Instant Pot Whole Chicken and Potatoes Recipe
This Instant Pot Whole Chicken and Potatoes recipe is a hearty pressure cooker dinner, which tastes amazing. Cook an entire chicken, and also a tasty side dish at the same time!
A fantastic easy weeknight dinner recipe, that is totally hands-free – the Instant Pot does all the work, quickly. Serve this perfectly cooked chicken and potatoes with a giant chopped salad for a healthy homecooked meal.
We love pressure cooking, and this is one of our favorite go-to Instant Pot chicken recipes! Cook everything in one pot for the easiest meal ever. Place the potatoes at the bottom of the Instant Pot, add the chicken stock, top with the whole chicken, and season lightly. Pressure cooking chicken is one of the easiest ways to make a homemade rotisserie chicken at home.
You’ll have a hearty and delicious meal ready in 25-35 minutes, depending on the size of your chicken. This is our favorite way to cook chicken – the meat is unbelievable tender and juicy! And you can use the leftover chicken bones to make a healthy chicken stock.
There are so many things to love about this juicy chicken, and it’s great for the whole family. It makes a great Sunday dinner, and its a great recipe for any weeknight.
This Instant Pot Whole Chicken and Potatoes Recipe Is
- Hearty
- Simple
- Tender
- Tasty
- Satisfying
- Ready in About 30 Minutes
What’s The Best Slow Cooker To Buy?
For all my slow cooker recipes I use the 8-Quart Instant Pot Pro – which is an amazing multi-cooker! The 8 quart is a bit larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week.
The Pro model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
What’s In This Instant Pot Chicken Dinner with Potatoes?
See the recipe card below for full ingredient amounts and instructions.
- Whole Chicken – I like to get a few on sale, and freeze them. Yes, you can cook a frozen chicken in the Instant Pot too, it’s magic!
- Garlic Powder or Onion Powder
- Potatoes – You can use Yukon gold potatoes, red potatoes, or roughly dice baby potatoes. Stay away from Russet Potatoes for this recipe, as they can fall apart when pressure cooked. You can also use sweet potatoes too!
- Low Sodium Chicken Broth – I like to use this low sodium stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Chicken Rub – To add some flavor to the chicken and the potatoes, I like to use Montreal chicken seasoning. Montreal chicken and steak seasonings are probably my most-used spices! You could also top your roast chicken with Italian seasoning or your favorite blend.
Should I Stuff The Chicken?
I don’t stuff the chicken cavity before pressure cooking, as it could alter the cooking time. I only stuff a chicken when roasting in the oven.
If you do want to stuff the inside of the chicken cavity, then increase the cooking time for 2 minutes per pound of chicken meat.
How Do I Cook a Whole Chicken in the Instant Pot?
- In the Instant Pot insert, add the potatoes to the bottom of the pot. Add the trivet insert on top of the potatoes and add the chicken stock.
- Prep the chicken: remove any giblets from inside the chicken. Pat dry with a paper towel, and place breast-side-up on top of the trivet. Add the olive oil, then add the onion powder, garlic powder, and the chicken rub to the top of the breasts.
- Secure the lid, and Set to Pressure Cook/Manual Mode. Set cooking time 24 minutes for a 4-lb chicken (or 6 minutes per pound). Press Start.
- After the time runs out, allow natural pressure release for 15 minutes, then quick release the remainder of the steam. Make sure the thickest part of the chicken breasts reaches an internal temperature of 165 degrees Fahrenheit.
- Carefully remove the lid, and place the chicken on a carving plate. Remove trivet, and serve potatoes around the chicken.
Trendy Chicken Dinner Recipe Ideas
I love finding new (& delicious!) ways to cook chicken, and this is one of my favorite Instant Pot recipes. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it so many different ways!
It’s great to add to lunch salads, soups, or pasta dinners. And easy to bake, grill, or broil. Brose all our trending chicken recipes here to discover your next family favorite!
What are Good Side Dishes for This Electric Pressure Cooker Chicken?
The potatoes at the bottom of the pot, can be served up as a delicious side. You can serve this with steamed green beans, a salad, roasted carrots, minted peas, steamed baby carrots, or any vegetable side.
This whole chicken recipe can be served up quickly. Just carve the breasts, and pieces of the chicken before serving, and you have a great meat quickly.
More Modern Chicken Dinner Ideas You’ll Love!
Crispy Honey Garlic Chicken Bites
Healthy Chicken Salad Recipe (No Salt Added)
Turmeric Black Pepper Chicken Recipe
Instant Pot Chicken Marbella Recipe
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Instant Pot Whole Chicken and Potatoes
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 1 4- lb whole chicken
- 1 lb baby potatoes
- 2 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken seasoning I like Montreal Chicken Seasoning for this recipe
Instructions
- In the Instant Pot insert, add the potatoes to the bottom of the pot. Add the trivet insert on top of the potatoes and add the chicken stock.
- Prep the chicken: remove any giblets from inside the chicken. Pat dry and place breast-side-up on top of the trivet. Add the olive oil, onion powder, garlic powder, and the chicken rub to the top of the breasts.
- Secure the lid, and Set to Pressure Cook/Manual Mode. Select 24 minutes for a 4-lb chicken (or 6 minutes per pound). Press Start.
- After the time runs out, allow the chicken to naturally release for 15 minutes, then quick release the remainder of the steam.
- Carefully remove the lid, and place the chicken on a carving plate. Remove trivet, and serve potatoes around the chicken.
Love the fact there’s meat and potatoes together. It’s very easy and very tasty