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5 from 1 vote

Instant Pot Whole Chicken Recipe

Cook an entire chicken in the Instant Pot with this easy recipe. 
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 747kcal
Author Jennifer West


  • 1 teaspoon olive or avocado oil
  • 1 red or sweet onion, cut into uniform pieces
  • 1 bunch fresh thyme or parsley
  • 2 stalks celery
  • 2 cups water
  • 4.5 pound natural whole chicken
  • 1 handful carrots, cut and peeled
  • 1-2 teaspoons quality salt


  • Heat the oil in the Instant Pot using the sauté setting. Cook the onion until it starts to brown, then add the fresh herbs and celery.
  • Once everything has browned, add in the water. Use 1/4 cup for each half pound the chicken is. Gently set in the trivet.
  • Remove all the packaging from the chicken and then set it on the trivet, breast side up.
  • Add carrots around the chicken and season the top to your preference. Lay a few more fresh herbs on top of the chicken.
  • Twist on the locking lid, set the vent to sealing,  and cancel the sauté mode. Cook the chicken for 5 minutes per pound. A 4 pound chicken will cook for 20 minutes.
  • When it has finished cooking and the instant pot beeps, let the natural pressure release for about 20-25 minutes.
  • Carefully remove the chicken using the trivet handles and set onto a plate or cutting board. Allow the chicken to rest more before slicing.
  • TIP: To make this a Keto friendly recipe, just omit the carrots. 


Calories: 747kcal | Carbohydrates: 2g | Protein: 63g | Fat: 51g | Saturated Fat: 14g | Cholesterol: 255mg | Sodium: 641mg | Potassium: 704mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 8.3mg | Calcium: 52mg | Iron: 3.2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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