Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken with Potatoes recipe. This one-pot dish pairs hearty root vegetables like potatoes and carrots with tender, cooked chicken.

whole chicken with potatoes and carrots.

Cooking a tender and moist whole chicken with potatoes and vegetables has never been easier. The Instant Pot electric pressure cooker does all the work for you!

You can season the chicken with whatever rub you love the most, or just season it with salt and pepper.

This dish is perfect for a no-fuss weeknight meal or an easy holiday dinner. It’s one of my favorite easy Instant Pot recipes.

Why You Need This Recipe

  • If you don’t want to cook a whole turkey this year for Thanksgiving (or for any holiday or special dinner), 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 with Potatoes 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.

Key Ingredients

ingredients for instant pot whole chicken.
  • Whole chicken that’s fresh or thawed will work the best in this recipe. A frozen chicken will take quite a bit longer to cook and the vegetables may be overcooked by then. So, use a whole fresh chicken from the grocery store or defrosted chicken. Look for a smaller chicken to ensure it will fit in the bottom of the pot.
  • Chicken broth is the perfect liquid base to cook all the vegetables while adding instant flavor to them. You can also use vegetable broth if you prefer.
  • Potatoes in any variety will taste great but waxy and all purpose potatoes will hold their shape better. Yukon gold or red potatoes work perfectly here. I also like adding carrots to the mix (see my dedicated Instant Pot Carrots recipe).

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

how to make a chicken in the instant pot.

Step One

Add the chicken stock 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.

Step Two

Remove the chicken from any packages and discard the giblets and neck.

Place the halved lemon pieces inside the cavity of the chicken and place the chicken on top of the vegetables inside the Instant Pot.

I prefer to cook the chicken breast side up, but it doesn’t really matter.

Sprinkle the top of the chicken with some salt and pepper (you can also use seasonings like onion powder, garlic powder, or dried herbs). You can also rub the chicken with olive oil first, but I usually don’t do it.

Step Three

Lock on the lid and set the cooking time to 25 minutes at manual high pressure.

When the cook time is up, let the pressure come down naturally for about 10 minutes (using the natural pressure release), 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.

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.

So, the next time you want to cook a one-pot dinner for the whole family, try this easy recipe.

whole chicken with potatoes and carrots.

Recipe Tips

  • Choose a whole chicken that weighs 4 pounds or less. You want to make sure you have room for the vegetables too, so try to use a 3-4 pound chicken. Don’t use just chicken breasts or chicken thighs as they will be overcooked.
  • 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.
  • Feel free to add your favorite seasoning to the outside of the chicken before adding it to the Instant Pot.
  • I prefer to cook the chicken breast side up, but it doesn’t really matter.

Recipe 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 breasts 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 on a baking sheet for a few minutes after you remove it from the Instant Pot.

What can I do with the leftover chicken?

You can use the leftover chicken for soups, sandwiches, chicken salad, or enchiladas. You could also add it to salads or nachos for an easy addition of protein. I like making this Costco chicken salad recipe.

Can I make this in a slow cooker instead of a pressure cooker?

Yes! You’ll need to cook it for at least 6-8 hours to ensure the internal temperature reaches the minimum level.

Won’t the vegetables get mushy after cooking for so long?

The vegetables will be well-cooked but shouldn’t be too mushy. That’s why I like using gold potatoes that hold their shape well. Don’t cut them too small, leave them in large chunks or halves.

close up of cooked sliced chicken with vegetables.

More 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.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
whole chicken with vegetables

Instant Pot Whole Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken with Potatoes recipe. This one-pot dish pairs hearty root vegetables like potatoes and carrots with tender, cooked chicken.

  • Total Time: 55 minutes
  • Yield: 4

Ingredients

Units
  • 1 cup chicken broth (or water)
  • 3 carrots, chopped
  • 3–4 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. I usually cook the chicken breast side up, but it doesn’t really matter.
  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

  1. You don’t need to use the trivet since the chicken will sit right on top of the vegetables.
  2. 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.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 365
  • Sugar: 4.3 g
  • Sodium: 452.9 mg
  • Fat: 9.6 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 30.3 g
  • Fiber: 5.2 g
  • Protein: 38.2 g
  • Cholesterol: 105 mg

Don’t Miss These Instant Pot Resources!

How to Make Instant Pot Boiled Potatoes (All Sizes)

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.