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Smoky Whole Chicken
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4.75 from 4 votes

Smoky Whole Chicken (Instant Pot)

This Instant Pot smoky whole chicken is unbelievably moist, flavorful, and easy to make! It's a simple and delicious way to meal prep for the whole week.
Prep Time20 mins
Cook Time21 mins
Pressure Up/Down35 mins
Total Time41 mins
Course: Main Course, Poultry
Cuisine: American
Diet: Diabetic
Keyword: instant pot chicken, whole chicken
Servings: 6
Calories: 255kcal
Author: Diabetic Foodie


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon herbes de Provence
  • ¼ teaspoon cayenne pepper
  • 1 (3 1/2-pound) chicken (rinsed and patted dry, giblets removed)
  • 1 large lemon (halved)
  • 6 garlic cloves (peeled and crushed with the flat side of a knife)
  • 1 large onion (cut into 8 wedges, divided)
  • 1 cup Chicken Bone Broth (or low-sodium store-bought chicken broth, or water)
  • 2 large carrots (each cut into 4 pieces)
  • 2 celery stalks (each cut into 4 pieces)


  • In a small bowl, combine the olive oil, salt, paprika, pepper, herbes de Provence, and cayenne.
  • Place the chicken on a cutting board, then rub the olive oil and spice mixture under the skin and all over the outside.
  • Stuff the cavity with the lemon halves, garlic cloves, and 3 or 4 wedges of onion.
  • Pour the broth into the electric pressure cooker and add the remaining onion wedges, carrots, and celery. Insert a wire rack or trivet on top of the vegetables.
  • Place the chicken, breast-side-up, on the rack.
  • Close and lock the lid of the pressure cooker, making sure that the valve to “Sealing.”
  • Cook on high pressure for 6 minutes per pound (21 minutes for a 3 1/2-pound chicken).
  • When the cooking is complete, hit Cancel and allow the pressure to release naturally for 15 minutes.
  • After 15 minutes, turn the valve to “Venting” to quick-release any remaining pressure.
  • Once the pin drops, unlock and remove the lid.
  • Carefully remove the chicken to a clean cutting board. Remove the skin and cut the chicken as desired.


The number of servings will depend on the size of your chicken and how you slice it.
Nutrition will vary based on which parts of the chicken you use in each serving.
The rule of thumb for cooking whole chickens is 6 minutes per pound — a 3-pound chicken will take 18 minutes and a 4-pound chicken will take 24 minutes.
Leftovers should be stored covered in the refrigerator for 3-4 days.


Calories: 255kcal | Carbohydrates: 7.4g | Protein: 27.5g | Fat: 13.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 1.7g | Cholesterol: 0.4mg | Sodium: 578.4mg | Potassium: 141.3mg | Fiber: 1.7g | Sugar: 2.3g | Net carbs: 5.7g