Instant Pot™ Whole “Roast” Chicken and Gravy

instant pot™ whole “roast” chicken and gravy Entree
Instant Pot™ Whole “Roast” Chicken and Gravy
  • Prep 15 min
  • Total 55 min
  • Servings 4

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. ...MORE + LESS -


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


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  • 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

  • Trademarks referred to herein are the properties of their respective owners.
  • For the prettiest bird, tie the legs together with cooking twine before cooking.
  • 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.
  • 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.
  • Larger birds may require a slightly longer cook time.

Nutrition Information

Nutrition Facts

Serving Size: 4
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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