How to Make Instant Pot Roasted Whole Chicken

Easily make this Instant Pot whole chicken recipe. Pressure cooking delivers a simple, delicious, and moist chicken that your family will love.

A roasted whole chicken, surrounded by piles of mashed potatoes and steaming ladles full of gravy is the iconic Sunday night dinner. Practically the definition of comfort food.

This chicken is incredibly moist and juicy. Literally the best whole chicken you’ll ever make, all thanks to your Instant Pot/Electric Pressure Cooker!

Rule of thumb – cook the whole chicken 6 minutes for every pound, and then add an addtional 3-4 minutes to the time for good measure!


Ingredients:


  • Whole Chicken – size will vary, just make sure that it fits in your instant pot.
  • Recipe was tested using a 6.3 lb chicken.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil


Instructions:


  1. Turn on the “brown/saute” feature on your Instant Pot or Electric Pressure Cooker.
  2. Mix salt, pepper, garlic powder, and oil together in a small bowl.
  3. Rub half of the seasoning mixture over the top of the chicken.
  4. Place the chicken into your pre-heated cooker, breast side down for 2-3 minutes, allowing the skin to crisp up. While the chicken is in the cooker, rub the remaining spice mixture over the bottom of the chicken.
  5. Using a large pair of tongs, carefully flip the chicken over to the other side and allow the bottom to crist for about 2-3 minutes.
  6. Remove the chicken from the pot and place on a large platter.
  7. Add 3 cups chicken broth to the instant pot.
  8. Place metal instant pot trivet into the pot and carefully place chicken on the trivet.
  9. Place the lid on the instant pot and make sure that it is locked in place.
  10. Using whatever settings your machine designates for meat, set the timer to 40 minutes. (This time is for a 6 lb chicken. Rule of thumb for this recipe – set the timer for 6 minutes for every pound your whole chicken is and then add an additional 3-4 minutes.)
  11. Once the cooking time is up, carefully allow the pressure valve to release steam. (This will take about 10 minutes.)
  12. Very carefully remove chicken to a platter. It will be very tender and likely to begin falling apart!


NOTES:

Do not be afraid if this recipe calls for more broth and a longer cooking time than you’ve found elsewhere. It really does make a perfect, moist, fall off the bone chicken!

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