Instant Pot Whole Chicken, cook a rotisserie style whole chicken in your Instant pot or other electric pressure cooker! gluten free, paleo and whole30. (This post contains affiliate links )
How to cook a Whole Chicken in a Pressure Cooker
It’s really very easy to cook a rotisserie style whole chicken in your Instant Pot pressure cooker, there are just a few simple steps you need to take first.
My recipe has a simple spice and herb rub made up of paprika, thyme, salt, pepper and oil. This adds a little flavor to the chicken and gives the skin a pop of color, otherwise the chicken looks very pale when it’s cooked.
The rub is not essential so if you don’t want to add it, the cook time and directions for the chicken will be the same. I have also added the step of browning the basted chicken skin before you cook it under pressure.
This is an optional step as the chicken skin will not remain crispy once it’s cooked under pressure, but it does add a little more color to the cooked dish.
Cook times for Instant Pot Whole Chicken
Cook times are approximate and can vary depending on the thickness of the meat, they also assume a fully defrosted chicken.
If it’s not properly cooked simply put the lid back on and cook for a further 6 minutes (see details in the recipe card)
|4lb chicken||26 minutes|
|5lb chicken||32 minutes|
|6lb chicken||38 minutes|
|7lb chicken||44 minutes|
More Gluten Free Pressure Cooker Recipes you’ll enjoy!
If you’re looking for more gluten free pressure cooker recipes you can cook in your Instant Pot then be sure to take a look at some of my easy dinner recipes.
One of my year round favorites is pressure cooker Irish Stew, it’s traditionally made with lamb shoulder and creates it’s own broth as it cooks, it’s really delicious so don’t wait for St Patricks Day before you try it!
Another easy recipe that we’ve been making for years in the slow cooker is my pressure cooker Korean Ribs. If you are just starting out with your Instant Pot then I recommend this recipe as it requires no prep, you just throw everything in the pot!
And lastly I have a couple more chicken recipes that you won’t want to miss, pressure cooker Chicken Paprikash has a wonderful smoky flavor and is an easy weeknight meal you’ll love, as is my pressure cooker Chicken Puttanesca, it’s fancy enough to serve to guests but very simple to prepare.
Join our Gluten Free Pressure Cooker Group!
Have you joined our Gluten Free Pressure Cooker Facebook group yet? If you’re looking for a place to share and find more gluten free pressure cooker recipes, learn how to use your new pressure cooker, or simply ask for advice, tips and recipe ideas then don’t miss out on all the fun!
If you’ve already joined, be sure to add your friends who love pressure cookers!
How to cook Instant Pot Whole Chicken!
- 4-5 lb whole chicken
- 1 tbsp paprika
- 2 tsp thyme
- 1/4 tsp pepper
- 1 tsp salt
- 2 tbsp oil, divided
- 1/2 cup water 125mls
Mix the herbs, spices, and 1 tbsp oil together in a small bowl.
Using a basting brush, brush the mixture onto the chicken.
The 'browning' the chicken skin step is entirely optional as by the time the chicken is cooked in your pressure cooker the skin will be soft, not crispy like an oven roasted chicken.
Turn on the 'saute' function in your Instant Pot or other electric pressure cooker and add 1tbsp oil. Wait 1-2 minutes for the oil to heat up (don't wait until the display says hot) and then add the chicken, breast side down, until it is browned and no longer sticks to the bottom of the pot, this will take about 5 minutes per side.
Once the chicken is browned, turn saute function off and lift out the chicken.
Add 1/2 cup water to the pot, then add the small trivet that came with your Instant Pot and sit the chicken on top of it.
Lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for 26 minutes at High Pressure for a 4lb chicken, adding approximately an additional 6 minutes per lb for bigger chickens.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
Your chicken needs to be at an internal temperature of 165°F, you can check it with a digital kitchen thermometer. If it is not cooked simply put the lid back on and return it to pressure for 6 more minutes, or until fully cooked.