Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken & Vegetables recipe. This one-pot dish pairs hearty root vegetables with tender, cooked chicken. This easy recipe serves two to four people and is gluten-free, dairy-free, and so delicious.

whole cooked chicken served in a white baking dish with veggies and lemon slices

Recipe Highlights

  • If you don’t want to cook a whole turkey this year for Thanksgiving, try cooking a whole chicken instead. This chicken recipe serves 2-4 people, and you’ll still probably have leftovers.
  • Make this Instant Pot Whole Chicken and leave your oven open for your side dishes or pie.
  • Feel free to use whatever root vegetables you like. I recommend carrots and potatoes, but you could also use sweet potatoes, parsnips, or turnips.
ingredients for instant pot chicken and vegetables

Recipe Steps

Step One

Add the broth to your 6-quart or 8-quart Instant Pot, and along with your chopped vegetables and herbs. You don’t need to use the trivet since the chicken will sit right on top of the vegetables.

Please see the recipe card at the end of this post for the full ingredient list with measurements.

carrots, potatoes, and fresh herbs in the bottom of an instant pot

Step Two

Remove the chicken from any packages and discard the giblets and neck. Place the halved lemon pieces inside the chicken cavity and place the chicken on top of the vegetables inside the Instant Pot.

Sprinkle the top of the chicken with some salt and pepper.

whole chicken in the bottom of an instant pot

Step Three

Lock on the lid and set the cooking time to 25 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for about 10 minutes, and then quick-release any remaining pressure.

Step Four

Use a spatula and tongs to carefully transfer the cooked chicken to a serving dish. Use a slotted spoon to transfer the vegetables to the tray with the chicken. Discard the herbs.

Serve the chicken and vegetables with fresh lemon and chopped parsley, if desired.

chicken and vegetables

Step Five

Let the chicken rest for about 5-10 minutes before serving. Slice the chicken before serving and serve hot.

Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.

Pro Tips

  • Choose a whole chicken that weighs 4 pounds or less. You want to make sure you have room for the vegetables too.
  • Use whatever fresh or dried herbs you have on hand to season the chicken and veggies.
  • Place a halved lemon inside the chicken cavity while it’s cooking to give the chicken even more flavor.

FAQs

Can I use green vegetables instead of root vegetables?

Green vegetables like broccoli will get too mushy in this particular recipe. Potatoes and other root vegetables work best because they can stand up to the long cooking time. 

Can I cook chicken cutlets instead of a whole chicken?

Yes, but you can turn the cooking time down to just 12 minutes.

How can you make the skin of the chicken crispy?

If you want browned or crispy skin on your chicken, then you can place it under your oven’s broiler for a few minutes after you remove it from the Instant Pot.

Other Easy Instant Pot Chicken Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot whole chicken in a white serving dish with vegetables and lemon slices

Instant Pot Whole Chicken & Vegetables


Description

Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken & Vegetables recipe. This one-pot dish pairs hearty root vegetables with tender, cooked chicken. This easy recipe is gluten-free and so delicious.


Scale

Ingredients

  • 1 cup chicken broth (or water)
  • 3 carrots, chopped
  • 34 medium potatoes, quartered
  • 1 small bunch of fresh herbs like rosemary, thyme, or sage
  • 1 4-pound whole chicken, giblets and neck removed
  • 1 lemon, halved
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Add the broth to your 6-quart or 8-quart Instant Pot, and along with your chopped vegetables and herbs.
  2. Remove the chicken from any packages and discard the giblets and neck. Place the halved lemon pieces inside the chicken cavity and place the chicken on top of the vegetables inside the Instant Pot.
  3. Sprinkle the salt and pepper on top of the chicken.
  4. Lock on the lid and set the cooking time to 25 minutes at high pressure.
  5. When the cooking time is up, let the pressure come down naturally for about 10 minutes, and then quick-release any remaining pressure.
  6. Use a spatula and tongs to carefully transfer the cooked chicken to a serving dish. Use a slotted spoon to transfer the vegetables to the tray with the chicken.
  7. Let the chicken rest for about 5-10 minutes before serving. Slice the chicken before serving hot.

Notes

  • You don’t need to use the trivet since the chicken will sit right on top of the vegetables.
  • If you want browned or crispy skin on your chicken, then you can place it under your oven’s broiler for a few minutes after you remove it from the Instant Pot.
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: instant pot whole chicken, one-pot chicken and potatoes, pressure cooker chicken

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