Instant Pot Whole Chicken

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner

Make this Game-Changing Instant Pot Whole Chicken (Instant Pot Roast Chicken) with few ingredients in 3 Super Easy Steps. Enjoy this perfectly Tender & Juicy Rotisserie Chicken in Instant Pot, plus bonus chicken soup!

Jump to: Recipe | Step by Step Cooking Guide

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5 from 32 votes

You’re gonna fall in love with your Instant Pot with this Game-Changing Instant Pot Whole Chicken (Rotisserie Style) Recipe! 😀

Tender & Juicy Butter Garlic Chicken covered in aromatic herbs, with a squeeze of refreshing fresh lemon juice. Yum~

A perfectly easy & delicious busy nights meal for the family.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner

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You might wonder…since different parts of the chicken need different cooking times, how can we evenly cook a whole chicken in Instant Pot?

After a couple of months of researching, testing multiple techniques & cooking times with dozens of chickens, we were more than thrilled to introduce our secret Game-Changing Technique: Instant Pot Poaching Method!! Read more here

This ancient gentle cooking technique is seriously awesome for cooking perfectly tender & juicy whole chicken in Instant Pot.

Yaasss! Both the dark meat AND white meat are juicy & moist!! You seriously gotta try it to believe it. 😀

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner

And we’ve been flooded by nothing but your love ever since:

Jody: “Tonight we tried your Game Changing BBQ Chicken. Holy smokes was it delicious!! My husband who is the white meat eater of a chicken RAVED how moist it was! I myself can not get over how great the dark meat was! Neither one of us have had chicken so good.”

Wayne: “OMG, folks. You outdid yourselves on this one…In roasted chicken, I often find that the white meat is dryer than the dark. In this case, both were equally moist and tender and tasty. I finished it under the broiler in the oven, which not only gave it a nice colour, but additional flavour as well. This is definitely going on my keeper list and I will be recommending it others.”

Since then, many A+J Fans have been requesting for our Rotisserie Chicken Recipe, so here it is!! 🙂

 


 

Cooking Tips for Instant Pot Whole Chicken

1. Ensure Water Covers At Least 90% of the Chicken.

8 cups (2L) of Water is not a typo!

For this recipe, we’re using the deep poaching method in Instant Pot to cook the whole chicken. So it’s critical to ensure your whole chicken is fully submerged in the salted water.

2. Pressure Cook at High Pressure 0 Minute

Yes! You can “pressure cook” at 0 (zero) minute! How can that be?!

We’re setting the pressure cooking time to 0 (zero) minute because we’re using the heat generated during the “building pressure” stage AND the “depressurizing” stage (i.e. when Instant Pot is natural releasing) to cook the whole chicken.

Just remember to measure your chicken’s internal temperature with a food thermometer. Make sure the chicken’s internal thickest part reaches at least 161°F (72°C).

 


Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner

Instant Pot Whole Chicken

Make this Game-Changing Instant Pot Whole Chicken (Instant Pot Roast Chicken) with few ingredients in 3 Super Easy Steps. Enjoy this perfectly Tender & Juicy Rotisserie Chicken in Instant Pot, plus bonus chicken soup!
5 from 32 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 55 minutes
Total: 1 hour
Servings: 6
Calories: 324kcal
Author: Amy + Jacky

Ingredients

  • 1 (3.3lb or 1500g) whole chicken
  • 1 teaspoon (0.9g) dried oregano
  • 1 teaspoon (2.1g) dried rosemary
  • 1 teaspoon (1.4g) dried thyme
  • 2 bay leaves
  • 5 teaspoons (35g) fine sea salt or table salt
  • 8 cups (2L) cold water
  • 3 - 4 tablespoons (52g) unsalted butter
  • 4 (13g) garlic cloves , minced
  • A pinch of salt
  • Half lemon

Instructions

  • Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).

    Pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo ?), then Natural Release (20 - 22 minutes).
    For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural Release
    For 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural Release
    For 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural Release
    Remove & drain the hot chicken stock in chicken carcass.
  • Make Garlic Butter: While the chicken is pressure cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.
  • Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.

    *Note: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid.
    *Pro Tip: You can dilute the liquid and add some vegetables to make yummy Instant Pot Chicken Soup.
  • Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned & lightly crisped.
  • Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve & enjoy immediately!
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 324kcal | Carbohydrates: 1g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 489mg | Potassium: 235mg | Vitamin A: 7.7% | Vitamin C: 3.1% | Calcium: 3.8% | Iron: 8%
Course: Dinner, Entree, Lunch, Main
Cuisine: American
Keyword: instant pot, instant pot chicken, instant pot recipes, instant pot roast chicken, instant pot whole chicken, instapot chicken, pressure cooker chicken, pressure cooker whole chicken, rotisserie chicken
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Whole Chicken Step-by-Step Cooking Guide

What is Poaching?

If you’ve enjoyed Poached Eggs before, then you’ve savored the heavenly deliciousness of Poaching. 🙂

The Deep Poaching Method involves cooking food submerged in liquid at a relatively low temperature.

Instant Pot BBQ Whole Chicken Recipe (Pressure Cooker Whole Chicken): ensure water covers at least 90% of the whole chicken in Instant Pot Electric Pressure Cooker
Photo from our Game-Changing Instant Pot BBQ Chicken Recipe

This method allows the proteins to denature without pulling out too much moisture out of the food. That’s why poached food comes out so moist and tender!

Poaching is most commonly used for cooking delicate or fragile food that might easily fall apart or dry out using other cooking methods, such as eggs, fish, or poultry.


So let’s get started!! 🙂

First, prepare the few ingredients for Instant Pot Roast Chicken:

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken Ingredients

Not too many ingredients to prepare. Yay! 🙂

1

Pressure Cook Chicken in Instant Pot


Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: add salt and herbs for Roast Chicken in Instant Pot

Pour in 8 cups (2L) cold water and carefully submerge the chicken into the liquid.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: add water and whole chicken in Instant Pot to pressure cook

*Pro Tip: Make sure the chicken is at least 90% submerged into the liquid

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: pressure cook whole chicken in Instant Pot

Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo ?), then Natural Release (20 – 22 minutes).

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: pressure cook whole chicken in Instant Pot using high pressure for 0 minute

*Pro Tip: It will take 30 – 32 minutes to get up to pressure.

Natural Release Time Chart:

  • For 2.8lbs (1260g) Whole Chicken – 18 minutes Natural Release
  • For 3.2 lbs (1450g) Whole Chicken – 20 minutes Natural Release
  • For 3.6 lbs (1633g) Whole Chicken – 22 minutes Natural Release

Open the lid carefully.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: remove and drain pressure cooked whole chicken from Instant Pot Pressure Cooker

Remove & drain the hot chicken stock in the chicken carcass.

2

Make Garlic Butter


While the chicken is pressure cooking in Instant Pot, melt 3 – 4 tbsp unsalted butter in a saucepan over medium heat.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: melt unsalted butter and saute minced garlic to make garlic butter sauce

Add minced garlic and a pinch of kosher salt.

Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.

3

Pat Dry Whole Chicken


Carefully place the chicken on an oven tray.

Measure temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.

*Note: If the internal temp doesn’t reach this food safe minimum, place it back into the hot liquid for a longer time (5 – 10 minutes) & close the lid.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: add vegetables to make healthy nutritious Instant Pot Chicken Soup

*Pro Tip: You can dilute this yummy chicken goodness liquid and add some vegetables to make delicious Instant Pot Chicken Soup. 🙂

4

Optional: Crisp Chicken


Apply garlic infused butter all over the chicken.

*Pro Tip: Try to avoid having garlic pieces on the top becauseg garlic will burn easily in an oven.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: apply garlic butter all over whole chicken

Place the chicken breast-side down under the broiler for 4 – 8 minutes until the chicken skin is browned & lightly crisped (as shown in below photo).

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken: place whole chicken breast-side down under broiler

Oh my! Check out this gorgeous looking roast chicken! yum~ 😀

5

Serve Instant Pot Whole Chicken


Yasss you did it!! That was easy, wasn’t it? 🙂

Let the chicken rest for a few minutes before carving.

Squeeze fresh lemon juice onto the chicken if desired.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner

Serve Instant Pot Whole Chicken immediately.

Enjoy your Instant Pot Whole Chicken!~


Other Instant Pot Whole Chicken Recipes

Instant Pot HK Chicken

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

Make this Easy Homemade Instant Pot Pho Ga Recipe (Pressure Cooker Pho Ga): comforting, fragrant Vietnamese Chicken Noodle Soup that warms the heart and nourishes the soul.

Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner
Instant Pot Chicken | Instant Pot Whole Chicken | Instant Pot Roast Chicken | Pressure Cooker Chicken | Pressure Cooker Whole Chicken | Rotisserie Chicken | Instapot Chicken #instantpot #instantpotrecipes #pressurecooker #recipes #chicken #easy #dinner
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. My chicken weighed little over 5 lbs. My husband is still skeptical about the IP but my only concern was how much more time to do. He was concerned about the 0 time. But I persevered and just added up to 30 minutes npr. We neither one are fans of garlic so did the melted butter and added old bay to the butter and then basted and put some more on it. I left under broiler for about 15 minutes sitting watching it. (Did the thermometer test and it was done but around the legs was little too pink for me so that’s why I left longer). It was so moist he was surprised and when I asked him if I should throw away the recipe he said NO. Just wonder if should have done longer then 30 minutes as I have another one.

    1. Hi Betty,

      Happy to hear your husband enjoyed the dish as well!
      Thank you so much for your kind words on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  2. Hi there. I’m cooking a 6 lb chicken. I know you said it should take 22 min for natural release, but my pressure knob dropped after only 9 minutes. Am I supposed to leave the lid closed for another 12 min or more even though the pressure is done ?

    1. Hi Jessie,

      Thank you so much for your question 🙂

      Yes, leave the lid close for another 13 minutes.

      Please take care & have fun cooking
      Jacky

  3. Great recipe thanks!

    I’m wondering, how are you figuring out the cook-time per chicken weight? Would be helpful to know in the future!

  4. Can’t wait to try this next week! I was only able to get a 4.86 lb frozen roasting chicken. Can you suggest cooking times? Using the IP Ultra 6 qt.

  5. Fantastic recipea 5 on 5 stars loved it served it with string beans n a mix of broccoli n slivered almonds like vanessa did! Hubby loved it???tku vanessa

    1. Hi Carmie,

      Thank you so much for your kind words on the recipe 🙂
      Happy to hear your husband enjoyed it as well.

      Please take care & have fun cooking
      Jacky

  6. I’ve made this several times and I’m so happy that I found your recipe. I hadn’t really found a good recipe for anything really and wasn’t using my pot (not insta brand) for anything other than hard boiled eggs and potatoes.

    Finding your recipe (I needed to up the time because of brand difference) has given me confidence to try other things too. Last night we had the baby potatoes and they were so yummy!

    Thanks for your work?

  7. 5 star recipe for sure.my husband said “l think this is the best chicken l have ever had”l used 3lb10oz chicken, 2mins plus 26mins release. l am going to make your chicken and dumplings recipe with the leftover meat

    1. Hi Margaret,

      Thank you so much for your kind words on the recipe 🙂

      Happy to hear your husband enjoyed it too.

      Have fun cooking & please take care
      Jacky

  8. I have made this recipe a couple of times. It has become one of my favorite chicken preps. The broth is Awesomeness.
    I usually have to figure a longer NR time as the organic chickens in our local stores tend to be large. 4lbs and up. It would be greatly appreciated if there were a chart to show times for larger chickens. I cook mine in the 8qt. Ultra because of the large size chicken. I have the Mini pot that I use nearly daily. I also have the 6qt. IP.
    I love pressure cooking and have been pressure cooking and ‘pressure canning, the past few years’… ever since my Mother n Law gave me one for a Christmas present when I was 19 years old…LOL I’m now 74 this march! Needless to say IP’s are the Bomb!!
    Thank for all your tried and true recipes.
    Sylvia

  9. Excellent recipe! Thank you so much for posting this. I love how quick and easy this is and yet the meat is so flavorful. My son is fussy about dry chicken breast and he love the white meat from this poach method. I also love how the remaining liquid can be topped up with water and vegetables and put back to make quick and easy pot of chicken stock that I portioned and froze to use at a later time for various recipes.

  10. I am just about to try this recipe but I have a silly question. Do you set the “keep warm” in or off. I would imagine that this would significantly adjust the temperature of the liquid during natural release time.

    1. Hi Brett,

      Late reply (We were on a trip to Asia)! Thank you for your question 🙂
      For the IP, turning on or off the heat doesn’t matter as the keep warm mode will not kick in well after pressure is released.

      Please take care & have fun cooking
      Jacky

  11. Hi Amy and Jacky,
    Can I use this liquid to make bone broth? Would I follow your recipe for Bone Broth and just add water to fill it up? Or is it bone broth already but needs to be diluted?

    1. Hi Beth,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. You can use this liquid to make bone broth. The flavor is too mild to be consider as bone broth by itself. You will want to dilute it first and cook with more chicken bones.

      Happy New Year & please take care
      Jacky

  12. I have the 6qt IP ultra – could I just set it to 160 degrees F and let it poach like sous vide without the bag? How long would I leave it for a 6lb chicken?

    If not – what npr time would you recommend for an 8lb chicken in an 8qt duo?

    1. Hi Abby,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. It will take way too long to poach a whole chicken like that.

      We haven’t tried an 8 lb chicken, but a 6 lb chicken will take close to 45 minutes so I will say roughly an hour or a little longer.

      Happy New Year & please take care
      Jacky

  13. Update
    I cooked the 6.23# chicken in my 5 qt, but could only add 6 cups of water(to the max line). I used a clove of minced garlic, about 1 TBSP herbs de Province and a tbsp. coarse kosher salt. I think II let it NR a little too long because the skin was falling off but otherwise this is great. I’ve chilled the stock and want to make chicken barley vegetable soup because noodles expand too much if stored in the soup. Any thoughts on how long to cook the barley? I usually cook it on stove before adding the chicken and veggies or just cook it separately and add it later if I forget to. I think I’ll cook it first but curious about any suggestions. So nice to have juicy white meat to make recipes! I am usually a dark meat eater.

  14. I did a 5 and a 1/2 pound chicken and calculated my natural release to be about 31 minutes but left it in for 35 minutes. It was about 75% of the way cooked any tips on what I need to do different? Does it need to be 40 minutes total for a 5.4 pound chicken?

    1. Hi Christina,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. If it is not fully cooked, I recommend placing it back into the liquid and let it cook for another 5 – 10 minutes (depending on the measured temperature).

      Happy New Year & please take care
      Jacky

  15. I have a 6.23# chicken and a 5QT Instant Pot. It fit!
    Wish me luck?!
    I am still a bit dubious, but will follow the comments about monster chickens. It’s impossible to find 3# chickens here in the north country of Michigan!
    I wonder why they even make a 5QT pot, now that I’ve seen almost zero recipes for one. Next time I’ll get with the program and buy a 6.
    I’ve had great luck so far though, and no failures with any of your recipes!
    Since I haven’t cooked it yet, I wasn’t going to rate it yet, but will go with a 5 in good faith.

    1. Hi Allison,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind comment and love!

      Let us know how it goes!!

      Happy New Year & please take care
      Jacky

  16. Awesome! I was very sceptical at first,but decided to try it.I added some dehydrated onions,minced ginger and curry powder.The chicken was falling off the bones,and very flavourful, and so juicy!
    The following night,used the broth,diced veggies,leftover chicken,and noodles to make a soup.Delicious on a cold winters night.
    Have been loving your recipes.

  17. This was SO easy and I put the chicken into a steamer basket to make it easier to lift out. Will use the leftover broth for soup and add some of the delicious chicken. Yummy!!!

  18. I was a little skeptical but I had to cook a chicken for a pot pie. Since my chicken was 6.5lbs I set IP to 2mins. I walked the dog while IP did it’s thing and ended up letting NR for 1hr. Results are fantastic! Broth which I’ll use for pie is delicious as well. I will def use this method again ❤️ Thx!

    1. Hi Suzanne!

      So happy to hear from you again. Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  19. What’s the option for using a frozen whole chicken? (Probably a 5 lb chicken, from a Costco 3 pack) Same cooking time (0 min, then 40 min NR)?

    1. Hi Lee,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. This recipe will not work that well for frozen whole chicken.

      Happy New Year & please take care
      Jacky

    2. Hi Lee. I use those chickens from Costco all the time, and I usually cook them from frozen. Since the chicken usually weighs about 3.5 pounds, I follow the directions as given by Amy and Jacky, but cook at high pressure for three minutes, then 22 minutes natural release. Then I check the internal temperature, to ensure it is at least 161 degrees. If it isn’t (this has happened once – it was probably a heavier bird), I pop it back in the IP, set for O minutes at high pressure, then check it again after it hits full pressure.

  20. Thank you for all your wonderful recipes – and the time that goes into researching them!

    Can I use this recipe with a frozen chicken? If so, what adjustments would you recommend?

    TIA!

    1. Hi Cyndi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words.

      We haven’t tried it, but our readers have used frozen chicken with success. I recommend adding 1 minute to the pressure cooking time.

      Happy New Year & please take care
      Jacky

  21. New to insta pot I am not sure what natural release is. I hit pressure cooker and 0 min. Do I put the steam on venting sealing? If your saying 30-40 min is that total time?

    1. Hi Julie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You will want to keep the venting knob at sealing position until after natural releasing.

      Happy New Year & please take care
      Jacky

  22. Okay I admit I was a skeptic. After using several of your recipes in the last month with great success I should have known better. (Cheesecake #17 five times this month alone – perfect every time. Even made on Oreo version). The chicken was perfect. I got sidetracked and left it in 10 minutes to long for a 5 pounder, so the temp was over 170, but it was still really tender. I did make an adjustment. I halved the salt since the chicken was brined overnight. The reason the chicken was brined was because we raise and butcher them ourselves and that that batch went straight to the freezer and did not age a bit in the fridge, and therefore have been tougher than normal. Next time I’m thinking of not brining and giving it a try with this method. You made a believer out of me, keep up the good work ( makes it easier on me ;-)!

    1. Hi Donna,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words on the recipe!

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Anita,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you for your question.

      It will take roughly 40 minutes natural release time.

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Wilson,

      thank you for your question 🙂

      The technique can work for ducks, but the timing will probably need some adjustments.

      Merry Belated Christmas & Please take care!
      Jacky

  23. Second time using this recipe and it is fantastic. I love your recipes – they simply work!!! Thank you for keeping this site going – it is the best one out there in my opinion!!!

  24. I tired this method before, I made adjustments to the natural release time because it was a 6lb chicken. It did not cook all the way through. Do you suggest adding a few minutes to pressure cook time instead of 0 pressure cook time?

    1. Hi Virginia,

      thank you for your question 🙂

      The natural release time for a 6lb chicken is roughly 40 minutes. It is best to keep the pressure cooking time to 0 minute and increase the natural release time for best result.

      Please take care & have fun cooking
      Jacky

  25. I’ve been roasting chickens for dinner for 30 years. My husband loves them. This IP recipe is wonderful and easy. He was very impressed.

  26. I made this chicken tonight and it was wonderful. My only question I’d have is that the breast was not browned since I put back side up. Can it be turned around for a few minutes. I used air fryer and came out great. Wonderful recipe will definitely make again. I had 6 pound chicken and did 45 minutes.
    Love all your recipes have never been disappointed. You are 1 of 4 sites that I only use for recipes.

    1. Hi Joann,

      thank you so much for your kind words and support 🙂

      Yes, you can brown the breast side as well, but white meat is prone to drying out.

      Please take care & have an amazing week
      Jacky

    2. Thank you for posting your time on this…. I was like they are cooking some TINY chickens!! I have a 6lb one too and I am new to the Instant Pot!

  27. Chicken turned out great. Thank you. I’d love to make chicken noodle soup with the broth. What is the best way to dilute it? Water? And approximately how much?

    1. Hi Sarah,

      thank you for your question and kind words 🙂

      I recommend using unsalted chicken stock to dilute the saltiness.

      Hard to tell how much. Please taste and adjusting to your preference.

      Please take care & have a great week
      Jacky

  28. Thank you for another great recipe! I did an instant pot cooking class for family and friends and shared this recipe with them. Chicken was deliciously moist and tender. I think I will spatchcock it the next time for better results under the broiler.

  29. Quick question: If I wanted to spatchcock the chicken, is it better to do it before or after cooking in the Instant Pot? Thanks!

    1. Hi Susan,

      thank you so much for your question 🙂

      Both way should work roughly the same. The natural release time will probably be a bit different (reduced) if you spatchcock the chicken beforehand.

      Take care & have fun cooking
      Jacky

  30. Hello,

    Was pretty good. Thank you for the recipe. 🙂

    Can you please give me a few ideas for what I could use the broth for? As far as a soup, what could I put in it?

    Thank you.

    1. Hi Mallissa,

      thank you so much for your kind review on the recipe 🙂
      You can use it as salted chicken broth after diluting.

      Chicken noodle soup will work great!
      Since the broth will be salty, please taste and adjust the seasoning accordingly.

      Please take care & have fun cooking
      Jacky

  31. This is an ingenious method! The flavor and texture were perfect, and the chicken didn’t have that “boiled” taste to it. I had a four-pound chicken that I kept under natural pressure release for 24 minutes, and it was spot on. Since I can’t fit a whole chicken under my broiler, I had to “spatchcock” the bird to flatten, and then I broiled it for barely three minutes. I can see using this method for many different flavors. Thank you!

  32. I always trust your recipes, thank you. For the poached chicken I did successfully poach a cornish hen in the 3-quart Instant Pot. I did remove the wings. I don’t think I’ll ever again cook a whole chicken any other way.

    1. Hi Hiddenart,

      thank you for your question 🙂

      A few of our readers have cooked a six pound chicken with 40 – 45 minutes natural release.

      Take care & have fun cooking
      Jacky

  33. Has anyone tried Browning the chicken in the instant pot using the saute button? That’s how I usually brown everything when using my instant pot.

    1. Hi Julie,

      thank you for your question 🙂

      The chicken will not look as presentation as the skin will most likely peel off when sauteing after pressure cooking.

      Take care & have fun cooking
      Jacky

  34. I made this for dinner tonight. I had a 3.4 pound chicken so did an NPR for 24 minutes. It was 190 when it was done. It was still very moist, so not unhappy, but really surprised me. Easy technique. Thanks.

  35. I knew this would be perfect because it came from you! And I was right! I just made this tonight for dinner. The chicken fell off the bone and have broth for soup or for some other IP recipes! Thanks for sharing your talent for making great recipes for all of us to follow!

  36. FYI , 40 minutes was too long for my 6# chicken. It’s temp had gone up to 175. I should have checked it sooner & pulled it out. ?

  37. Excited to try ANOTHER A&J awesome recipe!

    My chicken is partially frozen. What adjustments should I make, if any?

    Thank you!

    1. Hi Trisha,

      thank you for your question and kind words 🙂

      Partially frozen chicken should be natural release for a little longer (about 2 – 3 minutes).

      Take care & have fun cooking
      Jacky

  38. Can I cook a whole Boston butt using this method? Covering meat with doctor pepper as the liquid? What size would fit in instant pot? If so how would I adjust cooking times? Thank You

    1. Hi Kevin,

      thank you for your question 🙂

      It doesn’t matter as the keep warm mode will not kick in well after the natural release.

      Take care & have fun cooking
      Jacky

  39. WOW, WOW, WOW, Just fantastic chicken! My only dislike is the salt. I did NOT add the 4 teaspoons, as I felt that an awful lot of salt. I added 2 1/2 teaspoons and the broth was still way too salty. I will only add one teaspoon next time. Broth is very very good except for the salt. Chicken is soooooo moist. Tasted a little salt. All in all this is the best recipe for a whole chicken that I have found. The Instant Pot is wonderful for this poaching, makes it perfectly. I used a 4.6 pound chicken and natural release for 30 minutes. Just perfect. Amy & Jacky, you are so good at this and I love the way you go into detail on your recipes with the why and why nots and your trials. Sorry I had to comment on the salt, but we watch our salt intake. Thank you so very much for all you do for all of us…. Hugs to you both. Claudia

    1. Hi Claudia!!

      So happy to hear from you again. Hope you have been doing well 🙂

      No worries for the comment on the salt. Thank you for the honest feedback.

      The 5 tsp salt is there to season the chicken. For consumption, the broth will need to be diluted in the original recipe.

      Thank you once again for the love and support. We truly appreciate it 🙂

      Take care & have fun cooking!
      Jacky

  40. Hi guys,

    I couldn’t find a small 3lb chicken only a 6lb chicken at my local TJ. Do I need to increase the seasonings as well because it is double in size or keep it the same?

    How about how long I should cook it?

    Thanks.

    1. Hi Phil!

      Great to hear from you again. Hope you have been doing well 🙂

      Our readers have used 40 minutes Natural release for 6lb chickens with good result.

      Keeping the seasonings the same will be fine!

      Take care & have fun cooking
      Jacky

  41. Hi Amy!

    Excited to try this recipe out. Have you ever tried this while stuffing the chicken? Maybe with lemon onion garlic etc. Just wondering if there would be any adjustments to the cooking time.

    1. Hi Mees!

      Hope you have been doing well and enjoying the weather 🙂

      I would probably reduce the Natural release time by 1 minute as the extra ingredients will increase the get up to pressure time.

      Take care & have fun cooking
      Jacky

    1. Hi Edie,

      thank you for your question 🙂

      We haven’t tried it, but I would think it will take about as long as cooking it on the stovetop.

      Take care & have fun cooking
      Jacky

  42. Could I split or add more to the broil time and brown crisp both top and bottom of chicken?

    Thank you. Big fan and recipe user.

    Irene

  43. First off. I will try this TODAY. Secondly… WHERE do people find these small chickens. My store only has (obviously enhanced) chickens that are 6 pounds at least.

    Will a six pound chicken fit in the pot?

    And thanks again… you’re recipes re the best… We had the garlicky beef stew thing last week and it was gone in an instant.

    1. Hi Jeannette,

      thank you for your kind words & question 🙂

      A six pound chicken will fit in the pot! One of our readers have tried cooking a 6 lb chicken at 0 minutes and then natural release for 40 minutes with great success.

      Take care & have fun cooking
      Jacky

  44. How would you recommend making chicken soup with the left over “chicken goodness liquid” after adding veggies? How long would you pressure cook/release for?

    1. Hi Anna,

      Thank you for your question 🙂

      The liquid will be quite salty (and surprisingly flavorful) so I would recommend tasting and diluting it with water or unsalted chicken stock first.

      I would probably just bring the liquid to a boil with veggies and simmer for 6 – 10 minutes.

      Take care & have fun cooking
      Jacky

  45. Hi and thank you so much for your wonderful recipes. I enjoy them all year round. Tell me why so much salt in this recipe, the sodium amount per portion is astonishingly high!!!

    1. Hi Louise,

      thank you for your kind words & question 🙂

      The sodium amount in the Nutrition Facts includes all the sodium in the salty soup as well.

      I have just corrected it.

      Take care & have fun cooking
      Jacky

  46. Why do you broil it breast side down instead of breast side up (where it has much more skin that can become crispy…)?

    1. Hi Sun,

      thank you for your question 🙂

      Only reason is if not careful, white meat are more likely to dry out than dark meat.

      You can do both sides if you prefer.

      Take care & have fun cooking
      Jacky

  47. Puzzled as to what “Rotisserie Style” is. I would have thought submerging the creature in liquid bore no similarity to rotating the thing in front of a fire. However maybe its somewhere there in the text that I have skipped over.
    I have cooked chicked in the IP but in the slow cooker mode. It was easier on timeing at Christmas. This looks interesting and I will give it a go. There is never any waste with chicken, just lots of leftovers. I am intrigued by the zero minutes. Normally with a pressure cooker I only close the lid when the liquid inside is boiling and the cooker is filled with steam. Then it comes up to pressure within ten minutes, often much less. But I will follow the instructions.

  48. My compliments on your website! I’ve been housekeeping for 45 years now and I always learn something new from you! I really appreciate all the research that you do for each dish. So glad I found you. Keep up the good work!

  49. How should I cook a 5 lb chicken? Should I keep it at 0 minutes and natural pressure release longer, or maybe pressure cook it for 1 minute?
    I am giving it a try by increasing the natural release by a few minutes. Worst case I’ll have to close the lid a little longer, right?

    1. Hi Vanessa,

      thank you for your question 🙂

      One of our readers have tried cooking a 6 lb chicken at 0 minutes and then natural release for 40 minutes with great success.

      Take care & have fun cooking
      Jacky

    1. Hi Jeanne,

      thank you for your question 🙂

      The picture shown is breast side down.

      When the chicken is submerged in the liquid, it is breast side up.

      Take care & have fun cooking
      Jacky

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