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How to Cook a Whole Chicken in the Instant Pot
I called Instant Pot customer service for advice on How to Cook a Whole Chicken in the Instant Pot – the Right Way! And boy did I learn SO much valuable information and I’m sharing it all with you in this video!
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Hesitation with the Instant Pot
I’ve been hesitant to cook a whole chicken in the Instant Pot because I had read on many a food blog that the taste could be bland and the skin quite soggy. That sounded very unappealing to me, especially since I love my oven-roasted chicken.
But I decided with the popularity of these new pressure cookers that there had to be a better way to cook a whole chicken in the Instant Pot.
A Better Way
And I was right! There is a better way to cook a whole chicken in the Instant Pot. I called the manufacturer’s customer service line and learned that there are certain techniques for creating a tasty, “fall off the bone” chicken, with skin that isn’t limp.
Instant Pot Secrets Revealed!
There are a number of tips and tricks to getting the perfectly cooked chicken in the Instant Pot. I’ll walk you through the process step-by-step in this video. And I want to share the most important piece of information that I learned. The secret to the most delicious chicken is…start with a dry rub. And not any dry rub. A barbecue rub or chili barbecue rub!
My Favorite Rub for an Instant Pot Chicken
The mixture I created for my dry rub included sea salt, red and green ancho chili powders, paprika, onion powder, coriander, and freshly ground pepper. (Recipe below.) It created a delightfully flavorful crust—yes a crust!—on my Instant Pot chicken.
Definitely the Best Whole Chicken
This Instant Pot chicken was delicious! Plus, it creates a flavorful broth that you can easily turn into a gravy for the chicken. So if you have been hesitant to cook a Whole Chicken in the Instant Pot, now is the time to give it a try. You’ll be pleasantly surprised at how delicious it will be!
More Ideas for the Instant Pot
Once you try out this Instant Pot Chicken recipe, be sure to check out these other Instant Pot videos:
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How to Cook a Whole Chicken in an Instant Pot
Equipment
- 6-Quart or 8-Quart Instant Pot
Ingredients
For the Chicken
- 4 1/4 pound Whole chicken
- 1 Onion, skin on and cut into eighths
- 1 1/2 – 2 cups Water 1 1/2 cups for the 6-quart Instant Pot or 2 cups for the 8-quart Instant Pot.
Dry Rub
- 2 teaspoons Fine ground sea salt
- 1 teaspoon Red ancho chili powder
- 1 teaspoon Green ancho chili powder
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Ground coriander
- 1/2 teaspoon Freshly ground black pepper
Instructions
- Mix all the dry rub ingredients together then rub the mixture in the cavity of the chicken and all over the exterior of the chicken.
- Place the onions in the cavity of the chicken.
- Remove the lid from the Instant Pot and remove the rack. Next, pour the water into the stainless steel liner.
- Place the chicken on the rack. Lower the rack into the Instant Pot stainless steel liner using the handles of the rack.
- Properly seal the Instant Pot and set the vent to "sealing".
- Set the Instant Pot to "high" pressure and set the timer for 34 minutes. (Or 8 minutes per pound of chicken.)
- Once the chicken is finished cooking, allow the Instant Pot to come down from pressure naturally, or release the pressure moving the vent from "sealing" to "venting". BE CAREFUL! If you release the pressure in this way, steam will surge out of the vent. I prefer to allow the pressure to come down naturally.
- Once the pressure has been released, open the Instant Pot, and remove the lid. Lift the chicken out of the stainless steel liner using the handles of the rack. Transfer the chicken to a serving plate and enjoy!
Video
Notes
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
I followed your recipe and I can’t believe how delicious the chicken turned out! I usually roast it in the oven because I don’t want gummy skin but this did the trick. The skin wasn’t crusty but it didn’t matter! I used the liquid for gravy and my boys couldn’t stop pouring it over their buckwheat, which came with the chicken. Thank you so much! I love your way of teaching & presenting! I’m very grateful to have found your channel on YT!
Hi Magdalena,
Thanks so much for your kind comment. I’m glad that your chicken turned out wonderfully in the Instant Pot.
Love and God bless,
Mary
I was finally able to try the whole chicken recipe in the Instant Pot! I usually do this sort of chickens in the oven in my Dutch Oven (cast iron and enamelled. This process takes two hours and you get a similar result. It’s a French recipe but with not added water the broth is from the chicken and celery onion and garlic baked at 250°F for 90 mins.
But this recipe is just wonderful in the Instant Pot! I had a 3lb fryer and did exactly what your recipe states! I used Mexican chilli powder from Bulk Barn and paprika and cayenne pepper. Fresh ground pepper and Kosher salt stuffed the chicken with one onion cut up etc.
Using my 6 qt I used 1 1/12 cups of water and set the time for 25 mins on high pressure and the result was one of the tastiest chickens I’ve yet to bake ! The broth as you remarked is just wonderful.
I’ve watched so many YouTube posts about Instant Pot cooked whole chicken and everyone seems to want “fall off the bone “. I think if I were to cook a Stewing Hen/Rooster then I would want to loosen up the joints. But our little fryers are reduced to mush. People cooking them for 35-40 mins!!! And when they open ion the lid the chicken falls into a pile of stringy meat!
Thank you for showing us tte Best Method! The best thing hypo is the Natural Release. Everyone seems to want to rush pasta, rice, beans and chicken! then they complain that it’s either tough or mushy!
Love your posts! I’m following them and taking notes.
Hi Rod, WOW!! Thank so much for sharing all of this!! I am so happy that you the chicken and broth came out so tasty!! Love, Mary