Instant Pot Whole Chicken Recipe

Instant Pot Whole Chicken Recipe – A simple, delicious way to cook a whole chicken in the Instant Pot that’s juicy, tender, and full of flavor. This recipe features a perfectly seasoned chicken with aromatic herbs like rosemary and thyme, infused with garlic and lemon. The chicken is cooked under pressure, ensuring fast results, and finished off with a crispy skin by broiling or air frying. Plus, the rich, homemade gravy made from the cooking drippings makes this meal a crowd-pleaser. Perfect for family dinners, holidays, or meal prepping

Ingredients:

For the Instant Pot Whole Chicken:

• 4 lb whole chicken
• 1 cup low sodium chicken broth
• 4 cloves garlic, peeled and lightly smashed
• 2 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 sprig of rosemary, leaves stripped and minced
• 1 sprig of thyme, leaves stripped and minced
• 8 Tbsp unsalted butter, melted
• 1/2 lemon (squeeze 1 Tbsp juice and stuff the chicken with the same lemon)

For the Chicken Gravy:

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour

Instructions:

How to Make Instant Pot Whole Chicken:

1. Remove the giblets from inside the chicken and pat the chicken dry, both inside and out, using paper towels. Set the chicken breast-side-up.
2. Carefully loosen the skin from the chicken breasts, starting from the drumstick side. Use the back of a spoon to help with this. Set the chicken aside.
3. In a small bowl, mix the seasonings, minced rosemary, minced thyme, 1 Tbsp lemon juice, and 8 Tbsp melted butter. Stir to combine and set aside.
4. Place a rack in the Instant Pot and add 1 cup of chicken broth. Place the chicken breast-side-up on the rack. Stuff the chicken cavity with the crushed garlic cloves and half of the lemon.
5. Pour half of the butter mixture under the skin, massaging it into the chicken with your fingers. Spread the remaining butter mixture evenly over the top of the chicken.
6. Secure the lid and set the Instant Pot to pressure cook on high for 24 minutes. Let the pressure naturally release for 15 minutes, then carefully remove the chicken using the trivet and allow any excess liquid to drip into the pot (save this for gravy).
7. Transfer the chicken to a foil-lined baking sheet. Season with extra salt, pepper, and paprika for color if desired. Broil at 500˚F or air fry for 5 minutes, or until the skin becomes crispy and browned. Allow the chicken to rest for 10 minutes before slicing.

To Make the Chicken Gravy:

1. Pour the liquid from the Instant Pot into a bowl or measuring cup and skim off any excess fat. You should have about 2 cups of liquid after removing the fat.
2. Set the Instant Pot to sauté mode and melt 3 Tbsp of butter. Whisk in 3 Tbsp of flour and cook for about 1 minute until golden.
3. Slowly add the reserved drippings, whisking constantly until the gravy thickens and starts to simmer. Remove from heat and serve with the chicken.

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Why You’ll Love This Recipe

This Instant Pot Whole Chicken recipe results in perfectly juicy, tender chicken with a crispy golden skin, all thanks to the pressure cooking and broiling methods. The aromatic herbs, garlic, and butter infuse the chicken with rich flavors, while the quick and easy gravy made from the cooking drippings is the perfect finishing touch. It’s a delicious, one-pot meal ideal for family dinners, holiday meals, or any time you’re craving comfort food.

Tips

• For extra crispy skin, broil or air fry the chicken for a few minutes after pressure cooking.
• Make sure to massage the butter mixture under the skin for maximum flavor infusion.
• Use a thermometer to check for doneness. The internal temperature should reach 165˚F in the thickest part of the chicken.

Variations and Substitutions

• Herbs: Feel free to experiment with different herbs, such as thyme, sage, or oregano, to suit your taste.
• Butter Substitute: You can substitute the unsalted butter with olive oil for a lighter option.
• Gravy: For a thicker gravy, you can increase the amount of flour or use cornstarch instead.

FAQs

Can I use a frozen chicken? Yes, you can cook a frozen whole chicken in the Instant Pot. Increase the cooking time to 40-45 minutes, and ensure the chicken reaches a safe internal temperature of 165˚F.

Can I cook a smaller chicken? If you have a smaller chicken (3-4 lbs), reduce the pressure cooking time to 20 minutes.

Serving

Serve this Instant Pot Whole Chicken alongside your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad. Don’t forget the homemade gravy—it’s the perfect complement!

Suggestions

• For a complete meal, serve with roasted vegetables or instant pot mashed potatoes.
• Try using the leftovers for sandwiches, salads, or wraps. The chicken is incredibly versatile and stays moist even after being stored in the fridge.