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Whole Chicken (Instant Pot)

instantpot-wholechickenThe ingredients here are so simple and you probably have everything you need in your refrigerator and pantry. We used 1 whole chicken (4-4½ lbs), chicken broth, fresh garlic, thyme, rosemary and lemon juice, butter and a few dried spices (salt, pepper, onion and garlic powder and paprika). The combination of seasonings makes for the best taking gravy made from the pan drippings and prepared right in the instant pot. The gravy is amazing poured over mashed potatoes and the sliced chicken.

Chicken:
4 lb whole chicken
1 cup chicken broth
4 cloves garlic, peeled and lightly smashed
2 tsp. fine sea salt
¼ tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. paprika
1 sprig rosemary, leaves stripped and minced
1 sprig thyme, leaves stripped and minced
8 Tbsp. unsalted butter, melted
½ lemon, squeeze 1 Tbsp. juice and use same lemon to stuff chicken

Chicken Gravy:
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour, unbleached

Take out the giblets bag from inside the chicken. Pat dry inside and out with paper towels. Place chicken breast-side-up. Starting from the drumstick side, loosen the skin from the breast, using the back of a spoon to help. Set aside.

In a small bowl combine: all of the seasonings, the minced rosemary and thyme and 1 Tbsp. lemon juice and one stick of melted butter. Stir to combine. Set aside.

Place a rack in the inner pot of your instant pot and add 1 cup of chicken broth. Add chicken breast-side-up. Stuff the cavity of the chicken with crushed cloves garlic and half a lemon.

Pour half the butter mixture under the skin, (you can use your fingers to massage the chicken and distribute the mixture) then spread the remaining butter mixture evenly over the top of the chicken.

Pressure cook for 24 minutes with 15 minutes natural pressure release, remove the chicken with trivet, allowing any excess juice to drip into the pot (keep that liquid for gravy).

Transfer to a foil-lined baking sheet, season with more salt and pepper and paprika if desired for a little colour then broil at 500˚F, or air fry 5 minutes or until the skin is browned. Rest 10 minutes before slicing.

To Make the Chicken Gravy:
Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. You should have about 2 cups after straining off the fat.

Set the instant pot to the sauté function and melt in 3 Tbsp. butter. Whisk in 3 Tbsp. flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken.

Makes 6 servings.

Cook's Notes:

  • As a general rule, cook your chicken on high pressure for 6 minutes per lb, then do a natural pressure release for 15 minutes before manually releasing remaining pressure.
  • Cook the chicken for 6 minutes per lb and allow a 15 minute natural pressure release. Releasing the pressure gradually will ensure your chicken is fully cooked through and rested for the juiciest chicken. It also prevents foam from shooting out of the valve.
  • Weigh the chicken to ensure the proper cooking time. Overcooking the bird will cause it to fall apart and will make it difficult to transfer.
  • Make sure your chicken fits your instant pot size. Our 6 qt instant pot fits up to a 5 lb chicken. An 8 qt pressure cooker is better for the larger sized chickens.
  • Use a Trivet for even cooking and to help remove the chicken from the instant pot.
  • Broil the chicken for a crisp salty skin
  • Do not discard the drippings - they make the best gravy to pour over your chicken.
  • Keep the carcass and bones for Instant Pot Chicken Broth.