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+ servings
whole chicken cooked in a pressure cooker on a bed of herbs.

Instant Pot Whole Chicken

Cooking a whole chicken has never been easier, thanks to the Instant Pot! This recipe for whole chicken, seasoned with fresh herbs, creates a perfectly moist and tender bird that is perfect as the main star of the meal or for shredding to use in other recipes.
Course Main Course
Cuisine American
Keyword easy chicken recipes, easy Instant Pot recipes
Prep Time 15 minutes
Cook Time 35 minutes
Pressure Build Up & Release 25 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 476kcal


  • 1 whole chicken 3-4 pounds
  • 2 tablespoons salted butter softened
  • 1 tablespoon fresh chopped rosemary plus 2-3 sprigs
  • 1 tablespoon fresh chopped thyme plus 2-3 sprigs
  • 2-3 Cloves garlic minced
  • 1 teaspoon salt
  • 1 small onion halved
  • 1 cup chicken broth


  • In a small bowl, mix the butter, chopped rosemary, chopped thyme, minced garlic and salt.
  • Carefully loosen the skin on the breast of the chicken and create pockets under the skin of the breast and legs. Rub the butter mixture under skin to coat.
  • Place the onion in the cavity of the chicken along with the sprigs of thyme and rosemary.
  • With a piece of butcher’s twine, tie the ends of the legs together and then tuck the wings under the legs. See note.
  • Pour 1 cup of chicken broth in the instant pot and place the trivet in the pot. Place the chicken on the trivet, and dot the top with the remaining butter mixture.
  • Put the lid on the pot and set to seal. Set the pressure to high and cook for 6 minutes per pound adding 4 minutes per half pound.
  • When the timer completes allow the pressure to naturally release for 15 minutes then turn to vent (or until the pin drops, whichever occurs first).
  • Open the lid and carefully remove the bird from the pot with the handles of the trivet.
  • If you want to brown the skin you can place the chicken in a baking dish and broil for a couple of minutes. Watch carefully as broilers work quickly.
  • Snip off the twine, slice or shred the chicken, and serve.


Trussing the chicken: This is easiest if you start with a long piece of twine. Place the center of it under the rear of the chicken and bring the twine along the sides. Have the twine along the sides of the body of the chicken with the legs on the outside of the twine, then cross the twine at the front of the body, wrap the twine under the ends of the legs and bring it over top to tie in a knot.
This was made in a 6 quart Instant Pot, which will hold up to about a 5 pound chicken. You'll need an 8 quart Instant Pot for larger chickens.
This recipe was created using fresh chicken. We have not tested this with frozen chicken.


Calories: 476kcal | Carbohydrates: 3g | Protein: 36g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 981mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 2mg