Instant Pot Whole Chicken Recipe

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6

This Instant recipe is a winner! Easily make rotisserie chicken either using fresh or frozen birds with this time-saving recipe. I’m pretty sure you’ll love this, especially if you love fancy dinners but hate all the fuss!

Ingredients

6 tbsp butter (room temperature or use olive oil)

1 1/2 c. chicken broth

1 (4 lbs) whole chicken

Stuff Chicken (optional):

1 lemon (halved)

6 cloves garlic

4 sprigs of fresh rosemary

4 sprigs of fresh thyme

3 bay leaves

4 sprigs of fresh oregano

Buttery Mixture for Broiling:

1 tsp dried oregano

1/2 c. butter (unsalted)

1 tsp thyme powder

1 tbsp garlic powder

1/2 tbsp paprika

1 tbsp onion powder

1/4 tsp ground black pepper

1 tsp salt

Gravy (optional):

4 tbsp unsalted butter

remaining cooking liquid

3 tbsp all-purpose flour

How to make Instant Pot Whole Chicken

Step 1: If using frozen chicken, skip the stuffing and continue adding the chicken to the Instant Pot. Make sure to take out the giblets if present.

Step 2: If using fresh chicken, proceed to stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves. Rubbing the chicken with butter or olive oil is optional but you can do it by gently loosening the skin from the chicken breast, then lifting it from the meat using your fingers and rubbing around 3 tbsp of butter or olive oil under. If desired, you can also add some seasonings.

Step 3: On the entire surface of the chicken, rub the rest of the 3 tbsp butter or olive oil. If desired, you can also add a few seasonings.

Step 4: To the Instant Pot, add a trivet with handles, then pour in the chicken broth. On top, place the chicken, breast side down. Now, put the lid on, lock it, and seal the valve.

Step 5: Set the IP to High Pressure for 24 minutes. When the timer beeps, allow the natural release of pressure for about 15 minutes, then quickly release the rest of the pressure.

Step 6: Insert a food thermometer in the thickest part of the breast, if the internal temperature of the breast is 165 degrees F (min), it is done. If not, continue to pressure cook for an additional 5 to 10 minutes.

Step 7: Set the oven to broil.

Step 8: Whisk the melted butter with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper until well combined.

Step 9: Take the chicken from the pot when done cooking and transfer it to a baking sheet lined with aluminium foil. Drizzle the oil over the chicken, then drizzle with the Buttery Mixture. For extra crispy skin, broil the chicken for approximately 5 to 8 minutes. Make sure to keep an eye, rotating the pan if needed so the chicken doesn’t burn. You can also brush extra sauce from the pan on the chicken. Proceed to broil until the skin of the chicken is crispy and golden-brown.

Step 10: To make the gravy, transfer the rest of the liquid into a bowl, skimming any excess grease off the top. Set the IP to “Saute”, then add butter to it, and let it melt. Whisk in the flour for about a minute or so until well combined and lightly golden. While stirring, gradually add the liquid to the pot and continue to stir until thickened and completely incorporated. To taste, season with salt and pepper.

Step 11: To serve, top the chicken with gravy and enjoy with your favourite side. Enjoy!

Nutrition Facts: