28 Delicious Instant Pot Whole Chicken Dinner Ideas

Nothing beats coming home to a perfectly cooked whole chicken dinner, especially when your Instant Pot does all the work! Whether you’re craving cozy comfort food or need a quick weeknight solution, these 28 delicious recipes will transform your dinner routine. Get ready to discover mouthwatering meals that will have your family asking for seconds—let’s dive in!

Lemon Herb Instant Pot Whole Chicken

Perfectly juicy chicken in under an hour? Pressure-cook your way to this lemon-herb masterpiece. Skip the oven and lock in insane flavor with minimal effort.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 lemons
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1 tbsp fresh parsley

Instructions

1. Pat the 1 whole chicken completely dry with paper towels.
2. Cut the 2 lemons in half and juice them into a small bowl.
3. Mince the 4 cloves garlic finely.
4. Combine the lemon juice, 2 tbsp olive oil, minced garlic, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
5. Rub the seasoning mixture evenly over the entire chicken, including under the skin.
6. Place the squeezed lemon halves inside the chicken cavity.
7. Pour 1 cup chicken broth into the Instant Pot.
8. Place the trivet inside the Instant Pot.
9. Set the seasoned chicken breast-side up on the trivet.
10. Secure the lid and set the valve to “Sealing.”
11. Select “Pressure Cook” on high and set the timer for 25 minutes.
12. Allow the pressure to release naturally for 15 minutes after cooking.
13. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
14. Insert an instant-read thermometer into the thickest part of the thigh; it should read 165°F.
15. Transfer the chicken to a cutting board and let it rest for 10 minutes.
16. Chop the 1 tbsp fresh parsley and sprinkle it over the chicken before serving.

Crispy-skinned outside gives way to impossibly tender, lemon-infused meat that falls off the bone. Shred it for tacos, slice it for sandwiches, or serve it whole with roasted vegetables for a stunning centerpiece.

Garlic Butter Instant Pot Whole Chicken

A whole chicken that shreds like a dream? Yes, please! This Garlic Butter Instant Pot method delivers fall-off-the-bone perfection in under an hour—no oven required. Get ready for the juiciest chicken of your life.

Ingredients

– 1 whole chicken (4-5 lbs)
– 4 tbsp salted butter
– 6 cloves garlic
– 1 cup chicken broth
– 1 tsp paprika
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Remove giblets from chicken cavity and pat chicken completely dry with paper towels.
2. Combine softened butter, minced garlic, paprika, thyme, black pepper, and salt in a small bowl.
3. Rub garlic butter mixture evenly under the skin and over the entire exterior of the chicken.
4. Pour chicken broth into Instant Pot and place trivet inside.
5. Position chicken breast-side up on the trivet.
6. Lock lid and set valve to sealing position.
7. Cook on High Pressure for 25 minutes (6 minutes per pound for larger chickens).
8. Allow pressure to release naturally for 15 minutes, then quick release remaining pressure.
9. Check internal temperature reaches 165°F in the thickest part of the thigh.
10. Carefully remove chicken using tongs and let rest for 10 minutes before carving.

Creamy garlic butter soaks deep into every fiber, creating impossibly tender meat that literally falls apart. The skin stays surprisingly crisp while the broth becomes an instant gravy base. Shred over mashed potatoes or pile high on crusty bread for the ultimate comfort meal.

Spicy Instant Pot Whole Chicken Tacos

Ditch the boring taco Tuesday routine. This spicy whole chicken transforms in your Instant Pot—falling-off-the-bone tender and packed with smoky heat. Ready to shred in under an hour for the easiest, most flavorful tacos you’ll make all year.

Ingredients

– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tbsp chili powder
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp cumin
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1/2 cup chicken broth
– 8 small flour tortillas
– 1 cup shredded lettuce
– 1/2 cup diced red onion
– 1/2 cup chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Pat the whole chicken completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over the entire chicken surface.
3. Combine 1 tbsp chili powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp cayenne pepper, and 1 tsp salt in a small bowl.
4. Massage the spice mixture thoroughly over all sides of the chicken.
5. Pour 1/2 cup chicken broth into the Instant Pot insert.
6. Place the seasoned chicken breast-side up on the trivet in the Instant Pot.
7. Lock the lid and set the valve to sealing position.
8. Cook on high pressure for 25 minutes.
9. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
10. Carefully remove the chicken from the Instant Pot using tongs.
11. Transfer the chicken to a large bowl and let rest for 5 minutes.
12. Shred the chicken completely, discarding skin and bones.
13. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side.
14. Divide shredded chicken evenly among warmed tortillas.
15. Top each taco with 1 cup shredded lettuce, 1/2 cup diced red onion, and 1/2 cup chopped cilantro.
16. Serve immediately with lime wedges for squeezing.
Really, the magic happens in that first bite—the chicken stays incredibly juicy while the smoky spices cling to every strand. That crisp lettuce and sharp red onion cut through the richness perfectly. Try piling these into crunchy taco shells instead, or stuff the filling into quesadillas for next-day leftovers that might just be better than the original.

Instant Pot Whole Chicken with Veggies

Yield the juiciest chicken of your life with this one-pot wonder. You’ll get perfectly tender meat and flavorful veggies in under an hour—no babysitting required.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 4 medium carrots, chopped into 2-inch pieces
• 2 medium potatoes, cubed
• 1 cup chicken broth

Instructions

1. Pat the chicken completely dry with paper towels—this ensures crispy skin.
2. Rub the chicken all over with 2 tbsp olive oil.
3. Mix 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika in a small bowl.
4. Season the chicken evenly inside and out with the spice mixture.
5. Pour 1 cup chicken broth into the Instant Pot.
6. Place the chopped carrots and cubed potatoes in the broth.
7. Set the trivet over the vegetables.
8. Position the chicken breast-side up on the trivet.
9. Lock the lid and set the valve to Sealing.
10. Cook on High Pressure for 25 minutes.
11. Let the pressure release naturally for 15 minutes—don’t rush this step for maximum tenderness.
12. Quick release any remaining pressure.
13. Check that the chicken reaches 165°F at the thickest part with a meat thermometer.
14. Carefully remove the chicken and let it rest for 10 minutes before carving.
15. Use a slotted spoon to serve the vegetables alongside.

Velvety chicken practically falls off the bone while the veggies soak up all the savory juices. Shred leftovers for tacos tomorrow or pile everything over rice for an instant comfort meal.

Instant Pot Rotisserie Style Whole Chicken

Lazy weeknights just got a major upgrade. This Instant Pot rotisserie-style chicken delivers crispy skin and juicy meat in under an hour—no fancy equipment required. Get ready to shred it for tacos, slice it for salads, or devour it straight from the pot.

Ingredients

– 1 whole chicken (4-5 pounds)
– 1 tablespoon olive oil
– 1 tablespoon paprika
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup chicken broth

Instructions

1. Pat the chicken completely dry with paper towels to ensure crispy skin.
2. Rub the olive oil evenly over the entire surface of the chicken.
3. In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
4. Sprinkle the spice mixture evenly over the chicken, rubbing it into the skin and cavity.
5. Pour the chicken broth into the Instant Pot.
6. Place the trivet inside the Instant Pot.
7. Position the chicken breast-side up on the trivet.
8. Secure the lid and set the valve to “Sealing.”
9. Cook on high pressure for 25 minutes per pound of chicken (e.g., 25 minutes for a 4-pound chicken).
10. Allow the pressure to release naturally for 15 minutes after cooking.
11. Carefully quick-release any remaining pressure.
12. Use an instant-read thermometer to check that the thickest part of the thigh registers 165°F.
13. Transfer the chicken to a baking sheet, saving the broth for gravy or soups.
14. Broil the chicken for 3-5 minutes until the skin is golden and crispy.
15. Let the chicken rest for 10 minutes before carving to keep the juices locked in. The skin crackles with each bite while the meat falls off the bone with minimal effort. Shred leftovers for next-day grain bowls or pile it high on toasted brioche with garlic aioli.

Instant Pot Whole Chicken with Gravy

Perfect for busy weeknights, this Instant Pot whole chicken delivers juicy, fall-off-the-bone meat in under an hour. Pressure cooking locks in incredible flavor while creating a rich gravy from scratch. Skip the takeout—this one-pot wonder will become your new go-to.

Ingredients

– 1 whole chicken (4-5 pounds)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 cup chicken broth
– 2 tablespoons cornstarch
– 2 tablespoons water

Instructions

1. Pat the 4-5 pound whole chicken completely dry with paper towels.
2. Rub 1 tablespoon olive oil evenly over the entire chicken surface.
3. Combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika in a small bowl.
4. Sprinkle the seasoning mixture evenly over all sides of the chicken.
5. Pour 1 cup chicken broth into the Instant Pot insert.
6. Place the trivet inside the Instant Pot over the broth.
7. Position the seasoned chicken breast-side up on the trivet.
8. Lock the lid and set the valve to sealing position.
9. Cook on high pressure for 28 minutes (6 minutes per pound).
10. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
11. Carefully remove the chicken using tongs and place on a cutting board.
12. Remove 1 cup of cooking liquid from the Instant Pot and discard the remaining liquid.
13. Whisk 2 tablespoons cornstarch with 2 tablespoons water in a small bowl until smooth.
14. Set the Instant Pot to sauté mode and bring the reserved cooking liquid to a boil.
15. Whisk the cornstarch slurry into the boiling liquid and cook for 2 minutes until thickened.
16. Carve the chicken and serve immediately with the gravy.

The chicken emerges incredibly tender with perfectly seasoned, juicy meat that pulls apart effortlessly. The rich, savory gravy adds depth to every bite—try shredding the leftovers for next-level chicken salad or loading it onto crusty bread for epic sandwiches.

Instant Pot Whole Chicken and Rice

Just when you thought your Instant Pot couldn’t get more magical—this one-pot wonder delivers perfectly cooked chicken and fluffy rice in under an hour. Juicy, tender chicken infused with aromatic herbs settles over a bed of savory rice that soaks up all those delicious juices. Seriously, your weeknight dinner game just leveled up.

Ingredients

– 1 whole chicken (3-4 lbs)
– 1 cup long-grain white rice
– 1 ½ cups chicken broth
– 1 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp garlic powder
– 1 tsp dried thyme
– 1 medium onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped

Instructions

1. Pat the whole chicken completely dry with paper towels—this ensures crispy skin.
2. Rub olive oil evenly over the entire surface of the chicken.
3. Combine salt, black pepper, garlic powder, and dried thyme in a small bowl.
4. Season the chicken inside and out with the spice mixture.
5. Turn your Instant Pot to “Sauté” mode and wait until the display reads “Hot.”
6. Place the chicken breast-side down in the pot and sear for 4-5 minutes until golden brown.
7. Flip the chicken and sear the other side for another 4-5 minutes.
8. Remove the chicken from the pot and set aside on a plate.
9. Add chopped onion, carrots, and celery to the pot and sauté for 3 minutes until slightly softened.
10. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this adds incredible flavor.
11. Add rice to the pot and stir to combine with the vegetables and broth.
12. Place the seared chicken breast-side up on top of the rice mixture.
13. Secure the lid and set the valve to “Sealing.”
14. Cook on “Manual High Pressure” for 25 minutes—the rice will cook perfectly under the chicken.
15. When cooking completes, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
16. Carefully remove the lid away from your face to avoid steam.
17. Insert an instant-read thermometer into the thickest part of the thigh—it should register 165°F.
18. Let the chicken rest for 5 minutes before carving to keep it juicy.
19. Fluff the rice with a fork and serve immediately. The rice emerges fluffy yet rich with chicken drippings, while the meat falls effortlessly off the bone. Shred leftovers for amazing tacos or mix with the rice for next-day lunch bowls that taste even better.

Instant Pot Whole Greek-Style Chicken

Ready to transform your weeknight dinner game? This Instant Pot Greek chicken delivers juicy perfection in record time. Forget dry poultry—we’re locking in serious flavor with lemon, oregano, and garlic.

Ingredients

– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 4 garlic cloves, minced
– 1 lemon, sliced
– 1 cup chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1 yellow onion, quartered

Instructions

1. Pat the 4-5 lb chicken completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over the entire chicken surface.
3. Combine 1 tbsp dried oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
4. Season the chicken cavity generously with the spice mixture.
5. Stuff the cavity with 1 quartered yellow onion and half of the sliced lemon.
6. Arrange remaining lemon slices under the chicken skin on the breast.
7. Pour 1 cup chicken broth into the Instant Pot.
8. Place the trivet inside the Instant Pot.
9. Position the chicken breast-side up on the trivet.
10. Secure the lid and set the valve to “Sealing.”
11. Cook on High Pressure for 25 minutes.
12. Allow natural pressure release for 15 minutes.
13. Carefully quick release any remaining pressure.
14. Insert an instant-read thermometer into the thickest part of the thigh—it should read 165°F.
15. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.

Unbelievably tender meat falls right off the bone with crispy, herb-speckled skin. The garlic-lemon broth makes an incredible sauce when reduced—drizzle it over shredded chicken for Greek bowls or stuff into pitas with tzatziki and fresh veggies.

Instant Pot Whole Chicken with Thyme

Craving juicy, fall-off-the-bone chicken without the hours? This Instant Pot method transforms a whole bird into tender perfection in under an hour. Seriously, it’s that fast.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 sprigs fresh thyme
• 1 cup chicken broth
• 1 lemon, halved
• 4 cloves garlic, smashed

Instructions

1. Pat the 4-5 lb chicken completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over the entire chicken surface.
3. Sprinkle 1 tbsp kosher salt and 1 tsp black pepper all over the skin and inside the cavity.
4. Stuff the cavity with 4 sprigs fresh thyme, 1 halved lemon, and 4 smashed garlic cloves.
5. Pour 1 cup chicken broth into the Instant Pot insert.
6. Place the trivet inside the pot over the broth.
7. Position the chicken breast-side up on the trivet.
8. Lock the lid and set the valve to Sealing position.
9. Select Manual/Pressure Cook mode and set timer for 25 minutes at High pressure.
10. Allow pressure to release naturally for 15 minutes after cooking completes.
11. Quick release any remaining pressure by carefully turning the valve to Venting.
12. Check that the internal temperature reaches 165°F in the thickest part of the thigh using a meat thermometer.
13. Transfer chicken to a cutting board and let rest for 10 minutes before carving.

Look at that golden skin and incredibly moist meat that practically separates on its own. The thyme and lemon infuse every bite with bright, herby flavor—perfect shredded over rice or piled high on crusty bread for the ultimate sandwich.

Honey Mustard Instant Pot Whole Chicken

Sick of dry, bland chicken? This honey mustard whole chicken transforms your Instant Pot into a flavor machine. Slash your cooking time while locking in insane juiciness and tangy-sweet glaze.

Ingredients

– 1 whole chicken (4-5 lbs)
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 2 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup chicken broth

Instructions

1. Pat the 4-5 lb whole chicken completely dry with paper towels inside and out.
2. In a small bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
3. Brush the honey mustard mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Pour 1 cup chicken broth into the Instant Pot insert.
5. Place the trivet in the pot and carefully set the seasoned chicken on top, breast-side up.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 25 minutes.
7. When cooking completes, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
8. Use an instant-read thermometer to check the thickest part of the thigh registers 165°F.
9. Carefully remove the chicken from the pot and let rest on a cutting board for 10 minutes before carving.
10. For extra crispy skin, place the carved chicken under a broiler for 2-3 minutes until golden.

Ridiculously tender meat falls right off the bone with each bite. The honey mustard creates a sticky-sweet crust that balances perfectly with the savory drippings. Shred leftovers for next-level sandwiches or toss with pasta for an instant upgrade.

Instant Pot Whole BBQ Chicken

Ditch the takeout and transform your kitchen into a BBQ joint. This Instant Pot whole chicken delivers fall-off-the-bone tenderness in under an hour. Get ready for smoky, saucy perfection that’ll make you the hero of dinner.

Ingredients

– 1 whole chicken (4-5 pounds)
– 1 cup chicken broth
– 1/2 cup BBQ sauce
– 2 tbsp olive oil
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the 4-5 pound whole chicken completely dry with paper towels.
2. Rub 2 tablespoons olive oil evenly over the entire chicken surface.
3. Combine 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
4. Sprinkle the spice mixture evenly over the chicken, rubbing it into all surfaces.
5. Pour 1 cup chicken broth into the Instant Pot insert.
6. Place the trivet in the Instant Pot and position the seasoned chicken breast-side up on the trivet.
7. Lock the lid and set the valve to sealing position.
8. Cook on high pressure for 25 minutes for a 4-pound chicken or 28 minutes for a 5-pound chicken.
9. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Carefully remove the chicken from the Instant Pot using tongs and place it on a baking sheet.
11. Brush 1/2 cup BBQ sauce generously over the entire chicken surface.
12. Broil on high for 3-5 minutes until the sauce caramelizes and bubbles.
13. Check the internal temperature reaches 165°F in the thickest part of the thigh.
14. Let the chicken rest for 10 minutes before carving.
15. Shred or carve the chicken, serving with additional BBQ sauce if desired.

Unbelievably tender meat pulls clean from the bone with minimal effort. The smoky-sweet crust gives way to juicy, perfectly seasoned flesh throughout. Serve it shredded over creamy polenta, piled high on brioche buns, or alongside crispy roasted potatoes for the ultimate comfort meal.

Instant Pot Whole Chicken Soup

Perfect your cozy dinner game with this Instant Pot whole chicken soup. Pressure-cook a whole bird to create the richest broth imaginable. Pull apart tender meat in under an hour for the ultimate comfort bowl.

Ingredients

– 1 whole chicken (3-4 lbs)
– 8 cups water
– 2 tbsp olive oil
– 1 large yellow onion, chopped
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 2 tsp salt
– 1 tsp black pepper
– 1 tsp dried thyme
– 2 bay leaves

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 2 tbsp olive oil for 2 minutes.
2. Add 1 chopped yellow onion and cook for 4 minutes until translucent.
3. Stir in 3 sliced carrots and 3 sliced celery stalks, cooking for 3 more minutes.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Place 1 whole chicken (3-4 lbs) breast-side up on top of the vegetables.
6. Pour 8 cups water into the pot, ensuring the chicken is mostly submerged.
7. Season with 2 tsp salt, 1 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves.
8. Lock the lid and set to “Manual” high pressure for 25 minutes.
9. After cooking, allow natural pressure release for 15 minutes, then quick release remaining pressure.
10. Carefully remove the chicken to a cutting board using tongs.
11. Let the chicken rest for 10 minutes until cool enough to handle.
12. Shred all meat from the bones, discarding skin and bones.
13. Return shredded chicken to the broth and stir to combine.
14. Remove and discard the 2 bay leaves before serving.

Expect silky broth that coats each vegetable with deep chicken flavor. The meat falls apart at the slightest touch. Elevate your bowl with crusty bread for dipping or stir in wild rice for extra heartiness.

Instant Pot Whole Teriyaki Chicken

Elevate your weeknight dinner game with this Instant Pot teriyaki chicken. Everything cooks in one pot—no flipping, no fuss. Get juicy, fall-off-the-bone chicken with sticky-sweet sauce in under an hour.

Ingredients

– 1 whole chicken (3-4 lbs)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 1 tbsp water
– 2 tbsp sliced green onions
– 1 tbsp sesame seeds

Instructions

1. Remove giblets from chicken cavity and pat chicken completely dry with paper towels.
2. Whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small bowl.
3. Place the trivet in your Instant Pot and pour 1 cup of water into the bottom.
4. Position chicken breast-side up on the trivet.
5. Pour half of the teriyaki sauce over the chicken, reserving the remaining sauce.
6. Lock the lid and set to HIGH pressure for 25 minutes (28 minutes if chicken is closer to 4 lbs).
7. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove chicken from Instant Pot using tongs and place on a cutting board.
9. Pour cooking liquid from pot into a saucepan and bring to a simmer over medium heat.
10. Mix cornstarch with 1 tablespoon of water to create a slurry.
11. Whisk cornstarch slurry into the simmering sauce and cook for 2-3 minutes until thickened.
12. Stir in reserved teriyaki sauce and cook for 1 more minute.
13. Brush thickened teriyaki glaze generously over the entire chicken.
14. Let chicken rest for 5 minutes before carving.
15. Garnish with sliced green onions and sesame seeds.

Glazed to perfection, this chicken boasts crispy skin and incredibly tender meat that pulls apart effortlessly. The sweet-savory teriyaki sauce caramelizes beautifully, creating sticky fingers worth licking clean. Shred leftovers for epic rice bowls or stuff into soft bao buns with quick-pickled veggies.

Instant Pot Whole Chicken with Lemon Pepper

Brace yourself for the juiciest chicken of your life. This Instant Pot wonder delivers fall-off-the-bone perfection in under an hour—no oven required. Get ready to revolutionize your weeknight dinner game.

Ingredients

– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 2 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup chicken broth
– 2 lemons, quartered
– 4 cloves garlic, smashed

Instructions

1. Pat the chicken completely dry with paper towels to ensure crispy skin.
2. Rub the entire chicken with 2 tablespoons of olive oil.
3. Combine 2 tablespoons of lemon pepper seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder in a small bowl.
4. Season the chicken inside and out with the spice mixture.
5. Place 1 cup of chicken broth in the Instant Pot.
6. Add 2 quartered lemons and 4 smashed garlic cloves to the broth.
7. Place the trivet in the Instant Pot.
8. Position the chicken breast-side up on the trivet.
9. Lock the lid and set the valve to sealing position.
10. Cook on high pressure for 25 minutes (6 minutes per pound).
11. Let the pressure release naturally for 15 minutes—this keeps the meat incredibly tender.
12. Quick release any remaining pressure.
13. Check that the internal temperature reaches 165°F in the thickest part of the thigh.
14. Carefully remove the chicken and let rest for 10 minutes before carving.
15. For extra crispy skin, broil the carved chicken for 2-3 minutes.

That first bite reveals impossibly moist meat infused with zesty lemon and bold pepper. The garlic and lemon steam creates an aromatic broth perfect for drizzling over mashed potatoes. Shred leftovers for next-level chicken salad or tacos that’ll have everyone asking for seconds.

Conclusion

You now have 28 fantastic ways to create a complete, comforting meal with your Instant Pot and a whole chicken. We hope these recipes inspire your next family dinner! Please try them out, leave a comment below telling us which one was your favorite, and don’t forget to share this roundup on Pinterest for your fellow home cooks.

Lorraine Koller