Kitchen notes · a little help before you start
Instant Pot Whole Chicken
Chicken and gravy always feel like a proper sit-down dinner, even when the pressure cooker has done much of the work. A brief broil gives the skin its golden finish. The gravy comes together in the same pot, ready to spoon over the chicken once it reaches the table.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Start with the trivet
Put the trivet in the cooker, arrange the sliced onion on it and add the broth.
2. Allow the natural release
After cooking, follow the natural-release stage before releasing the remaining pressure and opening the lid.
3. Add slurry gradually
Whisk a little slurry into the boiling gravy liquid at a time, stopping at your preferred thickness.
Get to know the ingredients
Whole chicken size
Use a whole chicken in the stated four to four-and-a-half-pound range.
Thick onion slices
Slice the onion about half an inch thick before placing it on the trivet.
Flour or cornstarch
Either listed thickener can be mixed with water in equal parts for the gravy slurry.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Mix with an equal amount of flour or cornstarch for the gravy slurry.
How to make it
0 of 8 steps completeMake room for Instant Pot Whole Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Golden skin before serving
Once pressure is fully released, transfer the chicken to a small pan and broil until the skin is golden.
A little more help as you go
Remove onion before gravy
Take the onion out of the broth before bringing the gravy liquid to a boil.
The slurry can be partly used
You may not need all the prepared slurry; add it gradually while whisking.
A few questions you might have
Where does the onion go?
Arrange the thick slices on the trivet, with the chicken above them.
Can I open the lid immediately after cooking?
Follow the natural release and release remaining pressure before opening as directed.
How does the skin get golden?
The directions use a short broil after pressure cooking, with the chicken moved to a small pan.
Can I use cornstarch for the gravy?
Yes, cornstarch is the listed alternative to flour for the slurry.
Do I have to pour in all the slurry?
No, whisk it in a little at a time until the gravy reaches your desired thickness.
Any more cooking tips?
Chicken will need about 6 minutes per pound to cook. To make homemade chicken seasoning combine the following: 1 teaspoon paprika 1 teaspoon smoked paprika 1 teaspoon seasoning salt (or to taste) 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon parsley 1/2 teaspoon thyme
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.