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+ servings
cooked whole chicken with a crispy skin and some fresh thyme on top
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4.27 from 53 votes

Super Moist Pressure Cooker Whole Chicken in Under 30 Minutes

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 you most intense flavored chicken in under 30 minutes which can be added to any number of meals during the week. Meal prepping just got a lot quicker!
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Main
Cuisine: Anytime
Keyword: pressure cooker chicken
Servings: 6 serves
Calories: 74kcal


  • 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


I keep this chicken recipe simple so that the chicken can be used in a variety of other dishes without it having too overwhelming of a flavor. 
If you are serving as the main dish, then you might want to try doubling the herbs and spices used.
Meal planning
Carve the chicken and serve OR tear up the whole chicken and save for meals throughout the week. Be sure to save the liquid from cooking the chicken and the bones from the chicken to make your own chicken broth.
Store the leftover chicken in an airtight container in the fridge for about 3 days.
Shredded chicken can also be frozen for about 2-4 months.


Calories: 74kcal | Carbohydrates: 2.3g | Protein: 5g | Fat: 5.2g | Saturated Fat: 0.5g | Fiber: 0.6g | Sugar: 0.4g