Why You’ll Love This Recipe

Instant Pot Whole Chicken and Gravy is a fast, flavorful way to enjoy a classic roast chicken dinner without the long oven time. The chicken turns out incredibly juicy and tender, while the pressure-cooked drippings make a rich, savory gravy. It’s a one-pot meal perfect for family dinners or easy meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken (3–4 lbs)
salt
black pepper
garlic powder
onion powder
paprika
dried thyme
olive oil
chicken broth or water
garlic cloves
onion (quartered)
butter (for gravy)
all-purpose flour (for gravy)

directions

Pat the chicken dry and season it generously with salt, pepper, garlic powder, onion powder, paprika, and thyme.

Set the Instant Pot to Sauté mode. Add olive oil and sear the chicken breast-side down for 4–5 minutes, then flip and sear the other side. Remove and set aside.

Add garlic and onion to the pot, then pour in chicken broth.

Place the trivet in the pot and set the chicken on top, breast-side up.

Seal the lid, set to Pressure Cook (Manual) on high for 24 minutes (6 minutes per pound).

Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.

Remove the chicken and rest it for 10 minutes before carving.

To make gravy, strain the cooking liquid, then return 2 cups of it to the pot.

Set to Sauté and whisk in a butter-flour roux (equal parts butter and flour, cooked until golden). Stir until thickened and smooth.

Servings and timing

This recipe yields 4–6 servings.
Preparation time: 10 minutes
Cooking time: 24 minutes + pressure build
Natural release and rest time: 25 minutes
Total time: ~1 hour

Variations

Stuff the chicken with lemon and herbs for extra flavor.
Add carrots and potatoes to the pot for a full meal.
Use turkey seasoning for a Thanksgiving-style version.
Swap flour for cornstarch slurry if gluten-free.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or oven with a splash of broth to keep moist.
Freeze cooked chicken and gravy separately for up to 2 months.

FAQs

Can I cook a frozen whole chicken?

Yes, skip the searing and increase the cook time to 10 minutes per pound.

Do I need to use a trivet?

It helps keep the chicken above the liquid, but you can cook it directly in the broth for extra flavor.

Is the skin crispy?

No, Instant Pot cooking makes the skin soft—broil after cooking if you want crispness.

Can I use boneless chicken?

This recipe is designed for whole chicken, but bone-in parts work with adjusted times.

Can I make the gravy without flour?

Yes, use cornstarch mixed with water as a thickener instead.

Does the chicken brown in the Instant Pot?

It will get some color when seared on Sauté mode but not oven-roast levels of browning.

Can I skip the gravy?

Yes, but the gravy adds richness and uses the flavorful drippings.

Can I use water instead of broth?

Yes, though broth adds more flavor to both chicken and gravy.

What if my chicken is larger?

Increase cook time by 6 minutes per additional pound.

Can I make this dairy-free?

Yes, use oil instead of butter in the roux or skip gravy.

Conclusion

Instant Pot Whole Chicken and Gravy delivers tender, flavorful meat and a rich, homemade gravy in a fraction of the time. Perfect for busy nights or meal prep, it’s a comforting, one-pot meal that feels like Sunday dinner without the fuss. Serve it with your favorite sides and enjoy the ease and taste.