Instant Pot Whole Chicken and Gravy natashaskitchen.com 59 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Prepare Chicken: Separate the skin over the chicken breast using a spoon. 2. Set up Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup chicken broth. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon. 3. Make Butter Sauce: Combine melted butter with all of the seasonings. Pour half of the mixture under the skin and pour the remaining mixture all over the outside of the chicken. 4. Pressure Cook Chicken: Cover with the lid, set the lever to the “sealing” position, and cook on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing the remaining pressure. 5. Broil for Crisp Browned Skin: Transfer chicken to a foiled lined baking sheet, season with more salt, pepper, and paprika and broil in the center of the oven 4-5 minutes or until the desired color is reached. 6. Strain the drippings – Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. 7. Make the Gravy – Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken 1. Prepare Chicken: Separate the skin over the chicken breast using a spoon. 2. Set up Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup chicken broth. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon. 3. Make Butter Sauce: Combine melted butter with all of the seasonings. Pour half of the mixture under the skin and pour the remaining mixture all over the outside of the chicken. 4. Pressure Cook Chicken: Cover with the lid, set the lever to the “sealing” position, and cook on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing the remaining pressure. 5. Broil for Crisp Browned Skin: Transfer chicken to a foiled lined baking sheet, season with more salt, pepper, and paprika and broil in the center of the oven 4-5 minutes or until the desired color is reached. 6. Strain the drippings – Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top. 7. Make the Gravy – Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken Add Direction Ingredients 4 lb whole chicken 1 cup low sodium chicken broth 4 cloves garlic, peeled and lightly smashed 2 tsp fine sea salt 0.2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 0.5 tsp paprika 1 sprig rosemary, leaves stripped and minced 1 sprig thyme, leaves stripped and minced 8 Tbsp unsalted butter, melted 0.5 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken) 3 Tbsp unsalted butter 3 Tbsp all-purpose flour - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Instant Pot trivet baking sheet spoon Add equipment Tips Thaw the chicken completely if frozen. Use the correct size instant pot. Use a Trivet for even cooking. Broil the chicken for a crisp and salty skin. Keep the drippings – they make the best gravy. Avoid overcooking the bird Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe