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Instant Pot Whole Chicken

A juicy and tender whole chicken cooked to perfection in an Instant Pot, infused with aromatic herbs and spices for a delightful family meal.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lb whole chicken This will be the star of the dish, ensuring that each bite is juicy and filling.
  • 1 cup low sodium chicken broth Provides a flavorful base for steaming the chicken.
  • 8 Tbsp unsalted butter Ensures a rich, buttery taste, enhancing the moistness of the chicken.
  • 1/2 lemon lemon Use both the juice and the half for stuffing, imparting a refreshing zing.
Seasonings
  • 4 cloves garlic (peeled and lightly smashed) Adds depth with its rich, aromatic essence.
  • 2 tsp fine sea salt Enhances all the other flavors in the dish.
  • 1/4 tsp black pepper Offers a subtle warmth that rounds out the taste.
  • 1 tsp onion powder Contributes a mellow sweetness that’s comforting.
  • 1 tsp garlic powder Intensifies the garlic notes for that extra punch.
  • 1/2 tsp paprika Gives a nice color and a hint of smokiness.
  • 1 sprig rosemary (leaves stripped and minced) Releases a fragrant, woodsy aroma.
  • 1 sprig thyme (leaves stripped and minced) Complements the chicken's flavors with its earthy notes.
  • 3 Tbsp unsalted butter To create a luxurious gravy.
  • 3 Tbsp all-purpose flour For thickening the gravy to perfection.

Method
 

Preparation
  1. Remove the giblets bag from inside the chicken. Carefully pat the chicken dry inside and out using paper towels.
  2. Place the chicken breast-side-up on a clean surface. Starting from the drumstick side, gently loosen the skin over the breast with the back of a spoon. Set it aside for later.
Mixing Seasonings
  1. In a small bowl, combine the fine sea salt, black pepper, onion powder, garlic powder, paprika, minced rosemary, minced thyme, and 1 Tbsp of lemon juice along with one stick of melted butter. Stir until well combined and set aside.
Preparing the Instant Pot
  1. Place a rack in the inner pot of your Instant Pot, then add 1 cup of chicken broth.
  2. Position the chicken breast-side-up on the rack. Stuff the cavity of the chicken with the crushed garlic cloves and the half lemon.
Applying Butter Mixture
  1. Pour half of the butter seasoning mixture under the skin, using your fingers to massage it around for even distribution. Spread the remaining butter mixture generously over the top of the chicken.
Pressure Cooking
  1. Close the lid of the instant pot, ensuring it’s sealed correctly. Set to pressure cook for 24 minutes.
  2. Once completed, allow for a natural pressure release for 15 minutes before venting.
Broiling for Crispy Skin
  1. Carefully remove the chicken using the trivet and allow any excess juice to drip back into the pot (this liquid is valuable for gravy).
  2. Transfer the chicken to a foil-lined baking sheet and season with extra salt, pepper, and paprika if desired.
  3. Broil at 500°F for about 5 minutes or until the skin is beautifully browned and crispy. Let it rest for 10 minutes before slicing.
Making the Gravy
  1. Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat on top. You should have about 2 cups of liquid remaining.
  2. Set the Instant Pot to the sauté function, melt in 3 Tbsp of butter, and whisk in 3 Tbsp of flour for about 1 minute until it’s golden.
  3. Gradually add the drippings, whisking until the mixture thickens and comes to a simmer. Remove from heat.

Notes

For Extra Flavor: Consider marinating your chicken overnight in the butter and seasoning mixture. Keep the Skin Crunchy: If you prefer crispier skin, increase the broil time slightly. Safety First: When handling raw chicken, ensure all surfaces and hands are cleaned thoroughly to avoid cross-contamination.