You won't believe how easy it is to cook a whole chicken in an Instant Pot! This Instant Pot whole chicken recipe is juicy, fall-off-the-bone tender, and full of flavor and just as delicious as a store-bought rotisserie chicken. It’s perfect for a hearty weeknight dinner or to make ahead for quick meals throughout the week!
Mix the butter, garlic, paprika, herbs, lemon zest, salt, and pepper together in a bowl.
Using fingers, gently pull the skin away from the meat throughout the chicken. Spread as much of the butter mixture under the skin of the chicken and any leftover on top of the chicken.
Add the lemon slices, garlic cloves, rosemary sprigs, and thyme sprigs to the cavity of the chicken.
Use butcher's twine to tie the ends of the legs together.
Pour the chicken broth into the pressure cooker pot. Place the wire rack that came with your pressure cooker inside to keep your chicken elevated. Place the chicken on top of the rack.
Lightly drizzle the top of the chicken with a splash of olive oil and sprinkle additional salt and pepper on top
Place the lid on and turn the valve to sealing. Set the pressure cooker to 24 minutes on manual (HIGH PRESSURE) then let it natural pressure release for 10 minutes before quick releasing and removing the chicken.
After removing it from the Instant Pot, to make the skin super crispy, brush a little more oil (or melted butter) on top of the chicken and set it in the oven to be broiled for 5-6 minutes, keeping a close eye on it.
To Make the Chicken Gravy:
Run the liquid in the Instant Pot after the chicken has cooked through a strainer and set aside.
Turn your Instant Pot back on sauté mode and melt your butter in it and slowly whisk in the flour. Once the flour has fully incorporated, slowly add back in the liquid from the pot earlier. Whisk until your gravy has thickened to your liking. Season with additional salt and pepper if you desire.
Notes
Cook for 6 minutes per pound of chicken if you have a different sized chicken, but keep the NPR time at 10 minutes.