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Instant Pot Pressure Cooker Whole Roast Chicken

This pressure cooker whole chicken yields juicy, flavorful white meat, fully-cooked dark meat, and with just five minutes under the broiler you can still get the crispy, golden brown outside, too.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Natural Release 15 minutes
Total Time 49 minutes
Servings 1 chicken
Calories 1755kcal
Author Mommypotamus


  • 6 to 8 quart Instant Pot Pressure Cooker 
  • Trivet with handles


  • 1 four pound whole chicken (giblets removed)
  • 2 tbsp room temperature refined coconut oil or ghee
  • 1 tsp sea salt
  • ¾ tsp black pepper
  • 1-2 cups chicken bone broth (Use 1 cup for a 6 quart pressure cooker and 2 cups for an 8 quart pressure cooker)
  • 1 lemon (cut in half)
  • rotisserie seasoning or other additional seasoning if desired (Rotisserie seasoning is 1 tsp garlic powder, 1/2 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 tsp thyme, 1/8 tsp cayenne)
  • Fresh herbs for garnish (optional)


  • Pat dry the chicken with a paper towel.
  • Mix together your salt, pepper, and any additional spices you're using. (See the rotisserie blend above for suggestions.)
  • Turn on the sauté setting and add 1 tablespoon coconut oil or ghee so that the Instant Pot can start to warm up.
  • Rub one tablespoon of coconut oil or ghee ove the chicken breast  and thighs - then sprinkle seasoning over the entire top of the chicken. 
  • Stuff the cavity of the chicken with two lemon halves.
  • When the Instant Pot says "HOT," gently tilt it (just a tiny bit) until the oil/ghee covers the bottom of the stainless steel pot.
  • Place the chicken inside with the breast side down, then move it around immediately (rolling side to side) to keep it from sticking. Brown the chicken for 3 minutes, rolling it occasionally from side-to-side for more even browning.
  • When the chicken is nice and brown, remove it from the pressure cooker and place it on a plate.
  • Add the bone broth to the pressure cooker and use a silicone spatula to scrape up any caramelized brown bits from the bottom of the pan.
  • Set your trivet inside the pot with the handles lifted on each side. Place the chicken inside breast-side-up.
  • Lock the lid into place and set the valve to “sealing.”
  • Using the Manual setting, select high pressure and adjust the cooking time to the number of minutes needed. For a 4 pound chicken, which is what I usually use, the time is 24 minutes. See the "Cooking TImes" section above for additional times based on weight.  
  • When the time is up, allow the Instant Pot to depressurize naturally for 15 minutes. If you allow it to fully depressurize naturally the meat will be fall-off-the bone tender, but it will probably fall apart as you lift it out of the pressure cooker. Toward the end of the depressurizing period, set your oven to broil.
  • When the 15 minute natural release period is up, turn the valve to quick release and allow any remaining pressure to escape fully.
  • One the pressure is released, remove the lid and use the handles on the trivet to lift the chicken out of the pressure cooker. Transfer it to an oven-safe dish.
  • To crisp up the skin, place the chicken in the oven broiler on high for about five minutes before serving. I like to season with a little extra pepper before putting it in the oven. Garnish with a few sprigs of fresh herbs if desired.


The cooking time does not include the time needed to come to pressure. 


Calories: 1755kcal | Protein: 142g | Fat: 128g | Saturated Fat: 45g | Cholesterol: 571mg | Sodium: 533mg | Potassium: 1440mg | Vitamin A: 1066IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 7mg