Recipes

Instant Pot Whole Chicken And Gravy Recipe : How to Make Instant Pot Whole Chicken (Better than Costco’s)

Instant Pot Whole Chicken And Gravy Recipe Video

Instant Pot Whole Chicken And Gravy Recipe

How to Make Instant Pot Whole Chicken (Better than Costco’s)

How to Make Instant Pot Whole Chicken (Better than Costco’s)

Do you want to make the best rotisserie whole chicken in the instant pot? In this video I’ll show you how to cook a whole chicken in the instant pot that is so juicy and tender! It so quick and easy. My whole family loved this recipe and your family will too!

Recipe Ingredients:

1 5.5 lb whole chicken
1 can low sodium chicken broth
1 onion, peeled and quartered
1 lemon, quartered
2 tsp seasoned salt
2 tsp smoky paprika
1 tsp thyme
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 Tbsp coconut oil (divided)
2 Tbsp cold water

Stir salt, paprika, thyme, garlic powder, onion powder and ground black pepper together. Melt coconut oil in microwave. Mix about 1/2 of the coconut oil with the dry seasonings to make a thick slurry. Clean out the chicken. Rub slurry on the outside of the chicken, coating well. Stuff cavity with quartered onion and lemon (as much as can fit).

Turn Instant pot on Sautee mode (medium heat) and add remaining coconut oil. Once pot displays hot, start browning the whole chicken in the pan, about 7 minutes on each side. Press Cancel. Take chicken out of pan using a tong and spatula and add rack and 1 can of chicken broth. Place chicken back in the pot on the rack, breast side up. Close pot lid, make sure the valve is set to SEALING (I misspoke on the video and said venting) and set to manual mode for 28 minutes. If your pot displays pressure level make sure it reads ‘more’.

After the 28 minutes are up and your instant pot beeps when complete, leave the chicken under pressure for an additional 15 to 20 minutes (NPR) Then, do a quick release to remove the rest of the pressure. When the lock pin drops, carefully remove the lid and remove the chicken using two pot holders and lifting the chicken by the rack handles.

To make the gravy: press cancel on your instant pot, then press sautee mode. Using a small whisk, add two Tbsp of cornstarch with two Tbsp of cold water until smooth. Add to instant pot and simmer, stirring continuously until the gravy thickens. Turn off instant pot and remove the gravy.

I hope you enjoyed this video and recipe!

Link to lid on Amazon: https://www.amazon.com/dp/B076QFFSVC/ref=cm_sw_r_sms_tai_Z.LXCb

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11 Comments

  1. TOO MANY STEPS. Brown the chicken, do not take it out. Pressure cook it. Then take it out and add the slurry to make the gravy. And use a splatter screen. The lid steams the skin.

  2. Why would you use a lid for sautéing and browning? Doesn’t that form steam and prevent browning? Just curious. Looks yummy! 👍🏼

  3. Come on husband, show a little more enthusiasm for God's sake. Your wife went way out of her way not only to cook, but to share her awesome recipie. Thanks Lori! Whack that husband on the head with a plate! He won't feel it with that hoodie on. Lord Jesus!

  4. Every time I make an instant pot chicken, it is dried out and even though I use all kinds of spices, it is tasteless. I've cooked chicken 3 times and had to throw it out. Pork roast was the same. I've read that doing white meat in the instant pot doesn't turn out well. Is there a secret to doing chicken to keep this from happening?

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