Instant Pot Whole Bundt Pan Chicken | Food Under Pressure

Whole Pressure Cooker Chicken

If you haven’t tried whole pressure cooker chicken before, you need to – like TODAY. Specifically, you need to try Whole Bundt Pan Pressure Cooker Chicken!

Seriously – this is the best chicken you will ever have in your lifetime. I am confident in that claim. So confident that, if you don’t like it, I’ll buy you a new chicken ?

There are 2 secrets to my Whole Pressure Cooker Chicken:


1. A Bundt Pan

2. Compound Butter or Oil

The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.

The Compound Butter or Oil allows the chicken to stay incredibly moist and gives it so much flavor – compound butters are full of seasonings of your choice. Today, I will be demonstrating with my Citrus Herb Butter – it is my FAVORITE. But, you could really add anything you want to softened butter, mix it up, and call it compound – compound will flavor! More compound butter recipes to come!

Another great thing about the Compound Butter is it will be captured in the juices that are captured in the Bundt Pan – did I mention how capturing those juices make for a KILLER gravy? Oh yes, Lord.

Whole Bundt Pan Pressure Cooker Chicken 

with Compound Butter


Whole Chicken Ingredients

Whole Roaster Chicken, thawed, up to 5 pounds (any bigger won’t fit in the 6 quart Instant Pot)

3-4 T Compound Butter, I used Citrus Herb Butter*

1/4 t salt

1/4 t pepper

*because I used this butter, I also stuffed the chicken with the lemon and lime zested for this butter and some fresh thyme – go check out the Citrus Herb Butter!

Pressure Cooker liquid

1 1/2 cups water

Gravy ingredients

Reserved juices from chicken

1 T cornstarch

2 T juices from chicken

Essential Tools

 Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot


6 inch Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan – Perfect for the Instant Pot!



Aluminum Foil, small square






Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Dry chicken as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it. Sprinkle on a little salt and pepper (I use about 1/4 t of each)

*I also shoved a couple small pieces of the lime and lemon I zested and fresh thyme I used to make my Citrus Herb Butter inside the chicken – aromatics! 

Aromatics are a good thing, and they are NOT complicated – onion, garlic, carrots, celery, ginger, herbs, citrus, apples, lemongrass… depends on what flavor you’re going for!

Pour 1 1/2 cups water in bottom of Instant Pot insert, then carefully place Bundt pan directly into Instant Pot (I solicited the help of some tongs).

Close lid. Turn Vent Knob to “Sealing“. Press Manual (high pressure) and adjust cook time using “+/-“ buttons to _____ [Whole Chicken needs 6 minutes per pound] – my chicken was just under 6 pounds (5.8 lbs), so I chose a cook time of 34 minutes.

Instant Pot will take 10-15 minutes to come to pressure, then cook time countdown will begin. When cook time is complete, Instant Pot will beep.

Allow pressure to naturally release (NPR) for 10 minutes. After 10 minutes, quickly release remaining pressure (QPR) by turning vent knob to “Venting”.

Open lid and smile at your super moist and tender chicken, and all that flavorful juice you’ve captured because of the bundt pan!

Carefully remove chicken from bundt pan, and place on cookie sheet.

Carefully remove bundt pan from Instant Pot – pour juices in small saucepan (I pour slowly and avoid  getting the juice at the very bottom of the bundt pan because it usually has some fat scraps…)

If desired, use fat separator to remove some fat from the juice. Place remaining juices in a sauce pan on stove over medium heat. 

Mix a slurry of cornstarch and cold water.

Pour slurry into saucepan, and whisk. 

Allow gravy to simmer for 5-10 minutes or until thickened as desired.

Your gravy can simmer while you follow the next steps, browning your chicken under the broiler.

Lightly broil chicken on cookie sheet to crisp skin – this takes about 4-5 minutes. BE CAREFUL, don’t take your eyes off your chicken!

After lightly browning under broiler for about 4 minutes – you can go a little longer if you prefer, but don’t burn it!

Time to carve! In reality, you could carve this chicken with a darned butter knife or just shred it with a fork because it is SO TENDER and MOIST!

Whole Pressure Cooker Bundt Pan Chicken 

with Compound Butter

Serve with your delicious homemade gravy (wasn’t that easy?!) and your choice of sides… Tonight, I roasted potatoes in the oven using the same Citrus Herb Butter and steamed broccoli in the microwave while my chicken was cooking in my Instant Pot!

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