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Instant Pot Whole Chicken Recipe

This Instant Pot Whole Chicken Recipe is so tender, juicy and absolutely delicious!  It's so easy and quick to make and cooks in a fraction of the time compared to the oven roasting alternative.  Cooked from fresh or frozen, the meat is always falling-off-the-bone and completely delectable.

Course Dinner, Entree
Cuisine American
Keyword Instant Pot Whole Chicken
Prep Time 10 minutes
Cook Time 38 minutes
Pressurizing/Releasing Time 26 minutes
Total Time 1 hour 14 minutes
Servings 5 servings
Calories 430 kcal
Author Holly Sander

Ingredients

  • 5 pound whole chicken, for roasting
  • 3 stalks celery
  • 1 large onion
  • 8 sprigs fresh rosemary
  • 10 stems Italian flat leaf parsley
  • 6 garlic cloves, smashed
  • 1 cups chicken stock (or water)
  • 1 teaspoon salt & pepper for the outside of the chicken
  • 1/2 teaspoon salt & pepper, inside the bird

Instructions

  1. Rough chop 3 celery stalks and 1 large onion.  Smash 6 large garlic cloves, and rinse/dry 8 rosemary sprigs/stems and 10 parsley stems.

  2. Make two bundles of 4 rosemary stems and 5 parsley stems, then tie them off in little bunches with kitchen twine. (You don’t have to tie them in bundles, but this step makes it easier to remove the herbs later.)
  3. Remove any organs that are inside the chicken, and pat it dry on the outside with paper towel.  Sprinkle 1/2 teaspoon salt and pepper down into the cavity of the bird, then add half the celery, onion, smashed garlic, and one of the herb bundles to the cavity.

  4. Lay the chicken on its back and tie the legs together with kitchen twine.
  5. Sprinkle the chicken with 1 teaspoon salt and pepper.  Add 1 cup of chicken stock (or water) to the bottom of the IP inner pot (I use a Duo 6-Quart Instant Pot).   Add the rest of the veggies and herbs to the pot, then put in the IP trivet and add the chicken to the pot. 

  6. Now seal and pressure cook for 30 minutes (or according to the times specified for your size of bird - see notes below). It will take about 11 minutes for the IP to come to pressure.  At this point move your oven rack to the middle position and preheat the oven to 500 degrees. (You can skip this step if you don’t want the skin to be crispy and golden on the outside. Sometimes I cook a chicken to use for soups or stew where the skin gets discarded anyway, so browning the skin is unnecessary).

  7. When pressure cooking is complete, allow the IP to naturally release pressure for 15 minutes. Then manually release the rest of the pressure.
  8. Gently remove the chicken from the pot and place on a baking sheet lined with parchment paper.
  9. Add a little olive oil or cooking spray to the whole chicken and roast for 5 minutes in a preheated oven at 500 degrees. Then switch the oven to broil and cook for 2-3 minutes until the skin has crisped up to your liking. All ovens are not the same so be sure to babysit the bird when it’s on broil so it doesn’t burn the skin!

Recipe Notes

How long to cook Instant Pot chicken: