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Instant Pot Whole Chicken

Prep Time: 20 minutes
Cook Time: 24 minutes
Natural Pressure Release: 15minutes
Total Time: 59 minutes
Whole chicken cooked in the instant pot served on a platter with gravy
Instant Pot Whole Chicken is the fastest way to cook a rotisserie chicken. Cooking Whole Chicken in the Instant Pot is so juicy and you’ll love the easy 3-ingredient chicken gravy made from the drippings.
Author: Natasha of NatashasKitchen.com
Course: Chicken, Main Course
Cuisine: American
Keyword: Instant Pot Whole Chicken
Skill Level: 容易
Cost to Make: $6-$10
Calories: 459 kcal
Servings: 6 people

Ingredients

Instant Pot Whole Chicken:

  • 4lbwhole chicken
  • 1cuplow sodium chicken broth
  • 4clovesgarlic,peeled and lightly smashed
  • 2tspfine sea salt
  • 1/4tspblack pepper
  • 1tsponion powder
  • 1tspgarlic powder
  • 1/2tsppaprika
  • 1小枝的rosemary,leaves stripped and minced
  • 1小枝的thyme,leaves stripped and minced
  • 8Tbspunsalted butter,melted
  • 1/2lemon,(squeeze 1 Tbsp juice and use same lemon to stuff chicken)

For the Chicken Gravy:

US Customary-Metric

Instructions

How to Make Instant Pot Whole Chicken:

  1. 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.
  2. 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.
  3. 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 garlic cloves and half a lemon.
  4. 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.

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

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

To Make the Chicken Gravy:

  1. 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.
  2. 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.

Recipe Notes

As a general rule of thumb, cook your chicken on high pressure for 6 minutes per pound, then do a natural pressure release for 15 minutes before manually releasing remaining pressure.

Nutrition Facts
Instant Pot Whole Chicken
Amount Per Serving
Calories459 315卡路里来自脂肪
% Daily Value*
Fat35g 54%
Saturated Fat 15g 94%
Cholesterol144毫克 48%
Sodium892mg 39%
Potassium335mg 10%
Carbohydrates6g 2%
Fiber 1g 4%
Sugar 1g 1%
Protein29克 58%
Vitamin A693IU 14%
Vitamin C8mg 10%
Calcium26mg 3%
Iron2mg 11%
* Percent Daily Values are based on a 2000 calorie diet.
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