Go Back
4.98 from 82 votes

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!
Servings 6
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr

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!

Notes

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Author: Amy + Jacky
Calories: 324kcal

Nutrition

Calories: 324kcal | Carbohydrates: 1g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 489mg | Potassium: 235mg | Vitamin A: 385IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 1.4mg