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Instant Pot Roasted Chicken and Gravy

This Instant Pot Roasted Chicken and Gravy is juicy and delicious - makes the perfect quick & easy family meal in under 45 minutes!
Course Main Course, Main Dish
Cuisine American, Chicken, Easy, Family Meal, North American, Weeknight Meal
Keyword Instant Pot Gravy, Instant Pot Roasted Chicken, Instant Pot Rotisserie Chicken, Instant Pot Whole Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 372kcal
Author Chrissie

Equipment

  • Instant Pot Electric Pressure Cooker

Ingredients

For the chicken:

For the gravy:

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.

Video

Notes

For correct cooking times, be sure to weigh your bird or check the packaging it came in to determine the cooking time. At 6 minutes per pound, a 3 pound bird cooks for 18 minutes, 3.5 pound bird cooks for 21 minutes, and a 4.5 pound bird cooks for 27 minutes. 
This recipe is great for meal prep. Simply cook as directed and store the chicken and gravy in airtight containers in the fridge for up to 3 days after cooking. 

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 6g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 164mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg