We tried a gazillion different recipes for making a whole chicken in Instant Pot. They all had photos of perfectly browned birds and promised perfectly crispy skin, but we lost the crisp every time.
Misleading information on the Internet? Could it be? We cry fowl!
Actually, it’s cool. By searing first, you’ll get some gorgeous color, so it will look nice on a platter. Since we’re being honest, no one should be eating the skin anyway. So, enjoy the fruits of our labor in a one-pot meal with savory flavors and the juiciest chicken you may ever eat. And that’s no lie.Print
A quick and easy weeknight meal featuring savory whole roasted chicken with vegetables made in Instant Pot.
1 Whole chicken, approximately 4 pounds
4–5 fresh sage leaves (optional)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
3/4 tsp salt
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp ground pepper
1 1/2 tbsp avocado oil, divided
3 medium red potatoes
2 large carrots
1 medium yellow onion
1 celery rib
1 small apple, deseeded and quartered
1/2 cup low-sodium/unsalted chicken broth
1–2 tbsp tapioca flour or arrowroot flour
For the Prep
- Add all spices and salt in a small bowl and combine well. Set aside.
- Clean and cut the potatoes in half then place in a bowl of cold water. Peel and divide the onion in half. Cut half into wedges and chop the other half. Peel and cut the carrots into two-inch chunks. Cut a small apple (any variety) into quarters and remove seeds. Cut celery rib into 3-4 pieces. Set all fruit and vegetables aside.
- Remove gizzard packet from chicken and discard. Rinse chicken and pat dry with paper towels. Drizzle one tablespoon oil over the chicken and work in to coat evenly. Sprinkle all sides of chicken with spice mix and rub into skin. Be sure to rub under skin wherever possible.
- If tying the chicken legs, place celery, apples, sage leaves, and onion wedges inside the chicken and tie the legs together. Tying helps to maintain shape while cooking and transferring. If not tying, sear first and then stuff.
Sear and Deglaze
- Heat a large pan over medium heat and add remaining avocado oil. Place the chicken in the pan, breast side down, and sear until golden brown. Carefully flip and repeat on the other side. Place the Instant Pot rack on a large plate next to the pan. Once both sides are browned, remove the pan from heat and carefully transfer the chicken to the Instant Pot rack, breast side up.
- Add half a cup of chicken broth into the pan from the chicken to deglaze, scraping up any browned bits.
- Place half of the chopped onion on the bottom of the Instant Pot and rest the rack with chicken on top. Discard the potato water and surround the chicken with the cut vegetables and remaining onion. Push down and around the chicken, do not cover it. Pour the chicken broth over the chicken and vegetables.
Cook and Serve
- Cover and seal the Instant Pot. Set to Manual/High for 25 minutes.
- When cooking time has ended, leave Instant Pot on natural release for about 10 minutes, then vent manually.
- Transfer chicken to carving board or serving platter and tent with foil. Allow to rest for 5-10 minutes before carving or serving. Transfer vegetables to serving platter or a bowl and cover with foil to keep warm.
For the Gravy
- Strain remaining liquid into a separator, then pour into a small sauce pan over low-medium heat.
- In a small measuring cup or mug, mix tapioca flour or arrowroot flour with cool water (two parts water to one part flour) until smooth. Slowly add to the simmering liquid, stirring constantly until gravy becomes the desired thickness.
For larger chickens, Instant Pot recommends 6 minutes/pound. We have not tested this with a larger bird, but you will need to make vegetable chunks larger if cooling longer.
Keywords: chicken, Instant Pot, easy meals