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Home / Recipes
40 minutes
4.4 from 82 votes
22 Comments

Pressure Cooker Whole Chicken

Jump to RecipePrint Recipe
  • 284
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

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. 

a whole chicken in a pressure cooker

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.

overhead shot of all the ingredients needed for making a roast chicken in the pressure cooker

Ingredients in Pressure Cooker Whole Chicken

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. Keep scrolling for the full recipe and ingredient amounts.

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.
process shots showing how to prepare a chicken for making in the pressure cooker

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.

process shots showing how to cook a chicken in the pressure cooker

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.

overhead shot of a roast chicken with roasted potatoes on a white platter

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
a white plate with sliced roasted chicken breast and roasted potatoes

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!

a white platter with a roast chicken and potatoes

Try These Delicious Recipes!

  • Butter Chicken
  • BBQ Pork Ribs
  • Chicken and Dumplings
  • Beef Stroganoff
  • Chicken Shawarma
  • Air Fryer Whole Chicken

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overhead shot of a whole chicken in a pressure cooker

Pressure Cooker Whole Chicken

4.4 from 82 votes
Prep: 10 mins
Cook: 30 mins
NPR: 5 mins
Total: 40 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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. 

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

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.

Recipe 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. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
You can purchase the Ninja Foodi here.

Nutrition Information:

Calories: 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%)
Course:Main Course
Cuisine:American
Keyword:instant pot roast chicken, pressure cooker whole chicken, roast chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 284

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. PENNY L CRAIG says

    April 20, 2021 at 8:15 am

    4 stars
    Would really love it if people would realize that Instant Pot is not the only pressure cooker in the world.

    Reply
    • Joanna Cismaru says

      April 20, 2021 at 8:56 am

      Yes, that’s right, we used the Ninja foodi for this recipe.

      Reply
  2. Ruby WG says

    April 17, 2021 at 10:59 pm

    4 stars
    Delicious! Tender and tasty chicken! Your 5-6min per pound is good rule of thumb. Thank you! Will definitely use this method & recipe onward!

    Reply
  3. Cynthia L McLean says

    October 15, 2020 at 2:52 pm

    5 stars
    Smelled sooo good while cooking. Love the butter compound rather than just seasonings.

    Reply
  4. Daisy Piltcher says

    August 8, 2020 at 6:11 am

    5 stars
    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!

    Reply
  5. Daisy Piltcher says

    August 8, 2020 at 6:09 am

    5 stars
    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!

    Reply
  6. Reyna says

    April 26, 2020 at 12:24 pm

    5 stars
    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!

    Reply
    • jo says

      April 26, 2020 at 12:34 pm

      It’s ok to leave it in. 🙂

      Reply
      • Reyna says

        May 5, 2020 at 3:20 pm

        5 stars
        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!

      • Jo Cooks Team says

        May 5, 2020 at 3:26 pm

        That’s great to hear! We’re so glad everyone was a fan 🙂

  7. Barbie Lee says

    April 13, 2020 at 1:42 pm

    If you are using a broiler to brown the chicken do you do that before, or after pressure cooking?

    Reply
    • Jo Cooks Team says

      April 13, 2020 at 2:16 pm

      After!

      Reply
  8. Yvonne Owens says

    April 3, 2020 at 12:15 pm

    Quick and easy!! Love this recipe for whole chicken!! Thank you for your great recipes!!

    Reply
  9. Denise Ellingson says

    March 30, 2020 at 7:34 am

    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!

    Reply
  10. Sharon says

    February 1, 2020 at 11:43 am

    Can you stuff the Chicken with your favorite stuffing as it cooks in the pressure cooker?

    Reply
    • Jo Cooks Team says

      February 3, 2020 at 10:28 am

      Yes of course!

      Reply
  11. Jeffrey Wong says

    September 22, 2019 at 8:25 pm

    this dish looks totally f****** amazing !!!
    I have to have a whack at this one!
    Thanks for posting.

    Reply
  12. Fletcher's Momma says

    April 24, 2019 at 9:12 am

    5 stars
    I do not like a bunch of appliances but I am very tempted to try the Ninja-thing. Can beans be cooked in this Ninja thing? I love your recipes, Jo, and the way you present them!
    Thank you!! Fletcher’s momma

    Reply
    • Justine Beaulieu says

      April 24, 2019 at 10:17 am

      Yes they can! It’s a great all-in-one type of appliance.

      Reply
      • Fletcher’s Momma says

        April 24, 2019 at 10:29 am

        Is there a link to buy the Ninja to give credit to you and Jo? Fletcher’s momma

      • Joanna Cismaru says

        April 24, 2019 at 11:51 am

        Ha! Thank you! Yes, you can purchase it here: https://amzn.to/2ISChjj

  13. Kathleen Collison says

    April 24, 2019 at 9:09 am

    Crispy skin? I’m intrigued and can’t wait to try this!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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