Whole “Roast” Chicken and Gravy
By :Pillsbury
Print Recipe
Votes: 16
Rating: 4.44
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken
Prep Time 15 minutes
Cook Time 37 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons butter
  • 3 - 4 lb whole chicken giblets removed
  • 2 teaspoons seasoned salt
  • 1 cup Progresso™ unsalted chicken broth from 32-ounce carton
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken
Prep Time 15 minutes
Cook Time 37 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons butter
  • 3 - 4 lb whole chicken giblets removed
  • 2 teaspoons seasoned salt
  • 1 cup Progresso™ unsalted chicken broth from 32-ounce carton
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
Votes: 16
Rating: 4.44
Rate this recipe!
Instructions
  1. On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Rub chicken all over with seasoned salt, and place in insert, breast side down; sear 4 to 6 minutes or until browned. Turn and sear on back side 2 to 4 minutes longer; using tongs, transfer to plate. Select CANCEL.
  2. Carefully place rack in insert. Add broth. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 20 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
  3. When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
  4. Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
  5. Carve chicken; serve with gravy.
25 replies
  1. Txscalf
    Txscalf says:

    This was my very first recipe to try in my new instant pot. So easy and a crowd favorite for my picky kids! Will definitely make this again.

  2. hernanpontillo
    hernanpontillo says:

    What to do if my instant pot requires a minimum of 500ml of water? Do I have to use 500ml instead of 237ml?

  3. partybusmichelle
    partybusmichelle says:

    So easy and so good. I used a 4.5# chicken and set manual for 25 minutes. It was perfect. The gravy was delicious!

  4. Flakeyone
    Flakeyone says:

    Follwed recipe with 4 pound chicken. Cooked 20 minutes, still raw. Cooked another 10 minutes. Cooked but tough. Threw ot out!

  5. Chris W
    Chris W says:

    The recipe suggests letting it natural pressure release, as it will still cook while under pressure; even if cooking time is finished. If it was still under-cooked it suggests only 2-5 minutes more with a NPR.

  6. KatBakes
    KatBakes says:

    This is a great recipe! It turned out amazing! Gravy was fantastic! The only thing I did different was add potatoes in the bottom and didnt turn off the keep warm setting during NPR. Loved it, chicken fell off the bones!

  7. Sigh1342
    Sigh1342 says:

    Made a 4lb. Chicken per instructions, but cooked 24 minutes instead of 20 – cooked perfectly, chicken fell off the bones!

    Gravy was also very good.

  8. Instant Pot
    Instant Pot says:

    Hi Mrsworthington,

    When using frozen chicken in recipes you may have to increase the time. Cooking frozen meat can vary depending on if it is completely submerged in liquid, as it may defrost while coming to pressure or on a trivet, which wont defrost while coming to pressure. When cooking frozen meat it is recommended to use a meat thermometer to ensure proper cooking temperature was reached. If not, pressure cook longer in increments of 5 minutes.

  9. Flakeyone
    Flakeyone says:

    My chicken was 4.7 pounds so i cooked it 25 minutes to make sure done the first time. Be sure to gradually wisk in cornstarch so you dont use too much. All worked as advertised. Taste good and was tender. Used gravy on white rice.

  10. JTTrickett
    JTTrickett says:

    I followed “flakeyone” and the roasted chicken came out very tender. The size of my chicken was 4.81 lbs.

    Thanks. IPUser

  11. Mango65
    Mango65 says:

    Was incredible!! Use the 20+1 method.. 20 base minutes plus 1 minute per pound (6lb chicken 26 minutes) takes 30 about minutes for natural release so plan on that.
    Let your chicken rest about 20 minutes before carving or it will crumble.

  12. K Ann Guinn
    K Ann Guinn says:

    Thanks, Mango! I am trying my first whole chicken in my pot and mine is about 7 pounds, so I was just wondering how long to cook it.

    This looks like a tasty, simple, straight-forward recipe to try. 🙂

  13. twotys
    twotys says:

    Great and easy recipe. I used a rub on the chicken from williams sonoma and seared on the side too. I pressured cook for 22 minutes and did not open for45 minutes, it was delicious. I would open a little sooner next time. I also used vegetable broth for liquid and that made the gravy fantastic!

  14. Bryan Butcher
    Bryan Butcher says:

    This is amazing. Cooked 3 lb bird 18 min. Did natural release of steam. Stuck in the oven with a probe and it showed 170. It was perfect. I have found that sometimes stuff gets overcooked if you follow recipes to the letter.

  15. Flakeyone
    Flakeyone says:

    6 Qt pot.
    Make it a lot. Rub with Laury Seasoning. Sear 5 on each side, add trivet and cup of broth, 20 minutes high pressure, turn off, natural release, IRemove chicken.
    add corn starch mix, boil using saute normal setting wisk few minutes to reduce and thicken gravy.
    EAT

  16. Wendyvalentine
    Wendyvalentine says:

    Has anyone made potatoes with their chicken…if so how and when do you add them? Thanks!

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