How long do I put the whole chicken in instant pot?

FOR A THAWED CHICKEN (NOT FROZEN), allow 6 minutes per pound of chicken to cook in the Instant Pot. 3 pound chicken = 18 minutes on high pressure 3 ½ pound chicken = 21 minutes on high pressure 4 pound chicken = 24 minutes on high pressure 4 ½ pound chicken = 27 minutes on high pressure 5 pound chicken = 30 minutes on high pressure

Why is my instant pot whole chicken tough?

This means that the chicken needed to be cooked in the Instant Pot longer. (When cooking frozen chicken breasts, use natural pressure release.) This will help with the texture.

Can you make FROZEN whole chicken in the Instant Pot?

Yes! You should allow 11 minutes per pound for cooking time. Be sure to remove the innards from the chicken cavity (that are wrapped in plastic or paper) BEFORE cooking.

What is the best Instant Pot for cooking a whole chicken?

I have this 8-quart Instant Pot DUO. I love using it for kitchen staples like brown rice or “fancy” meals like Beef and Broccoli ! If you use the trivet that comes with the machine, you don’t need any other accessories! (PS – Be sure to read these 20+ things to know before you buy an Instant Pot and here’s how the Instant Pot saves money .)

How to get crispy skin on my Instant Pot whole chicken?

The one downfall of the Instant Pot is that it doesn’t make things super crispy. Luckily there’s an easy fix if you want crispy skin on your IP chicken: Just pop the chicken in the oven to broil for up to 7 minutes to get crispy skin.

The Best Easy, Tender Instant Pot Whole Chicken (+ Video)

Instant Pot Whole Chicken

Print Recipe

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4.4 from 14 reviews

Make this juicy, tender Instant Pot whole chicken for dinner tonight, plus extra cooked chicken for more meals! No need to thaw – you can even cook it from frozen! Let your IP chicken cook while you do something else.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 30 minutes (up to 60 minutes)
Total Time: 40 minutes
Yield: 6 cups 1x
Category: Main Meal
Method: Instant Pot
Cuisine: American

Ingredients

Scale

1 whole chicken (thawed or frozen*), about 5-6 lbs
1 cup water
1 onion, quartered (optional)
2 carrots, cut into 2″ pieces (optional)
2 celery ribs, cut into 2″ pieces (optional)
1 tsp salt
½ tsp pepper
1 tsp dried seasonings as desired (Italian seasoning, oregano, basil and coriander are all good options)

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Instructions

Place the vegetables in the bottom of the Instant Pot. Place the wire rack that came with the IP on top.
Place the chicken on the wire rack.
Add water to the bottom of the Instant Pot.
Sprinkle the chicken liberally with seasonings.
Turn the pressure valve to “sealed.” Press “manual” or “pressure cook,” make sure the setting is on “high” and cook for 6 minutes per pound of bird. My bird was just over 5 pounds, so I set the timer for 30 minutes.
Make sure the “keep warm” function is NOT set and use the natural pressure release method. When the pressure valve is down, the chicken is done.
Shred the chicken with two forks and serve as desired!

Notes

If using a frozen chicken double the cooking time per lbs.

Nutrition

Calories: 850

Find it online: https://dontwastethecrumbs.com/instant-pot-whole-chicken/