Instant Pot Whole Chicken
Learn how to make a juicy, flavorful Instant Pot Whole Chicken in less than 30 minutes! This pressure cooker whole chicken recipe is naturally keto-friendly and great for low carb meal prep!
Keto Instant Pot Chicken Ingredients:
As always, this is a quick overview and explanation of the ingredients you will need for this recipe. For the complete recipe and instructions just keep scrolling.
- Whole Chicken: I shoot for a free range chicken that is between 4-5.5 pounds.
- Butter: I prefer salted butter, but unsalted butter also works.
- Garlic: freshly minced garlic
- Spices: you can use your favorite all purpose seasoning, or my blend listed below.
You will also need water, the trivet for the Instant Pot, and any vegetable, fruit or herb to stuff in the center. This can be things you would normally discard such as the ends of celery or onions.
How do you prep a whole chicken?
- Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken. Pat the chicken dry with a paper towel and lay on a clean surface.
- Add vegetables, herbs and citrus to the inside of the chicken. This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand. This is a great way to use up vegetable leftovers, such as the ends of celery stalks, or onion peel.
- Next, combine the butter, garlic and some of the spices to make a flavored butter. Gently press the butter under the skin of the chicken. This ensures a super juicy roast chicken.
- Lastly, rub the outside of the chicken with olive oil and the rest of the spice mixture.
How to Cook a Whole Chicken in an Instant Pot
- Turn the sauté function on and add 1 tablespoon olive oil or butter to the pressure cooker. Brown each side of the chicken and remove it from the Instant Pot.
- Add 1 cup of water to the bottom of the pressure cooker. Place the trivet in the bottom of the Instant Pot.
- Add the seared, seasoned whole chicken breast side up. Secure the lid of the Instant Pot, making sure the valve is shut. On newer models, the Instant Pot will seal on it’s own.
- Set the pressure cooker to cook 6 minutes per pound. For example, a 5 pound chicken would cook for 30 minutes.
- Naturally release for 10 minutes, then carefully manually release the remaining pressure and enjoy!
How long to cook a whole chicken in the Instant Pot?
A good rule of thumb is 6 minutes per pound for a fresh (thawed) whole chicken. After the pressure cooking cycle has ended allow the machine to naturally release pressure for 10 minutes.
How long to cook a frozen whole chicken in the Instant Pot?
If cooking a frozen whole chicken in the Instant Pot the cooking time will increase to 12 minutes per pound. It is important to remember the steps for cooking a whole frozen chicken will differ because a whole frozen chicken, you will not use the butter mixture, because you cannot do this with frozen chicken, and you will not sear the meat. To cook a frozen whole chicken in the Instant Pot follow these directions:
- Add 1 cup of water to the bottom of the pressure cooker. Place the trivet in the bottom of the Instant Pot.
- Rub the outside of the whole chicken with olive oil and spices. Place the chicken breast side up and cook for 12 minutes per pound.
- Allow the chicken to manually release pressure at least 15 minutes.
Can I make this chicken crispy?
You can place the cooked chicken under the broiler for 4-6 minutes to crisp up the skin. Be very careful and watch closely to be sure it doesn’t burn!
How to store and reheat Instant Pot Chicken
Once the chicken has cooled completely, store it in an air-tight container in the fridge up to four days. If you don’t have a container large enough, place it on a plate and then tightly wrap it multiple times in plastic wrap to keep it fresh.
To reheat the whole chicken, place in a roasting pan or baking dish. Pour 1/2-1 cup of chicken broth in the bottom of the pan and place in the oven at 350 degrees F for 20-25 minutes. Check frequently to see if it’s ready.
If you wish to freeze the chicken, it’s highly recommended to de-bone and shred the chicken first. Wrap individual portions in plastic wrap, place in a freezer bag, then freeze up to four months (it’ll technically be safe indefinitely, but the taste and texture are best within four months). It’s easiest to shred chicken when slightly warm, but allow it to cool completely before freezing to avoid freezer burn.
What to serve with a whole chicken
One of the best things about serving a classic whole chicken is that you can serve it with nearly any side dish you want! For a super filling low-carb dinner, serve it with Keto Cauliflower Mash and Italian Baked Mushrooms (under 10 net carbs)! If you need an even lower carb well-rounded dinner, try adding Keto Roasted Radishes and a Keto Cheddar Garlic Biscuit–Just 4 net carbs for the entire meal! If you’re not following a low carb or keto diet, these Air Fryer Potato Wedges would be a great option.
More Keto Chicken Recipes:
Want more? Check out this list of 25+ Easy Keto Chicken Recipes!
More Instant Pot Recipes:
- Easy Taco Soup (Instant Pot or Slow Cooker)
- Instant Pot Collard Greens
- Instant Pot Carnitas with Keto Coleslaw
Here’s a list of 20+ Instant Pot & Slow Cooker Keto Recipes, too!
Get the Recipe: Instant Pot Whole Chicken
Ingredients
- 1 whole chicken, 4-5 pounds
- 4 tablespoons salted butter
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 2 teaspoons thyme
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine all of the spice ingredients to make a rub, set aside.
- Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken. Pat the chicken dry with a paper towel and lay on a clean surface.
- Add vegetables, and herbs (I use celery, onion and lemon wedges) This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand.
- Combine the butter, freshly minced garlic, 1 teaspoon of the spices to make a delicious seasoned butter mixture.
- Carefully press the butter mixture under the chicken skin. This is a little tricky, so be gentle and take your time. This is key for perfect, juicy chicken that does not dry out as it cooks.
- Rub the entire outside of the chicken with extra virgin olive oil. Season generously with the spice rub.
- Heat the pressure cooker to medium heat using the saute function. Add 1 tablespoon oil or butter to the pan, sear each side of the chicken 2-3 minutes until it has browned. Remove the chicken from the Instant Pot.
- Add 1 cup liquid and the trivet to the base of the Instant Pot. Add the chicken, breast side up.
- Seal the lid of the instant pot, securing the release valve (this automatically seals on newer models) and set the cooking time to 6 minutes per pound.
- Allow the pressure to naturally release 10 minutes before manually releasing the rest.
