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Pressure cooker whole chicken comes out tender and well-seasoned with crisp, golden skin. Pressure cooking keeps the meat juicy, while an air fryer lid or quick broil browns and crisps the skin.
This whole chicken pressure cooker recipe works well for an everyday dinner with Garlic Butter Rice, Sautéed Green Beans, or Browned Butter Mashed Potatoes. If you want to cook a whole chicken another way, try my Air Fryer Roasted Whole Chicken or Roasted Chicken Recipe.
Why Make This
- 5 ingredients: You only need a whole chicken, oil, seasonings, salt, and broth.
- Two finishing options: Use a multi-cooker with an air fryer function or finish the chicken under the broiler.
- Great for leftovers: Serve it for dinner, then slice or shred the remaining meat for another meal.
What Type of Pressure Cooker Can You Use?
You have two options:
- Pressure cooker with an air fryer function: This includes multi-cookers such as the Crock-Pot Express Crisp and Ninja Foodi. The chicken pressure cooks first, then finishes cooking and browning with the air fryer function.
- Standard electric pressure cooker: You can also use an Instant Pot or another pressure cooker without an air fryer lid. Cook the chicken completely under pressure, then use the broiler just to brown the skin.
Ingredients Needed
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Whole chicken: The recipe is based on a thawed 4-pound chicken. Remove the giblets before seasoning.
- Olive oil: Helps the seasoning stick and helps the skin brown during the finishing step.
- Salt-free herb seasoning: I use a salt-free blend so I can control the salt separately. If you use a seasoning blend that already contains salt, adjust the added salt.
- Sea salt: The herb blend is salt-free, so I add salt separately for easier control. I typically use 1/2 teaspoon of salt per pound of meat. But, you could go up to 3/4 teaspoon if you like your food more salt-forward.
- Chicken broth: Provides the liquid needed for pressure cooking.
How to Make a Whole Chicken in a Pressure Cooker
The recipe card has the full instructions and exact timing for both cooking methods. Here are the key steps and what to look for while you cook.
Season the chicken
Pat the chicken dry, then coat it with olive oil and the seasoning mixture. Be sure to season both the outside and inside the cavity.
Add it to the pressure cooker
Pour the broth into the cooking pot and add the rack. Set the chicken breast-side up so it stays above the liquid while it cooks.
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Pressure cook the chicken
Secure the lid and pressure cook according to the method you’re using. The chicken will look pale and moist when you first open the pressure cooker, which is expected.
Brown the skin
Use the air fryer lid or transfer the chicken to the broiler, depending on your method. Look for skin that turns golden brown and noticeably crisp around the breast and legs.
Check for doneness
Insert an instant-read thermometer into the thickest part of the breast without touching the bone. It should reach at least 165°F. I like the inner thigh around 175°F for more tender dark meat.
How Long to Pressure Cook a Whole Chicken
The pressure cooking time depends on how you plan to finish the chicken.
- With a pressure cooker and air fryer lid, pressure cook for about 4 minutes per pound. For the chicken I used in this recipe, it worked out to about 15 minutes. The shorter pressure cook time is because the chicken continues cooking during the air fryer step.
- With a standard pressure cooker, plan on about 6 minutes per pound because the chicken needs to be fully cooked before it goes under the broiler. For a 4-pound chicken, that’s about 24 minutes.
Use the internal temperature rather than cooking time alone to determine when the chicken is done. The thickest part of the breast should reach at least 165°F.mportantly, use the internal temperature rather than cooking time alone to determine when the chicken is done.
Recipe Tips
- Start with a thawed chicken: The cooking times are based on a fully thawed bird.
- Check the salt in your seasoning: The original herb blend is salt-free. If your seasoning already contains salt, reduce or omit the separate salt.
- Use the rack: Keeping the chicken above the broth helps prevent the skin from getting overly wet before the finishing step.
- Use a thermometer: Chicken size and appliances vary, so temperature is more reliable than cooking time alone.
What to Serve With Pressure Cooker Whole Chicken
- For an everyday dinner, serve it with Garlic Butter Rice, Sautéed Green Beans, Glazed Carrots with Maple Syrup, or Creamed Corn.
- For a more classic comfort-food dinner, add Browned Butter Mashed Potatoes, Sweet Potato Casserole with Marshmallows, and your favorite vegetable side.
Storage & Leftovers
- Store: Refrigerate leftover chicken in an airtight container for up to 4 days.
- Freeze: Remove the meat from the bones, then slice or shred it before freezing for up to 3 months.
- Reheat: Warm the chicken gently with a splash of broth to help prevent it from drying out.
Use leftover meat in soups, casseroles, sandwiches, or any recipe that calls for cooked chicken. You can find more ideas in my Shredded Chicken Recipes.
Pressure Cooker Whole Chicken
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Recommended Equipment
Ingredients
- 4 lb Whole Chicken, thawed with giblets removed
- 2 tbsp Olive Oil, could also use melted butter or ghee
- 2 tbsp 24 Herbs Sprinkle Seasoning (Salt-free)
- 2 tsp Natural Ancient Sea Salt, I use about ½ per pound of chicken
- ½ cup Chicken Broth
Instructions
- Season the chicken: Mix the sea salt and salt-free herb seasoning in a small bowl. Pat the chicken dry, then rub the olive oil over the outside. Sprinkle the seasoning mixture over the outside of the chicken and inside the cavity.
- Optional: For more flavor, refrigerate the seasoned chicken for up to 4 hours before cooking.
- Prepare the pressure cooker: Pour the chicken broth into the cooking pot and add the cooking rack. Place the chicken breast-side up on the rack.
Method 1: Pressure Cooker + Air Fryer Lid
- Secure the pressure cooker lid and cook on HIGH pressure for about 4 minutes per pound. I cooked my 4-pound chicken for 15 minutes.
- Allow the pressure to release naturally for 5 minutes, then release any remaining pressure according to your appliance's instructions.
- Remove the pressure cooker lid and switch to the air fryer lid.
- Air fry at 400°F for about 15 minutes, or until the skin is golden and crisp and the chicken is cooked through.
- Check the thickest part of the breast with an instant-read thermometer without touching the bone. It should reach at least 165°F. I like the inner thigh around 175°F for more tender dark meat.
- Let the chicken rest briefly before carving.
Method 2: Pressure Cooker + Broiler
- Secure the pressure cooker lid and cook on HIGH pressure for about 6 minutes per pound. For a 4-pound chicken, cook for 24 minutes.
- Allow the pressure to release naturally for 15 minutes, then release any remaining pressure according to your appliance’s instructions.
- Check the thickest part of the breast with an instant-read thermometer without touching the bone. It should reach at least 165°F.
- Carefully transfer the chicken to a foil-lined rimmed baking sheet.
- Broil about 4–5 inches from the heat for 3–5 minutes, watching closely, until the skin is browned and crisp.
- Let the chicken rest briefly before carving.
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Recipe Notes
- Cooking times are based on a fully thawed chicken.
- Air fryer lid method: Pressure cook for about 4 minutes per pound, followed by a 5-minute natural release. Then air fry at 400°F for about 15 minutes to finish cooking and brown the skin.
- Broiler method: Pressure cook for about 6 minutes per pound to cook the chicken through, then broil briefly to brown the skin.
- If your herb seasoning contains salt, reduce or omit the separate salt.
- Use an instant-read thermometer to confirm doneness. The thickest part of the breast should reach at least 165°F.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
kim says
Love this recipe! It was so easy and the most delicious flavor. I will definitely be making this again!
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. We’re glad you loved it.
Dannii says
This looks like such an easy way to cook a whole chicken. I can’t wait to try it.
Denay DeGuzman says
I love the simplicity and ease of cooking dinner in a pressure cooker. This whole chicken came out beautifully. It was delicious!
Dr. Davinah's Eats Team says
Thank you so much for trying our recipe. We’re glad you enjoyed it.
Lisa Huff says
Wow, love that this chicken can be ready in less than an hour. SO much better than waiting for hours baking in the oven!
Dr. Davinah's Eats Team says
We really appreciate you stopping back to write such a thoughtful review.