Instant Pot Whole Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
24 mins
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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
Description
Instant Pot Whole Chicken involves removing giblets and drying the bird before seasoning a butter mixture with garlic, herbs, paprika, salt, pepper, and lemon juice. A rack and chicken broth line the pressure cooker pot, with the chicken positioned breast-side up and stuffed inside with garlic cloves and lemon half.
The flavored butter is massaged under the skin and spread over the surface to promote moistness and enhanced flavor during pressure cooking. The chicken cooks under high pressure for about 24 minutes, followed by a natural release to preserve juices.
After cooking, the chicken is removed, and the reserved liquids are used to make a simple gravy thickened with butter and flour, providing a complementary sauce. This method yields a whole chicken with tender meat and flavorful skin, ready to serve as a main course.
General guideline suggests cooking about 6 minutes per pound and natural pressure release time of 15 minutes for best results.
Ingredients
Instant Pot Whole Chicken:
- 4 lb chicken whole
- 1 cup chicken broth low sodium
- 4 cloves garlic peeled and lightly smashed
- 2 tsp salt fine sea salt
- 1/4 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 rosemary leaves stripped and minced, sprig
- 1 thyme leaves stripped and minced, sprig
- 8 Tbsp butter melted, unsalted
- 1/2 lemon (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
For the Chicken Gravy:
- 3 Tbsp butter unsalted
- 3 Tbsp all-purpose flour
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
- Cook chicken on high pressure for 6 minutes per pound and use a 15-minute natural pressure release for tender results.
- Remove giblets before cooking and pat the chicken dry inside and out.
- Stuffing the cavity with garlic and lemon infuses flavor into the meat.
- Use the cooking liquid to make a simple gravy by whisking in butter and flour after cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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