Instant Pot Whole Chicken + Homemade Chicken Broth

Cooking a whole chicken at high altitude can feel unpredictable—longer cook times, drier meat, and inconsistent results are common challenges. That’s where the Instant Pot becomes a mountain kitchen necessity.

Because pressure cooking raises the boiling point of water, it allows chicken to cook more evenly while retaining moisture and flavor. This approach is especially useful at altitude, where traditional roasting or simmering can easily lead to dry meat.

This recipe guides you through two essentials in one process: a tender, fully cooked Instant Pot whole chicken, followed by a rich, flavorful chicken broth made from the leftovers. It’s a practical, economical option that works well for meal prep and everyday cooking in mountain and high-desert environments.

The High Altitude Cooking Science (Why the Instant Pot Works)

At elevation, traditional cooking methods struggle because:

• Water boils at a lower temperature

• Proteins can dry out before cooking through

• Moisture evaporates faster

The Instant Pot solves these issues by:

• Cooking under sealed pressure, raising internal temperatures

• Cooking evenly and efficiently regardless of elevation

• Reducing evaporation

Unlike baking, pressure cooking requires minimal altitude adjustments, making it one of the most reliable tools for high-altitude kitchens.

Instant Pot Whole Chicken

PREP TIME: 10 minutes      COOK TIME: ~60 minutes      SERVINGS: 4-6

Ingredients

• 1 whole chicken (4–5 lbs), giblets removed


• 1 cup water or chicken broth


• 1 onion, diced


• 3 cloves garlic, smashed


• 1 tsp salt


• 1/2 tsp black pepper


• 1 tsp paprika


• 1 tsp dried thyme or rosemary


• Optional: lemon wedges or fresh herbs

Directions

1. Prepare the chicken : Pat the chicken dry. Season generously inside and out with salt, pepper, paprika, and herbs.

2. Add aromatics : Place onion, garlic, and optional lemon into the Instant Pot. Pour in broth.

3. Position the chicken : Set the trivet in the pot and place chicken breast-side up.

4. Pressure cook : Seal the lid and cook on High Pressure for 25 minutes (4 lb chicken) or 30 minutes (5 lb chicken).

5. Natural release : Allow pressure to release naturally for 10–15 minutes, then carefully vent remaining pressure.

6. Optional crisping step : For crispy skin, place chicken under the broiler for 5–7 minutes.

7. Serve or reserve bones Remove meat for serving and save bones and drippings for broth. :

Simply Altitude Pro Tips

• Pressure cooking does not require altitude time increases

• Natural pressure release helps retain moisture

• To prevent soggy skin, use a trivet

• Broiling after pressure cooking improves texture without drying meat

Instant Pot Chicken Broth (From Whole Chicken)

PREP TIME: 5 minutes      COOK TIME: 2 hours (hands-off)      SERVINGS: ~8 cups

Ingredients

• Chicken carcass (from cooked chicken)


• 1 onion, quartered


• 2 celery stalks, chopped


• 2 carrots, chopped


• 2 garlic cloves


• 1 bay leaf


• 8–10 cups water


• Optional: parsley stems, peppercorns

Directions

1. Add ingredients : Place carcass and vegetables into the Instant Pot. Cover with water, but do not exceed max fill line.

2. Pressure cook : Seal and cook on High Pressure for 90 minutes.

3. Natural release : Allow full natural pressure release for best flavor extraction.

4. Strain : Strain broth through a fine mesh sieve and discard solids.

5. Cool & store : Refrigerate up to 5 days or freeze up to 6 months.

Simply Altitude Pro Tips for Broth

• Longer pressure cook times extract more collagen

• Natural release on the Instant Pot prevents cloudiness

• No added salt allows flexibility for future recipes

• If your broth gels when chilled, you have successfully made a tasty broth

Explore More High-Altitude Cooking

If you enjoyed this recipe, make sure to explore our High Altitude Cooking page. It’s the combined resource for mastering the science of mountain cooking, featuring helpful adjustment charts and troubleshooting tips for every elevation.

Looking for more mountain-tested recipes? Try these next:

• High-Altitude Spinach and Bacon Tortellini: Creamy, savory and perfectly cooked.

• High-Altitude Perfectly Boiled Eggs: Cooked and set with no stuck on shells.