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Instant Pot Whole Chicken

  • Author: Lauren Kenson
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Meal Prep
  • Method: Instant Pot
  • Cuisine: American


How to cook a whole chicken in your Instant Pot! This Instant Pot Whole Chicken recipe has comes out tender every time. Great for meal prep!


  • 1 whole chicken
  • 1 c water
  • ½ tbs dried parsley
  • ½ tbs dried thyme
  • ½ tbs dried rosemary
  • ½ tbs ground sage
  • 12 tsp salt
  • 4 cloves garlic, lightly smashed
  • ½ onion*
  • ½ lemon*


  1. WEIGH THE CHICKEN / MAKE SURE IT FITS IN THE POT: This is important because it will help determine a more accurate cooking time AND if you can cook it in your instant pot. First check to make sure the chicken fits into your pot WITH the trivet insert (you don’t have to be worried about the 2/3 fill line, just make sure the entire bird easily fits into the pot with the lid on). Then determine the weight. If you don’t have a kitchen scale then see if the butcher can tell you the weight when you are purchasing it (or check the price sticker to see if it says what the weight is).
  2. STUFF THE CHICKEN: Place the trivet insert into the bottom of the pot with the handles up and leaning against each side of the pot. Add water to the bottom. Then add the chicken, with the cavity facing up towards you. Stuff the chicken with the garlic, onion, and lemon. And season with the spice and salt mixture (you may find it easiest to mix this together in a small dish beforehand and then add the mix to the bird). Use your hands to get the spices evenly distributed.
  3. COOK THE CHICKEN: Add the lid and then set the venting knob to seal, pressure cook on high for 30 minutes (if using a 5 lb bird). Add 6 minutes for every pound more than that, and subtract 6 minutes for every pound less than that. Once done cooking, allow to natural release for 20 min before releasing remaining pressure. Serve immediately or store in the fridge in airtight containers. Can also pull apart (easiest to do while still warm) into “rotisserie” chicken shreds for using in salads etc.


*If using a large chicken (5+ lbs) use these amounts as is. If using a smaller chicken (closer to 3 lbs or below) use ¼ onion and ¼ lemon (or whatever fits into the smaller chicken’s cavity)


  • Serving Size: 1 serving