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Instant Pot Whole Chicken
Ingredients
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary, crushed
- 2 tablespoons rubbed sage
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 small lemon, quartered, optional
- 1 small onion, quartered, optional
- 3 garlic cloves, smashed, optional
- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons olive oil, divided
- 1 cup chicken broth or water
- Gravy:
- Chicken drippings
- 1 to 1-1/2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
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Directions
- In a small bowl, combine first 5 ingredients.
- If desired, insert lemon, onion and garlic into the cavity of the chicken.
- Brush outside of chicken with 1 tablespoon oil and sprinkle with herb mixture.
- Select saute setting on a 6-qt. electric pressure cooker.
- Adjust for medium heat; add remaining 1 tablespoon oil.
- When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes.
- Press cancel; remove chicken.
- Place trivet insert and broth in pressure cooker.
- Place chicken on top of trivet.
- Lock lid; close pressure-release valve.
- Adjust to pressure-cook on high for 25 minutes.
- Allow pressure to release naturally
Gravy:
- Pour drippings and loosened browned bits into a 2-cup measuring cup.
- Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons).
- Add enough broth to the drippings to measure 2 cups.
- In a small saucepan, combine flour and reserved fat until smooth.
- Gradually stir in the drippings mixture.
- Stir in the thyme, sage, salt and pepper.
- Bring to a boil; cook and stir until thickened, about 2 minutes.
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