Instant Pot Whole Chicken Recipe
Instant Pot Whole Chicken with simple spices and fresh herbs for a fast rotisserie chicken at home. Cook a whole chicken in your Instant Pot!
Servings: 6 servings
Equipment
Ingredients
- 3-5 pound Whole chicken
- 2 tablespoons Butter softened
- 1 teaspoon Kosher salt divided
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 2 sprigs Fresh rosemary divided
- 2 springs Fresh thyme divided
- Fresh parsley
- 1/2 Yellow onion quartered
- 4 Garlic cloves smashed
- 1/2 Lemon juiced
- 1 cup Low sodium chicken broth
- Canola or olive oil
Gravy
- 3 tablespoons flour
- 3 tablespoons butter
- 2 cups Chicken broth using cooking liquid from the pot plus additional as needed
Instructions
- Strip a few leaves from rosemary and thyme and finely mince. In a small bowl, mix butter with the dried seasonings and the chopped fresh herbs.
- Pat the chicken dry using paper towels and remove the giblet bag. Discard or save to make broth another time. Lift the skin away from the breast using the back of a spoon. Rub the butter mixture under the skin, and smooth out evenly over the breast meat.
- Add 1 cup broth into the bottom of the Instant pot. Place chicken on a trivet breast side up and lower chicken into the pot.
- Stuff the chicken cavity with 1 sprig of rosemary, 1 sprig of thyme, half of the parsley, half of the onion, half of the garlic, and the lemon half. Pour the lemon juice over the chicken and stuff remaining herbs, onion, and garlic down around the chicken.
- Place the lid on the Instant Pot and seal. Set to high pressure, cook for 6 min per pound, then allow the pressure to release naturally for 20 minutes. Release any remaining pressure. (Note that it will take about 10 minutes to come to pressure before the cook time starts).
- Optional (but delicious): Meanwhile, preheat the broiler on low, position the oven rack in the lower ⅔ of the oven.
- Using oven mitts, carefully lift the chicken out of the pot using the handles of the trivet and transfer to a rimmed baking sheet. Brush the chicken with oil and sprinkle it with salt and pepper. Broil until the skin is crispy, about 5 minutes, watching it closely so it won't burn.
- Allow the chicken to rest for 10 minutes before carving.
- Strain the liquid from the instant pot. Add packaged chicken broth to the juices to make 2 cups total. Set aside.
- While the chicken is resting, make the gravy (optional). Melt 3 tablespoons butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes. Whisk in 2 cups of chicken broth and bring to a boil. Turn down heat and let the gravy simmer for a few minutes or until thickened, whisking occasionally. Serve with chicken.
Notes
- A 6 quart Instant Pot can fit up to a 5 pound chicken. An 8 quart Instant Pot will be able to accommodate larger chickens.
- If your broiler is in the bottom drawer of your oven and the chicken won’t fit, preheat your oven to 475℉, brush the chicken with oil and bake on a rimmed sheet pan for 5-10 minutes until skin becomes crispy. Be careful to not over-bake the chicken, it will dry out very quickly and become tough.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in a freezer bag in the freezer for up to 3 months.
Nutrition
Calories: 433kcal | Carbohydrates: 6g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 577mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg
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