Cooking a whole chicken doesn’t have to be a daunting task. In fact, it only requires 10 ingredients and takes less than 30 minutes thanks to a pressure cooker. For an even juicier bird, place it on a wire rack so that the skin becomes extra crispy. You’ll have a flavorful, protein-packed dish to feed the whole family for dinner in no time.
Active time: 15 minutes | Total time: 1 hour, 5 minutes
Pressure cook a whole chicken
Ingredients
- 1 cup (240 mL) low-sodium chicken broth
- 1 3 1/2-lb (40-oz., 1,575 g) whole chicken
- 1/4 cup (60 g) unsalted butter, softened
- 4 cloves garlic, minced
- 1 small shallot, chopped
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 lemon, cut into slices
- 4 sprigs rosemary
Directions
Pour the water or broth into the Instant Pot and place the trivet inside. Remove the giblets and neck from the chicken cavity, if any, and pat the chicken dry with paper towels.
In a small bowl, stir the softened butter, garlic and shallots together until well combined. Use your fingers to gently loosen the skin from the breast and thighs, then push the butter mixture underneath, spreading it as evenly as possible. Rub any remaining butter over the outside of the skin. Season the skin all over with salt, pepper, Italian seasoning and smoked paprika.
Fill the cavity with rosemary sprigs and lemon slices, reserving 2 lemon slices to place on top of the legs. Place the chicken breast side up on the table skirting.
Lock the lid and set the valve to seal. Choose Manual or Pressure Cook and set to high pressure for 25 minutes. The pot will take about 15 minutes to come to pressure.
When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then gently turn the vent valve to release any remaining steam. Remove the lid and insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone – the chicken should reach 165°F (74°C). If it has not reached temperature, lock the lid and cook on high pressure for another 3-5 minutes.
Carefully lift the chicken from the pan using the trivet handles and transfer to a cutting board. Let rest for 5 minutes before carving.
Serves: 8 | Serving Size: 4 oz. (113g)
Nutrition (per serving): Calories: 480; Total fat: 36g; Saturated fat: 12g; Monounsaturated fat: 2g; Polyunsaturated fat: 0g; Cholesterol: 190mg; Sodium: 305mg; Carbohydrate: 2g; Dietary fiber: 0g; Sugar: 1 g; Protein: 37g
Nutritional bonus: Calcium: 1%; Iron: 15%; Potassium: 39mg; Vitamin A: 35%; Vitamin C: 9%
Originally published May 2019; Updated May 2026