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Whole Chicken in the Deluxe Multi-Cooker
A whole chicken in the pressure cooker is one of my favorite meal-prep shortcuts. Dinner tonight, leftover chicken for another meal, and flavorful cooking liquid to save for soup. That’s making one chicken work overtime!
Ingredients
- 1 whole chicken (3–5 lb), thawed
- 1 cup water or chicken broth (or 1½ cups for an 8-quart pressure cooker)
- Oil or softened butter, for rubbing on the chicken
- Salt and black pepper, to taste
- Paprika, garlic powder, and thyme, to taste
- Optional: half a lemon or onion for the cavity
- Optional for browning: melted butter
Cooking Time by Weight
Use 6 minutes per pound at high pressure, followed by a 15-minute natural pressure release.
| Chicken weight | Pressure-cook time |
|---|---|
| 3 lb | 18 minutes |
| 3½ lb | 21 minutes |
| 4 lb | 24 minutes |
| 4½ lb | 27 minutes |
| 5 lb | 30 minutes |
Directions
- Remove the giblets from the cavity. Pat the thawed chicken dry with paper towels. Rub with oil or butter and season with salt, pepper, paprika, garlic powder, and thyme.
- Pour 1 cup of water or chicken broth into the inner pot. Set a metal trivet or cooking rack inside. For an 8-quart cooker, use 1½ cups liquid.
- Place the chicken breast-side up on the rack. If desired, tuck half a lemon or an onion into the cavity.
- Lock the lid and set the cooker to high pressure. Cook for 6 minutes per pound, using the chart above.
- When the cooking cycle finishes, allow a 15-minute natural pressure release. Then carefully release any remaining pressure according to your cooker’s instructions.
- Check the thickest part of the breast and thigh with a food thermometer, avoiding the bone. Chicken must reach at least 165°F. If it hasn’t, continue cooking until it reaches a safe temperature.
- For crispier skin, transfer the chicken to a baking sheet, brush with melted butter, and broil on high for 3–5 minutes, watching closely.
Laura’s Tip
Save that cooking liquid! Strain it and use it as a flavorful base for soup or other recipes. And don’t forget to portion the leftover chicken for easy meals later in the week.
Love Homemade Chicken Soup?
My Pressure Cooker Chicken Soup is another way to cook a whole chicken: start with a raw chicken, vegetables, and water to make the broth and soup together. It is a separate recipe, not a leftover-chicken soup.