Pressure Cooker Whole Chicken
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This step-by-step guide for the best Pressure Cooker Whole Chicken recipe is going to be your new weeknight go-to! In no time at all you’ll have the most tender fall-off-the-bone chicken with crispy skin.
Pressure Cooker Whole Chicken
My life has seriously changed since I started using my pressure cooker. Everything cooks up so fast and the flavors are unbeatable! This recipe for pressure cooker whole chicken is something I’ve been testing and working on to master. I’ve finally figured out the magical formula and am so excited to share this recipe with you all.
I kept this recipe nice and basic with a compound butter massaged and spread under the skin of my chicken. It’s the little things that will take your cooking to the next level! This will be a meal you and your family will always look forward to.
This recipe is very easy to customize. Feel free to get creative and use your favorite herbs and seasonings! Try out a dry rub if you want to reduce calories.
For this recipe you’ll need:
- Whole chicken – I used a 3 lb chicken and used some twine to tie the ends of the legs together.
- Butter – I always use unsalted butter to have more control over the amount of sodium in my chicken.
- Herbs – Use fresh herbs if possible! They make a wonderful difference. I used thyme and rosemary. If you use dried herbs, cut the amounts called for in half.
- Garlic – I love to use lots of garlic! You can use as much or as little as you like.
- Lemon zest – I have a microplane to get perfect and tiny lemon zest. It really brightens up the flavors.
- Salt & pepper – Season as per your own preference.
- Chicken broth – We need liquid to build up pressure. You can use any broth you have handy or even water.
How to Cook a Whole Chicken in a Pressure Cooker
I used a Ninja Foodi to cook this chicken. The instructions will be the exact same for any other type of pressure cooker, including Instant Pot. The difference is that the Ninja Foodi is also an air fryer so we could crisp the chicken up right in the same pot.
- Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
- Season the chicken: Carefully create pockets between the chicken’s skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs.
- Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
- Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.
The chicken you use may be larger or smaller than mine. A good rule of thumb is to pressure cook your chicken for 5-6 minutes per pound. I’ve tested the times for cooking chicken in a pressure cooker, and have found that many recipes call for too much time. My method will give you tender and perfectly cooked chicken without the bird completely falling apart.
How Do I Crisp the Skin Without an Air Fryer?
If you don’t have an air fryer, you can use the broil function on your oven. Prepare a baking sheet with a wire rack. Carefully place the chicken on the rack and broil for around 5 minutes, keeping a close eye on the chicken, until the skin has browned to your liking. This may take more or less time depending on your oven.
Can I Use a Frozen Chicken?
You definitely can! The only difference is that you won’t be able to put the compound butter underneath the skin of your chicken. Spread the compound butter on top of the chicken. Pressure cook your chicken for 10-12 minutes per pound and use the same instructions as per the recipe for crisping the chicken.
How to Make Chicken Gravy
- Strain the drippings from the pot of your pressure cooker using a sieve into a saucepan then skim the excess fat using a spoon.
- Add a sprig of each rosemary and thyme, then bring the drippings to a simmer.
- Add a cornstarch slurry (1 tsp each cornstarch and water) and whisk well. Mix up more of the slurry and add it a splash at a time, while whisking, until the desired thickness has been reached. The cornstarch needs heat to thicken up so make sure the gravy is bubbling.
- Season with salt and pepper, then transfer to a gravy boat.
What to Serve With Pressure Cooker Chicken
You can serve pretty much any sides you love with this simple recipe! Check out some of my favorites:
- Mashed Potatoes
- Old Fashioned Green Beans
- Garlic Butter Mushrooms
- Italian Parmesan Roasted Potatoes
- Deviled Egg Macaroni Salad
- Fast and Easy No Knead Bread
How to Store Leftovers
Transfer your leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.
To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
Pro Tip: Save the bones and throw them back in your pressure cooker with the leftover meat. Use this recipe for chicken noodle soup made right in your pressure cooker!
Try These Delicious Recipes!
- Butter Chicken
- BBQ Pork Ribs
- Chicken and Dumplings
- Beef Stroganoff
- Chicken Shawarma
- Air Fryer Whole Chicken
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Pressure Cooker Whole Chicken
Ingredients
- 3 pound whole chicken
- ½ cup butter (unsalted)
- 4 cloves garlic (minced)
- 1 tablespoon rosemary (fresh, chopped)
- 1 tablespoon thyme (fresh, chopped)
- 2 teaspoon lemon zest ((zest from one lemon))
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 cup chicken broth (low sodium or no sodium added)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
- Season the chicken: Carefully create pockets between the chicken’s skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.
- Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
- Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.
Notes
- Cooking times: Cook your chicken for 5-6 minutes per pound for a thawed chicken or 10-12 minutes per pound for a frozen chicken.
- Leftovers: Transfer your leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.
- No air fryer: If you don’t have an air fryer, you can use the broil function on your oven. Prepare a baking sheet with a wire rack. Carefully place the chicken on the rack and broil for around 5 minutes, keeping a close eye on the chicken, until the skin has browned to your liking. This may take more or less time depending on your oven.
- Nutrition: Nutritional information is based on a quarter chicken.
- You can purchase the Ninja Foodi here.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is delicious. I added in everything the ingredients called for but I did add my own touches. Green pepper, Bay Leaves, Zucchini, small meatball sized potatoes, my special sauce, onion and puerto rican mixture of seasonings with a twist of Mexican and Asian flavors. There was nothing left!!!
It was superb so quick and easy very tasty
I only have a stovetop pressure cooker.
So I steamed as per recipe.
Removed the chicken basted with left over butter ready for airfrying or broiling/grilling in my oven in AU Lol.🇦🇺
Then I added veggies to pressure cooker basket and steamed them. Potato, pumpkin, sweet potato, carrot…..
Lastly I thickened the juices with a water and cornflour mix. Adjusted flavour to suit and there we had roast chicken and gravy on a week night with very little mess.
Oh, I also microwaved some frozen peas and corn kernel.
Jo, I can’t thank you enough for your wisdom and inspiration.😀
My pleasure, so glad you liked it!
I stumbled upon you today as I searched for a recipe with times for chicken in a pressure cooker. I love how you write while giving advice at every opportunity. I let you inspire my small thanksgiving gathering today! Thank you. 🤗
Thanks, Carla, for your kind comment!
I will change star rating lol, but just wondering can I cook potatoes with this at same time, just got a ninja foodi and made 1 meal and burnt it 🔥 lol, also wht temp has the pressure to be set at, I just want to make roast potatoes and a whole chicken using the tires and don’t have a clue hope you can help, x
For pressure cooker you don’t have to set a temp, it’ll just be on high pressure. You can add the potatoes when you’re roasting it, but only if you have room in the ninja foodi, otherwise I’d cook them separately.
Thank u for getting back to me so quick still finding it hard to cook a whole meal in this thing just cooked a chicken, chips haven’t even got a good Recipe for sweet potato chips, which I love to many functions to understand I have the 14 in 1 ninja and just want to beable to cook a whole meal, tried this chicken and turnout very juicy and moist but need the rest don’t no how to cook the veg together with roasties x
I have an air fryer vegetables, you can check out here https://cravinghomecooked.com/air-fryer-vegetables/ .
Hopefully that helps you.
Would really love it if people would realize that Instant Pot is not the only pressure cooker in the world.
Yes, that’s right, we used the Ninja foodi for this recipe.
Delicious! Tender and tasty chicken! Your 5-6min per pound is good rule of thumb. Thank you! Will definitely use this method & recipe onward!
Smelled sooo good while cooking. Love the butter compound rather than just seasonings.
I put it whole in the cooker for the chicken cycle, then transferred it to the oven for 20 on 425. It turned out AMAZING. Thanks for the trick of stuffing the skin with an herbal butter mix. Made the skin golden brown and the meat flavorful in every bite!
I cheated on this recipe with a pressure cooker. I put it whole in the cooker for 15 minutes, then transferred it to the oven for 20. It turned out AMAZING. Thanks for the trick of stuffing the skin with an herbal butter mix. Made the skin golden brown and the meat flavorful in every bite!
Hi Jo! I’m planning on making this chicken this week:) had one quick question. Do I have to empty out the broth prior to air frying the chicken or is it ok to leave it in? Thank you!
It’s ok to leave it in. 🙂
Made this recipe today and it was delicious! Best chicken I’ve ever eaten! The whole family loved it! Thank you for the great recipe Jo!
That’s great to hear! We’re so glad everyone was a fan 🙂
If you are using a broiler to brown the chicken do you do that before, or after pressure cooking?
After!
Quick and easy!! Love this recipe for whole chicken!! Thank you for your great recipes!!
I love your recipes and have tried many of them. I do not have the Ninja cooker – but have an Instant Pot. I had already seen a recipe for roasting a whole chicken elsewhere and they suggested browning the chicken first using the sauté function. I did that and then pressure cooked it. It turned out fine. I will do it the next time using your seasonings – the recipe looks a lot better!
Can you stuff the Chicken with your favorite stuffing as it cooks in the pressure cooker?
Yes of course!