Instant Pot Roasted Chicken Recipe with Potatoes

Make roast chicken in Instant Pot, it’s so easy! Ultra-tender chicken, garlicky potatoes, and plenty of juices to spoon over everything. Finish the chicken skin under the broiler until golden brown, then carve it up and dig in!

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I’m here for the chicken, but I’ll happily take an extra spoonful of those potatoes.

They cook underneath the bird with onion, garlic, carrots, and celery, soaking up the juices along the way. Make sure some of that broth lands on your plate, too—you’ll want it with every bite.

A rotisserie chicken from the grocery store has its place, but this Instant Pot whole chicken recipe takes care of the side dishes while you’re making dinner.

Season the bird well, check its internal temperature, and give it time to rest before carving.

I like a few minutes under the broiler for crispy skin; a compatible air fryer lid works, too. Pressure cooking leaves the skin soft, so that little bit of browning at the end is worth making time for.

The Potatoes Cook Right Along with the Chicken

I like small yellow potatoes here because they get creamy as they cook in the broth.

The onion and smashed garlic soften along with them. Cut the carrots and celery into big pieces—they’ll spend the whole chicken cooking time in the pot.

One thing to know: these vegetables get very soft. Lift them out gently with a slotted spoon so you keep the potatoes in pieces.

Taste the cooking liquid at the bottom of the pot before adding any more salt. The rub has been seasoning those juices, too. Spoon them over the chicken and potatoes and veggies when you serve.

Why You’ll Love This Recipe

• A whole meal cooks in one pot.
• A fast and easy recipe!
• The potatoes and veggies soak up all those chicken juices.
• Garlic, smoked paprika, and sherry give the broth plenty of flavor.
• A few minutes under the broiler brown the skin.
• Extra meat makes tomorrow’s lunch that much better.

Ingredients You’ll Need

See the recipe card below for exact amounts.

• Whole chicken: Use a fresh or fully thawed 3-4-pound bird, and check the chicken cavity for giblets (and remove them) before you start.
• Garlic salt: This adds both garlic flavor and salt to the dry rub; check the label because garlic powder is a different ingredient.
• Onion powder: A little gives the rub onion flavor without chopping another onion.
• Smoked paprika: Look in the spice aisle at the grocery store for this smoky seasoning that also gives the skin color.
• Kosher salt and black pepper: I always use Morton kosher salt and freshly ground black pepper; taste the juices before adding more seasoning.
• Olive oil: I always use California Ranch Extra Virgin Olive Oil to help coat the bird with seasoning.
• Chicken broth or chicken stock: Choose low-sodium broth so you have more control over how salty the finished juices taste.
• Dry sherry: This adds extra flavor to the juices; choose drinking sherry or use the same amount of chicken broth.
• Small yellow potatoes: These turn creamy and soak up the juices beneath the chicken.
• Yellow onion and garlic cloves: Cut the whole onion into quarters and give the fresh garlic a good smash to help flavor the broth.
• Celery and carrots: Leave these in large pieces because they’ll be in the pot for the entire chicken cooking time.

How to Cook Instant Pot Roasted Chicken

Pat chicken dry with paper towels. Getting the chicken skin completely dry helps the dry rub stick and produces better skin.

Mix the garlic powder, onion powder, paprika, salt, and black pepper in a small dish.

Rub the olive oil all over the exterior of the chicken , then coat the entire bird with all of the rub.

Pour chicken broth and the sherry into the bottom of the pot. Place halved potatoes, onion, garlic, celery, and carrots in the bottom of the pot. Season with salt and pepper.

Place the bird on top of the vegetables breast side up (chicken breast-side facing skyward).

Secure the lid. Set to high pressure for a length of cooking time based on the size of your chicken. A general rule of thumb is 5 minutes per pound of chicken:

3 pound chicken: 15 minutes

4 pound chicken: 20 minutes

5 pound chicken: 25 minutes

Once the total cook time ends, let the pot do a natural pressure release (natural release) for 15 minutes before performing a quick release for any remaining steam.

Crisp the Skin (Optional)

1. Check that the internal temperature reaches 165°F in the thickest part of the dark meat using a meat thermometer.
2. For crispy skin and a golden brown finish like a rotisserie chicken:
   • Air Fryer Lid Method: Place the air fryer lid on top and air fry at high heat (400°F) for 5–8 minutes.
   • Oven Broiler Method: Carefully lift the chicken out, transfer to a baking sheet, and broil on medium heat to high heat in the oven for 4–5 minutes.

Rest and Serve

1. Move the cooked chicken onto a cutting board. Let the meat rest for 10 minutes so the juices redistribute.
2. Carve into chicken pieces and serve as your main dish alongside the vegetables. Taste the sauce from the bottom of the pot and season with more salt and pepper if needed. Spoon the sauce over everything.

How to Brown the Skin Without Burning the Rub

Support the chicken as you lift it out, let excess broth drain, and place it on the pan with the skin exposed.

Set on a rack in the lower third of the oven. Watch closely under the broiler—the high heat can scorch the rub. If a spot darkens too quickly, shield it with foil or lower the rack.

What to Serve with It

The potatoes, carrots, and celery are already in the pot, so I’d add a salad or something green and call dinner done. A little bread for soaking up the juices is always welcome, too!

• Cucumber Tomato Avocado Salad: Crunchy cucumber, creamy avocado, and lemon dressing add freshness to the plate.
• Blanched Broccoli with Garlic: A good choice for a little bite alongside the soft potatoes.
• Broccolini with Garlic and Red Onions: Garlicky greens that pair beautifully with chicken—choose this or the broccoli.
• Rosemary Fennel Focaccia: Make it ahead and serve alongside for dipping into those chicken juices.

Save Some for Tomorrow

Refrigerate leftovers in shallow, covered containers within 2 hours—or 1 hour above 90°F. Keep for 3–4 days and reheat to 165°F.

Use the extra meat in my California chicken salad or dairy-free chicken pot pie. For more meal prep tips, see my poached chicken guide.

Recipe FAQs

Can I Use a Frozen Chicken?

Use a fresh or fully thawed bird here. A frozen chicken needs a different cooking schedule.

What Size Instant Pot Do I Need?

A 3-4 pound chicken plus the vegetables will fit in a 6-quart Instant Pot. If you plan on cooking a 5-pound chicken you will need a bigger pot.

Do I Need a Trivet?

No—the vegetables support the chicken in this recipe.

Will the Skin Be Crispy?

It needs a short broiler or compatible air fryer lid finish. The skin stays soft during pressure cooking.