The easiest and most delicious Instant Pot Whole Chicken you'll ever make! It's seasoned with dry rub then cooked in the Instant Pot, resulting in juicy chicken that you can enjoy throughout the week. Plus, it's ready in a little over 30 minutes.
Instant Pot whole chicken is pretty much the perfect thing to prep on a Sunday and enjoy throughout the week. Or heck, why not make it for dinner?! The entire recipe comes together in about 45 minutes, and almost all of that is hands-off -- the Instant Pot does the work for you!
Lately, we've been loving chicken for lunch. Whether it's my whole30 chicken salad or my air fryer chicken thighs, it's easy to prep ahead of time and add to a big ole salad.
- Delicious whole chicken that's crispy on the outside and is perfectly tender.
- Ready in about 45 minutes from start to finish.
- Coated in a delicious homemade chimichurri dry rub and sauce, similar to my chimichurri cauliflower steak.
Chicken - I recommend buying a chicken that's between 3-5 lb. I bought mine from Whole Foods and they had a few different options that were all between that size.
Chimichurri dry rub - It's so easy to make! I love this combination of flavors, and I also like doubling the recipe so I can have more to add to other recipes down the line.
Chimichurri sauce/gravy - I'm providing two options for the sauce. Traditionally, gravy is served with chicken, which is always a good option. If you like chimichurri as much as I do (aka a little obsessed), you must pair the chicken with the homemade chimichurri sauce.
Step 1: Dry the chicken. The first step is to pat the chicken dry using a few paper towels. We want the skin to get nice and crispy, and in order for that to happen the chicken needs to be mostly dry.
Step 2: Add the seasoning. Next, brush two tablespoons of melted butter over the chicken, then use your hands to rub the chimichurri dry rub all over the chicken, making sure to get in all the crevices.
Step 3: Pan-sear the chicken. Heat a cast iron skillet (or large nonstick skillet) with two tablespoons of melted butter over medium-high heat. Add the chicken, then pan-sear it for 4-5 minutes per side or until the skin is nice and crispy.
Step 4: Prep the Instant Pot. While the chicken is searing, add the remaining butter, along with the chicken broth to your Instant Pot. Make sure the steamer rack is inside, which will make removing the chicken a lot easier.
Once the chicken is done searing, wait a few minutes so that it isn't scorching hot, then use kitchen tongs to carefully transfer it to your Instant Pot.
Step 5: Cook the chicken. Last, close the lid and make sure knob on top is in the "seal" position. Then, pressure cook for 24 minutes and natural release for 15 minutes (cook time varies depending on the size of your chicken -- see the recipe card below for details).
Tips and FAQs
-Using a pastry or basting brush to brush butter over the chicken will make your life easier the whole process less messy.
-I found that using kitchen tongs to transfer the chicken from the skillet into the Instant Pot was easiest, but I imagine a spatula could work too.
-To remove the chicken from your Instant Pot, use oven mitts to grab ahold of the steamer rack, then carefully slide the chicken onto a cutting board.
-Wait 5 minutes before slicing the chicken; that way, it has time to absorb more of the flavor, which will result in a juicier, more flavorful chicken.
How should I reheat this?
There are various ways to reheat chicken. You can reheat in the microwave, in a skillet, or you can place the chicken in the oven in a casserole dish. If you use the oven, I recommend pouring a little chicken broth over top so it stays moist.
How long does chicken keep in the refrigerator?
It should be good for up to four days, which is why it's the perfect thing to make at the beginning of the week and enjoy throughout the work week (hello easy lunches!). Reader's Digest has other tips for storing chicken in the refrigerator.
Sides to serve with this chicken
- Tomato Bulgur Salad
- Savory Mashed Sweet Potatoes
- Air Fryer Carrots
- Instant Pot Spanish Rice
- Easy Fried Brussels Sprouts
- Chimichurri Cauliflower Steak
More meal prep recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Instant Pot Whole Chicken
- 1 3-5 lb. whole chicken
- 1 cup chicken broth
- ½ cup butter melted
- 4 garlic cloves whole
for the seasoning:
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
for the chimichurri sauce (optional):
- ¾ cup fresh parsley
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 4 garlic cloves from the chicken
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
for the gravy (optional):
- 2 tablespoon butter
- 2 tablespoon flour all purpose or gluten free all purpose
- ¼ teaspoon salt or more to taste
- black pepper to taste
- chicken drippings
for the chicken:
- Pat the chicken dry with a few paper towels. Then, brush the chicken with 2 tablespoon of the melted butter, making sure to coat the whole chicken. Then, combine all of the dry rub ingredients in a bowl, and use your hands to coat the chicken with the dry rub, again making sure to coat the whole chicken. Last, stuff the cavity of the chicken with garlic.
- Heat a cast iron skillet (or any large skillet) with 2 tablespoon of the melted butter over medium-high heat. Wait a minute or two for the skillet to heat up, then add the chicken and pan-sear it for 4-5 minutes per side. Tip: use kitchen tongs to easily flip the chicken.
- While the chicken is searing, prep the Instant Pot. Make sure the steamer rack is inside, then pour the chicken broth and remaining melted butter into the pot.
- Once the chicken is seared, remove it from the heat and wait 3-4 minutes so that the chicken isn't crazy hot, then use kitchen tongs (Note: you might find it easier to use a spatula, but I found the tongs to work pretty well) to transfer it to your Instant Pot.
- Seal the lid and make sure the button on top is in the "seal" position, then pressure cook for the following times: 3 lb. chicken = 18 minutes; 4 lb. chicken = 24 minutes; 5 lb. chicken = 30 minutes, and no matter what size chicken you're using, naturally release for 15 minutes. Transfer the chicken onto a cutting board and wait 5 minutes before slicing it.
for the chimichurri sauce:
- Remove the garlic from inside the chicken and transfer it to your food processor. Then, add the parsley, oregano, red pepper flakes, salt, and pepper and pulse. With the motor still running, add the olive oil and vinegar in through the top until everything comes together. You may need to scrape down the sides a couple times.
for the gravy:
- Add butter to a small saucepan. Once melted, add the flour and whisk for 30 seconds, then add the chicken drippings from inside your Instant Pot, along with the salt and pepper. Bring to a boil, then reduce heat to a simmer and simmer for 5-10 minutes, stirring occasionally until the gravy has thickened to your liking.
Leave a Reply