Instant Pot Whole Chicken

cooked rotisserie chicken on a plate drizzled with chimichurri sauce

5 from 1 vote

The easiest and most delicious Instant Pot Whole Chicken you'll ever make! It's seasoned with dry rub then cooked in the Instant Pot, resulting in juicy chicken that you can enjoy throughout the week. Plus, it's ready in a little over 30 minutes.

Prep Time5

Cook Time30

Total Time35

Course: dinner, lunch

Cuisine: American

Diet: Gluten Free

Keyword: instant pot chicken, roasted whole chicken

Servings:

Calories: 313kcal

Author: Erin

Ingredients

1 3-5 lb. whole chicken
1 cup chicken broth
½ cup butter melted
4 garlic cloves whole

for the seasoning:

1 tablespoon oregano
1 tablespoon basil
2 teaspoon parsley
1 teaspoon thyme
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon red pepper flakes

for the chimichurri sauce (optional):

¾ cup fresh parsley
½ cup olive oil
2 tablespoon red wine vinegar
4 garlic cloves from the chicken
½ teaspoon oregano
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper

for the gravy (optional):

2 tablespoon butter
2 tablespoon flour all purpose or gluten free all purpose
¼ teaspoon salt or more to taste
black pepper to taste
chicken drippings

US Customary - Metric

Instructions

for the chicken:

Pat the chicken dry with a few paper towels. Then, brush the chicken with 2 tablespoon of the melted butter, making sure to coat the whole chicken. Then, combine all of the dry rub ingredients in a bowl, and use your hands to coat the chicken with the dry rub, again making sure to coat the whole chicken. Last, stuff the cavity of the chicken with garlic.
Heat a cast iron skillet (or any large skillet) with 2 tablespoon of the melted butter over medium-high heat. Wait a minute or two for the skillet to heat up, then add the chicken and pan-sear it for 4-5 minutes per side. Tip: use kitchen tongs to easily flip the chicken.
While the chicken is searing, prep the Instant Pot. Make sure the steamer rack is inside, then pour the chicken broth and remaining melted butter into the pot.
Once the chicken is seared, remove it from the heat and wait 3-4 minutes so that the chicken isn't crazy hot, then use kitchen tongs (Note: you might find it easier to use a spatula, but I found the tongs to work pretty well) to transfer it to your Instant Pot.
Seal the lid and make sure the button on top is in the "seal" position, then pressure cook for the following times: 3 lb. chicken = 18 minutes; 4 lb. chicken = 24 minutes; 5 lb. chicken = 30 minutes, and no matter what size chicken you're using, naturally release for 15 minutes. Transfer the chicken onto a cutting board and wait 5 minutes before slicing it.

for the chimichurri sauce:

Remove the garlic from inside the chicken and transfer it to your food processor. Then, add the parsley, oregano, red pepper flakes, salt, and pepper and pulse. With the motor still running, add the olive oil and vinegar in through the top until everything comes together. You may need to scrape down the sides a couple times.

for the gravy:

Add butter to a small saucepan. Once melted, add the flour and whisk for 30 seconds, then add the chicken drippings from inside your Instant Pot, along with the salt and pepper. Bring to a boil, then reduce heat to a simmer and simmer for 5-10 minutes, stirring occasionally until the gravy has thickened to your liking.

Notes

*Calories are per serving and are an estimation; calories are for the chicken ONLY and do not include the chimicnhurri/gravy

*Store leftovers in a sealed container in the refrigerator for up to 4 days; To reheat: you can reheat this in the microwave, in a skillet or place it back into the oven at 350° until it's warmed. If you use the oven, pour a little chicken broth over the chicken so it stays moist.

Nutrition