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.
This post may contain affiliate links. Read my disclosure policy.
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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Instant Pot Mashed Potatoes 
Chicken Enchiladas Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! I followed this recipe to the letter and it was absolutely delicious!! I used my oven because I realized that my IP didn’t have a “high pressure” feature. I have the IP Lux. What button feature on IP Lux would I need to use if I wanted to make your recipe?
Thanks again for a fantastic recipe!
Hi Jan, I recommend googling how to get the high-pressure setting on an IP lux or reading through the instructions manual. It should have that option.
Hi Natasha,
Today is the 3rd time I am making this recipe. It is absolutely delicious. My only “spin” has been cooking the chicken in an aluminum pan on the grill @ 425 degrees. Chickens I have purchased have been too big for my instant pot.
This will be my mainstay for cooking whole chickens from now on.
JAC
So glad to hear that you love this recipe. Thanks for your good feedback, Janice!
OMG!!!! by far the best and juiciest chicken that I’ve made. Love this recipe
Yay that is awesome! Thank you so much for sharing.
Hi Natasha, I came to this recipe to use in the chicken lasagna recipe. I don’t have an InstaPot, how would I use this recipe to roast in the oven? I’m making the chicken lasagna tomorrow (Sunday) and was going to roast the chicken today, please reply ASAP, thank you.
Hi Kris, 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.
I had a terribly difficult week and this and some mashed potatoes was the PERFECT comfort meal, my fiancé LOVED it!! Thank you for this easy to follow and delicious recipe you brought smiles into my house.
I’m so happy you found and enjoyed this recipe Arjana! That’s so great!
Hey Natasha, thank you for all the wonderful recipes! Can I marinate this chicken in the buttery sauce over night, or is it better to not? Thanks!
Hi Violet, without testing that I can’t advise on the outcome or benefit of that. This recipe is juicy and flavorful without marinating but if you happen to experiment I would love to know how you like that.
My chicken was 5.65 lbs and it’s very tasty. I added onion inside. Only thing is I cooked it 30 minutes and it’s a little tough white eat but the dark meat falls off !!!
I wonder if there’s a healthier way to get the same outcome without all that butter. That is the only part that scares me
Hi Mackenzie, I haven’t tried a substitution to advise. If you happen to experiment I would love to know how you like that.
I only used 2 TBS of butter and the same amount of seasoning. It turned out delicious without all the extra fat and calories. Very little fat to skim off when I made the gravy also.
This is was really. I had a 5.7 pound chicken and my chicken took about 40 minutes in the instant pot. The gravy was perfect. I strained it into a pan. I didn’t add more butter. I just did a water and flour slurry. I added a few more of the seasonings mentioned above in the recipe to the gravy. This recipe is really good.
I’m so happy you enjoyed that Nicole! Thank you for this great feedback!
Made this tonight. It was fabulous! My husband loved it too. Will definitely make this again. I wouldn’t change anything either. Thanks for sharing your recipes.
That’s so great! Sounds like you found a new favorite!
Made this chicken yesterday and it was cooked perfect. Got such a good deal on the chicken so will definitely be making this over and over. Love using the insta pot for chicken. Thanks for sharing, wouldn’t change anything in this recipe.
That’s so great Linda! I’m so happy you enjoyed this recipe!
This recipe was so delicious and my family said the gravy is the best they have ever had! Thank you!
Love it! Thanks to you and your family for trying this recipe, Desiree. I’m glad you all enjoyed it!
I’m going to put whole chicken on the shopping list and give this a try. Is it possible to leave the chicken in the pot after pressure cooking and use the air fryer lid to crisp it up? I’m assuming you remove the liquid first and could then do the gravy on the stovetop while the chicken crisps. Do you have any suggestions for doing it this way.
Hi Jamie, I haven’t tested that to advise. If you happen to experiment I would love to know how you like that.
This recipe is amazing. I made it gluten free by using cornstarch and water to thicken the gravy. This is a new recipe for our dinner rotation and I have made it for friends and family now because it is that good.
Thank you!!
You’re welcome Deanna! I’m so happy you enjoyed this recipe!
HI there thank you for all the amazing recipes. Ive tried your food recipes in the past and its great.
Question, I am trying to manage my calories and a question. Is the nutritional info you have above for the whole chicken? I need to measure my calories.
Thanks in advance
Hello R, the nutritional info is per serving. This chicken can serve 6 people you can divide the recipe to get the nutritional info per serving. I hope that helps!
This came out fantastic and I put the resume in my favorite category
This will be my go to recipe for chicken now thank you.
I served with whole roasted onions and sautéed fresh green beans with garlic and such
So lovely
I meant recipe not resume! Auto correct
Also wanted to add that my chicken was 4.65 pounds and I put in IP for 28 minutes
I broiled in oven afterward but no air fryer
That’s so great! It sounds like you have a new favorite!
Love your recipes but where can I found the gloves
I’m so glad you enjoyed this recipe, Angelina. We order our gloves on Amazon. We have them linked in our Amazon shop HERE.
Most flavorful gravy I have Ever made, Natasha! Chicken was juicy as promised. Air fry / crisping was unsuccessful, but I didn’t remove any liquids, so I’m blaming that (not me. LOL). We’ll make it again.
I’m so happy you enjoyed this recipe Trish!
100% Agree The Gravy was Amazing. I used the Broiler in the end for the chicken and it worked out Very Vell. Remember to not leave it in too long or it could dry out the Chicken.
Thank you so much for sharing that with us David!
Thank Natasha. We tried and we have been in love with this recipe. It has been in our weekly meal menu since then. I totally agree that this one is a lot better than turkey. With love from UK.
Hello Yen, thanks for sharing your comments with us. So great to hear that you love this recipe and could in fact be one of your favorites!
Best chicken I’ve ever had!!
I am so happy that I cooked this recipe. It was absolutely delicious!
I skipped the oven part because I didn’t mind about presentation and I won’t eat the skin.
10 stars!
Wow, thanks for your awesome feedback. We appreciate you sharing that with us!
This recipe is absolutely amazing! The chicken was so juicy and tender. The seasonings were just right and the gravy was SO good!!! My son is a picky eater and he gobbled it up, and finished all of the leftovers too! I’m actually going to try this recipe using a whole turkey breast tomorrow. If it turns out well, I will be using this recipe for Thanksgiving!
That is wonderful, love it! Yes please do share your feedback and experience with us when you try that, Kim. Would love to know how it goes.
Made this today with oven baked potatoes…it was Delicious, the cravy sauce just took everything to another level. Thanks so much.
You’re welcome! I’m so happy you enjoyed it Winnie!
Family loved it! Used dried thyme and rosemary instead and it still turned out great! The gravy was so good too! Thank you!
Thank you for sharing that with us Rachel! I’m so glad you enjoyed that!
This chicken is so easy and so moist and delicious!! I am not usually a gravy lover, but the gravy is outstanding! I think this is probably the 4th recipe I’ve cooked from your site and they’ve all turned out great! I told my husband today “Natasha hasn’t let me down yet!”
That’s just awesome Jennifer! Thank you for this lovely comment and amazing review! I’m so glad you’re enjoying our recipes!
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. My husband and i used a 7lb chicken and we cooked it for 40 mins, however the breasts still were pretty dry. Any tips on how to prevent that?
Hi Alaina, the thickness of the chicken could also be a factor – you might try cooking for a little less time. Also, I wonder if it needed a little more liquid since all of those vegetables were added.
Okay! I’ll try that next time and maybe just roast the vegetables separately!
Made this chicken for Sunday dinner and it tastes soooo goood! The chicken came out moist and flavorful. The gravy is the best I have ever made. This will be my “go to chicken dish” from now on.
Love it! Thanks for sharing your great experience with us, Martha. We appreciate it!
Made this recipe last night and WOW this was the best chicken! And it was relatively quick to fix…well worth the time. Loved the gravy. Thank you…will be making this again.
You’re welcome, Sandy! I’m so happy you enjoyed this recipe!
Made this for my family of 4 last night…amazing! Kids and husband loved the chicken and gravy. Great recipe. Served with veggies. Yum! They would like this chicken weekly now.
Wow, that sounds awesome! I think this is going to be one of their favorites!
This is a fantastic recipe!!! It has become my go-to and is PERFECT as written. Sometimes I’ll stuff the cavity with some onion and thyme sprigs along with the lemon and garlic if I have them on hand. I’ve also used smoked paprika a few times, which is lovely. Last week I used the leftover chicken and gravy to make a pot pie and it was AMAZING. Thanks for sharing this great recipe!!
You’re welcome, Natalie! Thank you for that great review!
We tried this a couple months ago and it has become a regular choice in our household. So delicious and easy!
That’s just awesome! Thank you for sharing that with me, Amber!
It was great. The chicken was very moist and the flavor was very good I will do this again. The gravy was delicious over the chicken and mashed potatoes. Great recipe. Sorry we devoured it before I saw you wanted pic. But it looked as good as it tasre.
No worries, Richard. You can share photos of your creation next time on our Facebook group and page. Thanks for your good feedback!
I just made this and was able to fit a 5.7lb chicken in my 6qt IP (it was the smallest I could find). I followed your cooking instructions to the letter as well as your gravy instructions. I did change the spices, only slathering the chicken with salt and pepper because I wasn’t planning on browning the skin afterwards, and I stuffed the cavity with half a lemon, thyme, and garlic. Spot on cooking instructions and I’m so happy that I have gravy to go with it! Thank you!
You’re welcome! I’m happy you enjoyed this recipe!
I used this recipe. the chicken turned about great, but my gravy was very brown, nothing like is pictured. I wonder what I’m doing wrong.
Hi Carla, you might consider if you changed anything in the ingredients or seasoning?
Can this be made in a regular pressure cooker?
Hi Tanya, I haven’t tested that but I bet it could work!
It worked great for a stove top pressure cooker. This recipe is perfect and so delicious!
So wonderful to hear that. Thank you!
I wanted to love this as much as everyone else, but it just didn’t turn out that well. The flavor was okay. The problem was the cooking. I cooked my 4.5 lb chicken according to the directions & allowed it to naturally release for 15 mins. Well when I took the lid off, my chicken was almost shredded! Way too much time in the pot. This made it very difficult to get the chicken out and most of it fell apart in the process. This also made it hard to broil for the crispness. I would not use this recipe again
Hi Katee, make sure you use a trivet/rack underneath which makes it much easier to transfer the chicken. I have found that with a larger chicken, the top (especially the skin) of the chicken can split with the longer required cooking time to fully cook the chicken through and make it tender.
So, I am kinda ole school….but I recently got an air fryer and an instant pot! I had 2 whole chickens in the freezer and decided to cook one so I looked up recipes and yours sounded good. Made it tonight and with the left over broth I made another recipe for cheesy rice and veggies after I took the chicken out to put in the oven!!!!! OMG! it was great, I did cook the chicken for 40 min. because it was a little over 5 1/2 pounds and I might have let it brown a little too much in the oven while stirring the cheesy rice ( my hubby likes it that way anyway) But it was super! Thanks so much!
My pleasure! Thank you so much for sharing your experience with us, we appreciate it.
My chicken turned out perfectly! The gravy was so good! An easy and delicious recipe I’ll be making often. 🖤
So wonderful to hear that, Tonya. Thank you so much for your excellent review!
Hi Natasha
Can I cook your chicken recipe in a slow cooker as I don’t have an instant pot? I do realise it would take a lot longer but would love to hear from you.
Hi Carol, 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.
Hi Natasha, I am going to use the oven instead because I don’t have pot. What is the way to put the chicken in the oven? As I can see there is chicken broth also to use. Please explain that in details because I really want to make this recipe. Thanks
Hi Fatin, 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.
Ok wow. I have never made anything like this before – I’ve never made a whole chicken/turkey/anything. This as so easy and turned out delicious! I was shocked. Thanks for the easy recipe and instructions.
I’m so glad you enjoyed that Mackenzie! Thank you for that wonderful review!
This is the best chicken – so moist and flavorful! Making for a friend that just moved and also making one for my pastor!
So nice of you, Brenda. I’m sure they will like and appreciate it too!
The most tender chicken I’ve ever had! Thank you for the recipe!
So awesome, thank you for your wonderful review!
Thank you, thank you! My first time using my new Instant Pot! This was the most flavorful chicken we have ever had in our lives! Bought the twin Organic pack from Costco, 3 3/4 lbs. Cooked for 22 min. The gravy was over the top fabulous. Even the breast meat was moist and delicious. So easy, so quick, so incredibly yummy!! This is a real winner!
That’s just awesome Betsy! Thank you for sharing that great feedback with us!
I try to cook lots of Natasha’s recipes, generally because she’s a great instructor, this looks great, and I might be able to do it!!
I’m so glad you’re enjoying our recipes, Larry! Thank you!
This was the absolute best chicken I’ve ever prepared. We normally don’t like the breast so much, but it was so tender and juicy that we actually preferred it. The tasty gravy made it that much better! I used fresh home grown rosemary and lemon thyme (yum) and omitted the onion powder (personal preference). Everything else was according to recipe.
I’m so glad you enjoyed this recipe, Sharon! Thank you for the wonderful review!
Hi Natasha,
If I want to air fry the chicken for 5 minutes after, what temperature would you recommend? My air fryer goes up to 400°.
Hi Lauren, I haven’t tested that to advise Kacie. If you experiment please let me know how you like that.
I made this for dinner today and it was delicious. The gravy was easy and so good over mashed potatoes. I’m happy to have an Instant Pot recipe we love. Thanks!
So glad to know that you loved this recipe! Thank you for sharing that with us.
Love all your recipes! Will cook this Sunday! Wish you had a recipe book!
I hope you love this recipe, Nancy! We are working on a book, stay tuned!
i didn’t see a link for the gloves you used while working with the chicken. can you provide?
Hi Susan, Here are the gloves we use (affiliate link).
I’m not sure why but it always take alot longer to cook things in my IP than what a recipe calls for. This took an hour and my chicken was not frozen. I did love it though and will do again but I’ll plan on an hour next time
Hi Chris! Are you using an Instant Pot on high? I haven’t had that experience with this recipe.
Chris – I’ve experienced the same thing. From what I can figure out, most recipes don’t take into consideration the time it takes the IP to come to pressure, which depending on the density/size/frozen of what you’re cooking, can add 10-15+ minutes of IP time (in addition to actual cook time and rest time).
Just my personal experience. 😊
Thank you so much for this recipe. I have used it several times now; it’s so easy and my whole family loves it. And I love having to clean up less after!! I’ve also experimented with different herbs and spices – so versatile. Thanks again!
You’re welcome! Thank you for sharing that great review!
First time using Instapot, this chicken recipe was delicious. Only issue I came across, chicken was a little pink & bloody but placed in the oven & our meal was perfectly cooked. I cooked for 18 minutes since chicken was 3 lbs but I think weight was incorrect. We learn as we go, I will definitely use this one again. Before I end, gravy recipe was da bomb… yummy! Thank you Natasha for sharing with us.
You’re welcome, Angie! I’m happy you enjoyed this!
Planning on making this tonight. Instead of broiling can I change my instant pot to the air fryer method at the end, do you think? Thank you!
I haven’t tested that to advise Kacie. If you experiment please let me know how you like that.
This is a constant menu in our kitchen. The first time I made it, it was a big hit that tonight for dinner my family requested for 2 chickens. So, instead of using the 6 qrts I used the 8 qrts and still it taste great.
Yum! Sounds like you found a family favorite! That’s so great!
Hi Natasha…I have a an almost 4# chicken and an 8 quart instant pot, will it work and will cooking time be less?
Hi Gayle, I have note tested that in an 8qt pot to advise. One of our readers reported doubling this recipe in an 8 quart part without any issues but I have not attempted that with 4lbs of meat.
Thank you so much for your prompt reply!
You’re welcome, Gayle!
Love this recipe! I’m about to make it for the second time. Gonna do a 6 lb chicken in the 8 quart I.P.Thanks!
I’m so glad! I hope you love this recipe Cierra!
Making this tonight. I do not have fresh rosemary or thyme. Could I use dried? If so, how much do you recommend?
Hi Amy, we prefer the fresh but that should work. I hope you love this recipe.
Making this tonight! I do not have fresh rosemary or thyme. Could I used dried, and how much would you recommend?
Hi Amy, we prefer the fresh but that should work. I hope you love this recipe.
Delicious!! Made this twice now very good, gravy is the bomb!!
I’m so glad you enjoyed that Michele!
What about a crock pot? How long for smaller (probably 3 lbs) whole frying chicken.
Hi Jenny, 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.
True! Ok thanks for your quick response! I’ll let u know how it turns out tomorrow!
Did exactly as instructed. It was juicy and so tasty! Thanks for this recipe!
So awesome to hear that Ruth. Thanks for your great feedback!
I’ve made this a few times now and it’s always been a hit! I have an 8qt instapot. Do you think it will be possible to cook 2 chickens at once?
Hi Cindy, I don’t have an 8qt Instant Pot to test it in but that should work fine in an 8qt instant pot following the timing guide.
Hi natasha , do you think its ok if i put the chicken directly in the oven instead of the instant pot.
Thanks
Hi Mariette, 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.
I could not find the link to your clear cooking gloves. Can you please send it to me? Thanks
Hi Katherine, Here are the gloves we use (affiliate link).
Thank you! 🙂
What could I serve with the chicken?
We like it with rice, mashed potatoes, some roasted veggies, or one of our many salads.
Awesome. Tks
whete to buy instant pot?
Hi Yazmine, here’s the Instant Pot that I am using. I hope that helps!
I made this recipe last night and it was a #1 hit. I cannot wait to make again and again, etc…. Thank you so much!!
Isn’t the flavor amazing! That’s so great! It sounds like you have a new favorite!
Can you cook the bag of giblets in the instant pot along with the chicken in this and in other recipes? Is it safe? If yes, how do we do this correctly? I have a Duo Plus 6 Quart Instant Pot. This will be my 1st time using my Instant pot and am scared, intimidated, have a mental block about it and am disoriented about how to use it. Thanks.
Hi Tamboliya, 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 for making gravy but we don’t personally.
This was JUST what I was looking for! I bought a whole chicken, having never made one in a pressure cooker, then searched until I found this recipe. The only changes I made were to add 1/4 of an onion into the chicken with the lemon and sub 1/2 the broth for white wine. It was delicious and made the gravy Devine.
That’s just awesome!! Thank you for sharing your wonderful review
I made this today! Outstanding! So much flavor & very moist! Served it with grilled asparagus! Yum! Thank you so much!
I’m so glad you enjoyed it!
Hi Natasha, I am in Australia. I have been following you for quite a while and have tried many of your wonderful recipes. Today I did your instant pot chicken. It was amazing, so tasty and juicy. I did it in the regular oven stuffed with my own Christmas stuffing. Thank you, this will be my go to roast chicken from now on.
That is awesome, Patrice. So happy to know that you loved the instant pot recipe. I hope you love every recipe that you will try!
My family loved it! We served the chicken with roasted potatoes, green beans, carrots and stove-top stuffing. It was a Sunday dinner on a week night! Thanks, Natasha! I love all your videos.
That’s so great! Sounds like you found the perfect meal! Thank you for sharing that with me.
Hi Natasha, I made your instant pot chicken tonight for dinner, delicious!!! Thank you for sharing your recipes and thank you for the fun way you do it. X
You’re welcome! I’m so glad you enjoyed that, Michelle!
Please share link to gloves you use?
Thanks!
Hi Angie, Here are the gloves we use (affiliate link)
Gosh this is an amazing way to cook chicken. Chicken is so moist. Flavoured butter – tick tick tick. The sauce is just scrumptious. A 2 kilo bird takes 26 minutes. Under a very hot grill for 5 minutes or so. Meanwhile, there is plenty of room in the oven for roast potatoes and roast carrots and broccoli. Yum yum yum. Love love love your fun videos!
Thanks Natasha.
Hello Sheila, what an amazing feedback. I’m so glad that you loved the end result, thank you for giving this recipe a great review!
I’m 57 and have never cooked a whole chicken? This was so easy to do! Thank you!
That’s just awesome Kim! I’m so glad you enjoyed that! Isn’t the flavor amazing for a simple and flavorful recipe?
I made this tonight for Easter dinner for my husband since he doesn’t eat ham. Oh my goodness, this is the best chicken I have ever had. The gravy is simply amazing! I am definitely sending my sister this recipe! Thank you for sharing.
So happy to hear that you enjoyed your Easter dinner, Chrissy. Thanks for sharing and for giving this recipe a great feedback!
Natasha – this recipe is perfect. I don’t even bother to broil the chicken after cooking, it comes out so moist and delicious! It’s perfect for having cooked chicken on hand. I am making a chicken soup with the leftovers and the stock I make from the chicken carcass last night. I am always looking for ways to use my multi-cooker as a short-cut, and this is a great method. I don’t know if I’ll ever spatch-cock again! THANK YOU!
I love it! I’m super happy that you enjoyed this recipe so much.
For anyone browsing through similar recipes, don’t look any further!! Making whole turkey or chicken can be intimidating but if I can do it, you can too! I didn’t manipulate the recipe at all, it was absolutely delicious. My husband raved this chicken recipe. Definitely a keeper!! Thank you Natasha for another wonderful recipe.
What an awesome review and feedback, Jamie. Thank you so much for sharing your experience with us. I love it!
I made this today best chicken I had in a long time I left out the garlic because I don’t like it it was juicy and tender will make again
Sounds great, Robin. Thank you so much for your excellent review!
I didn’t see a link to where to purchase kitchen gloves? Thanks!
Hi Angie, Here are the gloves we use (affiliate link).