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Classic Instant Pot Whole Chicken with Lemon and Rosemary

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
This flavorful whole chicken is cooked quickly in the Instant Pot with lemon and rosemary, resulting in tender, juicy meat with crisp skin if broiled.

Ingredients

Main

  • 1 whole chicken (3–4 lb, giblets removed)
  • 1 lemon (halved) lemon
  • 3–4 sprigs fresh rosemary
  • 4 cloves garlic (smashed)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • Optional: 1 lb small potatoes or carrots small potatoes or carrots (Optional)

Instructions 

  • Pat chicken dry, rub with olive oil, salt, and pepper; tuck lemon halves and rosemary into cavity.
  • Set Instant Pot to Sauté; brown chicken 3–4 minutes per side until skin is golden.
  • Remove chicken, pour in broth, scrape browned bits. Place trivet in pot and set chicken on trivet breast-side up.
  • Seal lid and cook on Manual/High for 6 minutes per pound (about 20–24 minutes). Natural release 10 minutes, then quick release.
  • (Optional) Broil 3–5 minutes to crisp skin. Rest 10 minutes before carving.

Notes

Let the chicken rest before carving for juicier meat.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken