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.
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:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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:
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
In proper cooking, only salt and pepper are “seasoning.” Everything else is an herb or spice.
Delicious! First time I have cooked a whole chicken in pressure cooker and made gravy. Loved it.
So glad to hear that, Jacinta!
Came out great! Had a 6.8LB chicken. Inserted onion (I soaked with 2tbsp of lemon juice) inside the chicken. Pressure cooked high for 40mins. Let sit for 5 mins then vented. Broiled less than 5min. My chicken was literally falling off the bone. Great recipe with easy roux.
That’s when you know its good – falls off the bone. I’m so happy you loved it, Jen!
Delicious as written. Only change I did was I can’t use chicken broth bc of msg so I ndidnwatwe with added salt, bay leaf, and poultry seasoning just to give it flavor to the water.
It was great, easy to do and will go one the repeat roster of success instant pot recipes. (Which are actually so few on the Web) going to try some of the others on this site.
Thank you so much for sharing that with me, Janice!
This was amazing!!! The best whole chicken I have ever made, fall off the bone and tender.
I patted the chicken and cavity dry, salted and sprinkled Costco organic No Salt seasoning. And let it on a rack uncovered overnight (this allows for a crispier skin)
And hour before take out fridge to come to room temperature. Then stuffed the cavity with fresh herbs and followed instantpot directions. Broiled for 5 min. Everyone loved it!
For the sauce since the broth I used was super delicious and the chicken is from a local farmer there was barely any fat. I just mixed a couple table spoons of cornstarch to cold water and added it directly to the drippings on sautee mode. Super easy gravy.
Thank you for this cooking method 💗
Hi Marilyn! I’m so glad you loved it. Thank you for sharing your experience with the recipe.
thanks, I’m gonna do the overnight method because I love the crispier skin, I like that you do all of the other directions. I have my whole chicken and can hardly wait to cook it.
I made this tonight, in my RV kitchen and it was a raving success. I don’t have an oven, so I added 2 min to my cooking time and skipped the oven completely. Of course the skin wasn’t nice and crispy, but the meat and gravy were amazing. I made a few minor changes, I didn’t have paprika so I left it out, but I added a few tablespoon of bbq sauce to my gravy and it tasted amazing! I definitely make this again
I’m so glad that you were able to make this recipe work. Thank you for your good review and feedback!
Hands down best InstantPot whole chicken recipe on the internet! Great flavor, and fall off the bone tender. I used the juice without the flour to keep it Keto. My new go-to for sure!
Hi John! That’s awesome. Thank you for sharing. I’m so glad you found a new go-to.
It was absolute delish and I didn’t change anything! So Moist and love the gravy too
Hello Kathy, nice to know that you enjoyed it!
Omg it was so good. I did cook it a little to long but it was still awesome. I also added a little Slap your Mama. Gave it a little kick. The gravy was to die for.
Sounds great! I’m happy that you enjoyed it a lot.
I am new to instant pot and was short in time for dinner.
I tried this instant pot while chicken recipe and it is AMAZING!!!!
It is so flavorful! I love the flavor into the meat not just the skin!
I can’t wait to make a turkey breast with this recipe.
Thank you!!!!
Hi Charlene! That’s wonderful to hear. Thank you for sharing.
Delicious,,, but I subtracted a star because the gravy was too salty for me and the recipe calls for a lot of fat. I will make again but with less salt and butter.
Hi Angela! Thank you for the feedback. You can definitely adjust the amount of salt per your preference.
This was delicious!! I did have to almost double the cooking time for my 4lb chicken to be done. I also did not add the extra butter to the gravy (I really don’t think it needs it from all the butter that comes off the chicken). The gravy is AMAZING from this. I could drink it it’s so good. I will definitely make this again!
Hello Maddy, nice to know that you loved this recipe a lot! Thanks for your great comments and review.
I had a 1.6 pound chicken and put in the instant pot for 12 minutes. Felt safer to round up to 2 pounds. Natural pressure release 15 minutes. Then put in oven for 5 minutes at 500.
Well, it was not cooked inside. I figured I would have been over cooking! Grrrr
Hi Michelle, I’ve honestly never tested a whole chicken that tiny but in theory it should have cooked through at that size. Did you make sure to close the seal on your instant pot and did it come to pressure as expected? I wonder if there might be an issue with your instant pot? That is a bummer though… Also, did you check the internal temperature on a thermometer? I always recommend that when cooking meats to ensure doneness.
at the time it should have been done, if not overcooked….as i pressure cook 5lbs for 22 minutes , air fry for 8.
Flavor was amazing, but the chicken itself was a bit dry – maybe I overcooked it? I did 30 mins for a 5 lb chicken, following the chart in the post. However, the gravy was FANTASTIC and when smothered in it, the chicken was absolutely delicious. I didn’t have rosemary or lemon on hand, so I omitted those, and I used cassava flour instead of all-purpose.
Maybe it was overcooked that’s usually the reason why chicken gets dry. I recommend adjusting the cooking time on your next try.
I am super excited about this recipe! I have a sensitivity to paprika (a nightshade) and would like to omit it. Is it primarily used for color in this recipe? Do you think the flavors would still be good after omitting it? Thanks so much!
Hi Tiana! The combination of seasonings makes for a very tasty gravy. You can omit the paprika if you’d like or use a little more of the others for more flavor as needed.
OMG! I was dubious about roasting a chicken in the Instant Pot, thinking it would fall apart! I followed your recipe and it was an amazing roasted chicken! Thank you for the chart about sizes and cooking times. And that gravy! It is the best gravy I have ever made! Oopsies, forgot to mention that I only had salted butter…but it was an amazing recipe! Thank you!
Hi Judy! That’s wonderful to hear. Thank you for sharing.
First time ever making a whole chicken, much less in the instant pot. Turned out amazing! So perfect. My chicken was smaller then the recipe so the scaling of cook time details were super helpful! Definitely will make this one again
Great job and glad it was a success!
I will call this a Success. Juicy, tender & delicious. This was really the first time I have used my Insta Pot. I’ve been a little intimidated by it but you made it easy.
Great to hear that this recipe was a success for you! Thanks for the review, Dawn. We appreciate your feedback.
Listen, I have made so much gravy (MOST of the time quite successfully) so I was a bit concerned about the gravy part of this recipe. Add hot to hot? That just isn’t done! Oh, but wait… my dear, this was a DELICIOUS gravy. Simply wonderful. The chicken was beautifully moist and tender. I will absolutely be putting this into our regular rotation! I am thrilled to have another good InstaPot recipe. Thank you so much for the work you put into developing this one!
It’s my pleasure! I’m happy that you loved this recipe a lot, Wendy!
I had to email myself the link so I could watch the video. On mobile the video is a broken link.
Hi Kathryn, I tested it on m mobile and it plays fine. Would you be able to try a different device and are you playing it from google chrome?
We keep making this chicken!! my husband asks for it! And so do I ;). Thanks for this!
You’re welcome! I’m so glad it’s enjoyed, Jenn! 🙂
I love your new updated Natasha picture! You are beautiful inside and out! And I love this recipe! And all your recipes! You’re my go-to gal in the kitchen!
Thank you, Steven. That is very nice. Glad you love the recipe.
This is the second time I have used your fantastic Instant Pot roast chicken recipe. The first was for a chicken dinner, but this time because I wanted the meat off the chicken for other recipes. Thank you – great recipe and works likes adverised.
I’m so glad you all loved it, Judy! Thank you so much for sharing that with me.
I made this recipe yesterday, and it was delicious. My chicken came out perfect. I reduced the melted butter to 4 tablespoons and used dried thyme and rosemary because I didn’t have fresh. I used a gravy separator for the liquid left in the pot, and then used 3 tablespoons of the separated fat to make the gravy. Thanks for an outstanding recipe!
You’re welcome! I’m so happy you enjoyed it, Rebecca!
I was a bit skeptical because every whole chicken instant pot recipe I’ve tried thus far was unappealing. However, THIS ONE WAS SPECTACULAR! The seasoning was perfect, I’ve never made a gravy from drippings where I didn’t have to add seasoning. This gravy was truly 3 ingredients. Very delicious recipe. Thank you!
That’s wonderful to hear! So glad you loved it. Thank you for sharing.
This was AWESOME! I cooked a 3.5 lb chicken exactly as directed. The ONLY change I made is the seasonings. I don’t care for a lot of garlic so I used a Mediterranean combo grater from Aldi and just added a little rosemary. There was already salt, garlic, etc in it. The result was amazing. I did stick it in the air fryer just cuz it looks better but none of us even eat the skin. It gave me a few min to whip up the gravy which came out of this world! I’ve never made such delish gravy! This is my second instapot recipe ever and I’m glad I gave it a shot. This will definitely be in rotation. Quick enough for a weeknight. No problem.
So glad you found a new one for the rotation, Becky! Thank you for sharing.
Cooked a 5 lb. chicken. Absolutely delicious and cooked to perfection. Loved the gravy too (I’m terrible at making gravy).
That’s so great, Robin! Thank you so much for sharing that with me.
Fabulous! I roast chicken often, but this was far better and easier than doing it in the oven. Gravy was fantastic. A winner!
Hi Anne! I’m so glad to hear that, thank you for sharing.
This is my go-to whole chicken recipe for the pressure cooker. It’s so delicious!
Thank you for your great comments and feedback!
So good! Never cooked a chicken before in my life and this came out amazing.Gravy was amazing.
That’s wonderful! I’m glad you loved it.
Hello, I am very excited to try this recipe, but what I was wondering is can you still do the recipe if you don’t have a trivet. I can’t believe it but I do not have one. Honestly I don’t think I’ve ever had one. Can I still make the chicken or will it be ruined in the liquid. Thank you.
Hi Laura, we recommend coking it with a trivet. Mine came with the Instant Pot. We used this Trivet here for even cooking and to help remove the chicken from the instant pot. I hope this helps.
Hi wondering if the timing for the chicken changes if its frozen? How much more time would I add on? Thanks!
Hi Lia! See my recipe notes above in the blog post, “Can I Cook a Frozen Whole Chicken in the Instant Pot?”
I made this chicken recipe on Monday night, it was so good and cooked absolutely perfectly. It’s only Thursday and my family is wanting it again tonight. Off to the local grocery store I go to pick up the ingredients. Thank you so much. I’ll also be trying more of your recipes. This is amazing.
That is the best when the family love what we moms make. That’s so great!
Of all the recipes I’ve tried on natashaskitchen.com this is definitely my favorite and the one I repeat over and over again! It’s such a time saver and produces the BEST chicken. I’m really picky with chicken, and can’t stand when it’s dry. This puts dinner on the table in under one hour and produces the quality of something I’d typically take a whole day to slow roast on a low temperature in the Dutch oven, possibly even better! My pickiest child was asking for 2nds today and told me “mama chicken is sooo yummy!” 🙂 thank you for such an amazing recipe!
Hi Galya! Thanks so much for the kind words. It makes me so happy that you would try and love my recipes. I appreciate the feedback.
Can this be adapted to make in a crock pot instead of an in sta pot?
Hi Chris, I haven’t tested this in an instant pot. I do have an oven version of this coming in my cookbook that is excellent. Stay tuned! (October 2023)
Thus is delicious. I gave up oven roasting and was buying store rotisserie chicken. Decided to try this and I’m so glad I did. It came out very moist and the gravy was just right. I did a 5.30# chicken took about 35 minutes. Will make again. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with me, Kristen!
I’m ready to try this! Does it really need that much butter? How about just 4TBS ?
Our grocer has beautiful, delicious, sustainably raised chickens that I prefer to buying Costco roasters.
Your recipes and videos keep me constantly trying new things.
Hi Margie, we make it as written and I’ve never had this give a greasy mouth feel, but the butter does help produce a very juicy chicken.
Natasha
I’ve been cooking up your recipes for a longtime
You never disappoint
I’m new to insta pot
So thrilled to see you here in insta pot cooking
I made this recipe exactly as you wrote
To get the crispy skin I used the air fryer function
Wish I could send a photo
You’d be pleased
Family and friends showed the right amount of enthusiasm for this dish dinner
I thank you xoxo
You’re very welcome! Great to know that you are enjoying a lot of my recipes. Thanks a lot for sharing!
Can’t wait to try this. Sounds delicious. I know fresh is always better, but, can I use dried herbs?
Hi Linda! That should be fine.
This is the second time I’ve made this dish, and my family is very happy with the taste. I don’t usually like chicken gravies, but this one is so darn good. Thank you for the fantastic recipe!
Wonderful, Dee! I’m so glad it was a hit!
Wow, wow, wow! This is probably the best main course that I have ever made. Absolutely delicious and super easy. I made the recipe exactly as written. And that gravy!!! 😋
So glad you loved it!
When you say to pressure cook x minutes, do you mean x minutes total, or x minutes after the cooker reaches full pressure?
Hi Louise, once you set the timer on the instant pot, the countdown doesn’t start until the pot comes to pressure. If you are using an older version that doesn’t have a timer, you would want to let the pressure cooker come to pressure then start the timer. I hope you love the recipe!
I never leave comments recipes but this was GREAT. Came out so flipping good, I was shocked. The gravy was sooo slappy too. Thanks for sharing!!
Hi Simone! I’m glad you loved the recipe. Thank you for the feedback! 🙂
I just made this tonight and it was amazing!!! The gravy alone is what makes this spectacular and I will add it to my rotation. I had lemon pepper and added it to the gravy. Delicious! Thank you!
Thanks for sharing that with us, Susan. We’re happy to know that you enjoyed this recipe!
This recipe calls for one cup liquid. I’m fairly new to the instant pot world but is one cup of liquid sufficient for my 8 quart pot?
Hi Joanne, I have note tested that in an 8qt pot to advise. We used one cup for a six-quart pot.
Hi Natasha, would you be able to tell me how long for a 3lb chicken?
Hi Alexandra, Check out our timing chart in the post for the size of chicken.
Just did this recipe last night w/ a 6.5lb chicken in an 8qt. IP & it turned out perfect. I’ve never cooked a full chicken before and this was the most simple recipe I’ve followed. Set the IP for 50 mins and the bird was falling apart tender by the time I pulled the lid off. Definitely a keeper!
That’s wonderful, Jackie! I’m so glad to hear that.
This recipe is the bomb.com. Second time making it and I absolutely loved it. Comes out moist and delicious. And the gravy is just awesome. I did take a recommendation from one of the other comments to add some lemon pepper seasoning in the gravy. Recommend this all the way.
I’m so happy you enjoyed that. Thank you for sharing that with us, Michi!
I have tried a lot of your recipes and everyone was amazing. Thank you for taking the time to perfect each one. I stumbled across a chicken piccatta video you made 6 years ago in your OLD kitchen. I searched for the recipe here and could not find it. Please do a new video and add that one to you collection.
Hello Paula, that makes me super happy! Thank you so much for sharing that with us. This is my recipe for CHicken Piccata. I hope you love it too!
Can I release for longer than 20 minutes if I am waiting for my veggies to cook in oven? Or should I select Keep Warm?
Hi Nina! You could keep it on the warm setting.
Yummmmmm yummmmmm
Yummmmmmmmmmmmmy
Beautiful, delightful, delicious chicken. Seriously need not say more. I learned how to peel the skin up and keep it in place. I’ve cut slits in the skin and lifted the skin up like that and it works and all but can leave the skin a little saggy. Lifting up the skin from down by the legs was so easy and I lifted it all the way up in front of the breast. The skin in perfect shape. Thank you so much. If your actually getting my comments I’ll be glad to leave them. I just starting using your recipes a little time ago. Again it was so good.
Thank you
Mark
You are very welcome, Mark! Thank you for your good comments and fedback on this recipe. We appreciate it!
I made this recipe for my family and they raved and raved about the chicken and gravy. Natasha thank you for this fantastic dish, I will make this again.
You’re very welcome! So glad you loved it, Jan.
I made a big boy! 7 lbs in 6 qt ip for 35 minutes plus 15 release. Put it in broil and oh yea! We are good
That’s great! Hope you enjoyed it.
Making tonight with a 6 pound chicken. How much time should I add to the cook time? So excited to try it!
Hi Chivon! Yes, see my notes above for tips. Cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. The deepest/thickest part of the thigh should read 165˚F on a food thermometer.
Straight fire. Followed instructions and it came out perfect. Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it, G!
Hello, would the cook time in the IP be the same with a 24 hour brine?
Hi Lyndsay, I haven’t tested it with a brine to advise.
Hi Natasha
Is it possible to use dried thyme and Rosemary? What would be the correct amount to use?
Hi Jordan. That should be fine to use dry spices. You’d have to experiment with the amounts since I do not have those exact measurements.
Hi There, how do you do naturally release for 15 minutes some recipes say naturally 10 minutes. I don’t understand where you set this up.
Thanks
Hi Melisa, you let it sit and naturally release pressure for 15 minutes after it’s done pressure cooking then flip the pressure valve at the top to release any remaining pressure before opening the lid. I set a timer so I don’t forget. I hope that makes sense.
I haven’t roasted chicken in the oven since I found this recipe. Like everyone says the chicken is so tender and gravy has amazing flavour. Just wish I could fit 2 chickens in my Instapot x
Thanks for your nice feedback, Nina!
So sorry. We found that the chicken fell apart when done and pretty much tasted like boiled chicken. It was tender, but the dish had no resemblance to a rotisserie chicken. The sauce was good but nothing any of us would rave about. Considering the amount of butter in this recipe, we’ve decided it won’t be a recipe I’ll repeat.
Hi Diane, it sounds like it was set for too long in the instant pot. Check out our timing chart in the post for the size of chicken. Also, make sure to release pressure as directed.
I have never successfully roasted a chicken – Until NOW! I was a little bit worried because the last time I roasted a chicken it was a little on the dry side. The only change I made to this recipe is that my last attempt also called for lemon in the carcass but with the less than stellar turn out it reminded us of fish, so we left it out.
I followed everything else and it was absolutely delicious! It’s going to be a staple in our house for sure. Also, the gravy was incredible!! making a Roux was so much easier than using cornstarch.
thanks for this great recipe!
Thank you so much for sharing that with me, Cass! I’m happy you enjoyed it!
This is a great recipe! I am wondering – you mention in the video about the kitchen gloves you wear –what brand and where do you get them?
Hi Debby, you can find our favorite kitchen tools including the gloves in our Amazon Affiliate Shop HERE.
WOW! Made this chicken to put in your pot pie recipe and OMG is this ridiculously good?! All the recipes that we’ve made from your site are easy to follow and so yummy. Thank you so much for another slam dunk!
Yay, what a success! Thanks so much for sharing your experience trying this recipe.
I have made this 3 times now and it is excellent. The gravy is crazy good. But I think I have improved it. I add the garlic cloves and the rest of the lemon from inside the chicken to the gravy and add some Mrs. dash Lemon Pepper to it as well. Give it a try.
Sounds delicious! Thank you for the feedback, Jarrod.
My chicken is still in the Instant pot and everything has gone well so far but I was wondering if anyone could suggest what to do with the “innards” that I removed from the cavity. For now I’ll put them in the freezer.
Made this for dinner these week and we got 3 meals out it. This was my first time making gravy out of drippings, the wife said it was the best I’ve ever made. Will Make it again. Thank you so much.
Wow! That’s just awesome, David! Thank you so much for sharing that with me!
This is my favorite chicken recipe and the gravy is out of this world! We recently got an air fryer and wondered if anyone has tried this recipe in the air fryer. If so I’d love to know how it turned out.
Hello Dani, that makes me happy! Thank you for your good comments and feedback, I have not tested that but I saw some readers shared this “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 hope that helps!
I made this a while back and it was absolutely amazing! As delicious as the chicken was, the star of the show is the gravy! After several bits into the meal, my wife (who never saw the video), looked up and said “ I think I like this better than Thanksgiving dinner”!
I plan on making this again but instead of making the gravy with the flour, would it turn out just as good using a cornstarch slurry? My one son is sensitive to gluten!
Thanks for this amazing recipe and so many others!
Hi David! I’m so glad you enjoyed this recipe. Cornstarch would be a good replacement. 🙂
Made this as my 1st dinner in my brand new instapot. The chicken turned out super moist and the gravy was off the charts. No more grocery store rotisserie chickens for me. Thanks for the recipe.
Hi Randy! I’m so glad you enjoyed this recipe. Thank you for sharing.
Excited to try this! Especially after reading the reviews. Could you use a semi-frozen chicken?
Hi Jen! I hope you love it! Please check this part in the recipe “Can I Cook a Frozen Whole Chicken in the Instant Pot?” for your question. I hope that helps.
I’ve made this recipe once just as written. Best chicken and gravy yet. So easy in the instant pot. This time I only have dried thyme and rosemary. Do you have any suggestions on substituting dried for fresh ie quantity. I know fresh is superior, but I am often left with unused fresh herbs. Thank you for all the great recipes.
It really is a must-try! I’m so glad you loved it Al!
I never leave comments but I made this chicken tonight and it was AMAZING!!! I followed the recipe exactly and cooked a 4.6 pound chicken for 28 mins, 15 min slow release and the gravy was to die for. It had so much flavor and very juicy. The video is an added bonus. This is definitely a recipe I will make over and over.
Nice! Thanks for the awesome feedback, Aisha. Really great to hear that you loved this recipe a lot!
I just had a baby so quick easy recipes are a lifesaver to have and this recipe is amazing! My husband and I loved it! I didn’t have the fresh herbs or lemon so I used dry herbs and lemon pepper, it tasted fantastic! My chicken was big, 5lbs and a small section was still frozen and it came out perfectly cooked in 35 minutes along with the 15 minute slow release. This will definitely be a regular meal in the rotation. Thank you so much!
Thanks a lot for sharing your experience trying out this recipe! I’m glad you liked the result.
The first time my husband said my chicken was moist!!! Thank you and the gravy was Devine 💕 the dog loved his scraps and tomorrow’s dinner as well!
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!
Crisp up the chicken skin in the oven, the best part of the chicken, yum
I’ve made this several times. I cook the chicken breast side down so all the juices flow down into the breast rather than out of the breast. It turns out so moist and delicious. I love this recipe. It’s my go to for a whole chicken.
Great to hear that, C! Thanks for the good review and we’re happy to know that this is your go-to chicken recipe.
This chicken was yummy and easy. Everyone loved it in my house.
Hi Theresa, great to know that the recipe was a hit!
This chicken was so juicy and delicious! I was short on butter used maybe 3 tablespoons butter and 2 tablespoons olive oil, half the salt as my butter was salted. We will do this often. Rather than gravy, we will use the broth for soup tomorrow!
Sounds like a plan, I’m glad you enjoyed the recipe!
Hi Natasha. This is the first whole chicken I’ve ever made with the Instant Pot and it was absolutely divine, and that gravy, oh my! My husband just kept saying “wow” in between mouthfuls. We are so grateful for all your recipes and would love to see more for the Instant Pot. Thank you!
You are so welcome, Marg. Happy to know that you loved this recipe and I hope you’ll enjoy all the recipes that you will try!
Reporting back to you from Scotland!
Having just recently bought an Insta Pot this was my first attempt at apprehensively cooking a whole chicken.
Your recipe and video was so easy to follow.
I used your 6minute to the pound plus 15minutes depressurising time and it turned out exactly as you said it would …. tender, moist and plate-lickin’ delicious!
In the absence of chicken broth I used a chicken stock cube and made it a bit too salty. This was
remedied by adding single cream at the end … naughty but nice! 😂
I’ll be checking out your other videos!
Thank you for your detailed feedback, Irene. I’m, glad that your first time making this recipe was a success!
Can I put 2 whole chickens in the instant pot at the same time for this recipe? Both are around 4 lbs. Oh I love this recipe so much our family of 5 eats it all up but I want leftovers!
Hi! I have not tested this to advise. I would assume that it could work but 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. Please share your experience if you try it.
This recipe was easy to follow. I will admit, that most times my Instant Pot, even in all it’s digital glory is still intimidating. However, the steps were easy to follow and my family was happy. The gravy was devine! I fixed my husband a small plate since he always says he isn’t that hungry. I looked over and he was licking the plate. Needless to say, there is one drum stick left,folks!
That’s great! Thank you for sharing with us, Ebony.
Excited to try this tomorrow! I just got an instant pot handed down to me and it’s one of the older versions, there doesn’t seem to be an option for a natural pressure release, should I then cook it longer, then release the pressure once cooked?
Hi Galya, without testing in a different type, It’s hard to make a specific recommendation so you might have to do some experimenting.
My chicken was severely undercooked following these guidelines, so I ended up having to cook it in the oven for upwards of 30 minutes. That was disappointing. However, the gravy is absolutely delicious. Like seriously addictive. I have to figure out how it’s so good!!
Hi Kelsey, if you were using a larger chicken, or a larger instant pot, you would need to adjust for those things and I always recommend checking the internal temperature with a trusted thermometer to check for doneness. The chicken should be fully cooked following this tutorial and the oven portion is just for browning. I’m glad you loved the gravy!
ABSOLUTELY INCREDIBLE!!!!! So delicious!!!!! My family could have licked their plates clean they loved it so much! So glad I found you, this recipe was so easy to follow and literally the best chicken I have ever made! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Renee! Thank you so much for sharing that with me.
I really love this recipe, delious. The only thing I find is that my chicken (3/4lbs) does not cook near the bone of the legs and breast. I have done this recipe three times and I’m wondering why? Love the flavor and awesome gravy.
I tried this recipe today for a chicken that was 3.3 lbs. I set the timer for 20 minutes and like you found that the chicken was definitely not done when all was said and done. Disappointing after waiting for the 15 minute natural release and 10 minute rest and I am wondering why too.
Hi Cheryl, I’m sorry, I have not had that experience. Mine is fully cooked by using the guidelines I provided for size and timing. Did you use the full amount of chicken broth? Sometimes if there is not enough liquid, this could cause uncooked chicken. I would also check the seals/gaskets/valve of your instant pot to see if this could be contributing to it. If that all looks ok, you may just need to add more time. I hope this helps.
Thank you for such a quick response Natasha. I did use the correct amount of broth. But thinking upon this later, because I really want to try again (the gravy was so delicious) I may have figured out the issue. The float valve actually dropped before 15 minutes was up so I thought I could move along the steps since the pressure naturally released. Was it crucial to wait that full 15 minutes even though the valve dropped? Maybe this will help others who have faced the same issue.
Hi Cheryl, I would wait it out to give it that full 15 minutes, it’s hard to say without being there that was the culprit.
This is the best instant pot chicken recipe I’ve found. The gravy is incredible! MY husband is a dry meat, no gravy kind of guy and he went for seconds. I’ll definitely make this again and again. Thank you for sharing this!
Wonderful to hear that, Kari. Thank you for sharing that with us!
I never usually leave a comment, however, this by far is the best whole chicken recipe yet! I’ll never roast one in the oven again! I cook this at least 2-3 times/month. The gravy is spectacular! Wouldn’t change a thing on this recipe!
Wow! Thank you so much for stopping by and sharing your thoughtful review with me, Vicky! I’m so glad you loved it!
I am excited to try this recipe, but am curious about why it is referenced as a rotisserie chicken. There is no rotisserie method involved. Not trying to be rude, just trying to clarify the correct usage of the word.
Hi Sara, you are correct, technically a rotisserie chicken is roasted rotisserie-style, but the word is also often used to describe a whole cooked chicken.
This recipe was so easy to make and the taste of the chicken was so flavorful!! The gravy was the BEST!! This is a definite keeper. Thank you Natasha
You’re very welcome, Marnie! So happy you enjoyed this recipe. The gravy is so yummy! Thank you for the great review.
I tried this recipe and the chicken was gone! I cook this at least once every two weeks. This recipe is now laminated in the kitchen and on my recipe app. I have given the recipe link out numerous times since the first time we tried it. **HOME RUN**
Love it, Stacy! Thanks for the great review and feedback.
I made this tonight. First recipe in my Instant Pot that I have had for almost 2 years and never used. Thank you for the clear directions that enabled me to try it. It was moist and delicious!
I’m so glad you loved it, Debora!
We made this tonight. Our bellies are happy! Your recipes never disappoint! 💜
Yay, wonderful to hear that! It makes me happy too knowing that you enjoyed your meal.
This chicken is wonderful! I’ve made it twice and my husband and I both love it. Great recipe! It’s a keeper!
That’s so great! It sounds like you have a new favorite, Melissa!
Absolutely love this chicken recipe. It is so flavorful and delicious. The first time I made it I I had to leave for a meeting. I came home and there was no chicken left. I have made this recipe at least six times over the last two months And given this recipe out to numerous friends. Try it you will absolutely love it.
That’s just awesome! Thank you for sharing your wonderful review, Stacy!
OH MY GOODNESS!
I’m normally a fan of roasting a whole chicken the Thomas Keller way….very dry chicken, lots of salt, hot oven. This method produces the crispiest skin.
HOWEVER, please, please try this method. My daughter and I just ate this chicken breast, gravy, mashed potatoes, and asparagus for dinner. Not only did I eat seconds, but I wanted to lick my plate! Juicy and favorable breast, silky gravy and yummy mashers.
I did need to add a little cornstarch and water to get the gravy to thicken up to my liking, but that’s gravy…a little different each time.
Flavor bomb! Better than Thanksgiving! Thank you so much for sharing.
Love the positive feedback. Thanks for the review, I’m happy to know that you loved it!
This is the second time I’ve made this recipe to cook a whole chicken for use in meals for the week. ( I skipped the broiling since I was not using the skin. I also left out the lemon since my kids aren’t a fan.) The meat is juicy, flavorful, and comes right off the bone. Can’t beat how fast it cooks and easy to prep!
Hi Ssabrina, good to hear that you enjoyed this recipe! Thanks a lot for sharing your experience trying this out.
Just like all of NK’s recipes, this one is 5 star! Came out perfectly tender and we loved the gravy with it. Made roasted potatoes, carrots, and onions as a side. Delicious Sunday dinner that even my 2 year old said “yummy, mommy.”
Aaw, so adorable and cute! I’m glad she enjoyed this recipe too!
I was a bit skeptical, but this recipe was great. My deduction of one star was simply due to the amount of salt. I used a salt-free broth, and still found that 2 tsp of salt is just too much. I would cut the salt in half next time I make this and then add salt to taste if necessary. Otherwise, this is a great addition to the weeknight dinner repertoire! Thanks! 🙂
Thank you so much for sharing that with me, Chris! I’m so glad you enjoyed it!
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!