Roasted chicken is something I always have on hand since it’s so delicious and versatile!  In addition, it’s healthy and filling.  This Whole30 Instant Pot Whole Chicken is made in a pressure cooker and comes together much more quickly and easily than a traditional roasted chicken.  It’s bursting with warm and hearty flavors and is super simple to make.


First, pat chicken dry with paper towels.  After combining the spices and half of the melted ghee in a small bowl, gently rub this mixture over chicken.  Using your hands, gently rub this mixture under the chicken skin, careful not to tear the skin.  Using twine, tie the two legs together.  Turn on pressure cooker and set to sauté mode.  Add in remaining ghee and place chicken in the pressure cooker.  Cook for 4 to 5 minutes before flipping and cooking another 4 to 5 minutes.  Press cancel and carefully remove chicken from pot.  Set pressure cooker to pressure cook setting and add chicken broth to the pot.  Place the trivet inside pot and add chicken on top.  Secure the lid and move the valve to seal.  Cook for 6 minutes per pound of chicken (mine was 7 pounds so I pressure cooked for 42 minutes).  Once timer has gone off, allow the pressure cooker to release the pressure naturally.  This can take up to 15 minutes.  Finally, carefully remove chicken from pot.  Check the internal temperature of the chicken (it’s done when it’s reached 165 degrees Fahrenheit).  Slice and serve.


The beauty of this chicken is that it’s versatile.  For a hearty dinner, serve with roasted vegetables or mashed sweet potatoes.  Since the meat is so tender, I love adding it to my chicken salads.  In addition, my Whole30 BBQ Chicken Casserole is another great way to use up this chicken.  Add it to tacos, salads, or whatever you prefer.  There are countless ways to eat and enjoy this chicken!

Making a big batch of protein is great for meal prep.  Since this chicken can be used in many different ways, it’s beneficial to have on hand throughout the week.  From easy lunches to delicious dinners, this chicken is always a winner!


Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1+ hour
Course: Lunch, Dinner
Servings: 8



1 whole chicken (mine was 7 lbs)
1/4 cup ghee or grass fed butter, melted
2 tsp minced garlic
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground pepper
1 cup chicken broth
1/2 tsp thyme
1/2 tsp rosemary
1 white onion
Orange, for garnish
Parsley, for garnish
Grapes, for garnish


First, pat chicken dry with paper towel and remove giblets from inside of chicken.  Combine spices and 2 tablespoons ghee in a small bowl.

Next, gently rub half of the spice and ghee mixture under chicken skin (careful not to break).

Turn on Instant Pot or pressure cooker to sauté mode and add remaining ghee.  Using twine, tie the two chicken legs together.  Then, place chicken in the pot and sear both sides of the chicken 4 to 5 minutes.

Once seared on both sides, remove chicken and turn Instant Pot to pressure cook.  Next, place the onion in the cavity of the chicken and rub remaining spices and oil mixture over chicken.

Then, Add chicken broth to the Instant Pot and place trivet inside.  Place chicken carefully on trivet, secure lid in place and move valve to Seal.

Pressure cook chicken for 6 minutes per pound (I did 42 minutes).  After it’s done, let pressure release naturally.

Once pressure has released, carefully move valve to Vent.

Next, remove chicken, slice and serve.  Finally, check to make sure the internal temperature of the chicken has reached 165 degrees Fahrenheit.