J Dub’s InstaPot Chicken will give you a super juicy and tender bird. You will never want to buy a grocery store pre-cooked rotisserie chicken again. You can even prepare the chicken early in the day, and then throw it in the InstaPot about an hour before you are ready to serve dinner. It does not get any easier than that.


1 5 pound (4.90 to 5.10 pounds) whole chicken patted dry

1/4 cup plus 2 Tbsp good quality avocado or olive oil, divided

1 cup chicken broth or bone broth

1 large lemon, cut in half

4 cloves garlic smashed

1onion peeled and cut into large chunks

1 Tbsp granulated garlic

A few sprigs of rosemary (optional)

1Tbsp seasoning salt

1 Tbsp lemon pepper

1/2 teaspoon Paprika

2 Tbsp avocado or olive oil mixed together to create paste)

Directions for Preparing the Chicken

  1. Place bird on cookie sheet. You can cover the cookie sheet in foil to prevent a mess.
  2. Pat bird dry using paper towels.
  3. Mix together 2 tablespoons olive or avocado oil, 1 granulated garlic, 1 T seasoning salt, 1 T lemon pepper, 1/2 teaspoon paprika.
  4. Using your fingers, spread this paste all over over both sides, under the wings, and inside the skin.
  5. Stuff the lemon halves, quartered onion, and garlic inside bird. (If it falls out or won’t all fit, that’s okay.  Just put it in Insta Pot with bird)

Directions for Cooking the Chicken

  1. Turn the InstaPot to sauté and pour in the remaining 1/4 cup avocado or olive oil.
  2. Place the bird right side down (the legs will be pointing up) in the instant pot and brown for approximately 3 -5 minutes.  While it is browning, using tongs, gently grab one of the legs and give it a spin so the bird doesn’t stick to the bottom.
  3. Flip bird, using tongs or two spatulas, and brown the other side.  If you have any paste left you can pour it on top of bird.
  4. Once the chicken is browned, turn the InstaPot off and throw any lemons, onions, garlic that wouldn’t fit into insta pot with bird.
  5. Pour in 1 cup chicken broth.
  6. Turn InstaPot to Manual High and set time for 26 minutes.
  7. Place the lid on the InstaPot and lock it in place.
  8. The InstaPot will start to hit up. After it has done this, it will start to count down the time to zero. Once the cooking time has finished, allow Instant Pot to release its pressure naturally. Do not try to remove the lid. The chicken is still cooking.
  9. My lid becomes easy to remove after approximately 30 minutes. I will leave the lid covering the chicken until I am ready to serve it.


  1. If I am slicing and serving the chicken, I gently pour the entire contents of the InstaPot into a large casserole dish. I slice and serve the bird from this dish.
  2. If deboning the chicken, I remove it from the broth and place it on a plate to cool. It may want to fall apart on you as it is very tender. I allow it to cool completely before deboning for chicken salad, J Dub’s Chicken Croquettes, etc.
  3. Do not discard the broth. Strain the broth through a colander into a quart jar. Discard what remains in the colander. The broth can be stored in fridge for a week or frozen for up to 6 months)
  4. Throw a few sprigs of rosemary in for delicious Rosemary chicken.

Let me know what you think of J Dub’s InstaPot Chicken. Enjoy.


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