Instant Pot Whole Chicken

Make a juicy and flavorful Instant Pot whole chicken with crispy golden skin and homemade gravy. This easy pressure cooker chicken recipe is perfect for weeknight dinners or meal prep, ready in under an hour. Seasoned with garlic, lemon, and fresh herbs, it’s a family favorite that pairs well with potatoes, rice, or vegetables.

Ingredients

For the Chicken

• 1 whole chicken (about 4 lb)
• 1 cup low-sodium chicken broth
• 4 garlic cloves, 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 fresh rosemary, leaves stripped and minced
• 1 sprig fresh thyme, leaves stripped and minced
• 8 Tbsp unsalted butter, melted
• 1/2 lemon (juice 1 Tbsp and place the rest inside the cavity)

For the Gravy

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour

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Instructions

Prepare the Chicken

1. Remove the giblets from the cavity of the chicken and pat the chicken dry inside and out with paper towels. Place it breast-side up.
2. Starting at the drumstick end, gently loosen the skin over the breast using the back of a spoon. Set aside.

Make the Seasoning Mixture
3. In a small bowl, combine the salt, pepper, onion powder, garlic powder, paprika, minced rosemary, thyme, 1 Tbsp lemon juice, and melted butter. Mix well.

Cook in the Instant Pot
4. Place a rack inside the Instant Pot and pour in the chicken broth.
5. Set the chicken breast-side up on the rack. Stuff the cavity with garlic cloves and the remaining half lemon.
6. Rub half of the butter mixture under the skin, massaging to distribute evenly. Spread the rest over the outside of the chicken.
7. Pressure cook on High for 24 minutes, then allow a natural pressure release for 15 minutes.
8. Carefully remove the chicken with the trivet, letting excess juices drip into the pot (reserve this liquid for gravy).

Crisp the Skin
9. Transfer the chicken to a foil-lined baking sheet. Season with additional salt, pepper, and paprika if desired.
10. Broil at 500°F (or air fry for 5 minutes) until the skin is golden and crisp. Rest for 10 minutes before carving.

Make the Gravy
11. Strain the liquid from the Instant Pot into a bowl and skim off excess fat. You should have about 2 cups.
12. Set the Instant Pot to Sauté. Melt 3 Tbsp butter, then whisk in 3 Tbsp flour and cook for 1 minute until golden.
13. Slowly whisk in the reserved drippings. Simmer until thickened, then remove from heat. Serve warm with the chicken.

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Why You’ll Love This Recipe

• Tender, juicy chicken made in under an hour.
• Perfectly seasoned with fresh herbs, garlic, and lemon.
• Crispy, golden skin without deep frying.
• Homemade gravy made from the flavorful drippings.

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Tips

• Pat the chicken dry well before seasoning for crispier skin.
• Don’t skip loosening the skin — it helps the butter mixture flavor the meat directly.
• Use a meat thermometer to ensure the chicken reaches 165°F in the thickest part.

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Variations and Substitutions

• Herbs: Swap rosemary and thyme for sage, oregano, or parsley.
• Butter substitute: Use olive oil instead of butter for a lighter option.
• Spices: Add smoked paprika or cayenne for extra depth.
• Broth: Vegetable broth works just as well.

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FAQs

Can I use a frozen chicken?
Yes, but increase the cooking time to about 36 minutes, with the same 15-minute natural release.

Do I have to broil the chicken?
No, but broiling (or air frying) gives the skin that golden crisp finish.

How long does it keep?
Leftovers keep up to 4 days in the fridge or 3 months in the freezer.

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Serving Suggestions

• Pair with mashed potatoes, roasted vegetables, or rice.
• Use leftovers for chicken sandwiches, soups, or salads.
• Drizzle the rich gravy over chicken, potatoes, or even biscuits.