This Lemon and Garlic Instant Pot Whole Chicken is a delicious and easy way to cook a whole chicken in your pressure cooker, in just 45 mins!
If you’re someone who loves tender, juicy chicken but doesn't have hours to spend roasting it (or don't want to heat up the kitchen in the summer with the oven), this Instant Pot whole chicken recipe is exactly what you need.
This method locks in all the flavors of the chicken, leaving you with a meal that’s bursting with savory goodness without the wait.
The beauty of this recipe is its simplicity: a whole chicken, some seasoning, a few kitchen staples, and your Instant Pot pressure cooker. You’ll be amazed at how quickly you can go from prepping to eating.
I’ve been using this Instant Pot whole chicken recipe for a while now, and honestly, it has saved me on more busy nights than I can count.
The result? A perfectly cooked, tender, and flavorful chicken that’s just as good as the slow-roasted version, but without the time commitment.
Plus, it's versatile enough for different meals – from juicy slices served with your favorite side dishes to shredded chicken for tacos or salads.
Plus, the Instant Pot seals in the juices, so your chicken is moist and flavorful. You can customize it too - just add your favorite rubs, marinades, spices, or seasonings.
Try serving it with Air Fryer Baby Potatoes and Microwave Green Bean Casserole and you have a whole meal without turning on the oven!
Jump to:
Why You'll Love This Recipe
- Quick and Easy: This recipe can be done in under an hour, making it a great weeknight dinner solution.
- Tender and Flavorful: The Instant Pot locks in moisture, resulting in incredibly juicy chicken.
- Minimal Ingredients: You only need a handful of simple ingredients like chicken, garlic, lemon, and broth.
- Versatile: You can use the chicken for a variety of dishes – from salads to tacos, sandwiches, or even soups.
- Perfect for Meal Prep: The leftovers keep well, and you can use them for multiple meals throughout the week.
- Foolproof: Even if you’re new to cooking or the Instant Pot, this recipe is straightforward and nearly impossible to mess up.
- No-fuss cooking: Cooking a whole chicken in the Instant Pot requires minimal prep work, and you can set it and forget it, allowing you to focus on other tasks.
Ingredients
- Whole Chicken: The star of the dish! A 4-pound (1.8kg) chicken is ideal because it fits perfectly into the Instant Pot and cooks evenly. You can use a smaller or larger bird if needed, but you may need to adjust the cooking time.
- Chicken Seasoning: A blend of your favorite herbs and spices (think garlic powder, paprika, thyme, or rosemary) that adds depth of flavor to the chicken’s skin. If you don’t have a pre-mixed chicken seasoning, you can easily make your own by combining a few common spices.
- Chicken Broth: This helps keep the chicken moist and adds extra flavor during the pressure cooking process. You can substitute with vegetable broth if you prefer.
- Lemon: Adds a burst of freshness and helps tenderize the meat. You can use lime or even orange for a different citrus twist.
- Garlic: A whole head of garlic is essential for infusing flavor throughout the chicken. Feel free to add more or less, depending on how much you enjoy garlic.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this Instant Pot Whole Chicken recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Mix the oil and chicken seasoning in a bowl.
Brush or rub it over the chicken, including inside the cavity.
Cut the lemons into quarters and put them into the cavity of the chicken. Cut the whole head of garlic in half across the middle to expose the cloves. Place both halves into the chicken cavity.
You can also tie the chicken legs with cooking string to ensure the cooked chicken holds its shape.
Place the trivet into the Instant Pot, then pour in the chicken broth. Place the prepared chicken, breast side up, onto the trivet.
Close the lid and pressure cook for 25 minutes. Do a natural pressure release for 15 minutes before manually releasing the remaining pressure.
To brown the chicken, remove it from the pressure cooker, then place it onto a foil-lined roasting pan and place it, breast side up, under the broiler for a few minutes.
TIPS:
- Make sure your chicken fits your instant pot. A 4- or 5-pound chicken should fit into a 6-quart or larger Instant Pot. For a larger chicken, you'll need an 8-quart machine.
- Use a trivet, or IP metal stand, for even cooking.
Variations:
- Spicy: Add some cayenne pepper or chili powder to your chicken seasoning for a spicy kick.
- Herbaceous: Use fresh herbs like rosemary, thyme, and oregano in addition to or instead of the seasoning mix for a fresh, earthy flavor.
- BBQ: Coat the chicken in your favorite BBQ sauce towards the end of cooking for a smoky, sweet flavor.
- Lemon Pepper: For a lighter, citrusy flavor, use lemon pepper seasoning in place of the regular chicken seasoning.
- Curry: Mix curry powder into the chicken seasoning for a warm, aromatic flavor.
- Garlic Butter: Before cooking, rub softened butter under the chicken skin along with garlic and herbs for a rich and savory finish.
- Beer: Instead of broth, use a can of beer for a unique twist, creating a deeper, malty flavor.
- Maple Glaze: Add a touch of maple syrup or honey for a sweet glaze that caramelizes on the skin as it cooks.
- Smoky Paprika: Swap regular paprika for smoked paprika to add a smoky flavor to the chicken.
- Italian Style: Use Italian seasoning with fresh basil, oregano, and garlic for a classic Mediterranean profile.
- Thai-Inspired: Add some fish sauce, ginger, and lime to the seasoning for a Thai-inspired flavor profile.
Recipe Tips
To cook larger or smaller chickens, allow 6 minutes per pound, plus a 15-minute natural pressure release.
It is important to release the pressure gradually to make sure that your chicken cooks fully and gets nice and juicy through 'resting' in the IP.
If your chicken has giblets, remove them and the neck from the chicken cavity.
To make sure the chicken holds its shape when cooking, you can tie the legs with string.
For a more succulent chicken, take it out of the fridge 30 minutes to 1 hour before cooking and let it come up to room temperature.
If you have one, use your trivel to keep the chicken elevated above the liquid in the pot. This will help it cook evenly and keep the skin crispy.
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you’re unsure, use a meat thermometer to confirm.
If you prefer crispy skin, you can broil the chicken in the oven for a few minutes after it’s cooked in the Instant Pot.
Don’t waste the flavorful liquid in the bottom of the pot. You can turn it into a delicious gravy by whisking in some flour or cornstarch.
Storage
- Storage: Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
- Freezing: You can freeze cooked chicken for up to 3 months. Be sure to shred or portion it before freezing for easier use later.
- Make-Ahead: If you’re prepping for the week, you can cook the chicken in advance and store it in the fridge. It makes for a great meal prep option.
FAQ
Food safety regulators, such as the FDA, advise that you do not wash raw chicken before cooking. This is because the process of washing makes it more likely for bacteria to spread to areas around the sink and countertops.
📖 Recipe
Instant Pot Whole Chicken
Equipment
- Instant Pot
Ingredients
- 3 tablespoons oil
- 3 teaspoons chicken seasoning
- 4 pound whole chicken 1.8kg
- 1 cup chicken broth
- 1 lemon
- 1 head of garlic
Instructions
- Mix the oil and chicken seasoning in a bowl, then brush or rub it over the chicken, including inside the cavity.
- Cut the lemons into quarters and put them into the cavity of the chicken. Cut the whole head of garlic in half across the middle to expose the cloves. Place both halves into the chicken cavity.
- Optionally, tie the chicken legs with cooking string to ensure the cooked chicken holds its shape.
- Place the trivet into the Instant Pot, then pour in the chicken broth. Place the prepared chicken, breast side up, onto the trivet.
- Close the lid and pressure cook for 25 minutes. Do a natural pressure release for 15 minutes before manually releasing the remaining pressure.
- Optional: To brown the chicken, remove it from the pressure cooker, then place it onto a foil-lined roasting pan and place it, breast side up, under the broiler for a few minutes.
TIPS:
- Make sure your chicken fits your instant pot. A 4- or 5-pound chicken should fit into a 6-quart or larger Instant Pot. For a larger chicken, you'll need an 8-quart machine.Use a trivet, or IP metal stand, for even cooking.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Jess
So easy in the Instant Pot. We all loved it! I browned it after so it looked nicer.
Sisley
The lemon and garlic are absolutely delicious additions to the chicken.
Maggie
I had no idea you could make a whole chicken in the instant pot. I'm soooo glad I tried this recipe. I didn't have any lemon, so just stuffed with garlic and some rosemary. Browned it after in my air fryer. Thank you!
Mimi
Worked well! I didn't stuff anything in the chicken, and swapped the chicken seasoning with cajun, and it was really good. I didn't bother browning it because we're trying to cut calories so didn't eat the skin anyway.
Cathleen
I had no idea that you could make a whole chicken in the Instant Pot. This was amazing! Thank you so much for sharing 🙂