Instant Pot Whole Chicken

This Instant Pot whole chicken recipe transforms humble poultry into a rotisserie-style masterpiece with minimal effort. The pressure cooker works its magic to create tender, juicy meat that falls off the bone and can be used in countless ways throughout your week.

I started making this when I realized I was spending nearly $10 each week on grocery store rotisserie chickens. Not only does making it at home save money, but my family swears the flavor is incomparably better.

Ingredients

• 4 pound whole chicken: provides enough meat for multiple meals and delivers the best texture when pressure cooked
• 2 tablespoons all purpose seasoning: creates that signature rotisserie flavor with minimal effort
• 1 cup water: creates the necessary steam for pressure cooking while keeping the chicken moist

Step-by-Step Instructions

Prep the Chicken:

Remove chicken from packaging, discard giblets if included, and pat dry with paper towels. Coat the exterior completely with all purpose seasoning, working some beneath the skin for maximum flavor penetration.

Create Steam Environment:

Pour exactly one cup of water into the Instant Pot inner pot. This precise amount creates the perfect amount of steam without diluting flavors.

Position for Perfect Cooking:

Place the trivet inside the pot and carefully position the seasoned chicken on top. This elevation ensures the chicken cooks evenly without becoming soggy on the bottom.

Pressure Cook:

Secure the lid with the valve in sealing position. Select high pressure for exactly 25 minutes. The Instant Pot will take approximately 10 minutes to come to pressure before cooking begins.

Allow Natural Release:

Once cooking completes, allow natural pressure release for 15 minutes. This resting period allows juices to redistribute throughout the meat for maximum tenderness.

Check for Doneness:

Insert an instant read thermometer into the thickest part of the thigh without touching bone. The temperature should read 165°F for food safety. If needed, cook for an additional 5 minutes at high pressure.

Rest and Serve:

Transfer the chicken to a cutting board and let rest 5-10 minutes before carving or shredding to maintain juiciness.

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My favorite part about this recipe is the incredible aroma that fills the kitchen. It reminds me of Sunday dinners at my grandmother's house, where we'd gather around a perfectly roasted chicken. This modern method delivers that same comfort in a fraction of the time.

Make It Your Own

The beauty of this recipe lies in its adaptability. Try Italian seasoning with lemon slices, Mexican spices with orange peel, or an Asian inspired blend with ginger and garlic powder in place of the all purpose seasoning. Each variation creates an entirely new meal experience without changing the cooking method.

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Storage Solutions

Turn your chicken into a week of easy meals by properly storing the meat. Shred or slice while still warm, then refrigerate in airtight containers for up to 4 days. For longer storage, portion shredded meat into freezer bags, press flat to remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator when ready to use.

Meal Prep Magic

Transform your Instant Pot chicken into multiple meals throughout the week. Use it for tacos, grain bowls, pasta dishes, salads, sandwiches, soups, or casseroles. Having this protein ready to go cuts dinner prep time in half on busy weeknights, turning potential takeout evenings into quick home cooked meals.

Recipe FAQs

→ Can I use a frozen chicken in the Instant Pot?

While this recipe recommends a fully thawed chicken for best results, you can cook frozen chicken in the Instant Pot. You'll need to increase the cooking time to approximately 40-45 minutes at high pressure. Always verify the internal temperature reaches 165°F before serving.

→ How do I get crispy skin on my Instant Pot chicken?

Pressure cooking alone won't give you crispy skin. After the chicken is fully cooked in the Instant Pot, transfer it to a baking sheet and broil in the oven for 5-7 minutes until the skin crisps up to your liking.

→ What seasonings work best for whole chicken?

While this recipe calls for all-purpose seasoning, you can customize with countless options. Popular choices include lemon pepper, Italian herbs, poultry seasoning, paprika and garlic, or even a simple salt and pepper combo. For extra flavor, add aromatics like onion, lemon, or herbs inside the cavity.

→ Can I make gravy from the drippings?

Absolutely! The cooking liquid from the Instant Pot makes excellent gravy. Strain the liquid, skim excess fat, then simmer it in a saucepan. Create a slurry with 2 tablespoons cornstarch and cold water, whisk into the simmering liquid until thickened, and season to taste.

→ How long will leftover chicken stay fresh?

Properly stored in airtight containers in the refrigerator, leftover chicken will stay fresh for up to 4 days. For longer storage, shredded chicken can be frozen in vacuum-sealed bags or freezer containers for up to 3 months. Always cool completely before refrigerating or freezing.

→ What's the best way to reheat leftover chicken?

To prevent drying out, reheat chicken with a splash of broth or water. For shredded chicken, microwave with a little liquid and cover, or warm in a covered skillet. For larger pieces, cover with foil and heat in a 325°F oven until warm throughout.