Instant Pot Whole Chicken (and gravy) is simple and easy, perfect for Instant Pot beginners. Cooking a whole chicken has never been more delicious!
Ingredients :
1 whole chicken 4 to 4 ½ pounds
1 large yellow onion
1 cup chicken broth
2 tablespoons olive oil
salt and black pepper to taste
1 small handful fresh herbs parsley, thyme, rosemary, sage; optional
2 tablespoons all-purpose flour or cornstarch, for gravy
Directions :
Place the trivet in the bottom of the Instant Pot. Slice onion ½" thick and place on the trivet. Add 1 cup broth.
Rub chicken with olive oil. Season with salt and pepper and chicken seasoning (below) if desired. Place chicken on top of onions and add herbs to the instant pot.
Select MANUAL/HIGH PRESSURE and turn it to 25 minutes* (see note). The Instant Pot will take about 10 minutes to reach pressure.
Allow to natural release for 20 minutes. Turn valve to release remaining pressure.
To Crisp the Skin (optional)
Once pressure is released, open the lid and place the chicken on a small pan. Broil 3-5 minutes or until skin is golden.
Remove onions and herbs from the broth in the bottom of the pan. Add additional chicken broth if desired.
Turn Instant Pot onto sautee and allow to come to a rolling boil. Make a slurry of equal parts flour (or cornstarch) and water (start with 2 tablespoons of each).
Add a little at a time while whisking until you reach desired thickness. (You may not need all of the slurry).
