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Pressure Cooker Whole Chicken | Instant Pot Whole Chicken And Rice

This Pressure Cooker Whole Chicken recipe is easy, quick, budget-friendly, and yields foul-proof results every time!
5 from 1 vote
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dinner,, Main Course, Main Dish
Cuisine American
Servings 8 Servings


Instant Pot/ Pressure Cooker


  • 1 whole chicken 5-6 lbs
  • ½ cup butter softened at room temperature
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon creole seasoning
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 5 gloves garlic finely chopped
  • ¼ cup Italian parsley finely chopped
  • 2 tablespoon olive oil

To add to the bottom of the pot:

  • 1 cup hot water (or chicken broth)
  • Cardamom pods
  • star anise
  • cloves
  • cinnamon sticks
  • bay leave

To brush the chicken before broiling:

  • 2 tablespoons oil
  • 1 teaspoon paprika


  • In a large bowl, add softened butter and the spices( Cajun seasoning, creole seasoning, black pepper, curry powder, paprika, salt, seasoning salt).
  • Add finely chopped garlic and parsley, and olive oil.
  • Mix until well combined.
  • Pat and dry your chicken with a paper towel. Loosen the chicken skin from the breast using your hand or a spoon.
  • Place a rack or Trivet in the inner pot of the instant pot, then add water or chicken broth and whole spices ( Cardamom pods, star anise, cloves, cinnamon sticks, and bay leave).
  • Add the spice butter under the skin using your hand. Use your fingers to message the chicken evenly from inside and top of the chicken as well.
  • Place the chicken inside the instant pot .Close the lid and turn the venting knob to seal
  • Cook on high pressure for 30 minutes, then release the pressure right away.
  • Remove the chicken with the trivet, and allow excess juice to drip into the pot. keep the liquid for cooking the rice.
  • Place the chicken with trivet in a baking sheet, and brush the skin with the mixture of olive oil and paprika.
  • Broil on high for 5 minutes, or until the skin is golden.

Cook the Rice:

  • Simply strain the water, and use 1 ¼ cup of the water for 1 cup of rinsed rice.
  • Add salt or any other spices if needed.
  • Close the lid and turn the venting knob to seal.
  • Cook the rice on high pressure for Three minutes (warm mode off).
  • Natural release for 10 minutes ,and then turn the knob to venting position.
  • Open the lid and fluff the rice with a fork.
  • Serve the chicken over the rice with toasted almonds and raisins.


Nutrition: Please note that the nutrition label provided is an estimate only.