This recipe for Instant Pot Whole Chicken is so easy that you’ll be making it on repeat. Perfect for rotisserie chicken and shredded chicken.
1 whole chicken
1 cup water (6 qt) or 1 1/2 cups water (8qt)
- Prepare the Instant Pot by putting 1 cup of water in the inner pot for a 6-quart pot or 1 1/2 cups in an 8-quart pot.
- Remove the packaging on the chicken and place it on a silicone trivet sling.
- Season the chicken with salt, pepper, and paprika. Optional for more flavor: place a few twigs of fresh thyme, an onion cut in half, and a lemon cut in half inside the cavity.
- Using the trivet handles, lower the chicken into the Instant Pot. Snap the handles together and then place the lid on top of the Instant Pot, turn to close, and make sure the valve is set to sealing.
How Long to Cook a Whole Chicken in the Instant Pot
- Press the manual (or pressure cook) button and set the timer for 6 minutes for each pound.
- When the cooking time is done, do a natural release for 10 minutes. Next, turn the pressure valve to release any steam that may still be left. Turn the pot off and remove the lid.
- Use the handles of the trivet to lift the chicken up a few inches and tilt the chicken slightly to pour out any broth that has gathered inside the cavity. Then lift it out of the pot and place it on a cutting board. It can then be slid off of the trivet onto the cutting board.
For Rotisserie Chicken
- Use the handles of the trivet to lift the chicken up a few inches and tilt the chicken slightly to pour out any broth that has gathered inside the cavity. Then lift it out of the pot and place it on a baking pan. It can then be slid off of the trivet onto the baking pan.
- Season with more salt, pepper, and paprika. For crispy skin, broil in the center of the oven for 2-4 minutes, keeping a close eye on it so it doesn’t burn.
- Remove from the oven and let the chicken rest for 10 minutes before cutting into it.
For Shredded Chicken
- Place the cooked chicken on a cutting board to cool for 15-30 minutes.
- Tip: Use a cutting board that has a juice groove so that it will catch any juices from the chicken.
- Use a fork and knife to remove the skin first.
- Separate the meat from the bones. It’s helpful to have a bowl to put the meat and/or bones in.
- Shred the meat after it’s off the bones with a fork and knife, kitchen claws, a stand mixer, or your hands.
- This should give you 5-6 cups of shredded chicken. If not used immediately, measure out into desired amounts and place in freezer bags to freeze. Be sure to label what it is, the date, and the amount.
See above on the blog post for how to make chicken gravy, chicken stock, and chicken bone broth with the broth made from this recipe.
Keywords: gluten-free chicken, shredded chicken, whole chicken, roasted whole chicken, chicken gravy, gluten-free gravy, gluten-free chicken stock, gluten-free chicken bone broth