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Instant Pot Whole Roast Chicken and Gravy
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5 from 6 votes

Instant Pot Roast Chicken and Gravy

Instant Pot Roast Chicken and Gravy tastes exactly like oven roasted chicken. Moist, tender and flavourful with a rich oniony gravy in 60 minutes flat.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl


  • 1 whole chicken, 3-4 lbs
  • salt and pepper to taste
  • 1 onion, peeled, cut into pieces
  • 1/4 lemon (optional)
  • 1 1/2 cup chicken broth
  • 1 garlic clove, peeled
  • OPTIONAL; any cut up vegetables that will roast at 500F in 10 minutes e.g. broccoli, cauliflower, peppers, (for a side dish).

Seasoning for chicken (or use pre-made seasoning)

  • 1 tablespoon olive oil
  • 1/2 teaspoon each, garlic powder and onion powder
  • 1 teaspoon smoked paprika (or paprika)
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary

For Gravy

  • 2 tablespoon grease created from chicken in instant pot (or oil)
  • 2 tablespoon flour
  • 2 cup broth from the instant pot
  • seasonings to taste: thyme, garlic powder, salt, pepper


  • SEASON CHICKEN: Sprinkle salt and pepper inside chicken cavity and add a couple chunks onion and lemon if desired. Combine all seasoning ingredients and smear 2/3 of it on chicken, including under the breast skin (gently loosen skin from flesh, then smear).
  • PREPARE FOR INSTANT POT COOKING: Put broth, onions and garlic clove into a 6-8 quart instant pot. Place trivet (that comes with pot) over the mixture. Place chicken on top, breast side up.
  • INSTANT POT SETTINGS/COOKING: Place on instant pot lid and turn clockwise to lock. Turn valve to SEALING. Push PRESSURE or MANUAL button. Use + or - buttons to set time. Calculate time at 6 minutes per pound LESS 1 minute. So a 3.5 lb chicken will take (3.5 x 6) - 1 = 20 minutes. Pressure will take 10-15 minutes to build before the pressure clock starts. When finished (instant pot will beep), wait 15 minutes for a NATURAL RELEASE, then do a quick release if necessary for the pressure button to pop down.
  • HEAT OVEN to 500F while chicken is cooking in instant pot. Prepare a pan, lined with foil and sprayed with oil. If desired, add veggies for roasting on half the pan, tossing them with olive oil, salt and pepper.
  • FINISH CHICKEN IN OVEN (WITH VEGGIES): Remove chicken from instant pot (I use two forks at either end - don't pierce meat). Place on prepared pan along side veggies if using. Brush on remaining seasoning. Roast for 10 minutes until skin browns. Instant thermometer should read 165F. Cut up chicken and serve with gravy.
  • MAKE GRAVY: While chicken is roasting in oven, discard onions and garlic from instant pot. Pour broth into a separator (or skim grease from broth and reserve). Put 2 tablespoons grease in saucepan. Heat to medium. Add flour and stir for 2 minutes. Add 2 cups broth. Continue cooking for a few minutes until thickened. Taste and adjust seasonings, adding thyme, salt, pepper as desired. Add more broth if needed to desired consistency.


Make Ahead: The chicken can be cooked in the Instant Pot then left on counter, loosely covered with foil (or in the Instant Pot on OFF, cover ajar) for up to an hour.  The gravy can be made ahead as well once the chicken is finished cooking in the Instant Pot. Roast the chicken in the oven and heat the gravy just before serving.
Fall off the bone: Two people have mentioned that the chicken was delicious but it fell apart when taking it out of the instant pot. Other recipes have noted this too. I have made this chicken several times and it always stays intact. Perhaps they didn't subtract the 1-2 minutes off the instant pot cook time to allow for roasting afterwards in the 500F oven. Or perhaps their instant pots were bigger? (mine is 6 quarts). Nevertheless, no one complained about the delicious tender moist chicken!
Nutrition value estimates include a quarter of the whole chicken and gravy. They do not include optional vegetables roasted at the end in the final oven stage of cooking. 
Calories: 557kcal | Carbohydrates: 9g | Protein: 39g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1075mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 3mg