12 Delicious Pressure Cooker Whole Chicken Recipes

Hey there, busy home cooks! If you’re craving juicy, flavorful chicken dishes without the long wait, you’re in for a treat. Our roundup of 12 Delicious Pressure Cooker Whole Chicken Recipes is all about turning your pressure cooker into a magic pot for quick, comforting meals. From savory stews to zesty tacos, these recipes promise to spice up your dinner routine. Ready to dive in? Let’s get cooking!

Pressure Cooker Lemon Garlic Whole Chicken

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about preparing a meal that requires little fuss but yields immense flavor. This pressure cooker lemon garlic whole chicken is a testament to the beauty of simplicity, where each ingredient plays its part to create a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 whole chicken (4-5 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 cup chicken broth
• 1 tsp dried thyme

Instructions

1. Pat the chicken dry with paper towels to ensure crispy skin.
2. Rub the chicken with olive oil, then season evenly with salt and black pepper.
3. Set the pressure cooker to ‘Sauté’ and brown the chicken on all sides, about 3 minutes per side, for a deeper flavor.
4. Remove the chicken and add garlic, sautéing for 30 seconds until fragrant.
5. Place the chicken back in the pot, add lemon slices, chicken broth, and thyme.
6. Secure the lid and cook on high pressure for 25 minutes, then allow a natural release for 10 minutes.
7. Carefully remove the chicken and let it rest for 5 minutes before carving to retain juices.

Carving into this chicken reveals tender, juicy meat infused with the bright notes of lemon and the earthy warmth of garlic. Serve it atop a bed of roasted vegetables or shred it for a vibrant addition to salads, letting the flavors speak for themselves.

Pressure Cooker BBQ Whole Chicken

Evenings like these call for something comforting yet effortlessly made, a dish that fills the kitchen with aromas promising warmth and satisfaction. A pressure cooker BBQ whole chicken does just that, melding the smoky sweetness of barbecue with the tender, juicy pull of perfectly cooked poultry.

Ingredients

• 1 whole chicken (3-4 lbs)
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup chicken broth

Instructions

1. Pat the whole chicken dry with paper towels to ensure the skin crisps up nicely.
2. Rub the chicken evenly with olive oil, then season with salt, black pepper, garlic powder, and onion powder.
3. Pour chicken broth into the pressure cooker to prevent burning and add depth to the sauce.
4. Place the chicken in the pressure cooker, breast side up, and coat generously with BBQ sauce.
5. Secure the lid and set the pressure cooker to high for 25 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
6. Carefully remove the chicken and let it rest for 5 minutes before carving to allow the juices to redistribute.

The chicken emerges fall-off-the-bone tender, with a sticky, caramelized BBQ glaze that’s irresistibly smoky and sweet. Serve it atop a mound of creamy mashed potatoes or shred it for sandwiches that promise to be anything but ordinary.

Pressure Cooker Herb Roasted Whole Chicken

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a whole chicken, especially when the pressure cooker promises to infuse it with herbs and tenderness in a fraction of the time.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp dried sage
• 1 cup chicken broth
• 2 cloves garlic, minced

Instructions

1. Pat the whole chicken dry with paper towels to ensure the skin crisps up nicely.
2. Rub the chicken all over with olive oil, then season evenly with salt, black pepper, thyme, rosemary, and sage.
3. Pour chicken broth into the pressure cooker and add the minced garlic, stirring lightly to combine.
4. Place the seasoned chicken into the pressure cooker, breast side up.
5. Secure the lid and set the pressure cooker to high pressure for 25 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.

The chicken emerges succulent, with herbs clinging to every bite, and the skin, though not crispy, is flavorful. Try serving it over a bed of wild rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Pressure Cooker Spicy Whole Chicken

Evenings like these call for something comforting yet effortlessly made, a dish that fills the kitchen with aromas promising warmth and spice. This pressure cooker spicy whole chicken is just that—a tender, flavorful journey waiting to unfold with minimal fuss.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 2 tbsp lemon juice

Instructions

1. Pat the whole chicken dry with paper towels to ensure the skin crisps nicely.
2. In a small bowl, mix together salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
3. Rub the chicken all over with olive oil, then evenly coat with the spice mixture.
4. Pour chicken broth and lemon juice into the pressure cooker.
5. Place the chicken in the pressure cooker, breast side up.
6. Secure the lid and set the pressure cooker to high for 25 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.

The chicken emerges succulent, with a spicy crust that gives way to juicy, flavorful meat. Serve it atop a bed of creamy polenta or alongside roasted vegetables for a meal that feels both indulgent and wholesome.

Pressure Cooker Honey Mustard Whole Chicken

Zephyrs of summer breeze remind me of the simplicity and comfort found in a well-cooked meal, especially one that brings together the sweet and tangy notes of honey mustard in a pressure cooker whole chicken. This dish, with its tender meat and flavorful skin, is a testament to the magic of combining simple ingredients under pressure.

Ingredients

• 1 whole chicken (3-4 lbs)
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup chicken broth

Instructions

1. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until smooth.
2. Pat the 3-4 lb whole chicken dry with paper towels to ensure the skin crisps up nicely under pressure.
3. Rub the honey mustard mixture evenly all over the chicken, including under the skin where possible for maximum flavor.
4. Pour 1 cup chicken broth into the pressure cooker to prevent burning and add a layer of flavor.
5. Place the chicken in the pressure cooker, breast side up, and secure the lid.
6. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release.
7. Use a meat thermometer to check the chicken has reached an internal temperature of 165°F in the thickest part of the thigh.
8. Let the chicken rest for 5 minutes before carving to allow the juices to redistribute.

Unbelievably tender, the chicken falls off the bone with a glaze that’s perfectly balanced between sweet and tangy. Serve it atop a bed of roasted vegetables or shred it for sandwiches that carry the essence of summer in every bite.

Pressure Cooker Teriyaki Whole Chicken

Remembering the first time I tried making a whole chicken in the pressure cooker, it felt like unlocking a secret level in a video game—suddenly, what seemed daunting became effortlessly achievable. This teriyaki version, with its glossy glaze and tender meat, is a testament to the magic of pressure cooking, turning simple ingredients into something deeply comforting.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Remove the giblets from the chicken and pat the chicken dry with paper towels.
2. In the pressure cooker, combine 1 cup water, soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Stir until the sugar dissolves.
3. Place the chicken in the pressure cooker, breast side up. Lock the lid in place.
4. Set the pressure cooker to high pressure for 25 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully remove the chicken from the pressure cooker and set aside on a cutting board.
6. In a small bowl, mix cornstarch and 2 tbsp cold water to create a slurry. Stir the slurry into the liquid in the pressure cooker.
7. Set the pressure cooker to sauté mode and cook the sauce, stirring constantly, until it thickens, about 3 minutes.
8. Brush the thickened teriyaki sauce over the chicken, reserving some for serving.
9. Let the chicken rest for 5 minutes before carving.

Finally, the chicken emerges succulent, with the teriyaki sauce clinging to each piece, offering a perfect balance of sweet and savory. Serve it over a bed of steamed rice, drizzling the extra sauce on top for an extra layer of flavor that turns a simple meal into a celebration.

Pressure Cooker Rosemary Lemon Whole Chicken

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of a whole chicken, infused with the earthy aroma of rosemary and the bright zest of lemon, slowly coming together in the pressure cooker. It’s a dish that promises warmth and simplicity, a reminder of home.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 2 sprigs fresh rosemary
• 1 lemon, sliced
• 1 cup chicken broth

Instructions

1. Pat the chicken dry with paper towels to ensure crispy skin.
2. Rub the chicken evenly with olive oil, then season with salt and black pepper.
3. Place the rosemary sprigs and lemon slices inside the chicken cavity for infused flavor.
4. Pour chicken broth into the pressure cooker to prevent burning and add moisture.
5. Set the pressure cooker to high and cook the chicken for 25 minutes per pound, ensuring the internal temperature reaches 165°F.
6. Allow the pressure to release naturally for 10 minutes before opening the lid to retain juiciness.
7. Let the chicken rest for 5 minutes before carving to distribute the juices evenly.

As the chicken rests, the rosemary and lemon meld into a fragrant symphony, while the meat remains tender and succulent. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Pressure Cooker Garlic Butter Whole Chicken

Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the idea of a whole chicken, infused with the rich aromas of garlic and butter, cooking under pressure to tender perfection. It’s a dish that promises warmth and satisfaction, a simple yet deeply flavorful centerpiece for any meal.

Ingredients

• 1 whole chicken (3-4 lbs)
• 4 tbsp unsalted butter, melted
• 6 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1 tbsp olive oil

Instructions

1. Pat the whole chicken dry with paper towels to ensure crispy skin.
2. In a small bowl, mix melted butter, minced garlic, salt, and black pepper.
3. Rub the garlic butter mixture evenly over the chicken, including under the skin.
4. Pour olive oil into the pressure cooker and set to sauté mode. Once hot, brown the chicken on all sides for about 5 minutes total.
5. Add chicken broth to the pressure cooker, then place the trivet inside and set the chicken on top.
6. Secure the lid and cook on high pressure for 25 minutes, then allow natural pressure release for 10 minutes.
7. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.

Zesty and succulent, this garlic butter whole chicken emerges from the pressure cooker with fall-off-the-bone tenderness and a golden, flavorful skin. Serve it alongside roasted vegetables or over a bed of creamy mashed potatoes for a meal that feels like a hug.

Pressure Cooker Cajun Whole Chicken

Wandering through the kitchen on a quiet morning, the thought of a hearty, flavorful meal simmering away brings a sense of comfort. This Pressure Cooker Cajun Whole Chicken is a testament to the beauty of simple ingredients transforming into something deeply satisfying under the gentle pressure of time.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tsp salt

Instructions

1. Pat the whole chicken dry with paper towels to ensure the skin crisps nicely.
2. Rub the chicken evenly with olive oil, then generously coat with Cajun seasoning and salt, including under the skin for maximum flavor.
3. Place the chicken in the pressure cooker, breast side up, and add the chicken broth, lemon halves, and smashed garlic cloves around it.
4. Secure the lid and set the pressure cooker to high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
5. Carefully remove the chicken from the pressure cooker and let it rest for 10 minutes before carving to allow the juices to redistribute.

Here, the chicken emerges tender and juicy, with a skin that’s subtly spiced and fragrant from the garlic and lemon. Serve it atop a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both nourishing and indulgent.

Pressure Cooker Asian Style Whole Chicken

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about preparing a whole chicken, especially when it’s infused with the aromatic whispers of Asian flavors. This pressure cooker method not only tenderizes the bird to perfection but also wraps it in a symphony of spices that speak to the soul.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 cups water
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp black pepper

Instructions

1. Rinse the whole chicken under cold water and pat dry with paper towels.
2. In a small bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and black pepper to create the marinade.
3. Place the chicken in the pressure cooker and pour the marinade over it, ensuring it’s evenly coated.
4. Add 2 cups of water to the pressure cooker, ensuring it doesn’t exceed the max fill line.
5. Secure the lid and set the pressure cooker to high pressure for 25 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
7. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.
8. Tip: For a deeper flavor, marinate the chicken for 2 hours before cooking.
9. Tip: Ensure the chicken is fully submerged in the liquid for even cooking.
10. Tip: Use the leftover broth as a base for a flavorful soup or rice dish.

The chicken emerges succulent and fall-off-the-bone tender, with a glossy glaze that’s subtly sweet and deeply savory. Serve it over a bed of steamed jasmine rice, garnished with sliced green onions and a drizzle of the reduced cooking liquid for a meal that feels like a warm embrace.

Pressure Cooker Smoky Paprika Whole Chicken

On a quiet morning like this, the thought of a comforting, smoky paprika whole chicken, tender and falling off the bone, feels like a warm embrace. It’s a dish that carries the simplicity of home cooking with the depth of flavors that speak volumes.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 onion, quartered

Instructions

1. Pat the whole chicken dry with paper towels to ensure the skin crisps up nicely.
2. Rub the chicken all over with olive oil, then evenly coat with smoked paprika, salt, and black pepper.
3. Set your pressure cooker to sauté mode and heat the remaining olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Place the quartered onion at the bottom of the pressure cooker, then lay the seasoned chicken on top, breast side up.
5. Pour the chicken broth around the chicken, ensuring not to wash off the seasoning.
6. Secure the lid and set the pressure cooker to high pressure for 25 minutes.
7. Once the time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.

As the chicken rests, the juices redistribute, ensuring every bite is moist and flavorful. The smoky paprika lends a warmth that’s perfectly balanced by the sweetness of the onion and garlic. Serve it over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that feels both indulgent and wholesome.

Pressure Cooker Mediterranean Whole Chicken

Here in the quiet of the morning, with the sun just beginning to stretch its fingers across the kitchen counter, there’s something deeply comforting about preparing a meal that simmers with the flavors of the Mediterranean. This pressure cooker whole chicken, infused with herbs and citrus, is a testament to the beauty of simple ingredients coming together under pressure to create something extraordinary.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 cup chicken broth

Instructions

1. Pat the chicken dry with paper towels to ensure the skin crisps nicely.
2. Rub the chicken all over with olive oil, then season with salt, pepper, oregano, and thyme.
3. Squeeze the juice of one lemon half over the chicken and place both halves inside the cavity along with the garlic.
4. Pour chicken broth into the pressure cooker, then place the chicken inside, breast side up.
5. Secure the lid and set the pressure cooker to high for 25 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the chicken from the pressure cooker and let it rest for 5 minutes before carving.

Moist and tender, the chicken falls off the bone with a melody of citrus and herbs in every bite. Serve it over a bed of couscous or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Conclusion

Absolutely, these 12 Delicious Pressure Cooker Whole Chicken Recipes are a game-changer for busy home cooks, offering quick, flavorful meals with minimal fuss. We hope you find a new favorite to add to your weekly rotation! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of easy, tasty cooking. Happy pressure cooking!