Description
This Instant Pot Whole Chicken recipe offers a quick and flavorful way to prepare a tender, juicy chicken with a delicious homemade gravy. Perfectly seasoned and pressure-cooked for convenience, then finished under the broiler for crispy, golden skin, this dish is a perfect centerpiece for any meal.
Ingredients
Scale
Chicken and Seasonings
- 1 medium whole chicken (3 pounds)
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 lemon
- 3-4 sprigs of thyme or rosemary
- 1/2 cup chicken broth
Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Season the chicken: Pat the whole chicken completely dry using a paper towel. Rub the chicken evenly with vegetable oil, salt, black pepper, paprika, Italian seasoning, and garlic powder. Set the chicken aside on a plate for at least 30 minutes or refrigerate overnight for better flavor. Before cooking, bring the marinated chicken to room temperature to ensure even cooking and juicier meat.
- Stuff and truss the chicken: Stuff the lemon half and fresh thyme or rosemary sprigs into the cavity of the chicken. Then, tie the chicken snugly with cooking twine to keep the wings and legs close to the body which helps the chicken cook evenly.
- Prepare the Instant Pot: Place a rack that fits inside the Instant Pot into the pot and pour in 1/2 cup of chicken broth. This liquid prevents the chicken drippings from burning and will be used later to make gravy.
- Pressure cook the chicken: Position the chicken breast side up on the rack inside the Instant Pot. Seal the lid and ensure the steam release knob is set to the sealed position. Set the pressure cooker to high pressure for 25 minutes, adding an additional 6 minutes per extra pound if your chicken is larger than 3 pounds.
- Release pressure and check doneness: After cooking time ends, allow the Instant Pot to naturally release pressure for about 15 minutes. Use a meat thermometer to check that the internal temperature of the thickest part of the breast reads 165°F, indicating the chicken is fully cooked.
- Crisp the skin: Preheat your oven broiler to high. Transfer the cooked chicken to a baking sheet and broil for 5-7 minutes to achieve crispy, golden brown skin. Watch carefully to avoid burning. Let the chicken rest at room temperature for at least 15 minutes before carving.
- Make the gravy: Switch the Instant Pot to the Sauté function on high. Add flour, chicken broth, and butter to the pot with the chicken drippings. Whisk continuously until smooth and cook until the gravy thickens, about 2-3 minutes. Season with salt and black pepper to taste.
- Serve: Carve the chicken and serve it hot, topped with the freshly made gravy.
Notes
- For best results, marinate the chicken overnight in the refrigerator to deepen the flavors.
- Bringing the chicken to room temperature before cooking helps ensure even cooking and moist meat.
- If you do not have a broiler, you can achieve crisp skin by frying the chicken skin briefly in a hot skillet after instant pot cooking.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F internally.
- Adjust the amount of herbs and spices according to your preference for more or less intense flavor.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 serving (approximately 4-6 oz cooked chicken with gravy)
- Calories: 380
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 45 g
- Cholesterol: 125 mg
