Pressure Cooker Whole Chicken

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.

1. Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
2. 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.
3. 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.
4. 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

1. Strain the drippings from the pot of your pressure cooker using a sieve into a saucepan then skim the excess fat using a spoon.
2. Add a sprig of each rosemary and thyme, then bring the drippings to a simmer.
3. 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.
4. 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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4.52 from 86 votes

Pressure Cooker Whole Chicken

Prep 10 minutes minutes

NPR 5 minutes minutes

Cook 30 minutes minutes

Total 40 minutes minutes

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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. 

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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

1. 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.
2. 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.
3. 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.
4. Nutrition: Nutritional information is based on a quarter chicken.
5. You can purchase the Ninja Foodi here.

Nutrition Information

Serving: 1servingCalories: 574kcal (29%)Carbohydrates: 2g (1%)Protein: 32g (64%)Fat: 48g (74%)Saturated Fat: 21g (131%)Cholesterol: 183mg (61%)Sodium: 427mg (19%)Potassium: 382mg (11%)Vitamin A: 1045IU (21%)Vitamin C: 8.2mg (10%)Calcium: 48mg (5%)Iron: 2.2mg (12%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.