Looking for the juiciest Instant Pot Whole Chicken? This easy recipe is coated in a buttery honey and Herbs de Provence mixture, pressure cooked until perfectly tender, then finished under the broiler for beautifully golden, crispy skin.
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When I need an easy dinner that feels a little more special than the average weeknight meal, a whole chicken is always at the top of my list. Not only is it one of the most budget-friendly proteins you can buy, but it also stretches into multiple meals, whether you’re serving leftovers for lunch, making chicken salad, or using the carcass to make homemade stock.
While I absolutely love a classic oven roasted chicken, the Instant Pot is hard to beat when time is short. Pressure cooking locks in moisture, creating incredibly tender meat in a fraction of the time. A quick trip under the broiler at the end gives the chicken that beautiful golden skin everyone loves.
For this version, I use my French Seasoning, a classic Herbs de Provence blend featuring rosemary, thyme, oregano, marjoram, savory, and just a hint of lavender. Combined with butter, honey, garlic, and a touch of Dijon mustard, it creates a flavorful glaze that tastes elegant without being complicated. The honey adds just enough sweetness to balance the herbs, while the lavender stays subtle and lets the savory flavors shine.
Why You’ll Love This Recipe
- Ready much faster than traditional oven roasting.
- Tender, juicy chicken every time.
- Crispy golden skin after a quick broil.
- Honey and Herbs de Provence create an incredible flavor combination.
- Great for meal prep and leftovers.
- Easy enough for busy weeknights.
- Fancy enough to serve for holidays or dinner guests.
What Is Herbs de Provence?
Herbs de Provence is a traditional French herb blend that originated in the Provence region of southeastern France. While every blend is a little different, it commonly includes rosemary, thyme, oregano, marjoram, and savory. Many blends, including my French Seasoning, also include a small amount of lavender for a subtle floral note.
Don’t let the lavender scare you. When used properly, it doesn’t make the chicken taste like flowers. Instead, it adds a light aromatic quality that pairs beautifully with poultry, butter, garlic, and honey.
If you don’t have my French Seasoning, you can substitute your favorite Herbs de Provence blend.
Ingredients You’ll Need
This recipe uses simple ingredients that work together to create a flavorful, juicy chicken with beautifully crisp skin.
For the honey herb butter, you’ll combine softened butter, honey, French Seasoning (or Herbs de Provence), garlic, Dijon mustard, and fresh lemon zest. The butter keeps the chicken moist, the honey balances the savory herbs, and the Dijon adds just enough tang to round everything out.
You’ll also need a whole chicken, salt, black pepper, chicken broth, fresh rosemary, and a lemon for cooking inside the Instant Pot. These ingredients gently flavor the cooking liquid while keeping the chicken incredibly juicy.
How to Make Instant Pot Whole Chicken
Making a whole chicken in the Instant Pot couldn’t be easier. The biggest secrets are seasoning underneath the skin and finishing the chicken under the broiler. Those two extra steps make a huge difference.
Prepare the chicken
Pat the chicken completely dry with paper towels and remove any giblets from the cavity. Season the cavity and the outside of the chicken with the salt and black pepper.
Make the honey herb butter
In a small bowl, stir together the softened butter, honey, French Seasoning, garlic, Dijon mustard, and lemon zest until smooth.
Season under the skin
Using your fingers, carefully loosen the skin over the breasts and thighs without tearing it. Spread about two-thirds of the honey herb butter underneath the skin, then rub the remaining butter all over the outside of the chicken.
Prepare the Instant Pot
Pour the chicken broth into the Instant Pot and place the trivet inside. Arrange the lemon halves and rosemary sprigs on the trivet, then place the chicken breast-side up on top.
Pressure cook
Seal the lid and cook on High Pressure for about 6 minutes per pound. Allow a full 15-minute natural release before carefully releasing any remaining pressure. The chicken is done when the breast reaches 165°F and the thighs reach 175 to 185°F.
Broil until golden
Transfer the chicken to a foil-lined baking sheet and broil for 4 to 8 minutes until the skin is golden brown and crispy. Keep a close eye on it, as the honey can brown quickly.
Make the gravy (optional)
If you’d like, use the flavorful cooking liquid to make a quick homemade gravy to serve alongside the chicken.
Instant Pot Whole Chicken Cooking Time Chart
Use this chart as a general guide when cooking different sized chickens:
| Chicken Size | Pressure Cook Time | Natural Release |
|---|---|---|
| 3 pounds | 18 minutes | 15 minutes |
| 4 pounds | 24 minutes | 15 minutes |
| 4½ pounds | 27 minutes | 15 minutes |
| 5 pounds | 30 minutes | 15 minutes |
Always verify doneness using an instant-read thermometer. The breast should reach 165°F, while the thighs should be between 175 and 185°F.
Tips for the Best Instant Pot Whole Chicken
- Patting the chicken completely dry before seasoning helps the butter mixture stick to the skin.
- Don’t skip seasoning underneath the skin. This is one of the easiest ways to add flavor directly to the meat instead of just the surface.
- Use a 4 to 5 pound chicken for the best fit inside a 6-quart Instant Pot.
- Allow the full 15-minute natural pressure release. This helps the juices redistribute throughout the meat.
- Even though the chicken is fully cooked after pressure cooking, don’t skip the broiler. It transforms the appearance and texture, giving the chicken beautifully browned, slightly crisp skin.
- Let the chicken rest for about 10 minutes before carving to keep the juices inside the meat.
- Use an instant-read thermometer for the most accurate results.
- If your chicken is larger than 5 pounds, an 8-quart Instant Pot may be needed.
- Save the cooking liquid. It makes an excellent homemade gravy or flavorful base for soups.
- Don’t throw away the chicken carcass. Simmer it with vegetables to make homemade chicken stock.
Variations
Make It More Savory
Skip the honey for a classic herb butter chicken that’s rich, savory, and full of Herbs de Provence flavor.
Add More Citrus
Try orange zest instead of lemon zest for a slightly sweeter citrus flavor.
Add a Little Heat
Mix a pinch of crushed red pepper flakes or cayenne into the butter for a subtle kick.
Extra Garlic
Love garlic? Add an extra clove or two to the butter mixture.
What to Serve with Instant Pot Whole Chicken
This chicken pairs well with just about any side dish. Some of my favorites include:
- Instant pot mashed sweet potatoes
- Parmesan smashed potatoes
- Bacon wrapped green beans
- Honey glazed carrots
- Dinner rolls
- Greek salad
- Maroulosalata
- Roasted vegetables
It’s also delicious shredded for sandwiches, wraps, salads, soups, and casseroles throughout the week.
Storage and Reheating
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- For longer storage, shred the chicken and freeze it for up to 3 months.
- To reheat, warm the chicken gently in the microwave or in a covered baking dish in a 325°F oven until heated through.
Frequently Asked Questions
How long do you cook a whole chicken in the Instant Pot?
Cook the chicken on High Pressure for about 6 minutes per pound, followed by a 15-minute natural release. Always verify that the breast reaches 165°F before serving.
Can you cook a frozen whole chicken in the Instant Pot?
Yes, but for this recipe I recommend thawing the chicken first so you can season underneath the skin and evenly coat it with the honey herb butter.
Do I have to broil the chicken afterward?
No, but it’s highly recommended. Pressure cooking creates incredibly juicy chicken, while broiling gives the skin the crispy, golden finish that’s similar to oven roasted chicken.
Why put butter underneath the skin?
Placing the butter under the skin seasons the meat directly and helps keep the chicken moist and flavorful throughout.
Can I make gravy from the cooking liquid?
Absolutely. The drippings are packed with flavor from the chicken, herbs, garlic, lemon, and broth. Simply thicken them with a cornstarch slurry for an easy homemade gravy.
What size Instant Pot should I use?
A 6-quart Instant Pot works well for most 4 to 5 pound chickens. If you’re cooking a larger bird, an 8-quart model is recommended.
Instant Pot Whole Chicken with Honey and Herbs de Provence
Ingredients
Equipment
Method
- Pat the chicken completely dry with paper towels and remove any giblets from the cavity. Season the cavity and outside of the chicken with the salt and black pepper.
- In a small bowl, stir together the softened butter, honey, French seasoning, garlic, Dijon mustard, and lemon zest until smooth.
- Carefully loosen the skin over the breasts and thighs using your fingers. Spread about two-thirds of the butter mixture underneath the skin, then rub the remaining butter over the outside of the chicken.
- Pour the chicken broth into the Instant Pot and place the trivet inside. Arrange the lemon halves and rosemary sprigs on the trivet, then place the chicken breast-side up on top.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes per pound (see Notes for cooking chart).
- Allow a 15-minute Natural Release, then carefully release any remaining pressure. Check that the breast reaches 165°F and the thighs reach 175 to 185°F.
- Arrange an oven rack in the center position and preheat the broiler. Carefully transfer the chicken to a foil-lined baking sheet. Brush with an additional drizzle of honey if desired for extra color, then broil for 4 to 8 minutes, watching closely, until the skin is golden brown and lightly crisp.
- Let the chicken rest for 10 minutes before carving and serving.
- For optional gravy, strain the cooking liquid into a saucepan or use the Instant Pot on Sauté mode. Whisk together the cornstarch and cold water until smooth, then stir into the simmering drippings until thickened. Season with additional salt and pepper to taste.
Notes
- French Seasoning Substitute: Substitute an equal amount of your favorite Herbs de Provence seasoning.
- Cooking Time Guide:
- 3 lb chicken: 18 minutes
- 4 lb chicken: 24 minutes
- 4½ lb chicken: 27 minutes
- 5 lb chicken: 30 minutes
- Always allow a 15-minute Natural Release.
- Don't Skip the Broiler: Pressure cooking produces incredibly juicy chicken, but broiling gives the skin the crispy, golden finish of a traditional roasted chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Nutrition (per serving, 6 servings): 468 calories, 31g fat, 8g carbs, 39g protein, 0g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Instant Pot Whole Chicken.
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