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Instant Pot Whole Chicken

Roasting a whole chicken in the pressure cooker couldn't be easier with this basic recipe!
Course: Dinner
Servings: 1 Chicken
Author: Joy Kincaid


  • 1 whole chicken 3-6 lbs.
  • 1 tbsp oil (we use coconut oil or butter)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder (optional)
  • 1 tsp onion powder (optional)
  • 1/2 cup water


  • Remove giblets, neck, and anything else in the chicken cavity.
  • Select the sauté setting on the Instant Pot and add 1 Tablespoon of oil to the pot. Allow it to preheat for a minute or two.
  • Sprinkle the breast side of the chicken with half of the seasonings.
  • After the oil has heated, place the chicken breast-side down in the pot. Let it brown for a minute or two. While it's browning, sprinkle the rest of the seasonings on the back side of the chicken.
  • Using tongs, turn the chicken over and let it brown the back side. This will only take a few minutes total (for both front and back).
  • Lift the chicken up with the tongs, and slide the Instant Pot rack (the one that came with your pot) underneath the chicken. (This is an optional step. You can also just roast the chicken without the rack.)
  • Add 1/2 cup water to the pot.
  • Place the lid on the Instant Pot and lock it in place. Turn the vent to "sealing."
  • Select the "poultry" setting and increase the pressure to high (use the "adjust" button for this). Or, you can also just use the "manual" button and select the amount of time needed for the size of your chicken. Use the chart below to determine the cooking time. A general rule of thumb is 6 minutes per pound.
  • 3 pounds = 18 minutes
    4 pounds = 24 minutes
    5 pounds = 30 minutes
  • After the cooking cycle ends, allow the pressure to naturally release for 15-20 minutes. This will result in moister meat. 
  • After 15-20 minutes, do a quick release and then open the lid. I recommend using a meat thermometer to make sure the chicken is done.
  • Allow the chicken to rest for 5 minutes and then serve.