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This Easy Pressure Cooker Whole Chicken recipe requires just 5 ingredients and cooks in less than 40 minutes. In this post, I share how to cook a whole chicken with crispy skin in the 8-quart Crock-Pot® Express Crisp Pressure Cooker. I also offer low-carb side dish options. Plus, since this recipe uses all-natural ingredients without sugar and dairy, it’s an easy option for those looking for Whole30 Chicken recipes for a family.
Why make a whole chicken in a pressure cooker:
It’s Easy to Prepare
Making a whole chicken in a pressure cooker is super easy. You simply season the chicken, add broth to the cooking pot & go. I love making these when I’m busy because they require only a little bit of prep.
The Chicken Cooks Quickly
If you’ve ever roasted a whole chicken in the oven, then you know it can take a while. In the Crock-Pot Express Pressure Cooker, it takes less than 40 minutes, including prep.
How to Cook a Whole Chicken in a Pressure Cooker:
As I mentioned above, making a whole chicken in the Crock-Pot Express is super easy. There are three main steps.
Season the Chicken
In this recipe, I’m using a salt-free spice blend to keep things easy. The blend has many of the herbs that I used in my Air Fryer Whole Chicken. But, I didn’t have to take the time to gather the spices and blend them.
I drizzle olive oil on the chicken and spread it on the chicken’s outside and inside. Then, I rub the spice mix all over the chicken before adding it to the pressure cooker.
Pressure Cook on High to Get a Moist Whole Chicken
After seasoning the chicken, it’s time to put it in the pressure cooker. I use a bit of chicken broth in the bottom of the cooking pot to keep the chicken moist as it cooks.
The steam created from the broth creates somewhat of a moisture cloud that prevents the chicken, especially the chicken breast from getting dry.
Next, I cooked my chicken for 15 minutes on HIGH, which is about 4 minutes per pound of meat. I allowed the pressure to release for an additional 5 minutes, before opening the lid.
Air Crisp on High to Crisp the Chicken Skin
Once the meat has been pressure cooked, the next step is to crisp and brown the chicken skin. For me, this step is really important. In fact, waiting for the skin to crisp is the reason that it takes me so long to cook a whole chicken in the oven.
In this recipe, I use the Crock-Pot Express’ Crisping lid to finish the chicken. This allows me to skip the hassle of taking the chicken out of the cooking pot and preparing it for broiling.
After cooking the chicken on the Air Crisp/Air Fry setting for 15 minutes, it’s ready to be served.
Can you use a Frozen Chicken:
Technically, yes, you can use a frozen whole chicken. However, I recommend that you thaw your chicken overnight in the refrigerator.
Cooking the chicken frozen will make it a bit challenging for the spices to flavor the meat. However, if this is not possible, then you can place your frozen whole chicken in the cooking pot.
You’d simply follow the directions to season the meat and add additional cook time. The meat would take about 8 minutes per pound.
You’d then finish the meat with the air crisping lid for 15 minutes.
How long to cook a whole chicken in a pressure cooker:
In this recipe, I’m cooking my whole chicken for about 4 minutes per pound using high pressure.
This allows the meat to tenderize. But, you should know that this is not enough time to cook the chicken through.
Since we like our chicken skin to be crispy, I used an additional 15 minutes to air crisp and finish my whole chicken.
What to Serve with Pressure Cooker Whole Chicken:
Keto Creamed Spinach Recipe
Other Easy Crock-Pot Express Pressure Cooker Recipes:
If you are looking for more ideas to put your new Crock-Pot Express to good use, then you must check out these recipes:
- Pressure Cooker Pot Roast
- Pressure Cooker Turkey Breast
- Keto Korean BBQ Ribs
- Keto Broccoli Cheese Casserole
- Corned Beef & Cabbage
- Pressure Cooker Chile Verde Pork
Easy Pressure Cooker Whole Chicken Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
- Watch the recipe video to see this recipe get cooked from start to finish
- Mix the sea salt with the salt-free seasoning blend in a small bowl.
- Drizzle the whole chicken with 2 tbsp of olive oil and rub it all over the meat.
- Sprinkle the seasoning mix on the chicken. Rub the seasonings on the outside and inside of the meat. For the best flavor, you can allow the meat to marinate for at least 4 hours. You can also just proceed to the next step if you don't have time.
- Take the chicken out of the refrigerator ~20 minutes before you want to cook it. Meat tends to cook more evenly when it's not straight from the refrigerator.
- Pour the chicken broth in the bottom of the cooking pot. Add the roasting pan and then the whole chicken (breast side up).
- Add the pressure cooker lid and cook the whole chicken on HIGH pressure for 15 minutes. Allow the pressure to naturally release for 5 minutes before opening the lid.
- Swap the pressure cooker lid with the crisping lid. Air Crisp the meat for 15 minutes.
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!