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.
Leftover chicken can be used in pasta dishes like this Warm Pesto Chicken and Cheese Dip Recipe or this Chicken Alfredo Pasta Bake or thrown into salad, wraps, soups, and sandwiches.
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
Chris David says
Really nice recipe. Thanks for sharing.
As a beginner, this delicious recipe is simple and clear. great work.
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
This chicken recipe is so moist and delicious. I make this Instant Pot whole chicken for our Sunday meal because it is so quick and easy to make. Any my family requests it again and again!!
So delicious! The pressure cooker drives all that flavor right into the meat. I'll be using this recipe, again and again.
This came out as the perfect meal prep recipe! So juicy.
I got an Instant Pot for Christmas last year and I didn't even know you could cook a whole chicken in there! Thank you for this chicken recipe it's so easy to make!
This is a great recipe. I love how it is practically set it and forget it cooking. So good, and I use the chicken in so many ways! I buy the chicken on sale, cook it and freeze it for meals later. Yum!
Absolutely delicious recipe! Totally agree with other posters that total time from beginning to end is about 90 minutes. But as little of that time is hands on this is definitely something I could make during the week.
Thanks for your feedback Sophia, so glad you enjoyed!
Element Eat says
Excellent recipe. We have a BEEM pressure cooker which is very safe in construction and lid fitment. It came with two sizes of pot and a glass lid if desired for regular cooking. Thoroughly good investment and simple to use!
Nice recipe. Though I would also recommend avoiding cheap and nasty “plastic electric” pressure cookers such as the American InstaPot. Those use up extra bench space, meanwhile your perfectly good cooktop is sitting there doing nothing. They are unnecessarily bulky. A power cord runs across your bench creating a hazard. And they don’t cook as well or evenly as a real pressure cooker, stainless steel, like the Fagor that Bethany mentions. Did you know the small Insta pot is only 700 W ??! Terrible. That’s the power of a small toaster. While the 6 quart model is only 1000 W ! Also terrible. Just barely powerful enough to brown chicken skin. But try browning a beef roast in that, you get nowhere, it just stews and becomes rubbery. Meanwhile a stovetop can reach more than 3000 W. That’s how you properly brown something! So avoid getting yet another plastic appliance that really only has the power of a small toaster. Buy a real stovetop pressure cooker, you’ll be pleasantly surprised, especially if upgrading from a plug in plastic one. You’ll love the difference.
Pam Rawlings says
Hi I wondered if you have a larger chicken than this say 2 and half kg, how much extra cooking time is needed?
I tried this today. This is quick and the chicken comes out tender but not full of flavor. Not sure how to fix it. Definitely needs more salt. Is there something else missing to give the chicken more flavor?
Hmmm I don't know Nola. I have made this multiple times and always find it very flavorful. I don't use a lot of salt in my cooking, so if you are used to more then that's where I would start. Other than that I would consider what type of stock you are using? If you want something really punchy then maybe try doubling the herbs and spices? I like to make this chicken to use as a base in a lot of other recipes, so I don't like any one flavor to be very overpowering, but if you want it to be super flavorsome in itself that might help.
Mike Cooper says
Can a chicken be cooked on low presure? if so, how long?
Hi Mike, I haven't tried cooking a chicken on low pressure so I can't offer any guidance on that, sorry! There's a few good pressure cooker groups on FB where I am sure people could help you out? Good luck
Yes. 4-5 hours on low pressure.
WW Crim says
Try putting the herb’s etc under the skin on the Brest Nd legs so it will melt down into the meat.
richard fisher says
Try adding a sprinkle of summer savory if it's available to you. And maybe a touch more salt and pepper.
Sabung Ayam Online says
I love food, traveling and thank you for sharing valuable things here
Oh my god! Looks so perfect and juicy.
Raia Todd says
I just recently got into pressure cooking and I LOVE the way meats turn out. So juicy and delicious. This recipe sounds wonderful, I'm going to have to give it a try. 🙂
I know right! I was a bit skeptical at first, but I am totally hooked on pressure cooking now 🙂
Veena Azmanov says
That sounds so delicious and so absolutely amazing that it gets done is 30 minutes!! I need to buy a pressure cooker my mom used hers all the time... This chicken looks so delish!! bet it was tasty.
I know, they are super quick!! It was actually my father in law that got me into using one 🙂 Although he uses the old school scary type....I will stick to the electric version!
Nothing scary about traditional pressure cookers. These days i can't seem to find receipts for the pressure cooker without having the Instapot mentioned or marketed in some way or another. It's unethical.
I actually learned to use a pressure cooker in school with a traditional pressure cooker. It scared me then and it scares me now 🙂 Especially with 3 kids under 5 running around the house, which means I don't have the time or the means to keep an eye on it. I totally get what you are saying though, the Instant Pot is mentioned everywhere these days (much to the chagrin of my FIL), but there is a reason for it, and that is convenience!!
I also have to say I completely disagree with you and don't think it is unethical to prefer one brand over another. I recommend brands based on what I have tried and tested, I (personally or as a blog) have no affiliation with the Instant Pot brand, I just think it is a great user-friendly product with great customer service should something go wrong. An open mind is a good thing to have!
bethany matthews says
I have the Fagor double set of pressure cookers, which work on the stove top. Perfectly safe, no explosions like the old-fashioned kind. PLUS I can get double duty out of each of the heavy-bottomed pans (think, no-burn popcorn!), which I can't do with the Instapot.
My Fagor set cost about $100, and came with Everything needed, like a trivet, a glass lid and the pressure cooking lid of course.. Its gasket is STILL good, 6 years later.
Can't say enough good things about it!! I absolutely love it, and can't do without it.
Kara @ Byte Sized Nutrition says
A WHOLE chicken ready in 30 minutes?! My mind is blown. A pressure cooker might just be the next kitchen gadget I invest in...
I know right!! It is pretty much the only way I am going to have a whole chicken ready on a weeknight 🙂 I bought mine about 9 months ago, and am totally hooked now!
Well, not exactly! First the prep, say 10 minutes. Then heat the pot to saute- 5minutes. Then saute - 7 minutes. Then bring to pressure - 20minutes. Then cook- 25minutes. Natural release 15 minutes. Rest for 5minutes before carving. A total of 87minutes, which is 3 minutes short of an hour and a half. I am not making this up, just reading the recipe.
I think I need to change the wording to half-hour for prep and cooking time. Unfortunately, recipe cards don't allow for that and it is so hard to account for different people's skills for prep time and different brands of pressure-cooker and the time it takes them to heat for sauté and to come to pressure etc. I usually have the pot heating for sauté while I prep the ingredients and just throw them in as I go along, but I know some people don't work that way.
That is one beautiful chicken! I grew up with pressure cookers and the fear that my mother put in me about them blowing up if I ran through the kitchen LOL! I would love to have one now and your post has definitely inspired me to get one.
Haha I remember learning how to use one of those scary ones in home economics class 🙂 I wouldn't go near one these days, but the electric version is so easy to use (and a lot less scary!)