Imagine a perfectly tender, golden-brown roasted chicken that falls off the bone, infused with rich garlic and herb flavors, and ready in under 90 minutes - without hours of traditional roasting! This Instant Pot Roasted Chicken isn't just a meal; it's a culinary game-changer that transforms an ordinary dinner into a restaurant-quality feast. Whether you're a busy home cook or a kitchen novice, this foolproof recipe will have you serving up a show-stopping main dish that looks and tastes like you've been slaving away in the kitchen all day.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1 cup chicken broth
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp cornstarch (for gravy)
- 2 tbsp water (for gravy)
Instructions
- Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small bowl, mix minced garlic, salt, black pepper, and olive oil to create a seasoning paste. Gently separate chicken skin from meat and rub the seasoning mixture directly onto the chicken meat under the skin.
- Place quartered onion at the bottom of the Instant Pot. Pour chicken broth over the onions to create a flavorful base liquid.
- Place the seasoned whole chicken on top of the onions, breast side up. Ensure chicken is positioned securely and not touching the sides of the pot.
- Close the Instant Pot lid, set valve to sealing position. Select "Manual" or "Pressure Cook" setting and cook on high pressure for approximately 25 minutes per pound of chicken.
- After cooking completes, allow natural pressure release for 15 minutes. Then carefully do a quick release of remaining pressure.
- Remove chicken and let rest on a cutting board for 10-15 minutes before carving to retain juices.
- For gravy, strain cooking liquid into a saucepan. In a small bowl, whisk cornstarch with water to create a slurry. Heat strained liquid and gradually whisk in cornstarch mixture until gravy thickens.
- Carve chicken and serve hot with prepared gravy, garnishing with fresh herbs if desired.
Tips
- Always pat your chicken completely dry before seasoning to ensure crispy, golden skin.
- Use a meat thermometer to confirm the internal temperature reaches 165°F for food safety.
- Let the chicken rest after cooking to allow juices to redistribute, keeping the meat incredibly moist.
- Don't skip rubbing seasonings under the skin - this is where the deepest flavor happens!
- If you want extra crispy skin, briefly broil the chicken in the oven after Instant Pot cooking.
- Save leftover cooking liquid for making soups or additional gravies.
- Choose a chicken that fits comfortably in your Instant Pot without touching the sides.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 2g
Protein: 38g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
