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Instant Pot™ Whole “Roast” Chicken and Gravy

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  • Prep 15 min
  • Total 55 min
  • Servings 4
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You don’t have to heat up your whole house to get a beautiful whole chicken on the table just throw it in the Instant Pot™, and let it do all the work.
Created Jun 1, 2018
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Ingredients

  • 2 tablespoons butter
  • 3 to 4 lb (1.5 to 2 kg) whole chicken, giblets removed
  • 2 teaspoons seasoned salt
  • 1 cup unsalted chicken broth
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Steps

  •  
    1
    On 6-quart Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Rub chicken all over with seasoned salt, and place in insert, breast side down; sear 4 to 6 minutes or until browned. Turn and sear on back side 2 to 4 minutes longer; using tongs, transfer to plate. Select CANCEL.
  •  
    2
    Carefully place rack in insert. Add broth. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 20 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometre. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
  •  
    3
    When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
  •  
    4
    Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
  •  
    5
    Carve chicken; serve with gravy.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    For the prettiest bird, tie the legs together with cooking twine before cooking.
  • Tip 3
    To easily lift and turn a whole chicken, tuck one side of a pair of tongs inside the cavity of the bird, and gently press the other side against the outside to lift from inside.
  • Tip 4
    When releasing pressure naturally, it’s always a good idea to set the pressure valve to VENTING after the float valve drops down, just to be sure all of the pressure has been released.
  • Tip 5
    Larger birds may require a slightly longer cook time.

Nutrition Information

330 Calories, 16g Total Fat, 39g Protein, 6g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
330
Total Fat
16g
Saturated Fat
6g
Trans Fat
0.5g
Cholesterol
135mg
Sodium
880mg
Total Carbs
6g
Dietary Fiber
0g
Protein
39g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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