You just have to add this Pressure Cooker Whole Chicken recipe to your weekly repertoire. Seriously! If you have ever wondered just how to cook a whole chicken in an electric pressure cooker then you have come to the right place. We use an Instant Pot to pressure cook the whole chicken here, but any commercial electric pressure cooker will work. Leaving you with the most intense flavored chicken which can be added to any number of meals during the week. Meal prepping just got a lot quicker!
If you are looking for something to pair the chicken with something then try a salad, some roasted vegetables, or some mashed potatoes (why not try this Creamy Garlic Roasted Parsnip Puree Recipe instead of potatoes!).
Pressure Cooker Chicken
Whip it up on a Sunday night and you can make any number of meals during the week - think chicken soup, chicken pasta, enchiladas, burritos....whatever your little heart desires.
Plus if you hang onto the bones you can make up a batch of homemade chicken broth to last all week as well (use it in your soup).
How awesome is that?
And don't worry, you still get that nice crispy skin on the outside and super moist white and dark meat on the inside.
NOTE: I keep this recipe simple so that the chicken can be used in a variety of other dishes without having an overwhelming flavor. If you are serving as the main dish you might want to try doubling the herbs and spices used.
What are the benefits of a Pressure Cooker Whole Chicken?
Although there is definitely something to be said for a traditionally cooked oven-roasted chicken, sometimes you just need something hands-off that requires little babysitting.
Pressure cooking a whole chicken means:
- you have a whole chicken ready in time for dinner without the need for much hands-on time at all (ummm yes please), which is just fantastic for a quick weeknight meal;
- the whole chicken is cooked perfectly, it is really very moist, and infused with the most beautiful delicate flavors;
- if you keep the bones you can eaily use them to make about 8 cups of homemade chicken broth with very little effort. This can i turn be used for sipping, or for making soups;
- the shredded chicken can be used in any number of other meals during the week;
- if you are not able to use all of the chicken within a couple of days it can simply be shredded and frozen in smaller amounts and pulled out of the freezer when needed.
Sounds good right!
I hope you love this easy and nourishing whole chicken cooked in the pressure cooker as much as my family and I do.
Why not try pairing with one of these delicious sides:
- Zesty Heirloom Tomato and Nectarine Salad
- Garlicky Orange Spinach Salad
- Garlic Hasselback Potatoes and Root Vegetables with Yoghurt Dill Drizzle
- Garlic Pepper Skillet Green Beans
- Lemon and Garlic Air Fryer Broccoli
If you don't have a pressure cooker yet then check out the Instant Pot.
I have had mine for about a year now and seriously use it every single day.
Frequently Asked Questions
If you prefer the skin to be a little crispier, you can always pop the cooked chicken under the broiler/grill for about 2-3 minutes to crisp up the skin on the outside before serving.
Cook the whole chicken, allow it to cool, and then separate the chicken from the bones. Shred and use in any number of dishes throughout the week including salads, pasta bakes, and soups.
Cooked chicken can be stored in the fridge for around 3-4 days if stored correctly.
It can also be frozen for about 2-3 months if stored correctly.
Super Moist Pressure Cooker Whole Chicken in Under 30 Minutes
- 1 whole chicken, about 4lb (approx 1.3kg) (opt for organic if possible)
- 1 tablespoon cooking oil of choice
- 2 tablespoons melted butter or ghee
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 ½ cups chicken broth (opt for homemade or organic)
- 2 tablespoon fresh lemon juice
- 6 cloves garlic, peeled and smashed
- Gently lift the skin on the outside of the chicken, and use your hand to massage and spread the butter or ghee underneath the skin
- In a small bowl, combine salt, pepper, paprika, oregano, cumin, and cayenne pepper. Rub the seasoning evenly all over the outside of the chicken
- Using the sauté function of the Instant Pot, heat the cooking oil in the pressure cooker. Once hot, add in the chicken, breast side down, and sauté for about 6-7 minutes
- Turn the sauté function off, flip the chicken over and then add in the broth, lemon juice and smashed garlic
- Pop the lid on, set the valve to seal, and set the pressure cooker to high for 25 minutes on manual
- Once finished, let the pressure cooker release naturally (natural pressure release)
- Remove the chicken from the pressure cooker and let stand for 5 minutes before carving. See notes