Instant Pot Whole Roasted Chicken

On the table in less than an hour, this Instant Pot (paid link) Whole Roasted Chicken is such an easy recipe to prepare. The result is a perfectly tender and juicy rotisserie-style chicken that can be served as-is (with your choice of sides) or used throughout the week as an ingredient for other meals.

Instant Pot Whole Roasted Chicken

This roasted chicken recipe has a Sunday afternoon feel to it and takes me back to a time when my grandmother would make sure everyone in the house had enough food to eat — along with anyone else who may have stopped by.

Instant Pot Whole Roasted Chicken

Recipes that may typically take hours have been cut down to a third of the time using the Instant Pot (paid link). And this is done without sacrificing flavor and texture. It would normally take hours to make a “low and slow” dish where the meat literally falls off the bone, but if you follow this cooking method, you will achieve the same result in less time.

How to Roast a Whole Chicken in the Instant Pot:

The first thing you want to do is make sure your whole chicken can fit in the Instant Pot (paid link). There is nothing like getting your chicken prepped and you find that it’s too big.

I used a 6-pound whole chicken for this recipe because of the size of my Instant Pot (paid link) (I have the Instant Pot (paid link) Duo Plus 9-in-1, 6 Quart), so you will want to adjust the size of your chicken depending on the size pot you own.

Seasoning Whole Chicken

Allow your chicken to completely defrost (if it was in the freezer), then you can begin to remove the giblets and excess fat from the chicken cavity. Once the cavity is clear, dry the outside of the chicken. This ensures the seasoning sticks to the skin.

Coat the entire outside chicken with the specified “external” seasonings. When the outside of the chicken is coated, add the “internal” seasonings and herbs to the chicken cavity.

Before adding the whole chicken to your Instant Pot (paid link), you’ll want to brown the skin. Of course, you could do this inside the pot itself, but I prefer to use a cast-iron skillet. Add a bit of oil to your skillet and brown the skin on each side for 4 minutes.

Turn on your Instant Pot (paid link) and set the pressure cooking option to High. Add your chicken broth, minced garlic, and sage to the pot while it’s warming then place your metal trivet into the pot as well.

Once the pot is warm, place your chicken into the Instant Pot (paid link) with the breast side down. Place and seal your lid and roast your chicken for 30 minutes.

How long should I roast my whole chicken in the Instant Pot?

The rule of thumb is to roast your whole chicken for 6 minutes per pound. When the chicken is complete, allow the pressure to naturally release for an additional 25 minutes prior to releasing the valve and removing the chicken from the pot.

Cooking Whole Chicken in Instant Pot

You can use the metal trivet to remove the chicken, but be careful of the steam because it will still be pretty hot. Place the whole chicken on a cutting board or large platter and allow it to rest for 10 minutes so the juices can redistribute.

And save the broth for other recipes and sauces! I use chicken broth in so many things.

Instant Pot Whole Roasted Chicken

This Instant Pot (paid link) Whole Roasted Chicken recipe is a great way to get the family together to enjoy a meal loaded with flavor. With this recipe, you can not only enjoy this chicken with sides but you can also use your chicken in other recipes as well.

Here are a few recipes that use shredded chicken:

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Instant Pot Whole Roasted Chicken

Insta Pot Whole Roasted Chicken

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x


Instant Pot (paid link) Whole Roasted Chicken will be some of the most tender, juicy, fall-off-the-bone chicken you will ever enjoy — and in less than 60 minutes!


Units Scale
  • 6 lb Whole Chicken
  • 2 cups Chicken Stock
  • 2 tbsp Minced Garlic
  • 1 tsp Dalmatian Sage

External Chicken Seasonings:

  • 2 tbsp Creole Seasoning
  • 3 tbsp Oregano
  • 2 tbsp Black Pepper
  • 1 tbsp Ground Thyme
  • 3 tsp Himalayan Salt

Internal Chicken Seasonings:

  • 1 tbsp Rosemary Leaves
  • 2 tsp Crushed Red Pepper Flakes
  • 1 tsp Dalmatian Sage
  • 1 tsp Black Pepper
  • 1 tsp Ground Thyme
  • 1/2 tsp Onion Powder


  1. Defrost your whole chicken (if necessary) then remove the giblets and excess fat from the inside of the chicken. Season the outside of the chicken with the external seasonings by running into the skin. Add the internal seasonings into the chicken cavity.
  2. Heat a cast iron skillet (paid link) to medium-high heat. Add a bit of oil and brown the chicken on each side for 4 minutes.
  3. Turn on your Instant Pot (paid link) in Pressure Cooking mode. Add the chicken stock, minced garlic and sage. 
  4. Once the pot is warm, place the whole chicken inside the Instant Pot (paid link) (on top of the metal trivet) with the breast side down. Cover and seal the lid.
  5. Pressure cook for 30 minutes then slow release for an additional 25 minutes. Open the release valve to remove additional steam. Alow to rest for 10 minutes. Serve.


Save the broth for other recipes and sauces!

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: American


  • Calories: 876
  • Sugar: 0.1g
  • Sodium: 1860mg
  • Fat: 33.8g
  • Carbohydrates: 3.4g
  • Fiber: 1g
  • Protein: 131.8g
  • Cholesterol: 404mg

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  1. This was a great dish. Browning the whole chicken in a skillet and adding the chicken stock was the key to a moist and savory chicken. My family ate it up for our pandemic Thanksgiving. We didn’t have an Instant Pot (Hoping for one this Christmas) so I used our dutch oven and cooked in the oven at 425 degrees- Delicious. I look forward to making many of your other dishes.

    1. Eric Jones says:

      Thanks so much for leaving this feedback, Kelley!