If you feel the need for speed, Instant Pot always has you covered. Pressure cooking ensures moist tender meat, and a quick finish under the broiler gets you that crispy, golden skin everyone loves. Not serving it whole? This method is perfect for prepping easy to shred chicken for soups and sandwiches. Bonus – the leftover liquid is richly concentrated and makes a near-perfect gravy or soup base. (See recipe below.)
Remove the giblets, then pat the chicken dry. Place the chicken breast side up on a plate or cutting board. Sprinkle all over with 1 tbsp kosher salt. Leave to sit at room temperature for up to 1 hour, or place in the refrigerator for 24-72 hours.
After dry brining, again pat the chicken dry. Then stuff with the lemon quarters, thyme, and rosemary.
Optional: make the garlic butter, then rub under the skin of the breasts, thighs, and legs.
Truss the legs closed with twine. Rub all over with the olive oil or room temperature butter. Season with an additional 1 tsp salt and ground pepper to taste.
Instant Pot Chicken
Position a trivet into the inner pot of the Instant Pot, then add 1 c water or chicken broth. Position the trussed chicken on the trivet.
Seal the pot, ensure the valve is set to “sealing”, then program to HIGH pressure for 6 minutes per pound (3 minutes per additional half pound). See notes for specific cooking times.
Allow for a 15 minute natural pressure release, then release the remaining pressure manually. Check the temperature – it should read at least 165°F when inserted into the thigh.
Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole chicken including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
Rest 10 minutes, then carve and serve with gravy to taste.
Instant Pot Chicken Gravy
Strain the liquid and skim fat (if desired).
Press the SAUTE function on the instant pot, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
Slowly pour in 2 c strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmer until thickened, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add chicken stock and thin to preference.
The chicken is cooked through when an instant read thermometer reaches 165°F when inserted into the thickest part of the thigh. Use an accurate digital thermometer or thermometer probe for best results. Cook on HIGH Pressure 6 minutes per pound plus 3 minutes per half pound