Pressure Cooker Whole Chicken


Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.

Prep Time:
10 mins
Cook Time:
40 mins
Rest Time:
10 mins
Release Pressure Time:
25 mins
Total Time:
1 hr 25 mins


  • 1 ½ teaspoons salt

  • 1 ½ teaspoons paprika

  • 1 teaspoon cayenne pepper

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon freshly ground white pepper

  • ½ teaspoon garlic powder

  • 1 (3 1/2) pound whole roasting chicken

  • 1 tablespoon vegetable oil

  • 1 cup chicken stock


  1. Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.

  2. Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.

  3. Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.

  4. Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.

  5. Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.

  6. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.

  7. Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.

  8. Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

Cook's Notes:

Optional: If desired, transfer the chicken to an oven-safe dish and place under a preheated broiler for a few minutes to crisp the skin.

This recipe was written for a 6-quart pressure cooker, so it calls for a smaller chicken that will fit easily inside the pot. For chickens larger than 4 pounds, add an additional 3 minutes of pressure cooking time for each additional half-pound of weight, and add an additional 1/2 cup of liquid to the bottom of the pot if preparing this in an 8-quart pressure cooker.

Nutrition Facts (per serving)

896 Calories
64g Fat
2g Carbs
74g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 896
% Daily Value *
Total Fat 64g 82%
Saturated Fat 18g 89%
Cholesterol 298mg 99%
Sodium 1180mg 51%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Protein 74g
Potassium 797mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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