Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
Learning how to cook a whole chicken in the Instant Pot (aka pressure cooker whole chicken) is life changing. For reals, if you've not joined the Instant Pot craze, aka electric pressure cooking, you my friend are about to. And apparently, aka is my favorite thing to say today, so let's rock it.
I must confess, I am a late comer to the Instant Pot, because I'm an old-fashioned kind of girl who didn't really want to add one more thing to my homestead kitchen. But, the allure of being able to cook a whole frozen solid chicken when I forgot to thaw it out and am an hour away from super time reeled me in.
Let's say that tends to happen a lot, even with meal planning the day will get away from me and I'll forget to take things out of the freezer until an hour before cook time, in the normal world, this causes issues with getting food on the table. In the Instant Pot world (or power pressure cooker xl) it's not a problem.
My sweet husband bought me my cooker,–> this exact model right here <–, for Mother's Day last year. The first time I used it I whispered, “Where have you been all my life?” It also became a standing joke that everything I cooked would be via the Instant Pot and I almost brought it with us during a camping trip.
Farm fresh eggs peel like a dream, no heating up the kitchen, the programming, I can pop the food in it, tell it not to start cooking for 3 hours, how long to cook, and then keep it warm for me, yes, it's a personal chef all tied up in a pretty little pot. That went poetic real fast. See what it does to people?
My slow cooker has since been removed to soap making and crafting projects only and I got rid of my rice cooker and vegetable steamer. Because the Instant Pot, she does it all.
Slow Cooker vs. Pressure Cooker
Cooking whole chickens or roasts are easy pressure cooker recipes to get started with. I prefer the pressure cooker texture over a slow cooker because the meat is just as tender, if not more, but the flavor is still there. When it comes to slow cooking, I never added my spices or herbs until they end, because the flavor tended to cook out. Not so with pressure cooking, the flavor is just as bright as roasting in the oven or skillet, but without the work on my part.
We raise our own organic and pasture raised chickens here on the homestead so when it comes to cooking a whole bird, they're always frozen solid straight from the deep freezer. Here's how to cook chicken in a pressure cooker when it's frozen.
I've discovered that for frozen meat, by adding 15 minutes (depending upon the size of the bird or roast if going beef) to regular pressure cooking times tends to be the magic number. The first few times I only added 10 minutes and because our birds weigh in at about 6 to 7 pounds, the center of the breasts was still raw.
Here is my guideline for instant pot frozen chicken recipes
If the frozen chicken is 5 pounds or under, add an additional 10 minutes to the cooking time for a total of 35 minutes at high pressure
If the frozen chicken is 6+ pounds, add an additional 15 minutes to the cooking time for a total of 40 minutes at high pressure
What if my whole chicken is still raw after cooking in the Instant pot
If you slice into it to find it's pink, just slap it back into the pot and pressure cook for an additional 7 minutes and she be done!
If you want to toss some veggies on into this, go right ahead. Washed and diced (and peeled when necessary) potatoes, carrots, onions, anything your little heart desires, just place them on the bottom of the pot and decrease the water from 2 cups to 1 and 1/2 cups instead. Place your bird on top of them and away ya go. If adding veggies, you'll want to do the manual release so they don't get too soft.
Roasted Whole Chicken in Instant Pot
1 whole chicken (mine was our home raised birds and a 6 pound bird)
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sprinkle of paprika
Dried herbs of choice
3 fresh sprigs of rosemary in cavity of chicken
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
Traditional Christmas Pudding Recipe