Pressure Cooker Whole Chicken

My life has seriously changed since I started using my pressure cooker. Everything cooks up so fast and the flavors are unbeatable! This recipe for pressure cooker whole chicken is something I’ve been testing and working on to master. I’ve finally figured out the magical formula and am so excited to share this recipe with you all. I kept this recipe nice and basic with a compound butter massaged and spread under the skin of my chicken. It’s the little things that will take your cooking to the next level! This will be a meal you and your family will always look forward to. This recipe is very easy to customize. Feel free to get creative and use your favorite herbs and seasonings! Try out a dry rub if you want to reduce calories. For this recipe you’ll need:

Whole chicken – I used a 3 lb chicken and used some twine to tie the ends of the legs together. Butter – I always use unsalted butter to have more control over the amount of sodium in my chicken. Herbs – Use fresh herbs if possible! They make a wonderful difference. I used thyme and rosemary. If you use dried herbs, cut the amounts called for in half. Garlic – I love to use lots of garlic! You can use as much or as little as you like. Lemon zest – I have a microplane to get perfect and tiny lemon zest. It really brightens up the flavors. Salt & pepper – Season as per your own preference. Chicken broth – We need liquid to build up pressure. You can use any broth you have handy or even water.

How to Cook a Whole Chicken in a Pressure Cooker

I used a Ninja Foodi to cook this chicken. The instructions will be the exact same for any other type of pressure cooker, including Instant Pot. The difference is that the Ninja Foodi is also an air fryer so we could crisp the chicken up right in the same pot. The chicken you use may be larger or smaller than mine. A good rule of thumb is to pressure cook your chicken for 5-6 minutes per pound. I’ve tested the times for cooking chicken in a pressure cooker, and have found that many recipes call for too much time. My method will give you tender and perfectly cooked chicken without the bird completely falling apart.

How Do I Crisp the Skin Without an Air Fryer?

If you don’t have an air fryer, you can use the broil function on your oven. Prepare a baking sheet with a wire rack. Carefully place the chicken on the rack and broil for around 5 minutes, keeping a close eye on the chicken, until the skin has browned to your liking. This may take more or less time depending on your oven.

Can I Use a Frozen Chicken?

You definitely can! The only difference is that you won’t be able to put the compound butter underneath the skin of your chicken. Spread the compound butter on top of the chicken. Pressure cook your chicken for 10-12 minutes per pound and use the same instructions as per the recipe for crisping the chicken.

How to Make Chicken Gravy

What to Serve With Pressure Cooker Chicken

You can serve pretty much any sides you love with this simple recipe! Check out some of my favorites:

Mashed Potatoes Old Fashioned Green Beans Garlic Butter Mushrooms Italian Parmesan Roasted Potatoes Deviled Egg Macaroni Salad Fast and Easy No Knead Bread

How to Store Leftovers

Transfer your leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving. To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth. Pro Tip: Save the bones and throw them back in your pressure cooker with the leftover meat. Use this recipe for chicken noodle soup made right in your pressure cooker!