Instant Pot Whole Chicken
Ingredients
The chicken
The butter mixture
-
6
tablespoons
butter
-
¾
teaspoon
garlic powder
-
¾
teaspoon
onion powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
dried thyme
-
1½
teaspoons
kosher salt
-
½
teaspoon
pepper
The stuffing and broth
-
2
pieces
lemon wedges
-
½
onion
cut into wedges
-
1
cup
chicken broth
-
1½
tablespoons
corn starch
-
1
tablespoon
butter
-
fresh herbs
optional
for garnish
Instructions
- Mix 5 tablespoons of butter with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
- Loosen the chicken skin and spread half of the butter mixture underneath the skin and the rest on the outside.
- Stuff the chicken cavity with lemon and onion wedges.
- Pour chicken broth into the Instant Pot and place a trivet inside.
- Place the chicken on the trivet, legs up, and close the lid.
- Set the pot to manual high pressure for 24 minutes.
- After cooking, let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- Transfer the chicken to a sheet pan and broil for about 4 minutes until the skin is crispy.
- Set the pot to Saute mode and bring the remaining liquid to a simmer.
- Whisk corn starch with cold water and add to the simmering liquid to thicken the gravy.
- Add the remaining butter to the gravy and season with salt and pepper.
- Let the chicken rest for 5 minutes, then slice and serve with gravy.
Nutrition Facts (estimated)
Servings
6
Calories
318
Total fat
16g
Total carbohydrates
8g
Total protein
86g
Sodium
626mg
Cholesterol
260mg
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