Instant Pot Roasted Whole Chicken

Recipe View 5 mins Prepare the Chicken: In a small bowl, combine salt, pepper, garlic powder, rosemary, and parsley. Rub the mixture thoroughly over the entire surface of the chicken, ensuring even coverage. (5 minutes)

Recipe View 12 mins Sear the Chicken: Turn on your Instant Pot and select the 'Sauté' function. Add olive oil. Once the oil is hot, carefully place the chicken breast-side down into the pot. Sear until the skin is golden brown, about 5-7 minutes. Use tongs to flip the chicken and sear the other side for an additional 5-7 minutes. Remove the chicken from the pot and set aside.

Recipe View 3 mins Deglaze the Pot: Pour chicken stock into the Instant Pot and use a spatula to scrape up any browned bits from the bottom of the pot. This step is crucial for preventing a 'Burn' notice and adds depth of flavor to the gravy. Turn off the 'Sauté' function. (3 minutes)

Recipe View 43 mins Pressure Cook the Chicken: Place the trivet (rack insert) into the pot. Carefully place the chicken on top of the trivet, breast-side up. Close and lock the lid of the Instant Pot, ensuring the pressure valve is set to 'Sealing'. Select the 'Poultry' setting and set the timer for 28 minutes. Allow 10-15 minutes for the pressure to build.

Recipe View 25 mins Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes (Natural Pressure Release). Then, carefully release any remaining pressure manually according to the manufacturer's instructions. (10-40 minutes)

Recipe View 10 mins Rest the Chicken: Carefully remove the chicken from the Instant Pot and transfer it to a carving board. Let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)

Recipe View 5 mins Make the Gravy: Turn the Instant Pot back to the 'Sauté' function. In a small bowl, whisk together cornstarch and cold water to create a slurry. Gradually pour the cornstarch slurry into the pot with the chicken stock and drippings, whisking constantly to prevent lumps. Simmer until the gravy thickens to your desired consistency, about 3-5 minutes. Season with salt and pepper to taste.