Name: Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 59 min
Cuisine: American
Ingredients: 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 use same lemon to stuff chicken); 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour

There’s something truly comforting about a perfectly cooked whole chicken, and when you can make it effortlessly in your Instant Pot, well — that’s just kitchen magic. This Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe has quickly become one of my go-to weeknight dinners, especially when I want something that tastes like it’s been slow-cooked all day but is ready in under an hour. The chicken turns out juicy, tender, and incredibly flavorful, thanks to the herb butter melody tucked under the skin and the flavorful broth you’ll use for the gravy.

What makes this recipe stand out (besides the convenience) is that homemade gravy. There’s no jar or packet involved here — just rich, silky, from-scratch chicken gravy made from those wonderful drippings. If you’ve ever been intimidated by gravy, trust me, after you nail this recipe a couple of times, you’ll realize it’s easier than you think. Plus, it’s a total crowd-pleaser, perfect for family dinners or when you have friends over and want an impressive but cozy meal.

Ingredients You’ll Need

Each ingredient in this Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe works together to create layers of flavor — from the aromatics inside the cavity to the herb butter coating the skin. Choosing fresh herbs and quality butter will really elevate the dish, and I always recommend low sodium broth so you can control the saltiness of your gravy.

Whole chicken: A 4-pound bird fits perfectly in most 6-quart Instant Pots and cooks evenly.
Chicken broth: Low sodium variety lets you season to taste without worrying about over-saltiness.
Garlic cloves: Lightly smashed to release flavor without overpowering the chicken.
Sea salt: Fine grain dissolves nicely and seasons the chicken thoroughly.
Black pepper: Freshly ground adds gentle heat and aroma.
Onion powder: Adds subtle sweetness and depth without lingering chunks.
Garlic powder: Enhances garlic flavor in combination with the fresh cloves.
Paprika: Gives a hint of smoky warmth and adds color after broiling.
Rosemary: Fresh leaves minced for that earthy pine note.
Thyme: Fresh and minced, perfect for poultry.
Unsalted butter: Melted butter is key to tenderizing and flavoring the skin and gravy.
Lemon: Half a lemon, used for juice and stuffing; brightens the flavor and keeps meat juicy.
All-purpose flour: For thickening the homemade gravy to silky perfection.

Variations

I love that this Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe is a great canvas for your tastes. I often tweak the herbs or spices depending on the season or what’s on hand, and you should definitely experiment to find your favorite spin on it!

Herb swaps: I sometimes use sage or marjoram instead of rosemary or thyme for a deeper, earthier flavor, especially in fall or winter.
Spice kick: Adding a pinch of cayenne pepper or smoked paprika gives the chicken a subtle heat that my family loves.
Dairy-free version: Replace butter with olive oil and use a gluten-free flour or cornstarch for the gravy — still turns out fantastic!
Adding veggies: Try placing root veggies like carrots and potatoes under the rack in the Instant Pot to cook alongside the chicken for an all-in-one meal.

How to Make Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe

Step 1: Prep the Chicken and Seasoning Blend

Start by removing the giblets from inside the chicken — sometimes this little bag surprises people, so keep an eye out! Then pat the chicken dry inside and out with paper towels, which helps the skin crisp later on. Place the chicken breast-side up and gently loosen the skin starting at the drumsticks, using the back of a spoon — this is a great trick! It creates a pocket for all that herb butter goodness to melt right into the meat for juicy, flavorful bites.

Step 2: Mix Up the Herb Butter and Lemon Juice

Combine your salt, black pepper, onion powder, garlic powder, paprika, minced rosemary, minced thyme, lemon juice, and melted butter in a small bowl. Stir everything together until it looks like a fragrant, golden marinade. This is the secret weapon for your chicken’s flavor, and trust me — you’ll want to taste a little before slathering to get just the right balance.

Step 3: Add Broth and Flavorings to Instant Pot, Stuff Chicken Cavity

Set your Instant Pot inner pot with a rack and pour in 1 cup of low sodium chicken broth. This keeps the steam going while pressure cooking. Place the chicken on the rack, breast-side-up, and stuff the cavity with the smashed garlic cloves and lemon half. This creates aromatic steam inside that flavors the chicken from within, making every bite deliciously infused.

Step 4: Spread Herb Butter Under Skin and Over Chicken

Carefully spoon half of your butter mixture under the skin. Go slow and use your fingers to gently massage the chicken, spreading that herby, buttery mixture evenly for maximum flavor punctuated under the skin. Then spread the other half on top of the chicken skin. This double-layer approach keeps your chicken moist and incredibly tasty.

Step 5: Pressure Cook and Rest

Seal your Instant Pot and pressure cook on high for 24 minutes (that’s 6 minutes per pound for this 4-pound bird). Once done, let the pressure release naturally for 15 minutes before carefully releasing any remaining pressure. When you take the chicken out, leave it resting on a foil-lined tray, season with extra salt, pepper, and paprika if you want more color, then place it under the broiler or in an air fryer to crisp up the skin — just 5 minutes at 500˚F does the trick. Rest it for another 10 minutes so the juices redistribute before carving.

Step 6: Make the Homemade Chicken Gravy

Pour the delicious cooking liquid from the Instant Pot into a bowl and skim off excess fat — you want about 2 cups of rich broth. Set the Instant Pot to sauté mode, melt 3 tablespoons of butter, then whisk in 3 tablespoons flour to make a roux. Cook, whisking constantly, until golden and fragrant (about 1 minute). Slowly add the strained broth, whisking until the gravy thickens and bubbles. Remove from heat and get ready to drizzle this luscious gravy over your chicken.

How to Serve Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe

The image shows a white plate with four thick slices of cooked chicken arranged in a row. The chicken pieces are white with light brown, slightly crispy edges and have black pepper specks on top. A light beige sauce is being poured from a white gravy boat above the plate, flowing down over the chicken slices. A small green herb sprig is placed next to the chicken on the plate. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish with fresh thyme sprigs or a few lemon wedges on the side. It adds a nice pop of color and invites everyone to brighten their plate with a squeeze of fresh lemon. A sprinkle of chopped parsley also freshens things up beautifully, especially when serving family style.

Side Dishes

Mashed potatoes and steamed green beans are my classic go-tos with this Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe. The creamy potatoes soak up that homemade gravy perfectly. I’ve also served it with roasted Brussels sprouts and a simple side salad for a lighter option. Fresh crusty bread to sop up the sauce is always a win in my book.

Creative Ways to Present

For special occasions, I like to carve the chicken onto a large wooden board surrounded by herb sprigs and lemon slices. It feels rustic and welcoming, and guests love helping themselves. Another fun idea is to present the whole bird at the table with the gravy poured in a beautiful gravy boat — it makes dinner feel festive without any extra hassle.

Make Ahead and Storage

Storing Leftovers

I always save any leftover chicken and gravy in airtight containers in the fridge for up to 3 days. If possible, keep the gravy separate from the chicken so you can reheat them properly without drying out the meat. When stored well, the chicken stays juicy, and the gravy keeps its smooth texture.

Freezing

This Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe freezes beautifully. I shred any leftover meat and freeze it in portions for easy future meals like chicken sandwiches or casseroles. For the gravy, I freeze in smaller containers or ice cube trays, which thaw quickly and reheat easily on the stove or microwave.

Reheating

The best way I’ve found to reheat leftover chicken is in the oven, wrapped lightly with foil at 300°F until warmed through — this locks in moisture. Reheat the gravy separately on the stovetop over low heat, whisking until smooth and hot. Avoid microwaving chicken too long or it risks drying out, but gravy does well in the microwave in short bursts.

FAQs

Can I use frozen chicken for this Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe?

It’s best to use a fully thawed chicken for this recipe because cooking times and evenness depend on it starting thawed. If you use frozen chicken, you’d need to increase the cooking time significantly, and the skin won’t crisp up nicely during broiling or air frying. For best results, plan ahead and thaw overnight in the fridge.
What if I don’t have fresh herbs?

Fresh herbs add the best flavor, but in a pinch, dried herbs can work. Use about one-third the amount of dried rosemary and thyme as fresh since they’re more concentrated. Just mix them into the butter mixture as usual, and your chicken will still come out tasty!
How do I know when the chicken is fully cooked?

Instant Pot cooking times are reliable, but I always recommend checking with a meat thermometer. Insert it into the thickest part of the thigh without touching the bone—once it reads 165°F, you’re good to go.
Can I skip the broiling step?

Absolutely, but the broiling or air frying gives you that lovely golden, crispy skin which really elevates the dish. If you skip it, the chicken will still be tender and flavorful, just with softer skin.
Do I have to make the gravy right after cooking the chicken?

Nope! You can make the gravy right away or save the broth and make it later. Just keep the broth refrigerated and skim off fat before making your roux and gravy.

Final Thoughts

This Instant Pot Whole Chicken with Homemade Chicken Gravy Recipe is one of those dishes that feels like a hug on a plate — simple, yet impressive and deeply satisfying. I love how it frees up my afternoon without compromising on flavor or comfort, and the homemade gravy just ties everything together like a pro. Give it a try on your next cozy night in; I promise, once you do, it’ll find a permanent spot in your dinner rotation too.