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cooked whole chicken in the instant pot up close.
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5 from 2 votes

Instant Pot Whole Chicken and Gravy

Delight your family with a savory recipe like this instant pot whole chicken and gravy. It’s extremely easy while leaving you feeling like a pro in the kitchen. A juicy, whole chicken, cooked to perfection, with a side of gravy to top it off.
Prep Time10 mins
Cook Time24 mins
Natural Release15 mins
Total Time49 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 716kcal

Equipment

  • Instant Pot

Ingredients

  • 4 lb whole chicken
  • 8 tbsp unsalted butter softened
  • 3 tsp Kosher salt
  • 1 tsp black pepper
  • 1 head of garlic divided
  • 1 tsp fresh thyme finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh parsley finely chopped
  • 1 cup chicken stock
  • 3 tbsp all-purpose flour

Instructions

  • Pat the chicken with paper towels all over so it is dry, gently separate the skin from the breast meat by sliding your hand under the skin from the bottom of the breast, set aside. 
  • In a medium-sized bowl, stir together the salt, pepper, 2 cloves of the garlic, minced, the thyme, rosemary, and parsley. Place half of the butter mixture under the skin and smooth it out so it covers the breast meat evenly, set aside.
  • Add the trivet to the instant pot, pour the chicken stock in the bottom. Add the chicken breast side up into the pot. 
  • Cut the remaining head of garlic in half lengthwise so all of the cloves are exposed, stuff the chicken with the two halves. Smooth the remaining butter mixture all over the top of the chicken.
  • Add the lid, pressure cook, on high for 6 minutes per pound, with a 15-minute natural release. Take the chicken out of the pot and add it to an oven-safe baking dish, broil on high until golden brown. Make sure to watch this closely as it is easy to burn. 
  • To make the gravy, pour out the chicken drippings from the bottom of the pot. Skim off 3 tablespoons of the fat from the drippings. Wipe out the bottom of the pot so there is no leftover residue. Place the pot back into the appliance and place it on the high saute setting. Once hot, add the 3 tablespoons of fat and whisk in the flour, stirring constantly. Cook for two minutes.
  • Whisk in 3 cups of the drippings stirring constantly, if your chicken did not make 3 cups, add more chicken stock up to 3 cups. Let come to a simmer and thicken for about 5 minutes. Taste and adjust seasoning if necessary.  Serve the chicken with the gravy and enjoy! 

Notes

  • Time does not include the time it takes for the instant pot to come to pressure.
  • Please read the instant pot manual before using it. 
  • Broil the chicken in the oven after it's cooked for extra color. 
  • Use 3/4 tsp - 1 tsp of kosher salt per pound of chicken. 

Nutrition

Calories: 716kcal | Carbohydrates: 7g | Protein: 43g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 226mg | Sodium: 1986mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg