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Instant Pot® Whole Roast Chicken

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  • Prep 15 min
  • Total 55 min
  • Ingredients 6
  • Servings 4
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This Instant Pot® chicken is the easy-yet-fancy meal main you never knew you needed—no oven required. Bonus: The chicken broth, salt, cornstarch and water yield a delicious gravy you can serve alongside this Instant Pot® whole chicken for a main course that will get two thumbs up all around the dinner table.
By Pillsbury Kitchens
Updated Dec 20, 2019
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Ingredients

  • 2 tablespoons butter
  • 3 to 4 lb whole chicken, giblets removed
  • 2 teaspoons seasoned salt
  • 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Make With
Progresso Broth

Steps

  • 1
    On 6-quart 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.

Tips from the Pillsbury Kitchens

  • tip 1
    For the prettiest bird, tie the legs together with cooking twine before cooking.
  • tip 2
    For a uniform-looking bird, tie the legs together with cooking twine before cooking.
  • tip 3
    To easily lift and turn a whole chicken, tuck one side of a pair of tongs inside the cavity of the bird, and gently press the other side against the outside to lift from inside.
  • tip 4
    When releasing pressure naturally, it’s always a good idea to set the pressure valve to VENTING after the float valve drops down, just to be sure all of the pressure has been released.
  • tip 5
    Larger birds may require a slightly longer cooking time.
  • tip 6
    Add your favorite spices or herbs to your chicken broth for a more flavorful gravy.

Nutrition Information

330 Calories, 16g Total Fat, 39g Protein, 6g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
32%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
880mg
37%
Potassium
350mg
10%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
39g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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