I love an Instant Pot whole chicken for the weeknight when you want a hands-off main that still tastes like you fussed all afternoon. This recipe seasons a 4–5 lb bird with lemon, garlic, and thyme, cooks it under pressure for juicy meat in about an hour start-to-finish, and gives you a simple broth to use in soups or pan sauce. If you’re planning a casual get-together, serve the carved bird with a warm dip or sides such as a cheesy crock pot buffalo chicken dip for easy grazing.
Why you’ll love this dish
Instant Pot whole chicken is the kind of weeknight hero that also doubles for small gatherings. It’s fast compared with oven roasting, yields consistent moisture, and frees up your oven for sides or a quick broil to crisp the skin. Budget-friendly and great for leftovers, a single chicken can make dinners, sandwiches, and soup for days.
“We made this for a Sunday dinner — perfectly seasoned, juicy every time, and the broth was the star in Monday’s soup.” — a home-cook’s quick review
This recipe is especially smart when you want:
- A fast family dinner without babysitting the oven.
- A one-pot method that produces both meat and usable stock.
- A reliable technique even if you’re not a confident roast cook.
Step-by-step overview
You’ll brine the flavor onto the bird with a lemony spice rub, add a cup of broth to the pot to prevent scorching, and set the Instant Pot to high pressure. After a short natural release, the chicken comes out tender and ready to rest. If you like crisp skin, a quick broil finishes the presentation. Expect about 30 minutes of cook time plus time for pressurizing, resting, and optional broiling.
What you’ll need
- 1 whole chicken (about 4–5 lbs)
- 2 lemons, juiced (about 2–3 tablespoons)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tbsp olive oil
- 1 cup chicken broth
Ingredient notes and swaps:
- Salt: Use kosher salt for even seasoning; adjust if using fine table salt.
- Lemon: Lime or 1–2 tablespoons white wine vinegar can substitute for acidity.
- Broth: Water will work in a pinch, but broth adds flavor and helps deglaze.
- Herbs: Fresh thyme or rosemary works — use about 1 tbsp fresh in place of 1 tsp dried.
Step-by-step instructions
- Combine the lemon juice, salt, pepper, garlic powder, onion powder, dried thyme, paprika, and olive oil in a small bowl. Stir to make a loose paste.
- Pat the chicken dry with paper towels. Rub the seasoning mix all over the chicken, getting some under the skin over the breast for better flavor penetration. Tuck the wings and tie the legs if desired.
- Pour 1 cup of chicken broth into the Instant Pot insert. Place the metal trivet inside and set the seasoned chicken on the trivet breast-side up.
- Close the lid, seal the valve, and cook on High Pressure for 30 minutes for a 4–5 lb bird. (See FAQs for timing adjustments.)
- When the timer finishes, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to quick-release any remaining pressure.
- Use tongs to lift the chicken out onto a cutting board. Let it rest 8–10 minutes before carving to allow juices to redistribute.
- Optional: For crisp skin, place the chicken under a hot broiler for 3–5 minutes, watching closely so it doesn’t burn.
Best ways to enjoy it
Slice the breast, pull the legs, and serve family-style. Pairings that play well with this lemon-thyme profile:
- Roasted or mashed potatoes, sautéed greens, or a grain salad.
- A quick pan sauce made from the Instant Pot broth reduced with a pat of butter and a squeeze of lemon.
- Use shredded leftovers in tacos, salads, or sandwiches.
If you need inspiration for using leftovers as party food, try turning shredded chicken into a warm filling or dip — it’s an easy way to stretch the meal into another gathering.
Storage and reheating tips
- Refrigerate within two hours of cooking. Store carved chicken or leftovers in airtight containers for 3–4 days. Keep the cooking broth separately if possible.
- To freeze: Remove meat from bones, place in freezer bags, and freeze up to 3–4 months. Freeze the broth in a separate container.
- Reheat gently to keep meat moist: warm in a 325°F oven covered (about 15–20 minutes), microwave in short bursts, or reheat in a skillet with a splash of broth. Avoid high heat that dries the breast meat.
Helpful cooking tips
- Use a thermometer: Insert into the thickest part of the thigh; safe temperature is 165°F (74°C). Pressure-cooked chicken often continues to rise slightly during the rest.
- Trivet and liquid are non-negotiable: the trivet prevents the bottom from burning and the cup of broth creates steam for even cooking.
- If your bird touches the pot sides, reposition it — uneven contact can affect cooking.
- For deeper flavor, rub softened butter with herbs under the skin before cooking. It adds richness but slightly increases fat.
- Don’t skip the rest: carving too soon lets the juices run out and the meat becomes dryer.
Creative twists
- Lemon-herb garlic butter: Spread compound butter under the skin before cooking for an ultra-rich finish.
- Smoky paprika + chipotle: Swap smoked paprika and add a pinch of chipotle powder for a smoky kick.
- Asian glaze: After pressure cooking, brush with a soy-honey glaze and broil briefly for sticky, caramelized skin.
- Low-sodium: Reduce salt and increase herbs and lemon zest for bright flavor without sodium.
- Use leftovers in comfort dishes — shredded Instant Pot chicken makes an excellent filling for a classic chicken pot pie.
Common questions
Q: Can I cook a frozen whole chicken in the Instant Pot?
A: You can, but timing changes. A frozen whole bird takes longer to reach pressure and typically needs about 50–60 minutes at high pressure depending on size. For safety and even seasoning, thawing first is preferable.
Q: Why was my chicken slightly rubbery?
A: Overcooking or too-rapid depressurizing can tighten protein. Follow the recommended cook time, use a natural release for at least 10 minutes, and check internal temperature of 165°F.
Q: How do I get crispy skin?
A: The Instant Pot steams, so the skin won’t crisp in the pot. To crisp, transfer the cooked chicken to a baking sheet and broil 3–5 minutes until browned, or use an air fryer for a few minutes.
Q: How should I time different sized chickens?
A: As a guideline, many cooks use about 6–7 minutes per pound on high pressure. This recipe uses 30 minutes for a 4–5 lb bird because it’s a forgiving, straightforward setting. For a 3 lb chicken try 20–22 minutes; for 6 lb aim for 36–40 minutes, then verify with a thermometer.
Q: Is the broth safe to use?
A: Yes. The cooking liquid is flavorful and safe. Strain it, refrigerate separately, and use within 3–4 days or freeze for longer storage.
Instant Pot Whole Chicken
A fast and flavorful whole chicken cooked in an Instant Pot, yielding juicy meat and delicious broth for easy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 2 lemons, juiced (about 2–3 tablespoons)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tbsp olive oil
- 1 cup chicken broth
Instructions
- Combine the lemon juice, salt, pepper, garlic powder, onion powder, dried thyme, paprika, and olive oil in a small bowl. Stir to make a loose paste.
- Pat the chicken dry with paper towels. Rub the seasoning mix all over the chicken, getting some under the skin over the breast for better flavor penetration. Tuck the wings and tie the legs if desired.
- Pour 1 cup of chicken broth into the Instant Pot insert. Place the metal trivet inside and set the seasoned chicken on the trivet breast-side up.
- Close the lid, seal the valve, and cook on High Pressure for 30 minutes for a 4–5 lb bird.
- When the timer finishes, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to quick-release any remaining pressure.
- Use tongs to lift the chicken out onto a cutting board. Let it rest for 8–10 minutes before carving to allow juices to redistribute.
- Optional: For crisp skin, place the chicken under a hot broiler for 3–5 minutes, watching closely so it doesn’t burn.
Notes
For a richer flavor, you can rub softened butter with herbs under the skin before cooking. Adjust cooking times if using a frozen chicken.