There’s something special about pulling a whole chicken out of the pot, golden and juicy, with the smell of garlic and herbs filling the kitchen. This Pressure Cooker Whole Chicken has become my go-to on busy weeknights because it’s so simple, yet it feels like a Sunday dinner. I love that I can start with just a few pantry spices, press a button, and have a beautiful meal ready in no time. If you’re just getting started with pressure cooker recipes, this one is a confidence-booster. My kids call it “the rotisserie chicken at home,” and I’ll happily take that as a win. Oh, and if you love quick comfort meals, you’ll enjoy this chicken parmesan pasta bake too.
What You’ll Need
Cooking a whole chicken in the pressure cooker is simple, but a few basics make all the difference:
- Whole chicken – about 3–4 pounds fits best.
- Garlic and onion powder – I prefer fresh garlic, but powder keeps things simple for busy nights.
- Paprika – adds that golden color.
- Dried herbs – oregano, thyme, parsley, or whatever you love.
- Lemon slices – tuck them inside for brightness.
- Olive oil or butter – rub it all over for flavor and color.
- Chicken broth – the secret to steam-cooking the chicken perfectly.
- Trivet or rack – keeps the chicken lifted off the liquid.
Pro tip: If you enjoy breakfast meal-prep, you might also like these air fryer french toast sticks—so handy on busy mornings!
Step-by-Step Guide to Pressure Cooker Whole Chicken
Making a whole chicken in the pressure cooker is easier than you might think. If you’ve tried my instant pot chicken curry, you’ll see the same magic here—flavorful and quick!
Step 1 — Season the chicken
Pat the chicken dry, then rub with olive oil or butter. Sprinkle generously with garlic powder, onion powder, paprika, and herbs. I like to tuck lemon slices inside the cavity for freshness.
Step 2 — Prepare the pot
Add a cup of chicken broth to the pressure cooker. Place the trivet inside to keep the chicken from sitting in the liquid.
Step 3 — Cook under pressure
Place the chicken breast-side up on the trivet. Seal the lid and cook on High Pressure for about 6 minutes per pound. A 4-pound chicken usually takes 24 minutes.
Step 4 — Natural release
Let the pressure release naturally for 15 minutes before opening the lid. This keeps the chicken tender and juicy.
Step 5 — Optional crisp finish
If you like crispy skin (like I do!), pop the chicken under the broiler for 5 minutes. It makes it look and taste like rotisserie chicken from the store.
Pro Tips & Easy Swaps
- Rub softened butter under the skin for extra flavor.
- Swap broth for water if you’re out—it still works fine.
- Use smoked paprika for a deeper, barbecue-style taste.
- Add onion chunks, carrots, or celery to the broth for instant stock.
- If your chicken is frozen, just add 5–7 more minutes of pressure cook time.
- Shred leftovers for tacos, soups, or sandwiches.
- Save the broth at the bottom—it makes a quick gravy.
- If your chicken is too large, spatchcock it (remove the backbone) so it fits better.
Serving Ideas & Variations
This whole chicken is versatile—I serve it differently every time. You can:
- Slice and serve with mashed potatoes.
- Shred into a big salad with feta and olives.
- Pair with rice pilaf or couscous.
- Use in sandwiches with garlic mayo.
- Toss into pasta with olive oil and fresh herbs.
- Serve Middle Eastern style with flatbread and tahini sauce.
- Pair with roasted veggies for a one-pot feel.
Common Mistakes (and How to Fix Them)
- Dry chicken: Overcooked or quick-released pressure. Always let it rest naturally.
- Rub sliding off: Pat the chicken very dry before seasoning.
- Chicken too big: Use a smaller bird (3–4 lbs fits best) or cut it into halves.
- Skin not crisp: Always broil briefly after pressure cooking if you want that golden crunch.
Frequently Asked Questions
Yes! Just add 5–7 extra minutes to the cook time. Make sure the chicken is not stuck together with ice so it cooks evenly.
Use a meat thermometer—the thickest part of the thigh should reach 165°F. That’s the safest way to check doneness.
Absolutely! Strain the broth, then whisk in a cornstarch slurry and simmer until thickened. Instant homemade gravy.
A 3–4 pound chicken fits perfectly in most 6-quart pressure cookers. Larger ones may need trimming or halving.
You’ll Also Love
If you enjoyed this recipe, here are more cozy pressure cooker meals:
- Pressure Cooker Vegetable Soup – light and comforting.
- Pressure Cooker Pot Roast – fall-apart tender beef.
- Pressure Cooker Chicken Curry – fragrant and full of flavor.
Don’t forget to explore more pressure cooker recipes for easy family dinners.
Pressure Cooker Whole Chicken
Ingredients
Method
- Pat chicken dry and rub with oil, garlic, onion, paprika, herbs, salt, and pepper.
- Place lemon slices inside cavity.
- Pour broth into pressure cooker, place trivet inside.
- Put chicken on trivet, breast side up.
- Seal lid and cook on High Pressure for 6 minutes per pound (24 minutes for 4 lbs).
- Let pressure release naturally for 15 minutes.
- Optional: Broil for 5 minutes to crisp skin.
