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Instant Pot Whole Chicken with Garlic, Paprika, and Lemon Recipe

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4.1 from 4 reviews

This Instant Pot Whole Chicken recipe offers a juicy, flavorful, and tender chicken cooked quickly using pressure cooking. Seasoned with a blend of garlic powder, paprika, thyme, and oregano, and served with a rich homemade gravy, this dish is perfect for a comforting family meal.

  • Total Time: Approximately 45-50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 lb whole chicken
  • 1/2 lemon
  • 1 cup gluten free chicken broth (250ml)
  • 2 tbsp olive oil

Seasoning Mix

  • 1/2 tsp garlic powder
  • 1/2 tbsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper

Gravy

  • 1 tbsp gluten free Worcestershire Sauce
  • 2 tbsp corn starch or potato starch
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Remove the giblets from the chicken cavity and set them aside. Place half of a lemon inside the cavity to add flavor during cooking.
  2. Mix the Seasonings: In a small bowl, combine garlic powder, paprika, dried thyme, oregano, salt, pepper, and 1-2 tablespoons of olive oil to create a flavorful spice rub.
  3. Brush the Chicken: Using a basting brush, coat the entire chicken evenly with the seasoning mixture to ensure a flavorful crust.
  4. Add Broth and Giblets to Instant Pot: Pour 1 cup (250ml) of gluten free chicken broth into the Instant Pot and add the reserved giblets into the liquid for added flavor. Place the trivet inside the pot.
  5. Pressure Cook the Chicken: Place the whole chicken on the trivet inside the pot. Lock the lid, seal the steam vent, and set the Instant Pot to manual high pressure for 24 minutes for a 4 lb chicken. Increase cooking time by 5-6 minutes per additional pound if your chicken is larger.
  6. Natural Pressure Release: When cooking finishes, allow the pressure to release naturally for 12 minutes without opening the steam valve.
  7. Quick Release Remaining Pressure: After natural release, carefully and slowly open the steam release valve to fully depressurize the pot.
  8. Check Internal Temperature: Use a digital kitchen thermometer to ensure the chicken’s internal temperature is at least 165°F (74°C). If undercooked, reseal and pressure cook for an additional 6 minutes or until done.
  9. Make the Gravy: Remove the chicken and giblets from the pot. Add Worcestershire sauce to the cooking liquid and whisk in corn starch or potato starch until smooth.
  10. Thicken the Gravy: Set the Instant Pot to the sauce setting or medium heat if available. Stir the mixture continuously for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
  11. Strain and Serve: Strain the gravy through a sieve to remove lumps and serve hot over sliced chicken for a delicious meal.

Notes

  • Adjust cooking time based on the weight of the chicken: add 5-6 minutes per additional pound over 4 lbs.
  • Using a digital thermometer ensures the chicken is safely cooked to the proper temperature.
  • If you don’t have gluten free Worcestershire sauce, substitute with regular or omit for a milder gravy flavor.
  • You can substitute corn starch with potato starch for a gluten free option.
  • Allowing natural pressure release ensures moist, tender chicken without drying out.
  • Be careful when releasing pressure from the Instant Pot to avoid burns from hot steam.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes pressure cooking + 12 minutes natural release + 6 minutes optional additional cooking
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/instant-pot-whole-chicken-with-garlic-paprika-and-lemon-recipe/