Easy Instant Pot Whole Chicken is incredibly tender, juicy and loaded with flavor! The best part of this "roasted" chicken is it is made in one pot and is done in about an hour!
In a small bowl combine, sea salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Set a 6 or 8 qt Instant Pot to the HIGH saute setting while prepping chicken.
Remove giblets/gizzards from cavity of chicken and any plastic that may be on the chicken; rinse with cold water inside and out and pat dry (using paper towels). Rub dry spice rub all over chicken, splashing a little on the inside of the cavity as well. Place lemon halves inside cavity of chicken.
Once IP reads "HOT" it is ready to sear the chicken. Add oil to Instant Pot. Holding the legs of the chicken, slowly lower into hot oil, breast side down first and brown 4-5 minutes on each side. Using tongs, flip and brown for additional 4 minutes, remove to plate and set aside.
Place the metal trivet in the pot and pour in chicken stock. Gently place chicken on top of trivet, breast side up, if using vegetables, wash and cut into large chunks and tuck around chicken. Cover, seal steam vent.
Select Pressure Cook setting or Manual Pressure. Adjust to high and set time for 18 - 30 minutes (see chart below for size of chicken). When time is up, allow pressure to naturally release for at least 10 minutes, longer for more tender chicken. Mine took about 30 minutes to release naturally. *High Altitude | I recommend allowing pressure to release completely (naturally - means you don't vent, allow the pressure button to drop on it's own) which will take longer, but your chicken will continue cooking and will be so stinking tender.
Carefully (might fall apart on you) using tongs, remove chicken from Instant Pot to cutting board, cover loosely with foil for 10-15 minutes, before slicing.
Making Pan Gravy (optional)
Once chicken has been removed from pot, pour juices through fine mesh sieve into a 4 cup measuring cup and reserve.
Press Saute on Instant Pot, add a tablespoon of butter to melt in pan, then add ¼ cup flour, whisk until smooth and slightly golden.
Whisk pan juices into flour mixture, 2 cups at a time, whisking until thick. If too thick, add more pan juices until desired thickness. Add a splash of white wine if you have leftover wine, adjust seasonings to taste, adding sea salt and pepper if needed.
Cooking Times (add a couple minutes for high altitude)
3 lb chicken 18 minutes on high pressure (20 minutes high altitude) 4 lb chicken 24 minutes on high pressure (26-28 minutes high altitude) 5 lb chicken 30 minutes on high pressure (30-32 minutes high altitude) For every extra pound, add 6 minutes at high pressure or 3 minutes for every half pound. Using a meat thermometer, make sure chicken is 165° F. See post for details if meat is not cooked through.See post for more tips and ideas for this tender chicken. Delay Start! This is a great recipe for the time delay feature; I do not recommend all day, but a couple hours before you need it ready works great! I prep before church and it's ready when we arrive home.