I love how this Instant Pot roast chicken brings a cozy, Thanksgiving-worthy centerpiece to the table without taking up the oven all afternoon. The pressure cooker keeps the meat juicy, and a quick finish under the broiler gives the skin a lovely golden color.
Why You’ll Love This Instant Pot Roast Chicken
This chicken is tender, well-seasoned, and simple to carve, making it a practical choice for a smaller Thanksgiving gathering or an extra main dish alongside the turkey. The cooking liquid also makes a flavorful start to an easy pan gravy, and the broiler finish adds a roasted look and crispness.
Instant Pot Roast Chicken Ingredients & Substitutions
- 1 whole chicken, about 4 pounds, giblets removed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 garlic cloves, lightly crushed
- 1 cup chicken broth
- 1 small onion, cut into wedges
- 1 tablespoon chopped fresh parsley, for serving
Use dried rosemary or poultry seasoning in place of the thyme if you prefer. Low-sodium broth works well, too. If your chicken is larger, check that it fits below the pressure cooker’s maximum fill line and adjust the cooking time by weight.
Step-by-Step Instructions to Make Instant Pot Roast Chicken
1. Season the chicken
Pat the chicken dry with paper towels. Rub it all over with olive oil, then combine the salt, paprika, garlic powder, thyme, and pepper and sprinkle the mixture over the skin. Put the lemon halves and crushed garlic cloves inside the cavity.
2. Prepare the pressure cooker
Pour the chicken broth into the Instant Pot and set the trivet inside. Arrange the onion wedges around the trivet, then place the chicken breast side up on top.
3. Pressure cook
Lock the lid and set the valve to sealing. Cook on high pressure for 24 minutes for a 4-pound chicken, allowing about 6 minutes per pound as a starting point. When cooking ends, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.
4. Check for doneness
Check the thickest part of the breast and the innermost part of the thigh with an instant-read thermometer, taking care not to touch bone. The chicken is ready when it reaches at least 165°F. If needed, return it to the cooker and pressure cook for a few more minutes before checking again.
5. Broil for golden skin
Transfer the chicken carefully to a broiler-safe pan. Broil for 3 to 5 minutes, watching closely, until the skin is browned to your liking. Rest the chicken for 10 minutes before carving, then finish with parsley.
Tips for Success
- Dry the skin thoroughly before adding oil and seasonings so it browns more easily under the broiler.
- Use a thermometer rather than relying on cooking time alone. Chicken size and shape can affect how quickly it cooks.
- Keep the chicken on the trivet so it sits above the broth instead of simmering directly in the liquid.
- Move the chicken gently after pressure cooking because the meat will be very tender.
- Stay near the oven during broiling. The skin can go from golden to too dark in a short time.
Variations of Instant Pot Roast Chicken
For a citrus-herb flavor, add orange zest and a little chopped rosemary to the seasoning. For a savory garlic version, add an extra teaspoon of garlic powder and a pinch of onion powder. You can also tuck a few fresh sage leaves into the cavity for a Thanksgiving-inspired aroma.
Serving Suggestions: What to Pair with Instant Pot Roast Chicken
Carve the chicken onto a warm platter and surround it with fresh herbs, lemon wedges, or roasted vegetables for a festive presentation. Serve it with mashed potatoes, stuffing, green beans, cranberry sauce, or dinner rolls. For an easy gravy, strain the cooking liquid, skim off excess fat, and simmer it in a saucepan with a little cornstarch mixed with cold water until thickened.
Storage & Reheating Instructions
Refrigerate leftover chicken in an airtight container within 2 hours of cooking and use it within 3 to 4 days. To reheat, cover portions with a splash of broth and warm in a 325°F oven until heated through. You can also microwave smaller portions in short intervals. Freeze carved chicken in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator.
Memories Made Around the Table
I love setting this chicken in the middle of the table while everyone adds their favorite sides and passes the gravy. A platter of warm, easy-to-carve chicken makes a smaller Thanksgiving feel just as special, and leftovers are lovely tucked into sandwiches the next day.
FAQs
Can I cook a frozen chicken in the Instant Pot?
A frozen whole chicken is not ideal for this method because it is difficult to season evenly, and its size and shape can affect safe, even cooking. Thaw it completely in the refrigerator before cooking.
Will the chicken skin be crispy from pressure cooking?
No, pressure cooking makes the skin soft. The brief broil at the end browns it and adds some crispness, so keep a close eye on the chicken while it is under the broiler.
How do I know when the chicken is cooked?
Use an instant-read thermometer. Check the thickest part of the breast and the innermost thigh without touching bone. The temperature should reach at least 165°F.
Can I make gravy with the cooking liquid?
Yes. Strain the liquid and simmer it in a saucepan. Stir in a small amount of cornstarch mixed with cold water and cook until the gravy thickens.
Final Thoughts
This Instant Pot roast chicken is a reliable way to serve a comforting, beautifully presented main dish at Thanksgiving. With juicy meat, a quick golden finish, and broth ready for gravy, it makes holiday cooking feel a little easier.
Instant Pot Chicken
Equipment
- 1 Instant Pot
- 1 Trivet
- 1 Broiler-safe pan
- 1 Instant-read thermometer
Ingredients
Ingredients
- 1 whole chicken about 4 pounds, giblets removed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 lemon halved
- 4 garlic cloves lightly crushed
- 1 cup chicken broth
- 1 small onion cut into wedges
- 1 tablespoon fresh parsley chopped, for serving
Instructions
- Pat the chicken dry with paper towels. Rub it all over with olive oil, then combine the salt, paprika, garlic powder, thyme, and pepper and sprinkle the mixture over the skin. Put the lemon halves and crushed garlic cloves inside the cavity.
- Pour the chicken broth into the Instant Pot and set the trivet inside. Arrange the onion wedges around the trivet, then place the chicken breast side up on top.
- Lock the lid and set the valve to sealing. Cook on high pressure for 24 minutes for a 4-pound chicken, allowing about 6 minutes per pound as a starting point. When cooking ends, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure.
- Check the thickest part of the breast and the innermost part of the thigh with an instant-read thermometer, taking care not to touch bone. The chicken is ready when it reaches at least 165°F. If needed, return it to the cooker and pressure cook for a few more minutes before checking again.
- Transfer the chicken carefully to a broiler-safe pan. Broil for 3 to 5 minutes, watching closely, until the skin is browned to your liking. Rest the chicken for 10 minutes before carving, then finish with parsley.