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Instant Pot Whole Roast Chicken

A perfectly roasted chicken that is literally falling off the bone after a quick cook in the Instant Pot.

Course Main Course
Cuisine American, Paleo
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 250 kcal
Author Andrea


  • 1 whole chicken (pasture raised)
  • 1 Tablespoon oil (or butter)
  • 1/2 cup water
  • 1 Tablespoon lemon juice (or any vinegar)
  • 2 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 whole bayleaf
  • *AIP Notes: omit black pepper, and use oil instead of butter


  1. Turn on Instant Pot and set to "Saute" Function. Add in oil.

  2. After oil is nice and hot, gently place whole chicken, breast side up, into Instant Pot to brown the skin. You will brown each side for approximately 5 minutes. I like to also turn the chicken on both sides to brown them for a few minutes each too. I sprinkle herbs and sea salt over each side before browning.

  3. Very carefully using heavy duty tongs, lift up chicken and place the steamer rack (that comes with the Instant Pot) into the bottom of the pot. Set chicken on top of the steamer rack, breast side up, then pour in 1/2 cup water and 1 Tablespoon lemon juice.

  4. Secure lid on Instant Pot. Set to "Poultry" setting and manually increase time for a total cook time of 25 to 30 minutes. (For a smaller 3 pound bird I do 25 minutes, but for a larger 5 pound bird I do 30 minutes.)

  5. Let Instant Pot depressureize for an additional 10 minutes after cooking on the Poultry setting. Gently release steam valve and remove lid.

  6. Serve. This chicken will literally break apart with your hands, you won't even need a knife to cut it.

    After serving chicken, return carcass and any chicken bones to the Instant Pot to make your bone broth.

Recipe Notes

Optional: add any of your favorite herbs and/or a few cloves of garlic.