pot?
I used a 4 lb chicken and a 12 oz beer can instead of 16. Fit fine.
I have a 6 qrt the beer can and chicken didn’t fit in pot. so I put the chicken on the trivet and added the beer as my liquid. I’m sure it will be fabulous.
The nutritional content can’t be correct — no way is this chicken over 600g of carbs a day and way over 2,000 calories ???
Nutritional information is based on an en entire 6 pound chicken. Carbs sound like on par with an entire 6 pack of beer. Do your own math.
Really was excited about doing this. Even took a photo of it inside the Instant Pot, thought I was doing everything correct. I didn’t understand Manual High Pressue. And do a Natural Release for 20 minutes. When the pressure button dropped the was still time showing. I opened to find ALL chicken meat in the bottom of the insert.
THIS IS AWESOME!!🤘
I like my chicken spicy so,I dumped a little bit of the beer out and added sriracha chile! I also put some dried chile de arbol. Thanks for sharing! I would have never known!
I’m going to add a little liquid smoke since we do that when we cook on the grill.