There’s nothing quite like a juicy, tender whole chicken infused with rich flavors, ready in just over an hour. With the help of your Instant Pot, this recipe delivers succulent meat that effortlessly falls off the bone, paired with a golden, aromatic skin. The savory herbs and spices mingle perfectly, creating a dish that’s as comforting as it is impressive.
In just 10 minutes of prep and 30 minutes of cooking, you’ll achieve a meal that tastes like it’s been simmering all day. The balance of moist, melt-in-your-mouth texture and deep, satisfying flavors makes this whole chicken a weeknight hero or a standout for special gatherings. It’s simplicity and indulgence rolled into one.
Ingredients for Instant Pot Whole Chicken
- 5 lb whole chicken (thawed; ensure it’s patted dry for better seasoning adherence)
- ½ lemon (for stuffing the cavity; adds moisture and flavor)
- 3-4 garlic cloves (smashed; enhances aroma and taste)
- ¼ cup unsalted butter (melted; can substitute with olive oil for a lighter option)
- 2 tablespoons olive oil (extra virgin preferred; adds richness)
- 2 teaspoons Italian seasoning (or use a mix of dried oregano, basil, and thyme)
- 1 ½ teaspoons kosher salt (adjust to taste; sea salt works too)
- 1 teaspoon paprika (smoked paprika for a deeper flavor)
- 1 teaspoon garlic powder (complements fresh garlic)
- ½ teaspoon onion powder (adds savory depth)
- ½ teaspoon black pepper (freshly ground for best flavor)
- 1 cup chicken broth (or water; broth adds extra flavor)
Step-by-Step Instructions
- Prepare the seasoning mix: In a small bowl, combine melted butter, olive oil, Italian seasoning, salt, paprika, garlic powder, onion powder, and black pepper. Mix well.
- Prep the chicken: Remove giblets from the chicken and discard or save for another use. Pat the chicken dry with paper towels. Stuff the cavity with the lemon half and smashed garlic cloves.
- Season under the skin: Gently loosen the skin from the breast using your hands or the back of a spoon. Spoon about ⅓ of the butter mixture under the skin, massaging the meat to spread it evenly.
- Coat the outside: Rub the remaining seasoning mixture all over the outside of the chicken, ensuring even coverage.
- Truss the chicken: Tie the chicken legs together with cooking twine to help it cook evenly.
- Set up the Instant Pot: Pour chicken broth (or water) into the inner pot. Place a trivet inside, then carefully position the chicken on the trivet.
- Cook the chicken: Secure and seal the lid. Set the Instant Pot to Manual High Pressure and cook for 30 minutes (or ~6 minutes per pound).
- Natural release: Allow the pressure to release naturally for at least 15 minutes. This ensures the chicken stays tender.
- Check doneness: Open the lid and use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
- Serve: Carefully remove the chicken from the Instant Pot, let it rest for 5-10 minutes, then carve and enjoy!
Perfect Pairings: Sauce and Serving Ideas
This juicy Instant Pot whole chicken pairs beautifully with a variety of sauces and sides. For a tangy twist, whip up a quick lemon-herb sauce by mixing ¼ cup melted butter, 2 tablespoons lemon juice, and 1 teaspoon fresh thyme. Serve the chicken with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal. Don’t forget to drizzle some of the flavorful cooking liquid from the Instant Pot over the chicken for extra moisture and flavor!
Storing and Reheating Like a Pro
Store leftover chicken in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a baking dish, cover it with foil, and warm it in a 350°F oven for about 15-20 minutes. For a quicker option, microwave individual portions on medium power for 1-2 minutes, checking to avoid overcooking. The broth from the Instant Pot can also be saved and used as a base for soups or gravies!
Time-Saving Tips for Busy Cooks
To streamline this recipe, prep the seasoning mixture ahead of time and store it in the fridge. You can also skip trussing the legs if you’re short on time—it won’t affect the flavor! If you’re using frozen chicken, thaw it in the fridge overnight to save time on cooking day. For even faster cleanup, line the Instant Pot trivet with foil before placing the chicken on it.
Recipe Variations to Spice It Up
Switch up the flavors by using different seasoning blends. Try Cajun seasoning for a spicy kick or a mix of rosemary, thyme, and sage for a classic herb profile. For a citrusy twist, replace the lemon with an orange and add a splash of orange juice to the broth. If you’re feeling adventurous, stuff the cavity with fresh herbs like parsley or cilantro for an extra layer of aroma.
Common Questions Answered
Can I use a larger chicken?
Yes, but adjust the cooking time to about 6 minutes per pound.
What if I don’t have a trivet?
You can use a heatproof bowl or create a makeshift trivet with aluminum foil.
Is natural release necessary?
Absolutely—it ensures the chicken stays tender and juicy. If you’re short on time, wait at least 15 minutes before doing a quick release.
Instant Pot Whole Chicken
Equipment
- Instant Pot
Ingredients
- 5 lb whole chicken, thawed
- 1/2 lemon
- 3-4 garlic cloves, smashed
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup chicken broth or water
Instructions
- In a small bowl, mix the melted butter, olive oil, Italian seasoning, salt, paprika, garlic powder, onion powder, and black pepper together.
- Remove the giblets from the chicken and discard them or set them aside for another use. Pat the chicken dry with paper towels, then place the lemon half and garlic cloves inside the chicken cavity.
- Using your hand or the back of a spoon, loosen the skin from the breast.
- Spoon about ⅓ of the butter mixture under the skin, massaging the meat to distribute it evenly.
- Rub the rest of the seasoning mixture on the outside of the chicken, coating it as evenly as possible.
- Truss the chicken legs together with cooking twine.
- Pour the chicken broth into the inner pot of an Instant Pot, then place a trivet inside. Place the prepared chicken on the trivet. Secure and seal the lid, then cook on Manual High for 30 minutes (or ~6 minutes per pound).
- Allow a full Natural Release (this should take a minimum of 15 minutes) and then remove the lid. Use a thermometer to check that the chicken has reached 165 degrees F inside.