Description

This Instant Pot Whole Chicken recipe delivers a tender, flavorful, and juicy roast chicken cooked quickly using the pressure cooking method. The chicken is seasoned with a blend of aromatic spices and infused with lemon for a bright citrus note. The recipe includes a sauté step for browning the chicken before pressure cooking to enhance flavor and texture, and optional broiling for a crispy skin finish. Perfect for a satisfying family meal served with your favorite sides.

Ingredients

Scale

Spice Rub

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pepper to taste

Main Ingredients

1 whole chicken (4 pounds)
1 whole lemon
1 tablespoon olive oil
1 cup chicken broth

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Instructions

Prepare the spice rub and lemon: In a small bowl, combine salt, garlic powder, smoked paprika, onion powder, dried thyme, dried oregano, and pepper. Use a knife to prick the lemon all over with small holes to release its flavor during cooking.
Season the chicken: Rub the spice mix all over the chicken, including the cavity. Insert the pricked lemon into the chicken’s cavity, making sure the giblets have been removed.
Sauté the chicken: Set your Instant Pot to the “sauté” function and add olive oil. Once hot, place the chicken breast-side down and cook for 4 minutes to brown. Flip the chicken over using a spoon and spatula. Pour in the chicken broth at the bottom of the pot. If desired, place the chicken on the Instant Pot trivet to keep it out of the broth.
Pressure cook the chicken: Close the lid and set the Instant Pot to high pressure. Cook for 6 minutes per pound; for a 4-pound chicken, cook for 24 minutes. Allow 10-15 minutes for the pot to reach pressure before the timer starts.
Release pressure: After cooking, let the pressure release naturally for 10 minutes, then use manual release to release any remaining pressure.
Check doneness and serve: Ensure the chicken’s internal temperature has reached 165°F (74°C). If not, cook for an additional 5 minutes. Carve and serve the chicken. Optionally, discard the skin or broil for a few minutes to crisp it up. Use leftover cooking liquid and bones to make broth or stock.

Notes

Make sure to remove giblets from the chicken cavity before cooking.
Using the trivet prevents the chicken from sitting directly in the broth, which some prefer.
Broiling after pressure cooking crisps up the skin if desired.
Leftover broth and bones can be repurposed for homemade chicken stock.
Check internal temperature with a meat thermometer for food safety.