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Instant Pot Whole Chicken with Lemon, Herbs, and Homemade Gravy Recipe

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4.1 from 188 reviews

This Instant Pot Whole Chicken recipe delivers a juicy, flavorful bird cooked to perfection using pressure cooking. With a fragrant spice rub, a butter-infused interior, and a rich homemade gravy, this dish is perfect for a hearty family meal made quickly and easily in the Instant Pot.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 4-5 lbs. raw whole chicken
  • 3 teaspoons whole peppercorns
  • 3 teaspoons granulated garlic
  • 3 teaspoons light brown sugar
  • 2 teaspoons dried thyme
  • 1.5 teaspoons kosher salt
  • 2 tablespoons oil (olive oil, grapeseed oil, or avocado oil)

Cooking Liquids and Aromatics

  • 1 cup chicken broth
  • 1 small white onion (diced, divided)
  • 6 garlic cloves (peeled, divided)
  • 1 large lemon (sliced, divided)
  • 3 sprigs fresh thyme
  • 2 teaspoons dried chives

Finishing Ingredients

  • 4 tablespoons cold butter (cut into pads)
  • 2 teaspoons cornstarch

Instructions

  1. Prepare the Chicken: Remove any innards from the whole chicken and pat it dry thoroughly with paper towels to remove all moisture. Set aside.
  2. Make the Spice Rub: Using a mortar and pestle, grind the whole peppercorns until coarse. Add granulated garlic, light brown sugar, dried thyme, and kosher salt and mix together to form the spice rub.
  3. Season the Chicken: Generously season the chicken all over with the spice mixture, massaging it into the skin thoroughly including underneath and between the skin layers for maximum flavor infusion.
  4. Sear the Chicken: Turn on the Instant Pot to sauté mode and heat oil until fragrant. Place the chicken skin-side and breast-side down in the pot and brown for about 5 minutes, flipping halfway through. Remove the chicken and set aside.
  5. Deglaze and Add Aromatics: Pour chicken broth into the pot and use a wooden utensil to scrape up browned bits from the bottom. Add half of the diced onion, half the garlic cloves, and half the lemon slices to the pot along with fresh thyme sprigs and dried chives. Stir well. Place the Instant Pot metal rack inside.
  6. Prep Chicken for Pressure Cooking: Carefully slide cold butter pads under the chicken skin. Stuff the remaining onion, garlic cloves, and lemon slices inside the chicken cavity. Place the chicken breast-side up on the metal rack in the pot.
  7. Pressure Cook the Chicken: Seal the Instant Pot lid and cook on high pressure for 25 minutes. Allow a natural pressure release for 15 minutes before carefully removing the chicken. Let it rest on a cutting board for 10 minutes before carving.
  8. Make the Gravy: Remove the metal rack from the Instant Pot. Scoop ⅓ cup of the cooking liquid into a bowl and whisk in 2 teaspoons of cornstarch until smooth. Pour this mixture back into the pot and switch to sauté mode. Bring to a simmer, stirring until the gravy thickens quickly.
  9. Serve: Carve the rested chicken and serve with the warm, thickened gravy alongside.

Notes

  • Ensure the chicken is patted very dry before seasoning to achieve better browning.
  • Sliding butter under the skin helps keep the meat juicy and adds richness.
  • Natural pressure release helps the chicken stay tender and retains juices.
  • The gravy can be adjusted in thickness by adding more or less cornstarch slurry.
  • Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F for food safety.
  • Leftover chicken and gravy can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/instant-pot-whole-chicken-with-lemon-herbs-and-homemade-gravy-recipe/