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Instant Pot Faux-tisserie Chicken

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Weeknight meals just got easier with this tender and juicy Instant Pot Faux-tisserie style Whole Chicken recipe. This is the best way to cook this incredibly easy chicken that is perfect for whole30, paleo, and keto lifestyles!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

A whole pressure cooked chicken  sitting on a wooden cutting board.

Do you ever find yourself at the grocery store buying a week’s worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken?

This Instant Pot Faux-tisserie Chicken is tender and juicy just like the rotisserie chickens at the store, but it is not injected with brown sugar or any crazy sounding ingredients.

There is no caramel coloring to be found, just chicken, butter or olive oil, fresh onions, garlic, and seasonings. That’s it!! Oh, and it also hasn’t been sitting under warmers for hours.

Update 9/15/2020: I have updated this post to make some clarifications and simplifications based on readers suggestions, and created all-new images to reflect these changes. We will no longer be searing the raw, whole chicken. Instead, we will broil it in the over after it has been cooked. This allows us to add seasoning under the skin for even more flavor and juicy chicken. Below is the original image so you know you that Pinterest sent you to the right place. 🙂

A whole, cooked chicken on a wood cutting board with small bowls of spices in the background.

What you need for this recipe:

A whole chicken on white cutting board with a pitcher of chicken stock, and bowls of butter, southwest seasoning, sliced onions and garlic cloves.

How to make Instant Pot Whole Chicken:

Mix the softened butter and seasonings together in a small bowl.

Softened butter mixed with southwest seasoning in a small white bowl with a whole chicken on a white cutting mat in the background.

Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.

Create a pocket between the skin and chicken breasts with a spoon.

Place a handful of the butter mixture under the skin and rub it around to cover as much as you can.

Seasoned butter stuffed under the skin of the whole chicken using a large spoon to hold the skin up out of the way.

Rub the remaining butter all over the chicken.

A whole chicken on a white cutting mat rubbed with seasoned butter.

Place the onion wedges and garlic cloves inside the chicken.

A butter rubbed whole chicken on a white cutting mat stuffed with onion slices and garlic cloves.

Use butcher’s twine to secure the legs.

Whole chicken stuffed with onions and garlic with the legs tied together with twine.

Place the trivet inside the liner of your pressure cooker. Pour in the chickens stock (or liquid of your choice), and place the chicken on top of the trivet.

Looking down on a butter rubbed whole chicken in a pressure cooker.

Make sure the lid is in the “Sealing” position, not “Venting”.

Instant Pot sealing knob with white arrow.

Secure the lid, press the Manual or Pressure Cook button and adjust the time with the + or – buttons to the length of minutes needed*, mine is 27 minutes on High pressure for a 4.5 pound chicken.

Instant Pot set to 27 minutes on Manual High Pressure.

When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.

Looking down on a cooked whole chicken in a pressure cooker.

Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.

Cooked whole chicken on a foil lined baking sheet.

Place under the broiler for 4 to 5 minutes to brown the skin. Remove from oven and allow chicken to rest for 5 to 10 minutes before serving.

moist and delicious Faux-tisserie Chicken sliced on a wooden cutting board.

Reminder, sharpen your knife before using!! 

To make a pan gravy:

Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.

chicken-stock-from-the-pressure-cooker-poured-through-a-strainer-into-a-measuring-cup.

Add additional stock to equal 2 cups. Place 4 tablespoons of the hot stock and 4 tablespoons of flour or cornstarch(arrowroot starch for Whole30/Paleo) into a small bowl. Whisk to combine.

Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.

Instant-Pot-set-to-Saute-on-Normal

Heat until mixture starts to thicken. Serve with chicken and Instant Pot Mashed Potatoes.

Sliced Faux-tisserie Chicken with mashed potatoes and gravy.

Instant Pot Whole Chicken Cooking times

The general rule to cook a whole chicken is 6 minutes per pound with 15 minute natural pressure release.

  • 3 pounds = 18 minutes with high pressure + 15 minutes natural release.
  • 3.5 pounds = 21 minutes with high pressure + 15 minutes natural release.
  • 4 pounds = 24 minutes with high pressure + 15 minutes natural release.
  • 4.5 pounds = 27 minutes with high pressure + 15 minutes natural release.
  • 5 pounds = 30 minutes with high pressure + 15 minutes natural release.

Recipe Notes & Tips

  • Cooking time does not include the time it takes for the pressure cooker to reach pressure, this will add an additional 15 to 30 minutes.
  • Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
  • I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
  • You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.
  • If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed.

Whole30 Instant Pot Whole Chicken Recipe

This recipe is Whole 30 and Paleo compliant, but you would never guess it. The chicken is still moist and full of flavor. Best of all, when you use your Instant Pot you can walk away and do other things until it’s ready. 

Tools used to make this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More Instant Pot Whole Chicken recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

a close-up image of a cooked whole chicken on a wooden cutting board.

Instant Pot Faux-tisserie Chicken

Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie style Whole Chicken that is ready in no time and you control the seasonings!
4.09 from 426 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: whole chicken, Instant Pot, easy recipe
Prep Time: 5 minutes
Cook Time: 27 minutes
Time to Build Pressure: 15 minutes
Total Time: 47 minutes
Servings: 4 servings
Calories: 443kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

Whole Rotisserie Style Chicken

  • 4.5 pound whole chicken you can go up to 5 pounds
  • 2 tablespoons butter olive oil or ghee for Whole30/Paleo
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon basil
  • 0.5 medium onion, cut into quarters
  • 5 large cloves fresh garlic peeled, smashed, and left whole
  • sea salt & black pepper, to taste
  • 1 cup chicken stock broth or water

Pan Gravy

  • 4 tablespoons flour cornstarch, arrowroot, 1/2 teaspoon glucamannan (keto)

Instructions

To Make Whole Chicken

  • Mix the softened butter and seasonings together in a small bowl.
  • Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.
  • Place a half of the butter mixture under the skin and rub it around to cover as much as you can. Rub the remaining butter all over the chicken.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Place the trivet inside the liner of your pressure cooker. Pour in the chickens stock (or liquid of your choice), and place the chicken on top of the trivet. Make sure the lid is in the “Sealing” position, not “Venting”.
  • Secure the lid, press the Manual or Pressure Cook button and adjust the time with the + or – buttons to the length of minutes needed*, mine is 27 minutes on High pressure for a 4.5 pound chicken.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.
  • Place under the broiler for 4 to 5 minutes to brown the skin. Remove from oven and allow chicken to rest for 5 to 10 minutes before serving.

To Make Pan Gravy

  • Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.
  • Add additional stock to equal 2 cups. Place 2 tablespoons of the hot stock and 2 tablespoons of flour or cornstarch(arrowroot starch for Whole30/Paleo) into a small bowl. Whisk to combine.
  • Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.
  • Heat until mixture starts to thicken. Serve with chicken and Instant Pot Mashed Potatoes.

Notes

The general rule to cook a whole chicken is 6 minutes per pound with 15 minute natural pressure release.
  • 3 pounds = 18 minutes with high pressure + 15 minutes natural release.
  • 3.5 pounds = 21 minutes with high pressure + 15 minutes natural release.
  • 4 pounds = 24 minutes with high pressure + 15 minutes natural release.
  • 4.5 pounds = 27 minutes with high pressure + 15 minutes natural release.
  • 5 pounds = 30 minutes with high pressure + 15 minutes natural release.
  • Cooking time does not include the time it takes for the pressure cooker to reach pressure, this will add an additional 15 to 30 minutes.
  • Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
  • I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
  • You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.
  • If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed.

Nutrition

Calories: 443kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 209mg | Potassium: 390mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1.9mg

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94 Comments

    1. No Maxine, it is 2 Tablespoons of your favorite seasoning OR the spices that I listed which equal 2 Tablespoons. Sorry for the confusion, I will need to adjust the post. Thanks so much for letting me know how confusing I made that. 🙂

  1. The directions don’t seem to jive with the pictures. At what point , do you add all the seasonings and rub them in ? It looks like in the pic you saute the chicken first then add the seasonings but in your directions it seems to read that all seasonings are added prior to sautéing ?

  2. How much time should I add if my chicken in 4lbs? This is my first time using my instantPot or any pressure cooker for that matter ?

    1. Hi Cassie, from what I have been able to find from other people much more knowledgeable than me: 6 minutes per pound + 2 additional minutes. So a 4 pound chicken should take 26 minutes. I have not tried out this theory myself, but everyone else seems to follow that rule. 🙂

    2. Cassie, my bird was just under four pounds and 25 minutes was waaaaay too long, but you have likely learned that by now. Laura @ hippressurecookingdotcom gives a range of 20-25 minutes up to 4#. Next time I will stop and check internal temp at 20 mins. Also, the SW seasoning is fine, but desperately needs salt. The surface s & p disappears into the bottom of the pot with searing.

  3. When you say “allow the pressure to release naturally for 15 minutes” are you saying not to turn the small steam release valve at the top? Do you mean, leave the pot alone and turn the steam release valve just prior to taking the lid off? Thank you.

  4. Hi, I love this recipe and am going to try it for supper. I do not have an Instant Pot but rather a pressure cooker that I use on my stove. Any suggestions as to how to convert Instant Pot recipes to my pressure cooker? Can I brown in my cooker? Thanks for any suggestions or ideas.

    1. 4 stars
      Yes you can saute in your pressure cooker on the stove, just turn the heat up to med-high flame or elec. setting and brown it on all sides…make sure you have rub oil all over you chicken first. Once browned, season well with salt and pepper then add chicken stock. I also add onions, celery and garlic, because I make gravy for mashed potatoes to go with this. Once you have added your stock and veggies, put on your lid, and lock it up. It will take roughly the same amount of time as the instant pot, give or take depending of the size of your pot and the size of your chicken.

  5. Hi Lisa,
    After the pot beeps, do you turn it off while waiting those extra 15 minutes, or you let it be on the Keep Warm setting?
    Many thanks.

  6. Iv tried another one of your recipes and I lived it. This one sounds great also, but I have a slow cooker, not an instant pot. Any suggestions on how to do it in a slow cooker?

    Thanks

  7. I just got my instant pot. Looking for a first recipe to try and want to use this one sounds delicious. The total time you listed is 30 minutes. But then you said doesn’t include 30-40 minutes to reach the pressure. So the total time from start to finish is more like an hour? I’m confused because I’ve never used and Instant Pot and need to plan enough time for this to cook. Thanks so much can’t wait to try it 🙂

    1. Yes Debbie, the total time will be at least an hour. There are a lot of variables that affect how long it takes for an Instant Pot to come to pressure, so I can’t include it in the cooking time. If I leave mine out on the counter for an hour before I cook it, but you pull your straight out of the refrigerator, our times will be different. 🙂 Good luck!!

  8. Found this reciepe and just made it. It was perfect, and just what I was looking for!

    Thank you!

  9. I tried this recipe tonight. I just bought my instant Pot so this was my first time using it. I had a 6 pound chicken. I used the spice recipe you gave. I saute and tried to get it to brown but the skin just stuck to the bottom of the pot. I was not detoured. lol The cook time I used was 25 min. and it was completely done. The onions went well and helped give it some flavor. mine turned out looking like a wet steamed bird. It fell apart and tasted good after I added salt and pepper . It was bland to me, I guess I expected a wow flavor. I thought the flavor would be saturated through the bird. My husband still had seconds and it was tasty.

  10. So I just tried this recipe and the chicken was not cooked all the way through and the skin was not crispy at all. What did I do wrong?

    1. Christine, the skin will not be as crispy as being roasted in an oven. What size was your chicken? If it was significantly larger, it will take longer to cook. If it was the same size, I have no idea, sorry.

  11. I made this tonight. My husband says it is the best chicken he has ever eaten. That is something! We are in our mid fifties so we’ve eaten a lot of chicken over the years. He is very picky & idolizes his mom’s cooking! Looks like I’ve finally bested her cooking–at least in HIS mind! Woohoo!

  12. Was your chicken thawed? I’ve never tried to cook a whole chicken before. I wanted to try this recipe. I’m trying to come up with as many recipes as possible before school starts back.

  13. I’m new to InstantPot. When I set the timer for 25 min, does the timer start once the post has reached pressure or do I need to set the time for 45 – 55 min? Thank you!

    1. Once you set the timer for 25 minutes it will beep and I believe the screen shows ON while it is building pressure. The Instant Pot will start the timer once it reaches pressure. Once the timer is finished, it will start a new count for holding/keeping it warm until you press the Cancel button. So if you need natural pressure release, it will count it for you. 🙂

  14. I put the chicken in the instant pot. Hit manual and hit timer. It would only let me increase the time by 5 minute increments. It started counting down but never came to pressure. After 45 minutes there is still raw chicken in there. When I hit poultry it is now acting like it is starting to come to pressure. What’s wrong with the manual setting on my IP?

  15. Hi there! Tried this recipe last night in my 8qt instant pot, and while it was tasty, the skin wasn’t crispy at all. Where did i go wrong?

    1. The skin will not be crispy like traditional rotisserie chicken because it is steamed, not baked in a dry oven. You can always put put the cooked chicken in a 425 degree oven for about 15 minutes to get it crispy!

    1. Help please! The smallest I could find was a 5.34 lh chicken. How long would you cook it for?? And my instapot is 10 quart so would I use 2 cups stock??

      1. Jamie, cook for 6 minutes per pound (30 minutes) and allow the pressure to release naturally. Check your owner’s manual to see how much liquid to add. I didn’t know they made a 10 quart! 🙂

    2. 4 stars
      I know this is an older comment I’m replying to, but in case someone else has the same question… I have the 6 quart duo Instant Pot and I just cooked an almost 6 pound chicken in mine and it fit just fine in there and come out fork tender. I had no trouble searing it and turning it. I have done this several times now with chickens ranging from 4 1/2 pounds to almost 6 pounds without issue. My rule of thumb with whole chickens is 6 minutes per pound with a natural release. Works every time and the results are yummy!

      1. Thank you, Ella! I haven’t tried this recipe yet, but have seen several other ones that use up to 6 pound chickens in a 6 qt.

  16. I just ordered my insta-pot and I’m stockpiling on recipes. Can’t wait to make this one. My question is why do you mention to throw away the onions & garlic? Is it because it was cooked in the cavity of the chicken? My family loves cooked garlic & onions

  17. I have a 6 qt IP. I don’t know how anyone is able to even fit a small chicken in the IP. I hadn’t a 4lb chicken which wound not fit flat and it would’ve too tall to fit in the pot and put a cover in it. What am I missing here that others have even put a 6 lb chicken in an IP

      1. Others on this reply have said they have cooked bigger than 3 lbs I their pots and I thought they were also 6 qts. Even a 3 lb chicken looks too big to fit to me.

    1. I have the 6 quart duo and I cook whole chickens in there up to almost six pounds without any issues. I have done this many times now with no problems and delicious results. If I can do it I don’t know why anyone else wouldn’t be able to.

  18. This was great but I do have a question as I am new to using the instant pot… Any tips for how you flipped the bird when doing the searing? Once it was down in there seating and the pot was hot with hot oil… it was VERY difficult to flip over an oiled chicken without burning myself. Luckily my husband walked in right as I was attempting and helped. How do you do it?

    1. Flipping the chicken over is the hardest part, Jen. I start with tongs, one inside one on the outside. If that doesn’t work, I just grab the legs, lift it up and flip it over, LOL

  19. Hi Lisa!

    New to the IP world, this recipe sounds awesome, want to try it soon; That said, I have an IP Mini, any variations on time? Assuming I can find a small bird.

    Thanks in advance!!!

  20. 5 stars
    This looks great but I’ve read a lot of comments about dry and over-cooked chicken when done this way. Contrary to your recipe notes, we made a similar recipe without the trivit and reduced the broth to 2/3 cup. The bird was juicy and perfect, with no sogginess. Also, after making a few different whole chicken recipes in he IP, we’ve found that a pressure cooking time of 8 min/lb followed by a NR of 15-20 mintes gives a consistently juicy and tender chicken. Thanks for your wonderful post and great photos, all very nicely done!

  21. 5 stars
    Oh sweet baby James, that was one good chicken. I pulled the bone right out of the drumstick, trying to carve it. My husband, after he ate, said, “You need to use that little robot to cook all your chickens from now on.”

  22. 5 stars
    Hey there! Loved this. One point of clarification: it’s listed at 91 calories per serving (love that there are nutrition facts–thanks!). How many ounces do you mean a serving of this to be? One? Four? Thank you!

    1. The total serving size was a guess and the nutrition calculator broke it down from there, Celia. It’s difficult to determine the actual amount of meat on the chicken without weighing it, which I did not think to do. A 2 1/2 pound chicken “could” be half skin and bones, which would leave 1 1/4 pounds of chicken meat divided between 4 people would be a little over a 1/4 pound each…or about 5 ounces. 🙂

  23. Hello Lisa! This is a wonderful recipe! I had a little question: I tend to go for white wine when dealing with a whole chicken – would it be okay, in your opinion, to opt for wine over the broth in the bottom of the IP? Or half wine, half broth? Wine just tends to deliver SUCH lovely flavor with poultry.

    Thank you!

      1. 5 stars
        Just made this tonight. Was so good. Planning on use leftover meat and broth to make chicken noodle soup.

        So glad I found this recipe. We had traded duck eggs with our neighbor for a freshly slaughtered chicken. Wasn’t sure what I was going to do with it and this was perfect.

  24. Nutrition facts seem off (1 gram of protein?) especially since the recipe includes a chicken.

    I’m still trying it though ?

  25. 5 stars
    We had the faux-tisserie chicken cooked in my Instant Pot. It was delicious! This is a wonderful way to
    “roast” a whole chicken. We really enjoyed the South-
    Western rub. I also made a gravy and it too was very tasty.
    This is now my go to recipe for roasted chicken
    I’ve now subscribed to your site.
    Thanjd

  26. 4 stars
    How do you keep the skin from getting stuck on the bottom of the Instant Pot when searing both sides for 4 minutes? I used a full tablespoon of olive oil. Thanks for your help!

    1. More oil would probably help, Matt. If you have a newer instant pot or an 8 quart, I would try to pressure the Saute button a couple of times to drop it down to a lower setting so it doesn’t get as hot. I have not tried this myself, bu I have heard that it is possible. I hope that helps!

  27. 5 stars
    Have made this a couple times wth great success. Just wondering what you use the liquid for afterwards besides gravy or chicken broth?

  28. 5 stars
    I used a 5.5 lb chicken and I cooked it at 6 min per pound. It was not quite done. I put it in the oven for 30 minutes at 350. The skin was crisp and the meat tender! I used pub chicken seasoning from Aldi’s to season the chicken and the gravy was delicious!

  29. 5 stars
    This was the best tastiest chicken I ever experienced…just got my insta-pot for Xmas & it’s great 👍!
    Quick & convenient folks !!

  30. 5 stars
    I appreciate this recipe—I had all the ingredients on hand and it was easy to make. I cooked a 4.4# chicken. Having read other reviews, I armed myself with two large cooking forks to turn/remove the chicken and had no problems. One oops I had was that I placed the chicken on the trivet upside down! When I went to remove the chicken it fell apart because it was so tender. No big deal. Next time I will cook it less than 25 minutes. Definitely a great recipe!

  31. I love this! Chicken wings are my favorite cut of chicken, chicken wings are so much flavorful. But my husband is a big red meat eater so I am always looking for tasty new ideas for chicken and fish to get him to cross over to my side. I can’t wait to try those recipes.

    Mercer Lynda

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