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Instant Pot whole chicken with rosemary

Get the Recipe: Instant Pot Whole Chicken

This Instant Pot whole chicken is incredibly tender, flavorful and fall off the bone delicious. This method of cooking is quick, easy and produces the most juicy chicken. It is great for a family dinner, holidays, meal prep and leftovers.
5 from 20 votes


Whole Chicken


  • 1 cup pan drippings, leftover in Instant Pot
  • 1 tbsp butter
  • 3 tbsp gluten free flour, or all purpose flour


  • First, remove giblets from inside chicken. Discard or set aside. Pat chicken dry all over using paper towels.
  • Use the back of a spoon or fingers to very gently loosen chicken skin from chicken breasts.
  • Combine melted butter, sea salt, pepper and onion powder in a bowl. Stir to combine.
  • Pour chicken broth into Instant Pot.
  • Add chicken into Instant Pot. Keep the chicken breast side up.
  • Place ½ lemon and minced garlic into the cavity of the chicken. Tie legs together with kitchen twine.
  • Then, pour the melted butter and seasonings mixture all over chicken and inside the cavity.
  • Secure lid on Instant Pot. Pressure cook on high for 30 minutes (or 6 minutes per 1 pound of chicken).
  • Once timer goes off, allow the pressure to naturally release for 10 minutes. Then manually release any remaining pressure.
  • Carefully remove chicken from Instant Pot. Leave juices in the Instant Pot. Place on a baking pan lined with tin foil. Broil on high in oven for 5 to 6 minutes to get the skin crispy. Watch closely to prevent burning.
  • Meanwhile, turn Instant Pot on sauté mode. Add in remaining 1 tablespoon butter and gluten free flour. Whisk quickly, until a gravy is formed and no clumps of flour remain. Turn off.
  • Finally, remove chicken from oven. Slice and serve. Garnish with rosemary and pour gravy on top!


  • See chart above for cooking times for other sized chickens.
  • Pressure cook for 6 minutes per 1 pound of chicken.  For these photos, mine was 5 pounds and I pressure cooked for 30 minutes.
  • Do not go light on the seasonings.  Season generously with sea salt, pepper and onion powder.
  • My Instant Pot took about 20 minutes to come to pressure.
  • I purposely do not use my trivet with this recipe.  I like having the chicken cooking in the actual liquid in the pot for extra juiciness.
  • The broiling step is optional, but highly recommended.
  • Whisk gravy quickly to prevent any clumps of flour from forming.
  • Store leftovers in the fridge for up to 4 days.
  • Nutrition facts include gravy.
Calories: 480kcal, Carbohydrates: 5g, Protein: 35g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 954mg, Potassium: 418mg, Fiber: 1g, Sugar: 1g, Vitamin A: 576IU, Vitamin C: 12mg, Calcium: 36mg, Iron: 2mg