Description
This Instant Pot Whole Chicken recipe offers a perfectly tender and flavorful roasted chicken cooked under pressure for juicy results, finished with a crisp browned skin either under the broiler or air fryer. The chicken is seasoned with aromatic herbs and spices, infused with garlic and lemon, and served with a rich homemade gravy made from the flavorful cooking juices.
Ingredients
Scale
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 use same lemon to stuff chicken)
Chicken Gravy
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
Instructions
- Prepare the chicken: Remove the giblets bag from inside the chicken cavity. Pat the chicken dry both inside and out with paper towels. Place the chicken breast-side up. Starting from the drumstick end, carefully loosen the skin from the breast using the back of a spoon, creating space to insert seasoning under the skin. Set aside.
- Make seasoning mixture: In a small bowl, combine sea salt, black pepper, onion powder, garlic powder, paprika, minced rosemary and thyme, 1 tablespoon lemon juice, and one stick of melted butter. Stir thoroughly to blend all flavors.
- Set up Instant Pot: Place a trivet or rack inside the Instant Pot’s inner pot. Pour in 1 cup of low sodium chicken broth. Position the chicken breast-side up on the rack. Stuff the cavity with smashed garlic cloves and the half lemon used earlier.
- Season the chicken: Carefully pour half of the prepared butter mixture underneath the loosened skin, using your fingers to gently massage and distribute the mixture evenly. Then spread the remaining butter mixture over the top of the chicken.
- Pressure cook the chicken: Secure the Instant Pot lid and set the valve to sealing. Cook the chicken on high pressure for 24 minutes (6 minutes per pound for this 4 lb bird). After cooking, allow a natural pressure release for 15 minutes before manually releasing any remaining pressure.
- Brown the chicken skin: Carefully remove the chicken with the trivet and transfer it to a foil-lined baking sheet. Optionally season with additional salt, pepper, and paprika to enhance color. Broil in a 500˚F oven for about 5 minutes until the skin is crispy and browned, or alternatively, air fry at 500˚F for 5 minutes. Let the chicken rest for 10 minutes before slicing.
- Make the chicken gravy: Pour all the cooking liquid from the Instant Pot into a bowl or measuring cup, skim off excess fat. You should have about 2 cups of liquid. Set the Instant Pot to sauté mode and melt 3 tablespoons butter in the pot. Whisk in 3 tablespoons flour and cook for 1 minute until golden. Gradually whisk in the reserved drippings and simmer until the gravy thickens. Remove from heat and serve alongside the chicken.
Notes
- General guideline: Cook chicken on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing remaining pressure.
- Ensure the skin is loosened carefully to avoid tearing, allowing seasoning mixture to penetrate under the skin for maximum flavor.
- Resting the chicken after broiling or air frying helps retain juices and improves carving ease.
- Skimming the fat off the cooking liquid before making gravy creates a lighter, more balanced sauce.
- You can use either the broiler or air fryer to crisp the chicken skin based on your available equipment and preference.
Keywords: Instant Pot whole chicken, pressure cooker chicken, whole roasted chicken, chicken gravy, easy chicken dinner, juicy chicken recipe