Instant Pot Whole Chicken
Ingredients
- 1 whole chicken
3.3lb or 1500g
- 1 teaspoon dried oregano
0.9g
- 1 teaspoon dried rosemary
2.1g
- 1 teaspoon dried thyme
1.4g
- 2 bay leaves
- 5 teaspoons fine sea salt or table salt
35g
- 8 cups cold water
2L
- 3 - 4 tablespoons unsalted butter
52g
- 4 garlic cloves
13g
- A pinch of salt
- Optional - 1 tablespoon regular soy sauce
15ml
- Half lemon
Directions
- 1
Pressure Cook Whole Chicken: Add 5 tsp (35g) 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 whole chicken (breast side facing up) in the liquid.Pro Tip: Make sure the whole chicken is at least 90% submerged in the liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 0 (zero) minute*, then Natural Release for 20 - 22 minutes.For 2.8lbs (1260g) Whole Chicken: Natural Release for 18 minutes For 3.2 lbs (1450g) Whole Chicken: Natural Release for 20 minutesFor 3.6 lbs (1633g) Whole Chicken: Natural Release for 22 minutesAfter 18 to 22 minutes, release remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid. Remove chicken, then drain the hot chicken stock in chicken carcass.*Amy + Jacky's Notes: Zero minutes is not a typo! We're using the time it takes to "get up to pressure", and "release pressure" to cook the chicken. For reference, it takes roughly 30 to 32 minutes to "get up to pressure".
- 2
Make Garlic Butter: While the chicken is cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add in minced garlic and a pinch of kosher salt. Sauté garlic for 1 - 2 mins until fragrant and golden in color. Remove from heat, add in 1 tbsp regular soy sauce (optional), then set aside.
- 3
Measure Temperature & Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature at 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, put the chicken back into the hot broth. Close the lid, then let it cook for a longer time (5 - 10 mins).
- 4
Optional - Crisp Chicken: Brush garlic-infused butter all over the chicken. Try to avoid having garlic on top as it'll burn easily in oven. Option 1 – Oven: Put the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned & lightly crisped. Be careful if you're also browning the breast side because white meat is more likely to dry out.Option 2 – Air Fryer or Air Fryer Lid: Place a trivet in Instant Pot. Put whole chicken (breast side down) on trivet. Brush sauce on chicken. Place Air Fryer Lid on Instant Pot. Press “Airfry” button, set Temperature to 400°F and Cooking Time to 20 minutes. Flip chicken over if you want to brown the breast side too. For reference, it’ll take roughly 8 - 12 mins until the chicken skin is browned & crisped. You can open the lid to check the progress.
- 5
Serve: Rest chicken for a few minutes before carving. Squeeze fresh lemon juice on chicken if desired. Serve & enjoy immediately!
Instant Pot Whole Chicken
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Ratings & Reviews
Based on 126 ratings
Rating Breakdown
About this Recipe
Dreaming of a tender, juicy whole chicken that tastes like rotisserie, but made easily at home? This Instant Pot Whole Chicken recipe delivers all that and more, promising succulent results with minimal effort and incredible flavor.
Why This Recipe Works
The secret to this incredibly tender and juicy Instant Pot Whole Chicken lies in the ingenious "Zero-Minute" cooking method, ensuring perfectly cooked meat without overdoing it. Infused with aromatic butter and garlic, it rivals your favorite store-bought rotisserie, plus you get a rich bonus chicken soup base that's bursting with flavor.
What to Expect
Prepare for a wonderfully flavorful and remarkably tender whole chicken, boasting exceptionally juicy meat. The rich aroma of garlic, butter, and fragrant herbs like oregano, rosemary, and thyme fills your kitchen as it cooks. You'll love how effortlessly this method yields a main course that feels special, along with a bonus broth perfect for another meal or enjoying on its own.
Customization & Variations
You can easily adjust the herb blend to your preference; if you don't have all three, a single herb like rosemary or thyme works beautifully on its own. The optional dash of soy sauce adds an extra layer of umami, while a squeeze of fresh lemon over the finished dish brightens all the flavors. For a slightly different twist, consider adding a pinch of smoked paprika to the butter-garlic rub.
Serving & Context
This Instant Pot Whole Chicken is perfect for a comforting weeknight dinner or a satisfying family meal, providing a complete main course. Serve it alongside your favorite roasted vegetables, mashed potatoes, or a simple green salad for a complete and delicious feast.