Pressure Cooker “Roasted” Whole Chicken – Juicy, Tender & Ready in Under an Hour

Pressure Cooker “Roasted” Whole Chicken – Juicy, Tender & Ready in Under an Hour

Hey friend! Let’s talk about one of my favorite kitchen time-savers—making a whole “roasted” chicken in the pressure cooker. This method gives you that juicy, tender meat you’d expect from slow roasting, but in less than an hour. Yes, really!

With just a few simple ingredients and the magic of pressure cooking, you can whip up a flavorful chicken that tastes like it’s been roasting all day. It’s perfect for Sunday dinners, meal prep, or when you just want something hearty without turning on the oven.

Why You’ll Love This Pressure Cooker Chicken

• Fast & flavorful: Ready in about 45 minutes from start to finish.
• Fall-apart tender: The meat stays incredibly juicy thanks to pressure cooking.
• One-pot wonder: Easy cleanup, and you can use the juices for gravy or soup.

Pressure Cooker “Roasted” Whole Chicken Recipe

Ingredients

• 1 whole chicken (4–5 lbs), giblets removed
• 2 tablespoons olive oil or melted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional, for color)
• 1 cup chicken broth or water
• Optional: fresh herbs, lemon slices, or garlic cloves for stuffing inside the chicken

Instructions

Step 1: Season the Chicken

1. Pat the chicken dry and rub it all over with olive oil or melted butter.
2. Mix together the salt, pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the chicken, including under the skin if possible.

Step 2: Sear for Flavor (Optional but Recommended)

1. Set your pressure cooker to the “Sauté” setting. Add a little oil and sear the chicken breast-side down for 4–5 minutes until golden brown. Flip and sear the other side.
2. Remove the chicken and set it aside temporarily.

Step 3: Add Broth & Pressure Cook

1. Pour 1 cup of broth into the pot and use a wooden spoon to scrape up any browned bits (this prevents a burn notice).
2. Place a trivet in the pot and set the chicken on top, breast-side up. If you’re using herbs or lemon, place them inside the cavity now.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes per pound (e.g., 24 minutes for a 4-lb bird).
4. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.

Step 4: Optional Crisping

1. Want crispy skin? Transfer the chicken to a baking sheet and broil for 4–5 minutes until golden and crisp. Watch it carefully!

Step 5: Rest & Serve

1. Let the chicken rest for 5–10 minutes before carving. Serve with the juices or make a quick gravy from the broth left in the pot.

Tips & Variations

• Cooking from frozen? Skip the sear and cook for 10–12 minutes per pound.
• Don’t skip the broth: It’s what makes the chicken moist and flavorful—plus, you can turn it into soup or gravy!
• Meal prep tip: Use leftover chicken for tacos, sandwiches, or salads throughout the week.

The Easiest “Roast” Chicken You’ll Ever Make

This Pressure Cooker Whole Chicken is one of those recipes you’ll come back to again and again. It’s easy, reliable, and the flavor is out of this world. Pin this recipe for your next busy night—you won’t believe how juicy and tender a pressure cooker can make a whole chicken!