Instant Pot Whole Chicken
A foolproof, weeknight-friendly method to transform a whole chicken into juicy, flavorful meat with crisp skin. This guide walks you through seasoning, simmering, and finishing in the Instant Pot for a comforting, delicious meal.
Ingredients
- 1 whole chicken (3.5–4.5 lb), giblets removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 medium onion, quartered
- 1 lemon, halved
- 1 cup low-sodium chicken stock or water
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon paprika (optional, for color)
Instructions
- Pat the chicken dry with paper towels inside and out. This helps the skin crisp once pressure is released.
- rub the chicken with olive oil, then season all over with salt, pepper, and paprika if using. Stuff the cavity with lemon halves, a few onion quarters, and a garlic clove for aromatics.
- Pour a cup of stock or water into the Instant Pot insert. Place the trivet inside and set the chicken on top of the trivet, breast side up.
- Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes for a 3.5–4.5 lb chicken. Use a quick release when finished, about 5 minutes, then finish with a natural release if you have time.
- Carefully remove the chicken to a plate. If you’d like crisp skin, you can broil it for 2–3 minutes per side in a preheated oven, or use the air fryer function if your appliance supports it.
- Let the chicken rest for 5–10 minutes before carving. Spoon a little of the pan juices over the slices for extra moisture and flavor.