INSTANT POT WHOLE CHICKEN RECIPE

We’re having so much fun using our Christmas gift from the kids.

THE INSTANT POT

We found this whole chicken recipe on NatashasKitchen.com.

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INSTANT POT WHOLE CHICKEN

This chicken cooked in an Instant Pot is so flavorful and the juices make for some good gravy!

Course

Main Dish

Cuisine

American

Keyword

chicken

Prep Time

10 minutes

Cook Time

45 minutes

Passive Time

10 minutes

Servings

people

Ingredients

Instant Pot Whole Chicken

• 4 lbs whole chicken
• 4 cloves garlic peeled and lightly smashed
• 1 cup low sodium chicken broth
• 2 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 sprig rosemary leaves minced
• 1 sprig thyme minced
• 8 Tbsp unsalted butter melted
• 1 Tbsp lemon juice

Chicken Gravy

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour

Course Main Dish Cuisine American Keyword chicken Prep Time 10 minutes Cook Time 45 minutes Passive Time 10 minutes Servings people Ingredients Instant Pot Whole Chicken 4 lbs whole chicken 4 cloves garlic peeled and lightly smashed 1 cup low sodium chicken broth 2 tsp fine sea salt 1/4 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp paprika 1 sprig rosemary leaves minced 1 sprig thyme minced 8 Tbsp unsalted butter melted 1 Tbsp lemon juice Chicken Gravy 3 Tbsp unsalted butter 3 Tbsp all-purpose flour

Instructions

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. Set aside.
2. In a small bowl combine all the seasonings, minced rosemary and thyme and 1 Tbsp lemon juice and a stick of melted butter. Stir to combine. Set aside.
3. Place a rack in the inner pot of the 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 minutes with 15 minutes natural pressure release. Remove the chicken with trivet, allowing any excess juice to drip into the pot (for the gravy).
6. Transfer to a foiled-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 minutes 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

1. 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.

This is one of my favorite chicken recipes!! It was so juicy and flavorful and the gravy was yummy!!

We also enjoyed how easy the instant pot was to use. I recommend it highly!

You can also check out the chili we made last week in the instant pot.

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Love y’all,

Linda