Instant Pot Whole Chicken with Herb Butter Recipe
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.
- 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
