Delicious Instant Pot Whole Chicken Recipe

My Instant Pot entire chicken dish is simple and delicious! With a few pantry basics and an Instant Pot, dinner is ready in minutes.  


– 1½ cup chicken stock (360mL) – 2 teaspoons salt – 2 teaspoons garlic powder – 2 teaspoons onion powder – 2 teaspoons paprika – 2 teaspoons fresh thyme (or ½ teaspoon dried thyme) – 1 teaspoon ground black pepper – 1 (4 to 5-pound) whole chicken (1.8-2.25 kg) – 1 lemon halved – 1 small onion quartered – 3 tablespoon unsalted butter melted


Put the trivet and chicken stock in the Instant Pot. In a small bowl, mix salt, garlic, onion, paprika, thyme, and pepper.  

Step 1

Remove anything from the chicken's cavity. Dry the chicken with paper towels. Fill the cavity with lemon halves and onion quarters.  

Step 2

Apply melted butter to chicken. Sprinkle the spice mixture on the bottom of the chicken first, then flip and sprinkle on the breast and legs, patting with your hands to adhere and coat evenly.   

Step 3

Tie legs with kitchen twine. Put the chicken breast-side up on the trivet. Lock the lid and seal the steam valve. High-pressure cook 30 minutes. Let  

Step 4

Let pressure drop normally for 15 minutes. Release pressure manually or quickly. First remove the lid, then carefully set the chicken on a cutting board.  

Step 5

Insert an instant-read thermometer into the thickest part of the thigh to check internal temperature. Should be 160-165°F.   

Step 6

Let it sit 10 minutes before slicing. Broil chicken on a foil-lined baking pan on High for 2–5 minutes to brown (optional).  

Step 7

Attach an air fryer lid and air fry at 400°F for 4–5 minutes until the skin is golden and crispy. Serve with pot drippings. 

Step 8

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