Instant Pot Whole Chicken and Gravy (VIDEO)
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.
We love the instant pot not just for the speed of making dinner, but because it comes together in one pot. One and done – just like our Instant Pot White Chicken Chili and Instant Pot Chicken and Rice. Explore our best Instant Pot Recipes Here.
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Instant Pot whole Chicken Recipe:
The ingredients here are so simple and you probably have everything you need in your refrigerator and pantry. We used 1 whole chicken (4 to 4 1/2 lbs), chicken broth, fresh garlic, thyme, rosemary and lemon juice, butter and a few dried spices (salt, pepper, onion and garlic powder and paprika).
The combination of seasonings makes for the best taking gravy made from the pan drippings and prepared right in the instant pot. The gravy is amazing poured over mashed potatoes and the sliced chicken.
Tips for the Best Instant Pot Rotisserie Chicken:
- Cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. Releasing the pressure gradually will ensure your chicken is fully cooked through and rested for the juiciest chicken. It also prevents foam from shooting out of the valve.
- Weigh the chicken to ensure the proper cooking time (see timing chart below). Overcooking the bird will cause it to fall apart and will make it difficult to transfer.
- Make sure your chicken fits your instant pot size. Our 6 qt instant pot fits up to a 5 lb chicken. An 8 qt pressure cooker is better for the larger sized chickens.
- Use a Trivet for even cooking and to help remove the chicken from the instant pot.
- Broil the chicken for a crisp salty skin
- Do not discard the drippings – they make the best gravy to pour over your chicken.
- Keep the carcass and bones for Instant Pot Chicken Broth.
How to Cook a Whole Chicken in the Instant Pot:
Prepare Chicken: Separate the skin over the chicken breast using a spoon.
Set up Instant Pot: Place the trivet inside the instant pot and pour in 1 cup chicken broth. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon.
Make Butter Sauce: Combine melted butter with all of the seasonings. Pour half of the mixture under the skin and pour the remaining mixture all over the outside of the chicken.
Pressure Cook Chicken: Cover with the lid, set the lever to “sealing” position, cook on high pressure for 6 minutes per pound followed by 15-minute natural pressure release before manually releasing remaining pressure.
Broil for Crisp Browned Skin: Transfer chicken to a foiled lined baking sheet, season with more salt, pepper, and paprika and broil in the center of the oven 4-5 minutes or until the desired color is reached.
Cooking Times for I.P. Whole Chicken:
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.
- 3 lbs = 18 minutes on high pressure with 15-min natural release
- 3 1/2 lbs = 21 minutes on high pressure with 15-min natural release
- 4 lb = 24 minutes on high pressure with 15-min natural release
- 4 1/2 lb = 27 minutes on high pressure with 15-min natural release
- 5 lb = 30 minutes on high pressure with 15-min natural release
Can I Cook a Frozen Whole Chicken in the Instant Pot?
For this recipe, a fresh or thawed chicken works best. You can cook a frozen whole chicken but it will take significantly longer (60-70 minutes on high pressure) and we found a thawed or fresh chicken will cook more evenly. Also, you won’t be able to pour the flavored butter under the chicken skin.
If you want to use a frozen chicken, a dry rub would work better like in this Instant Pot Frozen Chicken Recipe from my friend Olena of Ifoodreal. She also shares some great tips like what to do with the bag of giblets that are stuck inside the chicken and timings for different sized frozen chickens.
Recipes for Leftover Rotisserie Chicken:
We love cooking a whole chicken because the options are endless for easy dinners using leftover chicken. Don’t forget to keep the carcass to make the best homemade chicken stock.
- Avocado Chicken Salad – our most viral salad
- Chicken Fried Rice – our favorite recipe for leftovers
- Autumn Chopped Chicken Salad – you’ll love this dressing
- Chicken Bacon Avocado Sandwich – restaurant favorite
- Chicken in Gravy – combine shredded chicken with gravy and you have a fresh new meal
- Chicken Noodle Soup – even easier with shredded rotisserie chicken!
Watch Natasha Make Instant Pot Whole Chicken:
I hope this Instant Pot Whole Chicken recipe becomes a new favorite Instant Pot recipe for you. It will change the way you make chicken. If you enjoyed this video tutorial, please subscribe to our Youtube Channel and click the bell icon so you can be the first to know when we post a new video. THANK YOU for subscribing!
Instant Pot Whole Chicken
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
Instructions
How to Make Instant Pot Whole Chicken:
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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.
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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.
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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.
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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.
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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).
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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:
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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.
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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
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Easy Chicken Chili VIDEO (Stovetop Recipe) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I did not think that a recipe with 231 reviews could possibly have 5 stars. I was wrong. This was yummy and easy and leaves lots of room for add ons and opportunities to make it your own. Definitely going to become a regular in our house.
That’s awesome and I’m so happy that you loved it!
I’ve made this at least 6 times over the past few months and every time it’s AMAZING!! So easy, quick, and consistently delicious! I love using the leftovers to make chicken noodle soup. I’ll never buy a pre made rotisserie chicken from the store again!
Wow! That’s so great! It sounds like you have a family favorite!
When I cooked this chicken it made my whole house smell amazing. Wonderful flavors. Such a great recipe ❤️
Seriously! The house smells SO GOOD when making this recipe! I’m so glad you enjoyed it!
I used the recipe “as is” for a 7 pound chicken. The only changes were to use 3 cups of broth (the minimum according to the manual to my 10 qt. pressure cooker) and increasing the time to (6 x 7 = 42 minutes.) This recipe is amazing!! It’s my new go-to for roast chicken!! (I’m still perfecting the gravy for the larger quantities of broth generated by the bigger chicken starting with three cups of broth in the larger pressure cooker – but I enjoy a challenge!)
Great to hear that this is your new go-to recipe! I’m happy that you loved it, Judi. Thanks for sharing that with us.
I made the instant pot whole chicken tonight. I wish I could get it looking at pretty as yours. It’s delicious though! I did have to modify the gravy and do a cornstarch slurry because I am gluten intolerant but it still came out delicious too. I paired it with some garlic mashed potatoes and some peas. I love all of your recipes!
Thank you so much for sharing that with me, Ashley! I’m so happy you’re enjoying my recipes!
amazingly simple but so tasty!! I didn’t have fresh rosemary or fresh thyme, but substituted poultry seasoning instead- still relish!!! The gravy was heavenly and so good for hit chicken sandwiches the next day!
Thanks, Natasha!!! Winner winner chicken dinner!
I’m so happy you enjoyed that. Thank you for sharing that with us, Reggie!
This recipe looks amazing- I have this electric multifunction pressure cooker I wonder if I can use it instead of an Instant Pot
I hope you try and love it soon, Mary! An Instant Pot is a pressure cooker also, so that should work! I recommend reading through your manual and settings to see if any alterations need to be made.
Just a question. Do you wash your whole chicken or turkey before cooking?
Hi Angela, we do not. We take out the giblets bag from inside the chicken. Pat dry inside and out with paper towels.
Hi Natasha – is it possible to make this same recipe with just chicken breasts? Or do you have to use a whole chicken?
Hi Jordan, the recipe and ingredients are for a whole chicken but you may use just breast too but probably just adjust the measurement of ingredients since this is for a whole chicken.
This was the best and easiest way to cook a whole chicken! My whole family loved it, including picky toddlers. I will be making this for Christmas! You are amazing!!
It is the easiest! Thank you for your lovely review, Michelle!
I love the whole chicken instant pot recipe so much that I tried to do it with two Cornish hens. Kept the recipe exactly the same and cooking times six minutes per pound. Oh my goodness gracious. Amazing results. And everyone got their own little hen.💯❤️
Very nice, thank you for sharing that with us!
I love this idea!! Thank you!!! I can’t wait to try it!!! Sage butter cornish hens!! woohoo!!
This came out absolutely amazing! I didn’t have an actual lemon, so I did 1 Tablespoon of lemon juice in the cavity of the chicken. It came out perfectly! Highly recommend shredding the leftovers for a chicken pot pie ☺️
Thank you so much for sharing that with me, Joan! I’m so glad you enjoyed it!
Best whole chicken recipe!! Only thing I did differently was I used smoked paprika and added more chicken broth so we could more of this AMAZING gravy!! Wow!! Thank you for sharing
You are very welcome, Mike. Thank you too for your awesome feedback!
I sized up the serving size on the recipe before I printed it, as I had an almost 8 pound chicken. I used the time schedule in the notes. However, even though the ingredients are sized-up, the recipe is not. So it says things like, put the seasonings plus one stick of butter (it should’ve been 2, but I didn’t realize the recipe didn’t update). Also, the time was obviously not enough at all – my chicken, although not frozen, was not even close to being cooked. Highly frustrated at this recipe
Hi Meg, the ingredient list is the only thing we can scale – the software that is available for the recipe instructions isn’t sophisticated enough to detect measurements there. When that changes, we will upgrade, but unfortunately, it is the best that is available (that I know of). Thank you for your feedback. Using a much larger chicken definitely needs more time and you would have to calculate that based on the chart provided in the post.
24 minutes isn’t enough time to cook a chicken all the way through on high pressure. Much of our chicken was undercooked and was only evident after we cut into it. Chicken was fully defrosted before commencing. Had to improvise and delayed dinner quite a bit getting everything cooked through.
Hi Tony, normally 24 minutes plus the 15 minutes of natural pressure release is plenty for this size of chicken. If it’s a larger one, I recommend using the time chart above, but the 15 minutes of natural pressure release is important and part of the cooking time so make sure you don’t skip that.
I have tried this recipe twice and love the flavours especially the gravy! I would love to use this recipe somehow to make my gravy after cooking a roast turkey in the oven, any ideas? The gravy was absolutely delicious!
Hi Laura, I think that would work well to add a little broth to the pan and deglaze it then use those pan drippings as you would in this IP chicken gravy recipe.
I have 6qt instant pot with the airfry lid.. Can I use the lid instead of putting the chicken in the oven? Then do the gravy.
Hi Cory! I haven’t tested that myself to advise. If you happen to experiment, I would love to know how it works out!
I made this yesterday and did just that–air fryer lid on for 3 or 4 minutes at 400. Turned out great and super easy!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I do not like chicken very much because I think it isn’t very flavorful and really hard to get to have a good flavor. This chicken is not like that. I have made it SO many times now, shared it with my family and friends, and it is now a staple in all of our homes. I never leave reviews, but I just shared this recipe (again) and thought I should let everyone know it is a must try recipe. This recipe even works well with chicken breasts.
Thanks for your great feedback, Crystal. I’m glad the recipe is always a hit!
I have never commented on a recipe before but this one is amazing…it took me back 35 years to Sunday dinners with my grandparents. Grandma Jo would be proud of my gravy. Thank you for sharing.
Thank you for your comments and feedback, Carmen!
I’ve basically followed every ingredient to a T, but since my husband is celiac I was having to use corn starch in stead of flour for the gravy, and let me tell you I LOVE gravy on everything but ever since marrying my husband I made the sacrifice of no flour in anything so I hadn’t eaten good gravy in a while, but all these ingredients mixed together with all those drippings makes the best chicken gravy! Another ingredient I sort of modified on my 3rd time making this, was fresh onions. I just melted my butter and put half an onion and the melted butter in a blender and it created a nice mixture. This is my go to meal. Thank you so much!!
You’re welcome! I’m so happy you enjoyed it, Bri!
Deliciousness!! Best whole chicken i have made EVER!
This sounds delicious. I have one comment/question. I am trying to lose weight and there is a lot of butter in this. Can I omit any of it? Will I still have good results if I do? Thank you in advance.
Hi Sue, I am assuming that should work fine with oil instead of butter. I personally haven’t tested that to advise.
I love this recipe! Works every time. I do add lots of fresh herbs, celery, carrots, onion and garlic to make gravy. If I wanted to add 2 cups of broth instead of 1 cup, what would I do with cooking time?
Hi Kathy, I haven’t tried that so I can’t say for sure but I assume it would be about the same cooking time.
I’d give it a 4 but the 2nd time I made it my wife said 5 stars. I added fresh sage, lots of onion, and celery to the bottom of the pot to add flavor for the gravy. It might have been the most perfect chicken gravy I’ve had. I sautéed some onion and mushrooms at a super high heat to brown fast then made the sauce with the drippings and roux and it was amazing! Next time I’m going to deglaze the pan with white wine before adding the roux.
Thank you so much for sharing that with me. I’m so glad you both enjoyed it!
Absolutely delicious! It was quick and easy to prepare. The chicken came out so moist and tender. I almost didn’t make the gravy, but am so glad I did. The hint of lemon was sublime! I browned the chicken a bit in my air fryer with good results. I’ll definitely be making this again and again !
Love it! I’m happy to hear that you enjoyed this recipe, Lisa. Thank you for your review.
This recipe is ridiculously delicious and easy. It’s my go-to now!
That’s just awesome! Thank you for sharing your wonderful review, Rebecca!
Fabulous, best whole chicken I have made. And spot on 21 minutes for 3.5 lb one. Delicious, thanks so much
Hi Arlene, thank you for your great comments and review! I’m glad you enjoyed it.
I enjoyed the combination of fresh herbs, garlic and lemon and will do that again. I went against my better judgement and added the 8 tablespoons of butter. I’ve never used that much butter when roasting a chicken and wonder why you would. Especially since it is then discarded from the broth for making gravy. It seemed to mute the flavours rather than enhance and made a greasy mouth feel.
I’ve been making roast chicken, and gravy from scratch for 35 years and love how healthful it can be. Perhaps it’s just a matter of personal taste.
Granted, fat carries great flavour, though increasing the seasonings can accomplish that in a healthier way with less waste.
Hi Miri, I’ve never had this give a greasy mouth feel, but the butter does help produce a very juicy chicken. Make sure when making the gravy that you skim off the excess fat before making the gravy.
We just had this – and it was full of flavour! And the gravy – yum! Thanks for this recipe -it’s a keeper!
You’re welcome and great to hear that you loved it!
I seldom leave recipe reviews because I don’t like sharing my email address but I had to for this one.
This is, hands down, the best possible recipe for the best tasting chicken gravy I have EVER had. Freaking delicious!
That’s so great! It sounds like you have a new favorite!
This is a great crowd pleaser. My 8 qt IP was large enough so I added Yukon gold potatoes with the chicken. The gravy was excellent. Definitely going into the rotation when the whole family comes for dinner. Thanks for a great recipe.
Thanks for your review, John. Glad you the recipe was a hit!
Did you put the potatoes in with the chicken, or did you cook them after?
Desert Rose, if it was me I would add the potatoes as the chicken is resting. I would PC for 3 minutes depending on the size. Could also add some carrots.
Hurry up and make this chicken!!! I added a teaspoon of mustard powder to the seasoning and stuffed the cavity with extra rosemary, thyme, and some fresh oregano and marjoram. killer dish
I’m so glad you enjoyed it, Sonja!
Hi Natasha! Can i use dried rosemary and thyme?
Hi Joy, that will work too
The best chicken meal! The gravy was outstanding!! My husband isn’t a gravy eater but had 2 servings with gravy. The boy that is home says it’s the butter. Doesn’t matter it was great!
I’m so glad this recipe was a hit, Pat! Thank you so much for sharing that with me.
This was amazing. Followed the recipe. Skin didn’t crisp up but it didn’t matter as the meat was so tender and falling apart. Gravy was really good too💕
Thanks for sharing that with us, Nina. I’m happy to know that you enjoyed this recipe!
Thank you Natasha I am waiting for my instapot to get through cooking and it smells so good in here now I have a question and that is how could we cook the giblets with that and then use them in the gravy , just wondering if you had any ideas
Oh, I bet your home smells so good right now! Thank you so much for sharing that with me. I usually do not include the bag of giblets but remove and discard it. I know there are probably recipes out there for using the giblets, like making gravy but we don’t personally.
Natasha, you are awesome! I sincerely love your recipes and the creative and quality manner in which you teach us how to prepare and cook them. You and your production are “top shelf”! As to the Instant Pot chicken… do you think adding some potatoes and carrots to the Instant pot while cooking the chicken would be okay? If not, please tell us why. Again, thanks for being a GREAT inspiration to your fans and for producing such great videos and recipes! Sincerely, Tom
Hi Tom! That will actually work with this recipe. Here’s what one of our readers wrote: “The flavor of this chicken was wonderful and I put some root vegetables like carrots, sweet potatoes, onions and then some Brussel sprouts under the chicken to cook as well” I hope you find this helpful!
This was the first instant pot recipe I tried and it came out absolutely perfect! Wouldn’t change a thing. I served it with noodles and we put the gravy on them as well and it was sooo good. I’m so excited about my instant pot now . Thank you Natasha!!!
Yay, that’s great! I’m glad your first try using your instant pot recipe was a success. I hope you’ll love every recipe that you will try!
I was really excited about the instaPot whole chicken recipe. I followed the directions exactly, only substituting olive oil for butter. Might you be able to guess why the breast meat of the chicken turned out stringy and chewy? The chicken was totally fresh, slaughtered one day ago… first ever for me to buy a chicken so fresh…$28!! Didn’t want to wreck it, but something is not right with the texture. Ideas?
Hi T, it’s hard to say with substitutions and not being there if that was the culprit or not, and I haven’t had that experience. I wish I could say it was the butter – but I recommend trying the original recipe with no substitutions.
The chicken likely was cooked to soon after being butchered which would make the chicken tough. We let ours rest several days before cooking to ensure it will be tender and juicy.
As someone who grows their own chickens for food, I can say that the super fresh ones often turn out tough and stringy. I prefer to let them rest in the fridge for at least 48 hours before cooking.
Hands down my favorite recipe, I try to make it every Sunday! I’m obsessed with how delicious it is, how easy it is and how happy it makes my family, we all look forward to it. Not only is it an amazing dinner but I usually get a couple of days of the best chicken sandwiches out of it and then fresh chicken stock! Cannot say enough nice things about this recipe, so recommended!
Thanks for your good comments and review, Stephanie. I’m glad you loved the recipe!
This is an absolutely full proof recipe that makes a wonderfully addictive gravy. I shared the recipe with my daughter that loves gravy but has a hard time making it. The chicken comes out juicy and the gravy is plentiful as well as tasty.
Thank you so much for sharing that with me, Cheryl!
Hello,
Is the nutrition information per serving? If so, how many servings per 3 pound bird? I really just want to know how many calories per serving and how many ounces per serving. Thanks so much!
Hi Aimee, Yes, the nutrition information is per serving. We made a 4-pound chicken that serves 6.
Oh gosh, I forgot to add the stars!
Hi Natasha! I just made this but with a lot of alterations – I hope it’s ok if I share? I have a 6qt PowerQuick Pot – fantastic appliance. So, I didn’t use butter, but I did use avocado oil. I also cut the chicken in half – because I wanted to do a side-by-side comparison to sous-vide. My spice was Weber’s Kick’N Chicken. I pulled back the skin, dried it all off, sprayed the avocado oil on then added the spice. I did this on the flesh, on the skin and on the bottom side of the chicken. I also placed my chicken on the egg trivet so it wasn’t too close to the liquid. I didn’t have chicken broth. I used 3/4 cup water with about 1/4 cup liquid smoke, 2 fresh bay leaves, dried white sage leaves and stalks, dried rosemary along with a bit of butter emulsion to see if I could detect a butter taste (no – maybe too many flavors). I put the liquid and aromatics in the pot and put it on sauté to warm it up to open the spices – about 5-10 minutes with the lid on – I didn’t want the liquid to evaporate too much. Popped in the chicken and used your time chart to determine length of time. When it was done it smelled amazing. I didn’t want to heat up my place to crisp up the skin, so I put on my air fryer lid and let it go for about 10 minutes, with another spray of avocado oil to help it along. Too bad I can’t add a picture! The flavor is amazing, it is not overcooked. The texture reminds me of what good poached chicken would be like and the skin? Perfect!
Thank you so. much for sharing!
Made this tonight. Delious!. The only thing I would do differently is leave the chicken under the broiler longer
Thanks for your good feedback, Bruce. That sounds good too!
Hi Natasha,
I’m planning to try this recipe tonight but I have two chickens that will fit in my 8 quart ip. If I keep the timing consistent with 6 minutes per pound do you think this will work out ok? Should I add more stock or any other modifications? Thank you!
Hi Karen, that is a great question. I would assume that but I haven’t tested with two chickens in one instant pot. You might do a quick google search to see if others have tried it and what settings they used. I would increase the stock and double everything.
Thanks for this recipe, which I made again tonight. I learned putting the spices inside the skin and broiling afterward from you.
I was out of homemade chicken broth and didn’t want to open a box when I had half a cup of TJ ginger miso broth left in the fridge, so I topped it up with cheap pino grigio… I may have to do that from now on; the gravy was spectacular.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Jack!
Wow. I don’t remember the last time I had chicken that tasted so good. The gravy is to die for. I enjoyed it with a strawberry/feta/almond salad. The flavours were like sunshine 🌞 🙏🏻
I’m so happy you enjoyed that. Thank you for sharing that with us, Kari!
I love this recipe! How can I adapt it using chicken thighs? Mainly just wondering about the cooking time, I plan on using 6 or so pieces of thighs.
Thanks!
Hi Donna, I haven’t tested this recipe with chicken thighs so you might have to reference some instant pot chicken thigh recipes to gauge and experiment with timing.
Quick question!Can I cook frozen chicken too or I have to defrost it first?
Hi Katherine, we have this note in the recipe you may find helpful “If you want to use a frozen chicken, a dry rub would work better like in this Instant Pot Frozen Chicken Recipe from my friend Olena of Ifoodreal”
Hands down the BEST whole chicken I have ever had!! It’s a keeper and will be made often!!
That’s just awesome, Ann! Thank you so much for sharing that wonderful review with me!
Hi it looks delicious but I don’t have the instant pot what can i do please? Thank you
Hi Vanessa, you might enjoy our oven-baked Roast Chicken
Thanks a lot
would it be okay to prepare the day before and let it marinate over night in the fridge?
Hi Sean, I don’t see why not. I think that should work fine but you would want to let it sit at room temp for about 30 min to cook more evenly.
came out great! thank you! 🙂
The absolute best chicken recipe and that gravy, Omg!! Mouth watering!! 👌🏼
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
Amazing recipe! The chicken was so tender and my kids already asked me to make this again. A winner in our family.
Hello Rachel! It’s great to read your great comments and feedback, thank you for sharing that with us!
At this point I’ve tried Instapot whole chickens 2, maybe 3 dozen times. I get some useful meat, a lot of dry stringy meat.
This time I got 100% juicy meat for my white enchiladas and I even accidentally left it on the warm setting for 1.5 hrs while I was at the park. Still came home to a beautiful chicken.
I’m a Natasha’s Kitchen fan now and I’ll be trying out more of your recipes!
Thank you!
I’m so glad you enjoyed that Lily!
I never leave comments on recipes (I always forget), but this was the best Instapot Chicken recipe we’ve ever tried! The flavor was awesome and the gravy was the best I’ve ever made! So good.
Thank you so much for sharing that wonderful review with me, Ethan! I’m happy you enjoyed that!
I have never had luck with cooking a whole chicken, until now! This recipe is a game changer! The chicken was so tender and juicy and the gravy is to die for. This has given me confidence to cook whole chicken again! My entire family loved it! Thank you Natasha for another delicious and easy recipe.
Yay, so perfect! Thanks so much for your awesome comments and feedback, Robyn. I’m glad you finally found your perfect recipe for whole chicken.
This has quickly become a favorite recipe. I’ve made this several times and the chicken is always moist, juicy, and flavorful. The gravy is the best I’ve ever tasted.
Love it! Thank you for your wonderful review and feedback, Mary Ann.
This recipe is awesome, the chicken was juicy and came out really nice. Also, SO EASY. Even for me, who hates cooking.
Don’t you just love easy recipes! I’m so glad you enjoyed it!
I’d like to offer a suggestion that I tried and found extremely helpful. First, this is an awesome recipe with the most delicious gravy I’ve every tasted! I wouldn’t change a single ingredient! My tip, after mixing all the spices with the butter – place in fridge until butter sets up to a mushy state. Then massage into and on chicken. You can “push” the butter under the skin and then using your fingers on the outside skin to move it and massage it as you push the mixture around under the skin. Then apply the remaining to the outside skin. Enjoy this flavorful recipe and many thanks to Natasha for sharing it with all of us!
Be thankful, we have been given so much.
Hello Jackson, thank you so much for sharing some suggestions with us. It is very useful information, we appreciate it!
I don’t have an instant pot can I use slow cooker?
Hi Char, You can make this in a slow cooker just following whole chicken slow cooker instructions – it may be a little difficult to transfer to the oven afterward though.
I made this tonight for dinner and it turned out great!! The chicken had great flavor and was so juicy. The gravy had the best flavor. I will be making this again.
Thank you for sharing
Hi Cindy, I’m glad you loved it! Thank you for your wonderful review.
This is our go-to recipe! If I could give it 10 ⭐️ I would! Question: if making for guests and I want to make 2 chickens, could they be roasted in oven using that same butter/herb marinade? Would I end up with enough broth to make the gravy?
Hi Christie, that may work, for oven-roasted chicken, I would recommend roasting at 425 degrees F for 1 hour 30 minutes (for a 5-5 1/2 lb chicken), or until juices run clear when you slice between the leg and thigh. A smaller chicken will roast faster. I highly recommend a meat thermometer since not all chickens are the same in size. The deepest/thickest part of the thigh should read 165˚F. Rest 15-20 minutes before serving after it’s out of the oven.
We cooked this chicken last night, and it was the best we have ever tasted, and we have brough home many rotisserie chickens from the store. This was better.
That’s just awesome! Thank you for sharing your wonderful review!
This has become a family favorite for us! It is so easy that even I, a totally timid cook at best, can pull it off and so yummy that my whole family loves it. The only thing is that I have trouble finding chickens small enough!
I’m happy to hear that! Thanks for your good feedback and for sharing that with us, Danielle.
I found chickens from Costco in the 2 pack fit in my 8 qt nicely!
I only have one cup of the drippings, what can I do to make it to 2 cups?
Hi Brenda, you can add chicken broth to make more gravy.
Absolutely fantastic! I had a 5.5lb chicken and did 33 minutes +15 minute release. Made exactly as written but used all dry herbs as I didn’t have fresh. The gravy was the bomb! Just a note for those commenters about having some redish meat still: some of the dark meat that is near the bone stays a little reddish-brown. When cutting, the juice should run clear. And to be sure, use an instant read thermometer. If you don’t have one – it will become one of your favorite and most useful items! Thanks Natasha!
I’m so glad you found a favorite! Thank you for sharing that with me!
Just learning our instant pot and came across your video. Thank you so much! I made it for my wife. It was so juicy and delicious and very easy! It was so much healthier than the store bought oven roasters! We used half the salt and butter due to diet restrictions. I’ll use the drippings and bones to make broth! Looking forward to trying more of your recipes!
Sounds great! I hope you and your family will love every recipe that you will try, Terry.
Absolutely delicious. And so easy.
I made this for my family and they all loved it. The gravy was different but was delicious as well. My picky son told me he liked it better cooked this way!!!
Thank you so much!
New instant pot user.
Very nice! Thanks for sharing your good feedback with us, Christine!
Just made the chicken. One bad outcome – the chicken literally exploded inside. So, although it was not appetizing to look at, and I had to be sure to fish out all the bones – the chicken was good. The chicken weighed 5.27 lbs. I set the time for 33 minutes, perhaps a minute too long but my wife insists on well cooked food. I’ll try again at some point, and use exact cook time guidelines.
Hi Jim, that is likely due to cooking too long in the instant pot.
Made this tonight. Absolutely delicious! Chicken was so tender, tasty and the gravy was so good. Husband and I both loved it!! I did have to make a few changes; used dried grounded rosemary and thyme spice as I did not have any fresh on hand. Also, had no paprika so I used a maple bacon spice instead.
Well definitely make again; added to my favorite list. 🙂 🙂
I’m so happy to hear that Shirley! Thank you for your wonderful review.
Really delicious recipe. My chicken was about 5.5 pounds so just increase the time slightly. Juice and delish! The gravy was excellent as well. This will be a “go to” recipe.
Adding that I’m serving this as left over, warmed on the stove and it is just as good. One of the first Instant Pot/Pressure Cook recipes I’ve tried that needed no adjustments. Really good.
I’m so glad you enjoyed it!
That’s so great! It sounds like you have a new favorite!
I gave this a try and it was awesome…my entire family devoured it in minutes…
That’s just awesome, Anita! Thank you for that wonderful review.
I agree with Gina, this was ridiculously yummy. I’m a gravy maniac and this was fabulous. Thanks for the recipe. It’s a keeper!
I’m so glad you found a new favorite, Brenda! Our favorite way to make chicken!
This was ridiculously good! My husband went on and on about it. Thank you for this recipe!
Hi Gina. Wow, that is awesome! Thanks to you and your husband for trying out this recipe and for sharing your great review with us!
What?!?!? This is AMAZING. I ate an entire four pounds of chicken in less than a week. So good! Who knew an instant pot could do this? I didn’t have onion powder so I used about a teaspoon of ginger powder. And I added a little sprinkle of turmeric powder and a few sprinkles of hingvastak. And I put a few tablespoons of ghee in as well. So good! Thank you for making my life easy and delicious!
You’re welcome! It sounds like you found a new favorite!
D’lish
Easy to make, flavorful….tender, juicy…the gravy was soooo good
Perfect! Thanks for your awesome feedback.
Made this tonight for dinner. Followed the recipe and it was awesome and so easy. Only the broiling didn’t work out so well for me 🙂 Will definitely make this again!
Hi Lis, thanks for sharing your experience making this recipe. Great to hear that you enjoyed it!
Hi Natasha, thank you for the recipe.. making it now.. We’ll see how it turns out 🙂 I really hope you can post the recipe of how to make juicy chicken breast in the slow cooker/instant pot too.. PLEASE 🙂 and Thank you!
Hi Anna! I hope you love this recipe! We look forward to your feedback!
Delish. I made this for my family tonight. So good. We served with garlic-pepper mashed potatoes and corn. Yum!
So yummy and definitely a great combo! I’m glad your family enjoyed this recipe!
I am writing this review for other newbies and things don’t always go perfect as we plan. Let me start by saying this was so awesome and delicious. I ran into several obstacles but it still turned out delicious. My IP didn’t seal correctly for some reason therefore I lost a lot of the water while cooking. When it came time to make the delicious gravy I only yeilded about 1 cup of usuable juice so it came out very salty however I finished it off on the stove and added water and that helped a lot. For some reason the skin on the chicken breast slid off the chicken while cooking so I missed out on the crispy skin but the flavor on the skin was superior. I did brown the chicken in the oven and it came out looking nice and was still very moist and tender. I look forward to cooking this again and perfecting it. I have been buying store bought cooked chickens and this just showed me that while they are ok, this receipe is unbeatable. I plan on using the remainder of the chicken and some of the gravy in a chicken pot pie, I can’t wait. So, even though it did’t go the way I planned it was still absolutely delicious.
Hello there Kap, thank you for sharing your experience with us making this recipe. Good to know that you still enjoyed it despite some challenges! I’m sure that you’ll be able to make this recipe perfect on your next try.
Dear Natasha I am happy of being one your followers you bring the joy to us while cooking so clean so pretty and sooo delecious easy recipes and a lot of varieties I really enjoy watching and learning and trying of course thank you so much keep going
Hello Nada, that is so sweet of you. Thank you for your kind words and support. I really appreciate it!
Fabulous! My 1st try at an Instant Pot Whole Chicken. So juicy and delicious. The gravy came out wonderfully too! We complimented it with sweet potato and green beans 😋
Hi Anastasia, that sounds perfect! That’s a great combo, I’m glad you enjoyed this recipe.
I absolutely loved the flavor of this chicken and the gravy was amazing! My timing didn’t work out quite right and I am wondering if I did it wrong. I am new to pressure cooking. When you say natural release, do you turn the cooker completely off and wait 15 min, or do you keep it going on the “keep warm” feature for 15 min?
Also, does the chicken reach its fully cooked internal temp in the oven or is it supposed to be fully cooked before you broil it?
Hi Elise, once the instant pot is done with the timer, it will automatically start a new counter and you want to let that new counter go for 15 minutes which is the natural pressure release phase. Then release the remaining pressure on the valve (using an oven mitt or tongs for safety) before opening the lid. The chicken should be fully cooked through before broiling.
Thank you for your quick reply! So if the temperature is at 140, how much longer would you cook it to get it up to 165?
Hi Elise, you will have to experiment. Maybe another 5 minutes on high pressure? You could also finish off baking it in the oven to get to the right internal temp before broiling at the end.