Whole Chicken in Instant Pot: Dinner in under 1 Hour #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Remove the giblets from the chicken and pat it dry inside and out. Place it breast-side up. Loosen the skin over the breast, starting from the drumstick end.
2. Stir together the seasonings, minced rosemary and thyme, 1 tbsp lemon juice and one stick of melted butter (8 tbsp).
3. Place a rack in the Instant Pot inner pot and add 1 cup chicken broth. Set the chicken on the rack, breast-side up. Stuff the cavity with the smashed garlic cloves and the half lemon.
4. Spread half the butter mixture under the skin, then spread the rest over the top of the chicken.
5. Pressure cook for 24 minutes, then natural release for 15 minutes. Lift out the chicken and let excess juice drip into the pot; keep the liquid for gravy.
6. Move the chicken to a foil-lined baking sheet, season with salt, pepper and paprika if you like, and broil at 500°F (260°C) or air fry for 5 minutes, until the skin is browned. Rest 10 minutes before slicing.
7. For the gravy, pour the pot liquid into a bowl, skim off the fat, and keep about 2 cups.
8. Set the Instant Pot to sauté, melt 3 tbsp butter, and whisk in 3 tbsp flour for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened, then remove from heat.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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