Instant Pot Whole Chicken + Easy Chicken Gravy

7 mins
Serves 1
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Directions

  1. 1Remove giblets from the chicken and pat it dry with a paper towel.
  2. 2Remove giblets from the chicken and pat it dry with a paper towel.
  3. 3Remove giblets from the chicken and pat it dry with a paper towel.
  4. 4Place the chicken breast side up and loosen the skin from the chicken breast using the back of a spoon.
  5. 5Place the chicken breast side up and loosen the skin from the chicken breast using the back of a spoon.
  6. 6Place the chicken breast side up and loosen the skin from the chicken breast using the back of a spoon.
  7. 7In a measuring cup, combine 2 tsp salt, 1/4 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika.
  8. 8In a measuring cup, combine 2 tsp salt, 1/4 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika.
  9. 9In a measuring cup, combine 2 tsp salt, 1/4 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika.
  10. 10Mince 1 sprig of rosemary and 1 sprig of thyme and add them to the seasoning mix.
  11. 11Mince 1 sprig of rosemary and 1 sprig of thyme and add them to the seasoning mix.
  12. 12Mince 1 sprig of rosemary and 1 sprig of thyme and add them to the seasoning mix.
  13. 13Add 8 tbsp of melted unsalted butter and 1 tbsp of freshly squeezed lemon juice to the mixture.
  14. 14Add 8 tbsp of melted unsalted butter and 1 tbsp of freshly squeezed lemon juice to the mixture.
  15. 15Add 8 tbsp of melted unsalted butter and 1 tbsp of freshly squeezed lemon juice to the mixture.
  16. 16Place a rack into the Instant Pot and add 1 cup of low sodium chicken broth.
  17. 17Place a rack into the Instant Pot and add 1 cup of low sodium chicken broth.
  18. 18Place a rack into the Instant Pot and add 1 cup of low sodium chicken broth.
  19. 19Place the chicken onto the rack breast side up. Stuff the cavity with half a lemon and 4 garlic cloves.
  20. 20Place the chicken onto the rack breast side up. Stuff the cavity with half a lemon and 4 garlic cloves.
  21. 21Place the chicken onto the rack breast side up. Stuff the cavity with half a lemon and 4 garlic cloves.
  22. 22Pour half of the butter mixture under the chicken skin and massage gently to distribute it evenly.
  23. 23Pour half of the butter mixture under the chicken skin and massage gently to distribute it evenly.
  24. 24Pour half of the butter mixture under the chicken skin and massage gently to distribute it evenly.
  25. 25Pour the remaining half of the butter mixture all over the chicken.
  26. 26Pour the remaining half of the butter mixture all over the chicken.
  27. 27Pour the remaining half of the butter mixture all over the chicken.
  28. 28Cover with the lid, set the valve to sealing, and cook on high pressure for 24 minutes followed by a 15 minute natural pressure release.
  29. 29Cover with the lid, set the valve to sealing, and cook on high pressure for 24 minutes followed by a 15 minute natural pressure release.
  30. 30Cover with the lid, set the valve to sealing, and cook on high pressure for 24 minutes followed by a 15 minute natural pressure release.
  31. 31Carefully remove the chicken using the trivet and allow any excess juices to drip back into the pot.
  32. 32Carefully remove the chicken using the trivet and allow any excess juices to drip back into the pot.
  33. 33Carefully remove the chicken using the trivet and allow any excess juices to drip back into the pot.
  34. 34Transfer the chicken to a foil-lined rimmed baking sheet and season the top with salt, pepper and paprika.
  35. 35Transfer the chicken to a foil-lined rimmed baking sheet and season the top with salt, pepper and paprika.
  36. 36Transfer the chicken to a foil-lined rimmed baking sheet and season the top with salt, pepper and paprika.
  37. 37Broil at 500°F for 3-5 minutes or until the desired color is achieved.
  38. 38Broil at 500°F for 3-5 minutes or until the desired color is achieved.
  39. 39Broil at 500°F for 3-5 minutes or until the desired color is achieved.
  40. 40For the gravy, pour all pan drippings into a measuring cup through a sieve.
  41. 41For the gravy, pour all pan drippings into a measuring cup through a sieve.
  42. 42For the gravy, pour all pan drippings into a measuring cup through a sieve.
  43. 43Remove any excess oil from the drippings using a ladle or a spoon.
  44. 44Remove any excess oil from the drippings using a ladle or a spoon.
  45. 45Remove any excess oil from the drippings using a ladle or a spoon.
  46. 46Set the Instant Pot to saute on medium heat and add 3 tbsp of unsalted butter.
  47. 47Set the Instant Pot to saute on medium heat and add 3 tbsp of unsalted butter.
  48. 48Set the Instant Pot to saute on medium heat and add 3 tbsp of unsalted butter.
  49. 49Once the butter is melted, add 3 tbsp of all-purpose flour and whisk for a minute until golden.
  50. 50Once the butter is melted, add 3 tbsp of all-purpose flour and whisk for a minute until golden.
  51. 51Once the butter is melted, add 3 tbsp of all-purpose flour and whisk for a minute until golden.
  52. 52Add the remaining drippings and whisk until everything is simmering and thickened. Remove from heat and transfer to a serving dish.
  53. 53Add the remaining drippings and whisk until everything is simmering and thickened. Remove from heat and transfer to a serving dish.
  54. 54Add the remaining drippings and whisk until everything is simmering and thickened. Remove from heat and transfer to a serving dish.
  55. 55Serve the chicken with gravy.
  56. 56Serve the chicken with gravy.
  57. 57Serve the chicken with gravy.

Ingredients

  • 1 Whole Chicken
  • 1 Whole Chicken
  • 1 Whole Chicken
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tsp fine sea salt
  • 2 tsp fine sea salt
  • 2 tsp fine sea salt
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 1 cup low sodium chicken broth
  • 1 cup low sodium chicken broth
  • 1 cup low sodium chicken broth
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour

Equipment

Instant Potpaper towelspoonknifemeasuring cupbaking sheetaluminum foil