*There’s nothing quite like the taste of a slow-roasted chicken seasoned with soulful spices, but what if you could achieve that same flavor in a fraction of the time? This Southern-inspired Instant Pot whole chicken recipe brings you all the tender juiciness you crave—without hours in the oven.
Using pressure cooking magic, the bird cooks through in just 25 minutes, while a spice rub made with paprika, garlic, onion, and lemon zest infuses it with deep, soulful flavor. Perfect for a weeknight meal or Sunday dinner, this is comfort food at its finest with none of the hassle.
Check out the easy recipe below via The Soulfood Pot.
Ingredients
- One 4–5 ½ pound whole chicken, thawed
- 1 tablespoon salt
- 2 ½ quarts water
- 2 tablespoons Famous Dave’s Country Roast Chicken Seasoning (includes paprika, mustard seed, garlic powder, onion powder, bell pepper, and lemon zest)
- 2 tablespoons Weber Seasoning, Roasted Garlic & Herb
- ½ cup chicken broth
- Optional: ¼ cup chopped fresh parsley for garnish
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Instructions
- Place the Instant Pot steamer rack on the counter and set the chicken on top.
- Using the rack handles, lower the chicken into the stainless steel inner pot.
- Add water and salt to the pot with the chicken.
- Select the sauté setting and set for 30 minutes. When the first cycle ends, immediately add 15 more minutes (for a total of 45 minutes). Keep the lid off so the chicken can come to a slow boil or simmer—this usually takes about 18–20 minutes.
- When cooking is done, carefully slide the chicken into a colander to drain the water. Do not lift the trivet handles while the pot is full of boiling liquid; let the rack fall on top of the chicken as you pour it out.
- Transfer the trivet rack to the counter. Move the chicken from the colander back onto the rack, breast side down, and let cool for 10 minutes.
- While cooling, mix the two seasonings together in a small bowl. Rub this spice blend generously all over the chicken.
- Pour chicken broth into the pot, then return the bird on the trivet using the handles.
- Secure the lid with the valve in the sealing position. Pressure cook on high for 25 minutes.
- Allow a natural pressure release for at least 15 minutes. If needed, move the valve to venting to release any remaining pressure.
- Baste the chicken by spooning broth over the top. Remove it with the trivet handles and transfer to a cutting board.
- Carve, garnish with parsley if desired, and serve. You can also pour the reserved broth over the chicken or use it to flavor rice.
Pro Tips for Success
- A whole chicken takes about 20–25 minutes to pressure cook. Cutting it into smaller pieces reduces the time to 15–20 minutes.
- You can substitute bone-in or boneless chicken with great results.
- Always cook with liquid—at least ½ cup of broth, stock, or water—to avoid burning.
- For crispier skin, place the chicken breast side down during cooking.
- Check doneness with a meat thermometer; the internal temperature should reach 165°F. If undercooked, pressure cook 2 additional minutes for every 5 degrees below that.
Read the full recipe here.
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