Best Instant Pot Whole Herb Chicken Recipe By Tasty Recipes

INSTANT POT HERBED WHOLE CHICKEN

Steps:

• Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine.
• Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes.
• Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
• Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy.

INSTANT-POT WHOLE CHICKEN

Steps:

• Pat chicken dry with paper towels. Rub the chicken with 1 tablespoon oil; sprinkle with pepper, salt, tarragon and thyme. Place garlic cloves inside cavity. Loosely tie the legs together with kitchen twine and tuck the wings under.
• Place water in the bottom of a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place rack in the cooker; place the chicken, breast-side up, on the rack. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 20 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
• When cooking is complete, let the pressure release naturally for 10 minutes. Then, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 4 to 5 minutes).
• Transfer the chicken to a cutting board; let rest for 10 minutes. Cut the chicken into 2 thighs, 2 drumsticks and 2 breasts; arrange on a platter. Drizzle with the remaining 2 tablespoons oil; sprinkle with parsley.

INSTANT POT WHOLE CHICKEN

Steps:

• In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.