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Instant Pot Fall Off the Bone Whole Chicken
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5 from 2 votes

Instant Pot "Fall Off the Bone" Whole Chicken

Instant Pot “Fall-Off-The-Bone” Whole Chicken – A healthier alternative to store-bought rotisserie chicken, and it’s so EASY! Perfect for busy weeknights or meal prep by shredding chicken and storing to use throughout the week or freeze for future meals. {Paleo, Clean Eating, Budget Friendly}
Prep Time10 mins
Cook Time24 mins
Natural Pressure Release15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 8 ( 5oz./serving)
Calories: 340kcal


  • 1 Whole chicken 3-4 lbs.
  • 1 cup chicken broth low sodium
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt (more to taste)
  • 1/2 tsp pepper (more to taste)
  • 1 Tbsp olive oil or coconut oil


  • In a small bowl, combine paprika, thyme, onion powder, garlic powder, oregano, salt and pepper. Pat chicken dry with paper towels. Rub spice mixture all over chicken (both sides).
  • Add chicken broth to Instant Pot and place trivet (the one that came with the Instant Pot) in the bottom of pot. Set aside.
  • Heat olive oil in a large skillet (large enough to fit the chicken) over medium-high heat. Place chicken, breast side down and let sear until skin is crispy (about 5 minutes). Push down on legs if necessary to make contact with skillet. *
  • Remove chicken from the skillet and place breast side UP on the trivet in Instant Pot. Set vent to SEALING. Select MANUAL/PRESSURE COOK , high pressure , 24 minutes cook time. **
  • After cooking cycle is complete allow chicken to NATURALLY PRESSURE RELEASE for 15 minutes, then do a QUICK RELEASE to release remaining steam. Remove chicken from Instant Pot and allow to rest 5-10 minutes before slicing.


*Chicken can technically be seared in the Instant Pot (on the SAUTE mode) however, I find it much easier to sear in a frying pan on the stove for a couple of reasons: 1) The surface area of the frying pan is much bigger and makes it easier to get the whole breast side of the chicken seared. 2). Flipping the chicken over in the Instant Pot so the breast side is up for cooking is quite difficult unless you have extra-large tongs that can grab the hot chicken.
** 24 minutes cooking time works great for chickens about 4 lbs. in size. If you have a smaller or larger chicken use the 6 minutes/lb rule of thumb. 3 lbs = 18 mins, 4.5 lbs = 27, 5 lbs = 30 mins.
I'm electing to keep this recipe on the lower sodium side. Feel free to add additional salt (and pepper) if that's more to your liking. 


Serving: 1serving (5 oz./serving) | Calories: 340kcal | Protein: 37.8g | Fat: 18.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 8.2g | Cholesterol: 116mg | Sodium: 259.5mg | Potassium: 398.8mg | Vitamin A: 50IU | Calcium: 20mg | Iron: 1.4mg