How long to cook whole frozen chicken in instant pot

The easiest way to cook Instant Pot Whole Chicken, just like the rotisserie chicken you buy at your grocery store, only better! You can cook this in any pressure cooker, it’s quick, easy and and makes delicious and tender chicken.

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How to Cook a Whole Chicken in your Instant Pot

Here are some simple step by step by step directions for cooking a whole chicken in your Instant Pot or other electric pressure cooker (full recipe is in the recipe card at the end of the post).

First, make sure your chicken is fully defrosted and that you’ve removed the giblets so that it will cook through properly.

You do not need to rinse the chicken but you can carefully pat it dry with a paper towel.

Apply the spice and herb rub which is made up of paprika, thyme, salt, pepper and oil. This adds a little flavor to the chicken and gives the skin a pop of color, otherwise the chicken looks very pale when it’s cooked.

If you want to add even more color to the finished chicken then you can carefully brown the chicken before you cook it under pressure.

You’re never going to get crispy skin like you will with an oven roasted chicken as we are using steam and pressure too cook it so the skin cannot crisp up in the same way.

How long do you Pressure Cook a whole chicken?

A 4lb chicken can be pressure cooked cooked in about 24-26 minutes, and a 7lb chicken will take a little longer at around 42-44 minutes. I have a table below with average cook times.

I do not recommend pressure cooking a frozen whole chicken as you risk having the center still frozen even if you increase the cook time. You can cook chicken pieces such as chicken breast and chicken thighs from frozen in a pressure cooker but a whole frozen chicken is more tricky to safely cook because of its size.

Cook times are approximate and can vary depending on the thickness of the meat, they also assume a fully defrosted chicken.

If you are unsure if your chicken is fully cooked then check it with a digital thermometer, it should be at a minimum temperature of  165°F.

If it’s not properly cooked simply put the lid back on and cook for a further 6 minutes (see details in the recipe card)

• 4 lb whole chicken
• 1 cup gluten free chicken broth , 125mls
• 1/2 tsp garlic powder
• 1/2 tbsp paprika
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 1/2 lemon

Chicken Gravy

• 1 tbsp gluten free Worcestershire Sauce
• 2 tbsp corn starch , or potato starch

1. Remove the giblets from the chicken and set aside. Place half of a lemon into the chicken cavity.

2. Mix the garlic powder, paprika, dried thyme, dried oregano, salt, pepper, and 1-2 tbsp oil together in a small bowl.

3. Using a basting brush, brush the mixture onto the chicken.

4. Add 1 cup (250mls) gluten free chicken broth to your instant pot and add the giblets to the liquid. Add a trivet and place the whole chicken on top.

5. Lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for 24 minutes at High Pressure for a 4lb chicken, adding approximately 5-6 more minutes per lb for bigger chickens.

6. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 12 minutes. 

7. After 12 minutes you can carefully and slowly release the rest of the pressure.

8. Your chicken needs to be at an internal temperature of 165°F, you can check it with a digital kitchen thermometer. If it is not cooked simply put the lid back on and return it to pressure for 6 more minutes, or until fully cooked.

How to Make Chicken Gravy

1. Remove the whole chicken and the giblets from cooking liquid in the pot.

2. Add the Worcestershire Sauce and whisk in the corn or potato starch until fully blended.

3. Turn on the sauce setting (at medium if your pressure cooker allows) and stir continuously for 2-3 minute or until gravy thickens. Add salt and pepper to taste

4. Pass the gravy through a sieve to remove any lumps and serve hot over sliced chicken.

Cook Time – this will vary depending on the size of the chicken. For a 4lb chicken start with 24 minutes, for a 5lb chicken start with 30 minutes and for every lb after that add 5-6 more minutes cook time per lb. 

Nutrition – is approximate and assumes a 4lb chicken will serve four people.

Nutrition Facts

Instant Pot Whole Chicken

Amount Per Serving

Calories 561 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 8g

Monounsaturated Fat 19g

Cholesterol 163mg54%

Sodium 992mg43%

Potassium 546mg16%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin A 762IU15%

Vitamin C 15mg18%

Calcium 52mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Course: Main Course

Cuisine: American