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whole chicken on a wooden carving board

Instant Pot Whole Chicken with Gravy

This recipe results in moist, super flavorful meat and delicious pan juices for making a 5 minute gravy. This is one of our family’s favorite dinners, especially when served over mashed potatoes.

Yield: 4-6 servings 1x
Total: 60+ minutes



For the Chicken:

  • 1 (4-5 pound) whole chicken (here’s where we get our chicken)
  • 1 tablespoon butter, at room temperature (sub: olive oil)
  • Salt and pepper
  • 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Handful of fresh parsley
  • 1/2 head of garlic, halved crosswise
  • 1/2 onion, cut into 2-inch pieces

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons unbleached all-purpose flour (sub: 1:1 gluten-free baking flour)
  • Salt and pepper

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Make It Now:

  1. For the chicken: If necessary, remove the neck and gizzards from the cavity of the chicken (save them to make chicken stock, if you’d like). Pat the chicken dry and rub the butter all over the outside. Season the chicken generously inside and out with salt and pepper. Stuff the thyme, rosemary, parsley, garlic, and onion into the cavity. (Freezing instructions begin here.)
  1. Pour 1 cup of water into the 6-quart Instant Pot. Place a steamer rack in
    the pot and set the chicken on it, breast-side down. Lock and seal the lid. Cook at high pressure for 24 to 30 minutes (6 minutes per pound, as a rule of thumb), then allow the pressure to release naturally, about 20 minutes. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)

  2. Position the top oven rack about 8 inches below the broiler. Preheat the broiler.

  3. Using pot holders, use the steamer rack to remove the chicken from the pot, then transfer it to a shallow baking dish, breast-side up. Broil for 5 to 10 minutes, until crispy and golden brown, keeping a close eye on the chicken so it doesn’t burn. Tent with foil and let rest for about 20 minutes.

  4. For the gravy: While the chicken rests, transfer the juices left in the pot to a glass measuring cup or a bowl. Set the Instant Pot to “Sauté.” Place the butter in the pot. When the butter has melted, whisk in the flour and cook for 1 to 2 minutes, until the mixture becomes a smooth paste. While whisking, slowly pour in the juices and whisk continuously until the gravy is smooth and thickened, 3 to 5 minutes.* Taste and season with salt and pepper.

  5. Carve the chicken. Serve warm, drizzled with the gravy. (Tip: To get super-smooth gravy, you may want to strain the juices before adding them to the pot.)

Freeze For Later: Follow step 1. Place the chicken in a gallon-size freezer bag, if it will fit (have someone help you by holding the bag open), or wrap it tightly in a few layers of plastic wrap and then a few layers of foil. Freeze.

Prepare From Frozen: Note: You will need to have butter, flour, salt, and pepper on hand to complete this meal. Follow Step 2, but cook the frozen chicken for 40 to 50 minutes (10 minutes per pound from frozen, as a rule of thumb). Follow Steps 3-6.


Slow Cooker Method: Try our Crock Pot Whole Chicken recipe.

Oven Method: Try our Roasted Whole Chicken and Vegetables recipe.

Gluten-Free Version: Use 1:1 Gluten-Free Baking Flour (like Bob’s Red Mill brand) in place of the all-purpose flour.

Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full ButcherBox review here.

Woman holding a ButcherBox box

© Author: Rachel Tiemeyer
Cuisine: American Method: Instant Pot