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, which you can make right in the Instant Pot.

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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.

Instant Pot Whole Chicken Video

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!

Ingredients for Instant Pot Whole Chicken Recipe

The ingredients here are so simple, and you will probably have everything you need in your refrigerator and pantry. The combination of seasonings makes for the best-tasting gravy you can make from the pan drippings.

• 1 whole chicken (4 to 4 1/2 lbs) – be sure it’s fully thawed.
• Chicken stock – you can use vegetable broth, chicken bone broth or even turkey stock.
• Seasonings – We combined fresh garlic, thyme, and rosemary with salt, pepper, onion powder, garlic powder, and paprika.
• Butter and Lemon Juice – we were inspired to add lemon juice and butter from our famous Roast Turkey Recipe. Butter helps to spread the seasonings under the chicken skin and keeps the chicken juicy.

Tips for the Best I.P. Rotisserie Chicken

• Weight the chicken and cook the chicken for 6 minutes per pound and allow a 15-minute natural pressure release. The gradual release of pressure will ensure your chicken is fully cooked through and rested for the juiciest chicken. It also prevents foam from shooting out of the valve.
• Thaw the chicken completely if frozen – it will cook more evenly.
• Use the correct size instant pot. 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 and salty skin
• Keep 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 the “sealing” position, and cook on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing the 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 Instant Pot 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 the 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

Avoid overcooking the bird, which will cause it to fall apart and make it difficult to transfer out of the instant pot.

How to Make Chicken Gravy

In considering the dish factor, as we call it (fewer dishes to wash!), we make the gravy directly in the instant pot after removing the chicken. The gravy is amazing poured over creamy mashed potatoes and drizzled over the sliced chicken.

• Strain the drippings – 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.
• Make the Gravy – 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.

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 diced or shredded leftover chicken. Don’t forget to keep the carcass to make the best homemade chicken stock.

• Avocado Chicken Salad
• Chicken Fried Rice
• Autumn Chopped Chicken Salad
• Chicken Bacon Avocado Sandwich
• Leftover Turkey in Gravy (with chicken!)
• Chicken Noodle Soup
• Chicken Salad
• Chicken Patties

Instant Pot Whole Chicken

4.97 from 552 votes

Author: Natasha of NatashasKitchen.com

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.

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Prep Time: 20 minutes mins

Cook Time: 24 minutes mins

Natural Pressure Release: 15 minutes mins

Total Time: 59 minutes mins

Ingredients 

US CustomaryMetric

Servings: 6 people

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

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.

Nutrition Per Serving

459kcal Calories6g Carbs29g Protein35g Fat15g Saturated Fat144mg Cholesterol892mg Sodium335mg Potassium1g Fiber1g Sugar693IU Vitamin A8mg Vitamin C26mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Instant Pot Whole Chicken

Amount per Serving

Calories

459

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

15

g

94

%

Cholesterol

 

144

mg

48

%

Sodium

 

892

mg

39

%

Potassium

 

335

mg

10

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

29

g

58

%

Vitamin A

 

693

IU

14

%

Vitamin C

 

8

mg

10

%

Calcium

 

26

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Chicken, Main Course

Cuisine: American

Keyword: Instant Pot Whole Chicken

Skill Level: Easy

Cost to Make: $

Calories: 459