Introduction

This Instant Pot Whole Chicken recipe delivers a tender, flavorful bird with minimal effort. Infused with fresh herbs and garlic, it’s perfect for a comforting family meal any night of the week.

Instant Pot Whole Chicken with Herb Butter Recipe - Recipe Image

Ingredients

1 whole chicken (3-4 pounds)
2 tablespoons salted butter (softened)
1 tablespoon fresh chopped rosemary (plus 2-3 sprigs)
1 tablespoon fresh chopped thyme (plus 2-3 sprigs)
2-3 cloves garlic (minced)
1 teaspoon salt
1 small onion (halved)
1 cup chicken broth

Instructions

Step 1: In a small bowl, mix the softened butter, chopped rosemary, chopped thyme, minced garlic, and salt until well combined.
Step 2: Carefully loosen the skin on the breast and legs of the chicken to create pockets. Rub the butter mixture under the skin to coat these areas thoroughly.
Step 3: Place the onion halves and the sprigs of thyme and rosemary inside the cavity of the chicken.
Step 4: Tie the ends of the chicken legs together with butcher’s twine and tuck the wings underneath the legs.
Step 5: Pour 1 cup of chicken broth into the Instant Pot, then place the trivet inside. Set the chicken on the trivet and dot the top with any remaining butter mixture.
Step 6: Close the lid and set the valve to seal. Cook on high pressure for 6 minutes per pound, adding 4 minutes for every additional half pound.
Step 7: When cooking finishes, allow the pressure to naturally release for 15 minutes, then carefully switch to venting to release any remaining pressure.
Step 8: Open the lid and using the trivet handles, carefully lift the chicken out of the pot.
Step 9: For crispy skin, place the chicken in a baking dish and broil for a few minutes. Watch closely to avoid burning.
Step 10: Remove the twine, slice or shred the chicken, and serve hot.

Tips & Variations

Use fresh herbs whenever possible for the best flavor, but dried herbs can be substituted in a pinch—use about a third of the fresh quantity.
Adding lemon slices inside the cavity with the onions can brighten up the flavor.
For an extra layer of taste, baste the chicken with the cooking juices before broiling.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven to avoid drying out the meat. You can also freeze cooked chicken for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a larger chicken in the Instant Pot?

Yes, but cooking times will need to be adjusted. For chickens larger than 4 pounds, add about 6 minutes per additional pound, ensuring you don’t exceed your Instant Pot’s maximum fill line.

Is it necessary to brown the chicken after cooking?

Browning is optional but recommended if you prefer crispy, golden skin. The broil step only takes a few minutes, so keep a close eye to prevent burning.

Instant Pot Whole Chicken with Herb Butter Recipe

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★★★★★

4.5 from 88 reviews

This Instant Pot Whole Chicken recipe features a tender, juicy chicken infused with fresh herbs and garlic, cooked quickly under pressure. The method locks in flavors and moisture, making for a perfect weeknight dinner or special occasion meal. The chicken is seasoned with rosemary, thyme, and garlic butter, then pressure cooked to perfection and optionally finished under the broiler for crispy skin.

Author: zara
Prep Time: 15 minutes
Cook Time: 30-36 minutes (depending on chicken weight)
Total Time: 50-55 minutes including pressure release
Yield: 4–6 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken & Seasoning

1 whole chicken (3–4 pounds)
2 tablespoons salted butter (softened)
1 tablespoon fresh chopped rosemary (plus 2–3 sprigs for cavity)
1 tablespoon fresh chopped thyme (plus 2–3 sprigs for cavity)
2–3 cloves garlic (minced)
1 teaspoon salt

Additional

1 small onion (halved)
1 cup chicken broth

Instructions

Make herb butter mixture: In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, and salt. Stir well to form a flavorful herb butter.
Prepare the chicken: Carefully loosen the skin over the chicken breast and legs, creating pockets under the skin. Rub the herb butter mixture thoroughly under the skin all over the breast and legs to infuse flavor directly into the meat.
Stuff the cavity: Place the halved onion and the sprigs of thyme and rosemary into the chicken cavity to add extra aromatic flavor during cooking.
Tie the chicken: Use butcher’s twine to tie the legs together securely and tuck the wings under the chicken to maintain a compact shape for even cooking and presentation.
Prepare the Instant Pot: Pour 1 cup of chicken broth into the Instant Pot and place the trivet inside. Set the trivet so the chicken will be elevated above the broth.
Place chicken in pot: Put the prepared chicken on the trivet breast side up. Dot the top of the chicken with any remaining herb butter mixture for added richness on top.
Pressure cook: Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes per pound plus an additional 4 minutes per half pound. For example, a 3.5-pound chicken would cook approximately 24 minutes.
Natural pressure release: When cooking time completes, allow the pressure to release naturally for 15 minutes. Then carefully open the valve to release any remaining pressure and remove the lid.
Remove chicken carefully: Lift the chicken out of the Instant Pot using the trivet handles, taking care not to tear the skin or spill juices.
Optional broiling: For crispy, browned skin, place the chicken in a baking dish and broil in your oven for 2-3 minutes. Watch closely to prevent burning since broilers work quickly.
Serve: Snip off the twine, carve or shred the chicken, and serve immediately with your favorite sides.

Notes

Loosening the skin and rubbing herb butter underneath ensures deep flavor and moist meat.
Tying the legs and tucking wings help keep the chicken in a compact shape for even cooking.
Adjust pressure cooking time based on the exact weight of your chicken using the guideline: 6 minutes per pound + 4 minutes per half pound.
Natural pressure release lets the chicken finish cooking gently and stay juicy.
Broiling is optional but recommended for crispy skin if you like your chicken browned.
Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity by half.

Keywords: Instant Pot whole chicken, pressure cooker chicken, herb butter chicken, easy whole chicken recipe, quick roast chicken