Do you need assistance with meal planning? Cook Smoky Whole Chicken in your Instant Pot and use the meat in recipes all through the week. It’s nearly as straightforward as shopping for a rotisserie rooster!

Smoky Whole Chicken (Instant Pot)

Did you understand you may prepare dinner a complete rooster in your Instant Pot? As lengthy because it matches, in fact. (Make positive you examine that first.) Pressure cooked complete rooster is unbelievably moist and flavorful, particularly whenever you stuff some garlic cloves, onion wedges, and lemon halves into the cavity. One recipe tester mentioned “The smoky whole chicken came out so juicy! I got a chicken a bit over 4 pounds and cooked it for 25 minutes – it was perfect!” The rule of thumb is 6 minutes per pound, by the way in which.

Full disclosure right here… the pores and skin is not going to be as crispy because it will get within the oven. But my co-author Simone Harounian (an RD and CDE) advises not consuming the pores and skin anyway due to its fats content material, so it doesn’t actually matter. I do advocate cooking the rooster with the pores and skin on quite than eradicating it, nonetheless. This helps retains the meat juicy.

Cook the rooster on the weekend, the use the meat in soups or on prime of salads for fast meals on busy days. You may additionally get inventive and take a look at dishes like these:

Don’t neglect to avoid wasting the bones so you may make Chicken Bone Broth and eat the cooked garlic too!

Smoky Whole Chicken (Instant Pot)

Cooking a complete rooster in your electrical stress cooker is sort of as straightforward as shopping for a precooked rotisserie rooster!

Prep Time: 20 minutes

Cook Time: 21 minutes

Pressure Up/Down: 35 minutes

Total Time: 41 minutes


Main Course, Poultry




instantaneous pot rooster, complete rooster

Servings: 6

Smoky Whole Chicken (Instant Pot)


  • 2
    extra-virgin olive oil
  • 1
    kosher salt
  • 1 1/2
    smoked paprika
  • 1
    freshly floor black pepper
  • 1/2
    herbes de Provence
  • 1/Four
    cayenne pepper
  • 1
    (Three 1/2-pound) rooster
    rinsed and patted dry, giblets eliminated
  • 1
    massive lemon
  • 6
    garlic cloves
    peeled and crushed with the flat facet of a knife
  • 1
    massive onion
    minimize into eight wedges, divided
  • 1
    Chicken Bone Broth
    or low-sodium store-bought rooster broth, or water
  • 2
    massive carrots
    every minimize into Four items
  • 2
    celery stalks
    every minimize into Four items


  1. In a small bowl, mix the olive oil, salt, paprika, pepper, herbes de Provence, and cayenne.

  2. Place the rooster on a slicing board and rub the olive oil combination below the pores and skin and all around the outdoors. Stuff the cavity with the lemon halves, garlic cloves, and three to Four wedges of onion.

  3. Pour the broth into the electrical stress cooker. Add the remaining onion wedges, carrots, and celery. Insert a wire rack or trivet on prime of the greens.

  4. Place the rooster, breast-side-up, on the rack.

  5. Close and lock the lid of the stress cooker. Set the valve to sealing.

  6. Cook on excessive stress for 21 minutes.

  7. When the cooking is full, hit Cancel and permit the stress to launch naturally for 15 minutes, then fast launch any remaining stress.

  8. Once the pin drops, unlock and take away the lid.

  9. Carefully take away the rooster to a clear slicing board. Remove the pores and skin and minimize the rooster into items or shred/chop the meat, and serve.

Recipe Video

Recipe Notes

The rule of thumb for cooking complete chickens is 6 minutes per pound: a Three-pound rooster will take 18 minutes and a Four-pound rooster will take 24 minutes.

Repurpose tip: Save the bones to make Chicken Bone Broth and pressure the liquid remaining within the pot to switch a few of the water within the bone broth recipe for much more taste.

Nutrition information

Calories: 215kcal

Fat: 9g

Sodium: 847mg

Carbohydrates: 5g

Fiber: 1g

Sugar: 2g

Protein: 25g

The Diabetes Cookbook for Electric Pressure Cookers by Shelby Kinnaird and Simone Harounian

Source hyperlink Recipes