Instant Pot Whole Chicken with Golden Skin
Juicy whole chicken in 35 minutes — then 5 min broiler for the skin.
Method · 10 steps
- 1
Pat the chicken very dry inside and out with paper towels. Wet skin will not brown.
- 2
Mix salt, smoked paprika, garlic powder, onion powder, thyme, pepper, and rosemary. Rub chicken all over with 1 tbsp olive oil, then the spice mix — don't forget under the breast skin if you can work your fingers in.
- 3
Stuff the cavity with the lemon halves, smashed garlic, and half the onion.
- 4
Set Instant Pot to SAUTE (high). Add remaining 1 tbsp olive oil. Sear the chicken breast-side down 5 minutes until deeply golden. Flip with two large spoons and sear the back 3 minutes. Remove to a plate.
- 5
Pour in chicken broth and scrape every bit of fond off the bottom with a wooden spoon — this deglaze prevents a BURN error under pressure. Add remaining onion quarters.
- 6
Insert the wire trivet and place the chicken breast-side up on the trivet.
- 7
Cancel saute. Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 24 minutes (6 minutes per pound). Total time is about 50 minutes including pressurize.
- 8
When cook time ends, let pressure NATURALLY RELEASE for 12 minutes, then quick release any remaining pressure. Internal temp at thickest thigh should read 165°F.
- 9
Carefully lift the chicken (use two large spoons through the cavity) onto a foil-lined sheet pan. Broil on HIGH 4-5 minutes until the skin is golden and crackly. Watch closely.
- 10
Rest 10 minutes before carving. Strain the pot broth for instant pan gravy base.
Chef's notes
- →6 minutes per pound is the Instant Pot whole-chicken rule — a 5-lb bird gets 30 minutes.
- →Broil step is what makes this look like a roast chicken. Do not skip — pressure alone leaves the skin pale and rubbery.
- →Save the strained cooking broth — it's essentially concentrated chicken stock for soup or gravy.
Storage
Fridge 4 days carved. Freezer 3 months. Shred leftovers with the cooking broth for soup.
