Instant pot whole chicken
4 to 6 servings
4 lb whole chicken
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
2 tbsp rosemary
1 tbsp thyme
8 Tbsp butter, melted
1/2 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
1 cup chicken broth
4 crushed garlic
For the Chicken Gravy
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
How to Make Instant Pot Whole Chicken:
Pat dry inside and out of chicken with paper towel. Place chicken breast-side-up on a cutting board. Starting from the drumstick side, loosen the skin from the breast, using the back of a spoon to help. Set aside.
In a small bowl combine all of garlic powder, onion powder, paprika, salt, pepper, rosemary, thyme , 1 Tbsp lemon juice and butter. Stir to combine. Set aside.
Place a rack in the inner pot of your instant pot and add 1 cup of chicken broth. Add chicken breast-side-up. Stuff the cavity of the chicken with crushed garlic cloves and half a lemon.
Pour half the butter mixture under the skin, (you can use your fingers to massage the chicken and distribute the mixture) then spread the remaining butter mixture evenly over the top of the chicken.
Pressure cook for 25 minutes and allow for at least 15 minutes natural pressure release, remove the chicken with trivet, allowing any excess juice to drip into the pot (keep that liquid for gravy).
Transfer chicken to a baking sheet, season with more salt and pepper and paprika if desired for a little color then broil at 450˚F until the skin is browned. Rest 15 minutes before slicing.
To Make the Chicken Gravy:
Pour all of the liquid from the pot into a measuring cup and skim off the excess fat at the top. You should have about 2 cups after straining off the fat.
Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken.