This Instant Pot Roasted Chicken and Gravy is the perfect quick and easy family meal that’s on the table in under 45 minutes! Juicy roast chicken with browned skin and velvety gravy – no oven or stovetop required!
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I don’t know about you, but in our house nothing screams comfort food quite like a good old roasted chicken and gravy. It’s a Sunday dinner classic that’s usually cooked low and slow for hours, so it’s not a recipe that’s typically weeknight meal-friendly. Until now! This Instant Pot Roasted Chicken and Gravy is SO fast and delicious, it’ll blow your mind!!
How to Roast a Chicken in the Instant Pot
When creating this recipe I tried so many different methods for getting the perfect juicy chicken meat, the perfect brown skin with just the right amount of caramelization, and the perfect velvety gravy with tons of flavour. Here’s the BEST method for getting the perfect Instant Pot Roasted Chicken every single time:
- Start on sauté mode. You’ll be browning the chicken skin first before pressure cooking, so use a bit of olive oil and make sure your Instant Pot gets nice and hot.
- Use a fresh or thawed chicken, not frozen. Starting with a frozen chicken won’t work here. Be sure to thaw your chicken completely first, before starting this recipe, or use a fresh one.
- Pat your chicken dry, and season generously. Patting the chicken dry before browning will ensure the skin becomes as brown and crispy as possible.
- Brown the chicken on all sides, turning it gently. Let the skin brown nicely, turning the chicken as it browns to make sure it browns on all sides. Use a pair of tongs for this, and work carefully so you don’t rip the skin.
- Use the trivet. Cook the chicken in the Instant Pot on the trivet so the bottom of the chicken doesn’t sit on the bottom of the pot. This will prevent that dreaded “Burn” notice, and it’ll prevent the bottom of the chicken from getting soggy as it cooks. The trivet also helps with easy removal.
- Cook for 6 minutes per pound. This is great advice from fellow blogger Natasha from Natasha’s Kitchen and calculating the pressure cooking time at 6 minutes per pound always yields delicious, juicy meat that’s cooked through.
- 10 Minute Natural Release. Letting the pressure release naturally for about 10 minutes helps keep the juices inside the chicken and ensures it’s cooked through completely to the appropriate temperature.
- Let it rest. When you remove the chicken from the Instant Pot, let it rest on a plate or cutting board for several minutes before slicing into it. This will help it slice cleanly and keep it nice and juicy.
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How to make the Perfect Instant Pot Gravy
Making homemade gravy in the Instant Pot is SO easy!
- Start with roast chicken drippings. Pour the drippings from under the chicken into a glass measuring cup or bowl and let the fat rise to the top.
- Skim the fat. Spoon off most or all of the fat, and return the drippings to the Instant Pot set to sauté mode.
- Make a flour slurry. Mix some flour and water together in a bowl until no lumps remain and add it to the chicken drippings. This will thicken the gravy. Just be sure to cook the gravy for several minutes to get rid of the raw flour taste.
- Add some wine. Add a splash of white wine for flavour as the gravy thickens and reduces.
- Season well. Season it to taste with salt and pepper, and add a dash of smoked paprika for flavour (optional).
- Strain it! Always strain gravy to prevent lumps and remove any impurities.
- Add some butter. Stir in a tablespoon of butter after straining for the perfect, velvety smooth gravy!
If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family 7 days a week, I’d highly recommend investing in an Instant Pot. Mine sat un-used on a shelf for 6 months until I finally had the courage to give it a try, but once I did I was hooked. I have the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we like having leftovers for the next day), but the 6-Quart Instant Pot Duo (affiliate link) does the trick too! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
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I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite side dish to serve with roast chicken? I’d love to know!
Kitchen Products I Recommend:
Looking for something to serve with this Instant Pot Roasted Chicken? Try these!
- Best Ever Creamy Mashed Potatoes
- Rosemary Dill Roasted Potatoes
- Crispy Salt and Vinegar Potato Wedges
- Garlic Butter Roasted Carrots
- Roasted Green Beans with Cherry Tomatoes
- Easy Classic Pasta Salad
- Apple Walnut Spinach Salad
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Instant Pot Roasted Chicken and Gravy
Recipe: Equipment
- Instant Pot Electric Pressure Cooker
Recipe: Ingredients
For the chicken:
- 2 tablespoons olive oil
- 3.5 pound whole chicken (neck and giblets removed)
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- several pinches each of salt and pepper
- 1 cup chicken stock
For the gravy:
- 1/4 cup all purpose flour
- 1/2 cup cool water
- 2 tablespoons white wine (optional)
- 1/4 teaspoon smoked paprika
- salt and pepper (to taste)
- 1 tablespoon butter
Recipe: Instructions
For the chicken:
- Heat your Instant Pot to saute mode and add the olive oil.
- Pat the chicken dry on all sides with some kitchen paper towels.
- Mix the rosemary, thyme, paprika, garlic powder, parsley, and salt and pepper in a small bowl and rub it onto the chicken skin, on all sides.
- Once the pot is hot, add the chicken top-side down and let the skin brown for about 3-4 minutes.
- Gently flip the chicken onto its side and brown one side, and then the other, for about 2-3 minutes each.
- Then brown the chicken on the bottom in the same way, for about 3-4 minutes.
- Gently remove the chicken from the Instant Pot and pour in the chicken stock, scraping loose any bits off the bottom of the pot.
- Place the chicken on the trivet and place the trivet into the Instant Pot, and add seal the lid.
- Set the valve to sealing and cook on high pressure for 21 minutes (cook for 6 minutes per pound of chicken - be sure to weigh or check the packaging before cooking!).
- After the cooking is finished, let the Instant Pot release naturally for 10 minutes before turning the valve to vent and release any remaining pressure.
- Remove the chicken by lifting the trivet out of the Instant Pot and place it on a plate for the chicken to rest for several minutes while you make the gravy.
For the gravy:
- Pour the liquid left in the Instant Pot into a glass measuring cup or a bowl and skim off any unwanted fat.
- Add the liquid back into the Instant Pot set to saute mode.
- Whisk together the flour and water and add it to the juices in the Instant Pot, whisking well to combine.
- Add the wine (if using), and continue whisking for a few minutes as the mixture thickens.
- Add the paprika and salt and pepper to taste.
- Turn off the Instant Pot and strain the gravy into a bowl through a fine mesh sieve to remove any large lumps or chunks.
- Add the butter to the top of the gravy after it's been strained and stir the butter in gently as it melts.
- Slice the chicken and serve it with the gravy.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.