Instant Pot Whole Chicken is tender, juicy, and packed with flavor from garlic, lemon, herbs, and spices. This easy pressure cooker chicken cooks with white wine and chicken broth for a delicious homemade dinner without turning on the oven.
I love making a whole chicken in the Instant Pot because it’s an easy way to cook a flavorful meal without much fuss. The garlic, rosemary, and lemon give the chicken plenty of flavor, and the leftovers are great for making other meals throughout the week.
About the Ingredients
- Onion: Adds savory flavor to the chicken as it cooks.
- Carrot: Adds a little natural sweetness to the cooking liquid.
- Garlic: Fresh garlic cloves give the chicken plenty of flavor.
- White Wine: Adds depth and richness to the cooking liquid.
- Chicken Broth: Provides moisture and flavor for pressure cooking.
- Lemon Juice: Brightens the chicken with a fresh citrus flavor.
- Olive Oil: Helps the seasonings coat the chicken.
- Paprika: Adds color and a mild, smoky flavor if using smoked paprika.
- Rosemary: Gives the chicken a fragrant, earthy flavor.
- Thyme: Adds a subtle herbal flavor.
- Oregano: Adds another layer of savory seasoning.
- Whole Chicken: The star of the recipe! Make sure the chicken fits comfortably inside your Instant Pot.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Whole Chicken
Step 1: Prepare the Seasonings
In a small bowl, combine the paprika, rosemary, thyme, and oregano. In another bowl, mix the olive oil and lemon juice.
Step 2: Season the Chicken
Pat the chicken dry with paper towels. Rub the lemon and olive oil mixture all over the chicken, then coat evenly with the seasonings.
Step 3: Add the Vegetables
Place half the onion, half the carrot, and the garlic cloves inside the chicken cavity. Add the remaining onion and carrot to the bottom of the Instant Pot.
Step 4: Add the Chicken
Pour the chicken broth and white wine into the Instant Pot. Place the chicken on top of the vegetables, breast-side up.
Step 5: Pressure Cook
Secure the lid and cook on High Pressure for approximately 25–30 minutes for a fully thawed 4–5 pound chicken. Allow 10–15 minutes of natural pressure release before releasing any remaining pressure.
Step 6: Check and Serve
Check the thickest part of the breast and innermost thigh with a meat thermometer, avoiding the bone. Both should reach 165°F. If needed, continue cooking until the chicken reaches a safe temperature. Carefully remove and let rest before carving.
Note: The cooking time and release method above are adjustments to your original recipe, not a retested method. Exact timing depends on the chicken’s weight and Instant Pot model. Also, there’s no need to rinse raw chicken.
Tips I Found Helpful
- Choose the Right Size: A 4–5 pound chicken works well for a 6-quart or larger Instant Pot, provided it fits comfortably.
- Pat the Chicken Dry: This helps the olive oil and seasonings stick to the skin.
- Use Fresh Herbs: Fresh rosemary and thyme add extra flavor if you have them.
- Check the Temperature: Use a meat thermometer to make sure the chicken reaches 165°F in the thickest part of the breast and innermost thigh.
- Crisp the Skin: Place the cooked chicken under the broiler for a few minutes if you prefer golden, crispy skin.
- Save the Juices: Strain the cooking liquid to make a flavorful gravy.
More Instant Pot Recipes I Love
How to Store Instant Pot Whole Chicken
Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Freezer: Remove the chicken from the bones and freeze in freezer-safe containers or bags for up to 3 months.
Reheating: Warm leftover chicken in the microwave or oven with a splash of chicken broth to keep it moist. Heat to 165°F.
Instant Pot Whole Chicken
Tender, juicy Instant Pot Whole Chicken seasoned with garlic, lemon, and herbs for an easy, flavorful dinner.
Ingredients
- 1 whole chicken (4–5 pounds)
- 1 onion, halved
- 1 carrot, halved
- 3 cloves garlic
- ½ cup white wine
- ½ cup chicken broth
- Juice from ½ lemon
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon rosemary
- Pinch of thyme
- 1 teaspoon oregano
Instructions
- In a small bowl, combine the paprika, rosemary, thyme, and oregano.
- Pat the chicken dry with paper towels. Mix the olive oil and lemon juice, then rub the mixture all over the chicken. Coat evenly with the seasonings.
- Place half the onion, half the carrot, and the garlic cloves inside the chicken cavity.
- Place the remaining onion and carrot in the bottom of the Instant Pot. Pour in the chicken broth and white wine.
- Place the chicken breast-side up on top of the vegetables. Secure the lid and set the valve to sealing.
- Cook on High Pressure for approximately 25–30 minutes. Allow 10–15 minutes of natural pressure release, then carefully release any remaining pressure.
- Check the thickest part of the breast and innermost thigh with a meat thermometer, avoiding the bone. The chicken must reach 165°F. Continue cooking if needed.
- Carefully remove the chicken, let it rest for 10 minutes, then carve and serve.
Notes
Use a fully thawed 4–5 pound chicken that fits comfortably inside your Instant Pot without exceeding the maximum fill line. Cooking time may vary depending on the size of your chicken and pressure cooker. Always check for an internal temperature of 165°F before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 13mgSodium: 92mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 4g
Finally, a whole chicken recipe I want to make in my IP. Too many chicken recipes for Instant Pot have a ridiculous amount and variety spices in the rub. Yours looks and sounds delicious and as soon as whole chickens go on sale, I’m going to try it. Thanks for the recipe!
I’ve aways done natural release with meats and read that’s the only way to ensure against tough meat. Is there any worry about the protein fibers in the chicken shortening from the quick release?
I’m trying to figure out the ingredients after rosemary. It’s in “greek” 🙂
I love your site. I’m new to the instapot life and it totally intimidates me. After going through your recipes, I think I can now do it! I’m not a very good cook and I am hoping this will help my family have some decent food to eat!