Instant Pot Whole Chicken
User Reviews
5.0
1,641 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
15 mins
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Total Time
59 mins
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Servings
6 people
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Calories
459 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken
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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.
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Ingredients
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)
For the Chicken Gravy:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
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Instructions
How to Make Instant Pot Whole Chicken:
- 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 garlic cloves 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 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).
- 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:
- 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.
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 Information
Show Details
Calories
459kcal
(23%)
Carbs
6g
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
15g
(75%)
Cholesterol
144mg
(48%)
Sodium
892mg
(37%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
693IU
(14%)
Vitamin C
8mg
(9%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbs | 6g | |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 144mg | 48% |
| Sodium | 892mg | 37% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,641 reviews
Excellent
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