Instant Pot Whole Chicken with Gravy
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 lbs whole chicken
- 1 cup unsalted chicken broth
- ½ onion cut in half
- 5 garlic cloves
Seasoning
- ½ cup extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp thyme
- ½ lemon juice
Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
Instructions
Seasoning
- Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.
Pressure Cook
- Remove the giblets from chicken. Rinse and pat dry the whole chicken (inside and outside).
- Pour 1 cup of chicken broth into the cooker. Place the trivet inside the cooker. Place the whole chicken on top of the trivet. Add onion, garlic and lemon to the inside of the chicken cavity. Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin. (see video for reference)
- Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.
- Remove chicken and trivet from the cooker. Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.Rest for 10 minutes before serving.
Gravy
- Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.
- Wipe the inside of the cooker with a paper towel and discard. Set cooker to saute-high. Add butter and wait until it is completely melted. Add flour and whisk for 1 minutes or until lightly golden. Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency). Remove from the cooker and place in an appropriate dish.