Description
This Instant Pot Whole Chicken Recipe offers a quick and flavorful way to prepare a tender, juicy whole chicken with a crispy skin finish. The chicken is seasoned with a blend of spices and aromatics, pressure cooked for perfect tenderness, then broiled to achieve a beautifully browned and crispy skin. Served with a rich homemade gravy made from the flavorful drippings, this dish makes a comforting and impressive meal for 4 to 6 people.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 medium whole chicken (3 pounds)
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 lemon
- 3–4 sprigs of thyme or rosemary
- 1/2 cup chicken broth
Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Prepare and Marinate the Chicken: Pat the whole chicken completely dry using a paper towel. Rub vegetable oil, salt, pepper, paprika, Italian seasoning, and garlic powder evenly over the chicken to season it thoroughly. Set aside on a plate for at least 30 minutes or refrigerate overnight for deeper flavor. Before cooking, bring the marinated chicken to room temperature to ensure even cooking and tender, juicy meat.
- Stuff and Truss the Chicken: Stuff the lemon half and fresh thyme sprigs into the cavity of the chicken. Then tie the chicken snugly with cooking twine to keep the wings and legs close to the body, which helps the chicken cook evenly.
- Prepare Instant Pot and Cook: Place a suitable rack inside the Instant Pot and pour in 1/2 cup chicken broth to prevent drippings from burning and to aid in making gravy later. Set the chicken breast side up on the rack. Close and seal the Instant Pot lid, ensuring the steam release knob is locked in the sealed position. Pressure cook the chicken for 25 minutes at high pressure, adding 6 minutes for every additional pound if your chicken is larger than 3 pounds.
- Release Pressure and Check Temperature: After cooking, allow the Instant Pot to naturally release pressure for about 15 minutes. Open the lid carefully and check that the thickest part of the chicken breast has reached an internal temperature of 165°F using a meat thermometer.
- Broil for Crispy Skin: Preheat your oven’s broiler to high. Transfer the chicken to a baking sheet and broil for 5-7 minutes to achieve extra crispy and browned skin. Watch closely to prevent burning. Remove from the oven and let the chicken rest at room temperature for at least 15 minutes before carving.
- Make Gravy: Switch the Instant Pot to Sauté mode on high. Add the flour, 1/2 cup chicken broth, and butter to the pot containing the chicken drippings. Whisk continuously until the gravy is smooth and thickened to your liking, about 2-3 minutes. Season with salt and pepper to taste.
- Serve: Carve the chicken and serve it hot with the freshly made gravy drizzled on top for a flavorful, comforting meal.
Notes
- Bringing the chicken to room temperature before cooking ensures even cooking and juicier meat.
- Trussing helps the chicken cook evenly and maintain a nice shape.
- Natural pressure release is recommended to keep the chicken moist.
- Keep a close eye when broiling, as the skin can burn quickly if left unattended.
- The cooking time can be adjusted based on the size of the chicken—add 6 minutes per extra pound beyond 3 pounds.
- Resting the chicken after broiling allows juices to redistribute, enhancing the flavor and tenderness.
Nutrition
- Serving Size: 1/4 chicken (about 6 oz cooked meat with skin)
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
