This Instant Pot Cajun Whole Chicken is easy to cook in the Instant Pot. The chicken comes out of the Instant Pot tasting delicious and juicy.
Using the Instant Pot to cook the chicken is a game changer for getting the food on the dinner table quick and easy.
Your whole family will love this flavorful tender chicken that tastes better than a store-bought rotisserie chicken.
If you have never cooked an instant pot whole chicken, you’re missing out! This instant pot chicken is the best!
The meat falls off the bones, and the flavors from the garlic, cajun seasoning, onions, bell peppers, and the cajun butter injector infuses into the chicken while it cooks.
Using the instant pot to cook the chicken is super easy and takes only 40-45 minutes until you have a delicious tasting whole chicken.
The BEST part about this method is not having to heat your kitchen by using your stove.
I cooked my chicken outside in my instant pot while playing a few games of marbles with my son.
How to Make Instant Pot Cajun Whole Chicken
First of all, get ready for your home to fill up with some incredible aromas! I wish there were a smell button where you could smell the chicken and vegetables!
Dang, it smelled so good while it was cooking, especially when I opened the lid!!
But, seriously let’s get down to business. I’m sure you’re wondering how I prepared and cooked this instant pot rotisserie chicken.
First, you’ll need to dry the chicken with paper towels. Second, sprinkle some garlic and pepper over the entire chicken.
Next, pour a tablespoon of olive oil in the inner pot. Turn the instant pot on saute mode when the oil heats place your whole chicken inside without the trivet. Sear chicken on both sides 3-4 minutes.
Third, remove the chicken and turn the instant pot off. Remove and scrape off any tidbits use a bit of liquid if needed. This method is called deglazing.
Next, place the chicken on a clean platter and rub cajun seasoning all over it. You can even do the cavity.
We used Louisiana Cajun seasoning for the rub. We have found this seasoning not to be too spicy or salty.
Fourth, don’t forget to stuff the chicken with onions and bell peppers.
Fifth, once the Cajun rub is applied, and the chicken is stuffed with the vegetables tie the legs using cooking twine and use a silicone cooking band for the wings.
Tying the legs and wings snug around the body of the chicken is known as trussing the chicken.
This method allows the chicken to cook evenly.
Sixth, once the chicken is trussed, you’ll need to inject the chicken with the injectable marinade.
We used Zatarain’s Cajun Creole Butter. You can make your injectable marinade if you wish.
We prefer to buy the injectable marinade premade for the convenience and the taste.
Why Use An Injectable Marinade?
Using an injectable marinade gives flavor and adds moisture to the chicken throughout not just on the surface.
Make sure to inject the marinade into both sides of the breast, legs, and thighs of the chicken.
Seventh, once you inject the marinade into the chicken pour chicken broth into the inner pot with the trivet.
Next, set the chicken on top of the trivet. Close the lid. Turn the knob to the sealing position. Press the manual button and set for 35 minutes.
Additionally, you could set the instant pot for 30 minutes, and do a quick release to check the internal temperature to make sure it reached at least 165 degrees.
We preferred the internal temperature at 170, and our chicken was moist, and the meat was falling off the bones.
According to many sites the chicken should cook at least 6 minutes per pound. My chicken was 4.53 pounds.
Last, once the timer goes off do a quick release by turning the knob to venting.
After the valve goes down carefully open the lid and remove the whole chicken using heat resistant gloves.
Place chicken on a serving platter. Cut and discard the kitchen twine and silicone band from the chicken. Serve while hot.
Doesn’t the chicken look amazing? It’s so easy to make and tastes terrific! Now you can make your own rotisserie style chicken at home.
No more eating chicken that’s been sitting out at the store all day!
If you like your chicken crispy after if you remove it from the Instant Pot place it on a baking pan and broil it under the broiler in the oven for 5 minutes.
Don’t forget to take the broth from the pot and mix it with some cornstarch or flour in a saucepan to make a gravy. Perfect served over the chicken and some rice.
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This Instant Pot Cajun Whole Chicken comes out of the instant pot flavorful, juicy and delicious. The meat literally falls off the bones!
- 1 Whole Chicken 4-5 pounds
- 1 cup chicken broth
- Cajun seasoning, to your liking ( we used Louisiana Cajun Seasoning)
- Injectable Zatarain’s Creole Cajun Butter
- Garlic powder
- White Pepper
- 1 tablespoon Olive oil
- 1 medium Onion, halved
- 1 small Bell Pepper, cut into fourths
- Kitchen twine
- Silicone Rubber Band
- Dry chicken with paper towels.
- Sprinkle chicken with garlic and pepper to your liking, over the entire chicken.
- Add olive oil to the in the inner pot. Turn the instant pot on saute mode when the oil heats place your whole chicken inside without the trivet. Sear chicken on both sides 3-4 minutes.
- Remove chicken and turn instant pot off. Scrape off any tidbits. Next, place chicken on a clean platter and rub as much cajun seasoning as you like on both sides and inside the cavity.
- Stuff the chicken with the onions and bell peppers.
- Tie the legs with the twine and place silicone band over wings.
- Inject marinade into both sides of the breast, legs, and thighs of the chicken.
- Pour chicken broth into the inner pot with the trivet. Set the chicken on top of the trivet. Close the lid. Turn the knob to the sealing position. Press the manual button and set for 35 minutes.
- When timer goes off do a quick release by turning the knob to venting. After the valve goes down carefully open the lid and remove the whole chicken using heat resistant gloves.
- Place chicken on a serving platter. Cut and discard the kitchen twine and silicone band from the chicken.
- Serve while hot and enjoy!
* You can set the instant pot for 30 minutes, and do a quick release to check the internal temperature to make sure it reached at least 165 degrees. We preferred the internal temperature at 170 for our 4.53 pound chicken.
* Cook the chicken at least 6 minutes per pound.
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot, whole chicken, cajun chicken, rotisserie chicken, dinner, easy recipe, pressure cooker chicken