Instant Pot Whole Chicken + Easy Chicken Gravy Recipe
This slow cooker adaptation transforms a whole chicken into an incredibly juicy, flavourful centrepiece with minimal fuss. The bird is seasoned with garlic, rosemary, thyme, and warm spices, then gently braised in a light chicken broth until the meat is so tender it practically falls from the bone. The cooking liquid forms the base for an effortless homemade gravy made with just butter and flour. Ideal for busy weeknights or Sunday dinners, this recipe delivers restaurant-quality results with hands-on time of just 20 minutes. Serve with seasonal vegetables or alongside your favourite sides for a complete, satisfying meal
Watch: Instant Pot Whole Chicken + Easy Chicken Gravy Recipe
Original recipe video — click to play
Original method: 45 minutes in Instant Pot (high pressure)
Ingredients
Whole Chicken
- 1 ½ kg whole chicken, patted dry
Use a medium bird (1.5–2 kg / 3.3–4.4 lb). Larger birds may require longer cooking.
- 5 cloves garlic cloves, peeled and smashed
- 2 tsp fine sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper, freshly ground
- 1 sprig fresh rosemary, minced
Add in final 30 minutes of cooking to preserve delicate flavour
- 1 sprig fresh thyme, minced
Add in final 30 minutes of cooking to preserve delicate flavour
- 120 g unsalted butter, melted, melted
- 240 ml low-sodium chicken broth
Reduced from original 240 ml to account for slow cooker liquid retention
- 1 whole lemon, halved
Use half inside cavity, reserve half for juice
Chicken Gravy
- 45 g unsalted butter
Add when making gravy after chicken is cooked
- 45 g plain flour
Add when making gravy after chicken is cooked
Method
- 1
Pat the whole chicken dry with kitchen paper. Combine the salt, onion powder, garlic powder, paprika, and black pepper in a small bowl.
~5 mins - 2
Rub the melted butter all over the chicken, inside and out. Sprinkle the spice mixture evenly over the chicken, rubbing it in well.
~5 mins - 3Optional step
Optional but recommended: heat a large frying pan over medium-high heat. Briefly brown the chicken on all sides (about 2–3 minutes per side) for added colour and flavour depth. This step is optional if time is limited.
~10 minsTip: Browning adds depth but is not essential for the slow cooker method
- 4
Place the smashed garlic cloves and half the lemon inside the cavity of the chicken.
~2 mins - 5
Add the chicken broth to the base of your slow cooker. Carefully place the chicken breast-side up on top (you may need a small trivet or just rest it directly in the liquid—the broth should not submerge the bird).
~2 mins - 6
Cover and cook on Low for 8 hours or on High for 5 hours, until the chicken is cooked through (internal temperature at the thickest part of the thigh should reach 74°C / 165°F) and the meat is very tender.
~8 hrsTip: Cooking time depends on the size of your chicken and your slow cooker model. Start checking at 7 hours on Low or 4.5 hours on High.
- 7
In the final 30 minutes of cooking, stir in the minced fresh rosemary and thyme.
0Tip: Adding fresh herbs late preserves their delicate colour and flavour
- 8
Carefully remove the cooked chicken and place it on a warm serving platter. Tent loosely with foil to keep warm whilst you make the gravy.
~5 mins - 9
Strain the cooking liquid through a fine sieve into a measuring jug. Skim off any excess fat from the surface if desired.
~5 mins - 10
In a small saucepan over medium heat, melt 45 g butter. Whisk in 45 g flour to form a smooth paste (roux). Cook for 1–2 minutes, stirring constantly, until fragrant and light golden.
~3 mins - 11
Gradually whisk the strained cooking liquid into the roux, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 2–3 minutes until the gravy thickens. Season to taste with salt and pepper.
~5 minsTip: Use a balloon whisk for a smooth result
- 12
Squeeze the reserved lemon juice over the gravy and stir through. Pour the gravy into a warm jug and serve alongside the chicken.
~2 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can. Small chickens (1.2–1.5 kg / 2.6–3.3 lb) may be ready in 6–7 hours on Low; larger birds (2–2.3 kg / 4.4–5 lb) may need 9–10 hours on Low. Always check that the internal temperature at the thickest part of the thigh reaches 74°C (165°F) before serving. The meat should shred easily with a fork when fully cooked
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