Instant Pot Whole Chicken Recipe

Instant Pot whole chicken with crispy golden skin served on a white plate, garnished with fresh spinach leaves.

4.62 from 13 votes

Instant Pot Whole Chicken Recipe

Easy Instant Pot whole chicken and potatoes recipe! Cook an entire chicken in your pressure cooker with vegetables using these instructions. On edible trivets the whole thing is cooked and ready to eat in just 25 minutes.

Prep Time10

Cook Time25

Total Time40

Course: Entree, Main Course

Cuisine: American

Keyword: crispy, easy, fresh, frozen, instant pot, pressure cooker, whole chicken

Servings:

Author: Justine

Equipment

1 pressure cooker

Ingredients

2 tbsp olive oil
1 1/2 cup chicken broth can use water but broth is much better
4 lb whole chicken would keep no bigger than 4.5 lbs.
3 small red potatoes or russet cut in half, flat side down
1/2 tsp oregano
2 tsp garlic salt
1/4 tsp pepper

Instructions

Put your Instant Pot on saute setting.
Add olive oil and put cwhole hicken inside to lightly cook outside skin for about 2 minutes, then flip chicken and cook on other side for 2 minutes. Turn off by pressing cancel. (optional step)
Remove chicken from IP and add your chicken broth, Deglaze pot by scraping bits of cooked on chicken off bottom of pot. Place potatoes into your IP so they are close together, so your chicken can sit right on top of them like a trivet (watch video in this post).
Place chicken on top of the potatoes so it is off the bottom. Close lid, make sure steam valve is closed, and set to high pressure for 25 minutes for a 4 lb whole bird (or calculate about 6 minutes per pound and set to that amount of minutes).
When it beeps allow to naturally release steam for 15 minutes, then do a quick release. Check internal temperature to ensure it is at 165f.
Serve as is or if you want to brown the skin put it in a pan and on the broiler setting in your oven at 350 for 3-5 minutes or so or until it browns as much as you wish on the top.
You can use a CrispLid at 400 degrees for about 10 minutes to crisp as well if you have that.

Video

Notes

How to Make the Gravy

You can make gravy from chicken drippings with the saute setting and a bit of cornstarch. Just remove the bird and potatoes. Leave drippings in. Set to saute. In a dish whisk in 2 tbsp cornstarch with 4 tbsp of the hot broth until smooth. When bubbling whisk in until thicker, season as you like, and serve on top of meat.

Adding Carrots

If you would like to add other vegetables I would recommend baby carrots or large chunks can be added on bottom into broth under bird. Note that they will get rather soft so larger pieces is better. I would stick to carrots and/or chunks of celery with potatoes used as trivets whole or halved.

Nutrition