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The Instant Pot saves time in the kitchen and gets nourishing, real food on the table quickly, without sacrificing nutrition. We’ll use simple ingredients and a pasture-raised bird to enjoy juicy, tender, fall-off-the-bone meat as a delicious roasted chicken dinner tonight and in several nutrient-dense meals all week. Check the recipe for the secret to achieving that crispy, golden brown skin, and indulge in the flavor-bomb gravy bonus recipe made from the drippings.
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When it comes to quick and easy nutrient-dense meals, few things compare to an Instant Pot Whole Chicken and all the possibilities it offers. With a few ingredients, this affordable protein transforms into a wide range of meal options. And, when prepared in the Instant Pot, there’s only about 15 minutes of active prep work!
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If you’re looking for a healthier, more ethical, and environmentally-friendly source of protein, pasture-raised chicken is an excellent choice! Pastured poultry is known for its high quality and health benefits, resulting from humane and regenerative farming practices.
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Conventionally raised chickens remain penned in warehouses or cages, suffer from overcrowding and confined conditions, and consume pesticide-infused grain-based feed. These horrendous conditions cause stress and disease. But instead of addressing the root cause, their little bodies get pumped full of antibiotics and growth hormones.
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Alternatively, pasture-raised chickens have the freedom to roam outside and graze on grassy pastures. They grow up outdoors with sunlight, fresh air, clean water, and a natural diet of grasses, insects, and grubs (they are NOT vegetarians!) and express stress-free natural behavior. This healthy lifestyle results in nourishing and flavorful meat that is naturally leaner. Pastured chicken retains beneficial nutrients like Omega-3 fatty acids (and a lower Omega 6:3 ratio), iron, fat-soluble vitamins (A and D), and antioxidants (vitamin E). [1, 2, 3]
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Conversely, factory farms inject brine solution after slaughter to pump up the bird’s weight by about 30% (remember that we pay for meat by weight). And this saltwater solution is not made with quality filtered water or mineral-rich sea salt. It contains chlorine, fluoride, sodium, and flavorings (like MSG) to improve the taste and moistness of the meat. It would otherwise be dry and flavorless due to the deplorable living conditions of these poor birds. [4]
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Eating pasture-raised poultry is an ethical and nourishing choice. When you choose pastured chicken, not only do you get a more nutritious and delicious food option, but you also support the environment and humane treatment of animals. Read the blog post to discover the benefits of ethically sourced meat, and check out the recipe to learn how to roast a pasture-raised whole chicken in an Instant Pot.
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Adding a nutrient-dense pasture-raised whole chicken into your weekly meal prep is a great way to ease the budget. Although it costs more than conventional meat, a 4-pound pasture-raised chicken provides enough protein for several meals during the week. Additionally, you can make some delectable gravy or meat stock with the drippings, and use the bones to make a few quarts of healing bone broth. Don’t make bone broth using factory-farm chicken bones, as it will have zero nutrition (as discussed above). So, using a pastured whole chicken in this way saves money in the long run.
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And, keep in mind, you don’t need to eat as much nutrient-dense food to feel full compared to conventionally produced food. Each bite has more nourishment and no inedible fillers, so your body gets what it needs and feels full sooner (and that fullness lasts longer too). Investing in quality rather than quantity will enable you to eat less meat with every meal. So, you can spread all that leftover pastured chicken into more meals than you would with factory-farm meat.
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Batch Cooking and Meal Prepping! This recipe is the first of a series of Instant Pot Meal Prep recipes. In this series, I show you how to save time and money with a modern kitchen appliance, but still reap the benefits of ancestral nutrition. Adding a whole chicken to your weekly meal prep session is not only budget-friendly, but super quick and easy when using the Instant Pot.
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If you’re new to meal prepping, you can start a fun new Sunday tradition by batch cooking 1-2 pasture-raised chickens. It’s a convenient way to get a nutritious and delicious dinner on the table, especially when using the instant pot. Then you can shred the leftovers for quick, easy, healthy meals during the rest of the week. Using the whole bird to get shredded chicken, gravy, AND bone broth means your weeknight meal possibilities are endless!
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This Instant Pot whole chicken recipe results in tender, juicy meat that works well as a base protein in countless delicious recipes. And, while the chicken cooks, you’ll have plenty of time to prepare any side dishes for dinner tonight or to prep for meals later in the week. My favorite side dish ideas and leftover chicken recipes are listed below. I guarantee that once you incorporate this into your weekly meal prep, you’ll never go back! It’s the easiest way to ensure you always have healthy protein options for your busy weeknights.
NEED HELP WITH MEAL PLANNING? Make meal planning and prepping easier with the Real Plansmeal planning service that caters to any healthy eating style.
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Saving time and money while eating well is the ultimate goal in a modern traditional foods kitchen. That’s why I love to use the Instant Pot whenever I can for a quick and easy method for cooking nutrient-dense meals. And, if you are new to the Instant Pot, this is a perfect recipe to get sucked into the wonderful world of pressure cooking.
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It takes less time to cook a chicken in a pressure cooker than to roast it in the oven. And after you debone the meat, toss the frame back into the Instant Pot to make bone broth. That’s two nutrient-dense dishes in less time and with less cleanup.
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Using the Instant Pot means fewer dishes since you can saute, sear, and pressure cook all in the same vessel, saving time (and water). And, once all ingredients are in, you can push a button and walk away. Use that hands-free time for other kitchen duties (or hanging out with your favorite people, pets, or Netflix). You will also have more room on the stovetop for side dishes, sauces, etc.
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All cooking techniques deplete heat-sensitive nutrients to some extent. But, compared to all other cooking methods, pressure cooking preserves the most nutrients. [5] Pressure cookers cook more effectively at a lower temperature, so there are fewer changes to the nutritional structure of the food. And shorter cooking times mean less time for water-soluble nutrients to dissolve into the cooking water. [6] Also, because the food cooks faster and little moisture evaporates, tastes and textures are deeper and more pronounced. [7]
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Some research even suggests that pressure cooking deactivates anti-nutrients (compounds like phytic acid and lectins that inhibit the body’s ability to absorb and use nutrients) better than other cooking methods. So it takes less effort for the body to digest and absorb the nutrients from pressure-cooked food. [8]
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Additionally, the inner pot is stainless steel, so you do not have to worry about safety concerns like lead leaching or Teflon flaking.
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So, if you’ve been resistant to using that brand-new Instant Pot that might still be sitting in the box (I was guilty of that too haha), this might be the perfect recipe that finally convinces you to give it a try.
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The traditional method of cooking pasture-raised meat is to slow-roast it all day. Then, some bone broth simmers all night or the next day (then strain, cool, and freeze). Usually a 2-day process altogether. Now, with the Instant Pot, we can do all this in half a day instead of the whole weekend! Saving this much time in the kitchen makes traditional whole foods more accessible to our busy modern-day lifestyles.
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Cooking a whole chicken encourages zero-waste nose-to-tail eating. Of course, we’ll use all the meat in several meals and make bone broth with the bones and fat. But you can also throw the feet (and some extra feet if you have them) into the broth to make it more gelatinous. And you can incorporate organ meats into bone broth or cook them separately for yourself or your pets. Also, the traditional gravy we’re making today uses the mineral-rich drippings from roasting a whole bird. So we’re using the entire animal as our ancestors did.
Save the giblets, if your chicken came with them, to make your gravy even more nutrient-dense (see recipe for details).
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Where to Find High-Quality Meat:
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Find a grass-fed, pasture-raised, humanely slaughtered, organic whole chicken from your local farmers market, regenerative farm, or health food store fresh meat section (get some pastured eggs too while you’re at it!).
Buy extra chicken feet and toss them in with the bones to ensure your bone broth has that gelatinous quality of a nutritious and gut-healing broth.
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Cooking Fat of Choice – The best sources of healthy fats are traditional animal fats. Adding fat to a meal helps make fat-soluble vitamins and nutrients more bioavailable for our bodies to digest and absorb more easily. I like to use grass-fed butter or ghee to cook chicken for the best flavor.
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Where to Find High-Quality Traditional Fats:
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Seasoning – You can just use sea salt and black pepper, or try my favorite rub/seasoning blend listed in this recipe – a mix of sea salt, onion powder, garlic powder, red chili powder, smoked paprika, fresh ground black pepper, and a bit of turmeric. See the Ingredient Substitutions section below for more options.
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I usually stuff the bird’s cavity with my favorite aromatic flavor bomb of lemon, onion, and smashed garlic, but feel free to use whatever you prefer.
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Where to Find High-Quality Herbs & Spices:
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Use a legit kind of salt (free from impurities): Celtic sea salt, Real Salt, or Himalayan pink salt (84+ minerals naturally – fine grain for cooking or coarse grain for mills/grinders)
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Bone Broth – Enhances the flavor and nutrition of the chicken. You can use filtered water or dry white wine if you don’t have any homemade bone broth yet, OR buy some grass-fed bone broth from a reputable brand like Kettle & Fire.
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[Optional] Vegetables – You can add sweet potatoes, carrots, onion, celery, etc to the bottom of the pot, under the trivet. Adding veggies will enhance the flavor and nutrition of the drippings, but you will end up with less juice because the veggies will soak some up.
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[Optional] Fresh or Dried herbs – Rosemary, thyme, marjoram, and sage are typically found in poultry seasoning and are great for cooking a whole chicken in the Instant Pot. You can also add fresh or dried herbs on top of the chicken, like oregano, sage, rosemary, thyme, parsley, etc.
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Gravy Ingredients – This could be as simple as grass-fed butter and gelatin powder or arrowroot starch to thicken the sauce, then add the drippings from cooking the chicken. Other optional ingredients I tend to use most often are onion, garlic, shiitake mushrooms, nutritional yeast, tamari or coconut aminos, apple cider vinegar or red wine vinegar, poultry seasoning, unrefined sea salt, and black pepper.
➳ NOTE: When choosing a size, I recommend starting with the 6-quart version over the 8-quart. You always have the option to invest in an 8-quart later down the road. However, if you have a larger family or love to batch cook all the time, the 8-quart may be more suitable for your kitchen. See this post to help you determine the appropriate size to get for your household.
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Digital Kitchen Scale – to weigh the chicken so you can determine the cooking time, use a high-quality scale like this one.
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Large Plate – to dry the chicken before cooking and rest the chicken after cooking
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Paper Towels – to pat dry the chicken (no rinsing required, it spreads bacteria)
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Small Bowl – to mix whatever seasoning you are using
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Chef Knife – to carve the chicken once cooked
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Measuring Spoons – for the spices
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Measuring Cup – for the broth/water
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Tongs (or 2 Wooden Spoons) – to lift the chicken out of the IP after searing/browning
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Silicone Spatula – to scrape the brown bits off the bottom of the inner pot after searing/browning the chicken
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Here are step-by-step instructions to prep, cook, use, and store a cooked pasture-raised whole chicken. First, we will prepare and cook the chicken. Next, we will use the drippings to make a traditional gravy (or, you can use it as a meat broth to make a soup or drink straight). Then, after taking the meat off the bones, we will use those bones to make bone broth (separate recipe). And finally, we will meal prep the leftover shredded chicken to enjoy in several meals throughout the week.
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Step 1: Prepare the completely thawed chicken by removing the bag of giblets from the inside cavity of the chicken (if it came with them). Place the chicken on a plate and pat it dry inside and out with paper towels or a clean dishcloth.
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Step 2: Weigh the whole chicken on your kitchen scale to determine the correct cooking time for your bird (8 minutes per pound).
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Step 3: Mix together whatever spices you’re using in a small bowl. Rub the seasoning mix all over the outside of the chicken and inside the cavity.
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Step 4: [OPTIONAL] Gently lift the skin on the top of the chicken, and use your hand to spread 2 tbs ghee/butter underneath the skin.
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Step 5: Stuff the cavity of the chicken with lemon, onion, and smashed garlic.
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Step 6: Select the ‘Saute’ function on your Instant Pot and adjust to MEDIUM heat. Add your cooking fat of choice to the pot, and when it starts to shimmer (but before it smokes), add the chicken breast-side down to the inner pot. Allow the chicken to cook, undisturbed, for about 5 minutes or until the skin browns to your liking.
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Step 7: [OPTIONAL] Using tongs or 2 wooden spoons, carefully flip the chicken over in the pot. Continue cooking in ‘Saute’ mode for another 5 minutes.
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Step 8: Carefully lift the chicken from the pot using tongs or 2 wooden spoons, and place it breast-side-up on the metal trivet (over a plate) that came with your Instant Pot. [If needed, add up to a cup of bone broth (or water) to help the chicken release from the bottom.]
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Step 9: Add the rest of the bone broth (or water) to the Instant Pot, and scrape up any bits stuck to the bottom of the pot with a silicone or wooden spatula, then lower the chicken into the Instant Pot using the handles of the trivet.
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Step 10: Sprinkle more seasonings (or even minced garlic) over the chicken, then top with fresh or dried herbs or your favorite spice rub, if using. Secure the lid on the Instant Pot and set the valve to SEALING.
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Step 11: On ‘Manual’ setting, select HIGH pressure and adjust cooking time to the number of minutes determined in Step 2 (8 minutes per pound of chicken).
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Step 12: When the cooking time is up, allow about 15 minutes of natural pressure release to seal in the juices. Set your oven to broil near the end of this time, then flip the vent valve to the VENTING position to quick release the rest of the pressure.
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Step 13: Remove the Instant Pot lid, use the handles on the trivet to lift the chicken out, and transfer it to an oven-safe dish (leave the remaining liquid in the Instant Pot for now, it will be used for making the gravy later).
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Step 14: Add any extra seasonings, if desired, then put the chicken in the oven broiler on high for about 5-8 minutes, or until the desired level of crispiness is reached.
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Step 15: Remove the chicken from the oven and let it rest for 10 minutes before slicing or removing the meat from the bones.
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Step 16: Carve the chicken and serve, then debone the rest of the chicken and shred all the meat to use in meals throughout the week.
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Step 17: Store leftover chicken in an airtight container in the fridge for about 3-4 days. Shredded chicken can also be frozen for 2-4 months (and remember to label everything when meal prepping!).
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Step 18: Save the liquid from cooking the chicken to make the gravy (recipe below), then store in an airtight container in the fridge for 4-5 days or in the freezer for longer.
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Step 19: Save the bones from the chicken to make your own chicken bone broth.
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Step 1: [OPTIONAL] While the chicken is cooking, simmer the giblets in a large cast iron skillet on low heat with some grass-fed butter or ghee.
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Step 2: Remove the giblets from the pan, leaving the juice in the pan, and sauté onion and mushrooms over medium heat until they start to brown, about 3-5 minutes. Toss in the garlic and sauté another minute or two (don’t burn the garlic).
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Step 3: Once the chicken is broiling in the oven, pour about a cup of the liquid from the Instant Pot and whisk in the gelatin or arrowroot. Continue whisking for about a minute until well combined and golden in color.
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Step 4: Add remaining drippings (including all the fat) and the rest of the ingredients, then bring to a simmer (reduce to medium-low heat), whisking frequently to thoroughly combine until the gravy reaches your desired thickness.
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Step 5: Taste and adjust with sea salt, black pepper, and/or apple cider vinegar.
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Note: If the gravy becomes too thick, add a little filtered water or grass-fed whole milk to thin it down to your desired consistency. The gravy will be ready by the time the chicken has rested long enough to slice or shred.
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Step 6: Serve immediately over sliced roast chicken (and roasted veggies), and refrigerate any leftovers once cooled to room temperature.
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Step 1: After you carve the chicken for dinner tonight, de-bone the rest of the whole chicken to remove the meat from the bones.
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Step 2: Save the bones from the chicken to make your own chicken bone broth (toss the carcass back into the IP to make the broth immediately, or store the bones in the freezer until you’re ready to make the broth).
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Step 3: Shred all the leftover chicken, let cool, and place in a silicone re-usable freezer bag OR an airtight glass container (use one container or portion out servings into meal prep containers for easy weeknight meals later on).
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Step 4: Store container(s) in the fridge for up to 4 days, or in the freezer for 2-4 months.
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Having cooked chicken, gravy, and bone broth at your fingertips helps you get fast, easy, and nourishing meals on the table all week! Here are all the ways to use the whole bird.
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Giblets – save the bag of giblets for the delicious gravy (see recipe); use with the neck and feet in a nutritious bone broth; use the liver in a nutrient-dense pâté or feed to your pet
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Drippings – use the leftover liquid from cooking the chicken for gravy or meat broth
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Bones – keep the carcass and bones for making bone broth
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Meat – see the next two sections for what to serve with your roast chicken dinner, as well as several ideas for how to use leftover shredded chicken in diverse recipes
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Here are some ideas for how to best serve that juicy pastured chicken meat to make a complete nutrient-dense meal tonight.
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Slice and serve with roasted veggies and baked sweet potato with homemade gravy (recipe below) and traditional healthy fat like raw or cultured butter
Slice and serve with a mixture of your favorite starchy and non-starchy vegetables, and some ancient grains like quinoa or millet (if desired). Here are some veggie side ideas that pair well with chicken:
➳ Roasted root veggies like sweet potatoes, beetroot, turnips, carrots
➳ Roasted Brussels sprouts, broccoli, or cauliflower
➳ Sautéed dark leafy greens like kale, collards, or chard
➳ Baked squash like zucchini, butternut, acorn, or spaghetti
➳ Roasted green beans with bacon and roasted sliced almonds
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Batch cooking makes life easier later in the week when life gets hectic, and there’s less time to spend in the kitchen. Sometimes I’ll double this recipe and cook two chickens at once. We’ll eat one for dinner and use the other in my weekly meal prep session to have healthy meals throughout the week. Shredded chicken is a perfect base protein for adding to soups, salads, pasta, casseroles, curries, Mexican food, and much more! Here are some ideas to use already cooked and shredded chicken (fresh or leftover):
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➳ Shred and throw into a chicken tortilla soup with GMO-free corn, properly prepared black beans, tomatoes, onion, gluten-free sourdough chips, bone broth, and seasonings
➳ Make some chicken carnitas by frying the shredded chicken with lard in a cast iron skillet, then use in a burrito bowl (my favorite!)
➳ Shred and mix with your favorite type of leafy greens and whatever fruit is in season (mango and avocado are my favorite combo) with onion, cilantro, and homemade vinaigrette
➳ Mix together your favorite chicken salad and throw together a gluten-free sandwich with sourdough bread, sugar-free heritage bacon, and raw sharp cheddar cheese
Want more interesting ideas that use leftover chicken? Check out this recipe roundup postfor lots more delicious recipes calling for already cooked and shredded chicken.
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Here are some valuable cooking tips for roasting a pasture-raised whole chicken in the Instant Pot to get a juicy, tender, tasty result every time.
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The whole chicken should be completely thawed before cooking (you may need to increase cooking time if still partially frozen).
Use a clean dish towel or paper towels to pat the chicken dry inside and out before seasoning it (this will ensure crispy skin and moist meat).
Do not wash chicken first – water can splatter out of the IP when lowering it into the hot butter/ghee during the sautéing part of the recipe, and spread bacteria onto your countertop.
Season the chicken right before putting it in the Instant Pot to retain as much moisture as possible.
If you intend to use the drippings to make gravy or include them in your next batch of bone broth, I recommend butter or ghee as the traditional fat, as it will enhance the flavor even more.
If you try to lift the chicken out of the Instant Pot after sautéing it, and the skin sticks to the bottom, it hasn’t been browned long enough yet. Let the chicken cook a little longer, and when it’s finished searing, it will release from the pan.
If the chicken is still sticking to the bottom when you want to remove it, add a cup of bone broth (or filtered water) to help the chicken release from the bottom.
Pasture-raised chicken may cook a little faster, so I recommend using a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Before removing the chicken from the Instant Pot, keep some tongs and a baking dish or sheet handy.
After broiling, let the chicken rest for 10 minutes on the plate. The juices will remain in the meat rather than leaking out onto the plate when slicing or deboning.
When the chicken is cool enough to handle, remove the leftover meat from the bones and shred it with clean bare hands (easiest way!). Plus, it’s great to touch your food, as it supports intuitive and mindful eating.
Save the bones to make some nourishing bone broth (to ensure it gels, use extra feet). If not making the same day, store bones in the freezer until you have enough to make a larger batch of bone broth.
When meal prepping, remember to label everything with the ingredient/meal name and date made (and expiration date if you have enough room).
The key to making Instant Pot whole chicken look and taste like oven-roasted chicken:
➳ Pat the whole chicken dry inside and out (do not rinse).
➳ Use a dry rub, like the seasoning listed in this recipe.
➳ Use the trivet to avoid the ‘Burn’ warning, and use its handles to lower the chicken into the Instant Pot and lift it out.
➳ Calculate the cooking time at 8 minutes per pound for tender fall-off-the-bone meat.
➳ Broil the whole chicken after pulling it out of the Instant Pot to ensure crispy skin.
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Here’s some answers to some common questions that come up for this recipe. If you don’t see your question here, please leave it in the comment section at the end of the post.
u003cemu003eHow do I make this recipe in a slow cooker?u003c/emu003e
Check out u003cstrongu003eu003ca href=u0022https://thenourishinghome.com/2014/02/slow-cooker-roasted-chicken-gf/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ethis recipeu003c/au003eu003c/strongu003e for cooking a whole chicken in a slow cooker.
u003cemu003eHow do I make this recipe in an oven?u003c/emu003e
Check out u003ca href=u0022https://nourishedkitchen.com/easy-roast-chicken/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003ethis recipeu003c/strongu003eu003c/au003e for cooking a whole chicken in an oven.
u003cemu003eHow long should I cook my whole chicken in the Instant Pot?u003c/emu003e
In general, it’s 8 minutes of cooking time per pound of chicken to ensure tender, juicy, fall-off-the-bone meat. For example, a 4-lb chicken will have an estimated cooking time of 32 minutes. But some factors may affect cooking time: chicken size, Instant Pot size/model, how cold the chicken is, amount of moisture in the skin, altitude, etc. You may need to adjust timing based on these variables.
u003cemu003eCan I cook a frozen chicken in my Instant Pot?u003c/emu003e
Yes. It will take longer to build pressure and come up to temperature in the Instant Pot, so add a few extra minutes to your cook time (u003cemu003eabout 10 minutes per pound for frozen chicken or 25% more time than a thawed chickenu003c/emu003e). And you’ll need to skip the searing part of the recipe. I have not personally tried it yet, so if the chicken is not thoroughly cooked (u003cemu003euse a meat thermometer to ensure the thickest part of the breast reaches 165°F or 74°Cu003c/emu003e), replace the lid and add another 5 minutes of cooking time, then check again.
u003cemu003eShould I add veggies to this recipe?u003c/emu003e
u003cemu003eYou can if you want to serve some tasty veggies (cut into big chunks to avoid mushy veggies) with tonight’s chicken dinner. But they do not keep well. So, if you are meal prepping for veggies later in the week, roast them separately in a traditional fat so they keep longer. However, I usually omit the veggies to save time and use all the drippings for a nutritious gravy.u003c/emu003e
u003cemu003eWhat should I do with the bones after deboning the whole chicken?u003c/emu003e
Turn those leftover chicken bones into a delicious and nourishing bone broth! You can use the carcass immediately, or put the bones into a u003cstrongu003eu003ca href=u0022https://amzn.to/3FssIDDu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003efreezer-safe food-grade containeru003c/au003eu003c/strongu003e and save them in the freezer until you are ready. You can toss in the ends of celery, carrots, and onions too. If you are using the bones from this recipe to make bone broth right now, here’s the u003cstrongu003eu003ca href=u0022https://sacredinnerwisdom.com/recipe-instant-pot-chicken-bone-brothu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eInstant Pot Chicken Bone Brothu003c/au003eu003c/strongu003e recipe.
u003cemu003eHow do I achieve the crispy skin of oven-roasted chicken?u003c/emu003e
There are several easy steps within this recipe to ensure you achieve that delicious crispy skin (see recipe instructions for more details):u003cbru003e➳ Pat the chicken dry inside and out (don’t rinse)u003cbru003e➳ Use a dry rub, like the seasoning in this recipeu003cbru003e➳ Use the trivet that came with the Instant Pot u003cbru003e➳ Broil the whole chicken after pulling it out of the Instant Pot for 5-8 minutes
u003cemu003eHow do I reheat leftover chicken from the fridge or freezer?u003c/emu003e
➳ Use an oven, toaster oven, stovetop, or instant pot to reheat the chicken. I don’t recommend using a microwave, as it u003ca href=u0022https://www.sciencefocus.com/science/can-microwaves-change-the-molecular-structure-of-food/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003echanges the molecular structure of foodu003c/strongu003eu003c/au003e. Move frozen chicken from the freezer to the fridge the night before to thaw overnight. u003cbru003e➳ Reheat in an oven or toaster oven at around 350°F (175°C) for 10-15 minutes or on the stovetop over medium heat.u003cbru003e➳ To u003ca href=u0022https://traditionalcookingschool.com/food-preparation/reheat-food-instant-pot-aw047/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003ereheat in the instant potu003c/strongu003eu003c/au003e, pour a cup of water into the inner pot, then place the trivet inside. Put the leftover chicken on the trivet (in an oven-safe bowl with a lid). Secure the Instant Pot lid and move the vent to the SEALED position. Set to STEAM and cook for about 5 minutes.
u003cemu003eWhat is your ideal pasture-raised whole chicken meal prep routine?u003c/emu003e
➳ I usually prep and cook the whole chicken in my Instant Pot (and the gravy in a cast iron skillet) on Sundays. After resting the chicken, I slice and serve a portion for that night’s meal with roasted veggies and gravy.u003cbru003e➳ After doing the dishes, I debone and shred the whole chicken, giving me one pile of shredded chicken and another pile of bones and fat/gristle.u003cbru003e➳ Next, I divide the shredded chicken into single servings and put them into glass meal prep containers for meals over the next few nights. [Sometimes, I toss it all in one container if I did not meal plan that week. Or, if I have something else planned for that week, I put it all in this food-grade freezer bag and store it in the freezer.]u003cbru003e➳ Then, I throw all the bones and fat back into the Instant Pot and make some bone broth to use throughout the week in various ways. Some examples: cook grains/legumes in half water and half broth, add to sauces to enhance the flavor, drink a nutritious u003ca href=u0022https://sacredinnerwisdom.com/recipe-bone-broth-latte/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003ebone broth latteu003c/strongu003eu003c/au003e, etc.
More Instant Pot Recipes to Try
Now that you know how to roast a whole chicken in the Instant Pot, you can easily incorporate this into your weekly nutrient-dense meal prep routine. Here are some other nourishing meals to try in your next Instant Pot meal prep session:
If you love this recipe, please leave a rating and review below. Let me know what worked, what didn’t work, and any changes you made that might help other readers. And tag me on Instagram @sacredinnerwisdom – I love hearing your feedback, it’s always much appreciated! 🤩
Easy Instant Pot Whole Chicken and Traditional Gravy
Sally Fallon, Nourishing Traditions
The Instant Pot saves time in the kitchen and gets nourishing, real food on the table quickly, without sacrificing nutrition. We'll use simple ingredients and a pasture-raised bird to enjoy juicy, tender, fall-off-the-bone meat as a delicious roasted chicken dinner tonight and in several nutrient-dense meals all week. Check the recipe for the secret to achieving that crispy, golden brown skin, and indulge in the flavor-bomb gravy bonus recipe made from the drippings.IMPORTANT NOTE ON TIME: The actual pressure cook time for this recipe is 32 minutes, but it takes about 10 minutes to come up to pressure, and 15 minutes of natural pressure release after the cooking time has ended. Then we broil at the end for up to 8 minutes and let the chicken rest for 10 minutes after that. So, including the 15 minutes of prep time and 5 minutes of saute time in the beginning, the TOTAL time for this recipe is roughly 1 hour and 35 minutes.
Once completely thawed, remove giblets from the cavity of the chicken (if it came with them).
Place chicken on a plate and pat the whole chicken dry, inside and out, with paper towels or a clean dish cloth.
Weigh chicken to determine correct cooking time (8 minutes per pound).
In a small bowl, mix together whatever spices you're using.
Turn on the SAUTE setting on the Instant Pot, adjust to MEDIUM heat, and add ghee/butter so it warms up while you season the chicken.
OPTIONAL: Gently lift the skin on the outside of the chicken, and use your hand to massage and spread an additional 2 tbs ghee/butter underneath the skin.
Rub seasoning mix all over the outside of the chicken and inside the cavity.
Stuff the cavity of the chicken with lemon, onion, and smashed garlic.
SEAR/BROWN THE TOP
Once hot, tilt the inner pot around so the ghee/butter covers the bottom, and place the chicken breast side down into the pot.
Allow the chicken to cook, undisturbed, for 5 minutes or until the skin browns to your liking. The chicken skin should release from the bottom of the pot once it's done searing.
Press the ‘Cancel’ button to stop sautéing. Lift the chicken from the pot using a set of tongs or 2 wooden spoons, and place breast-side-up on the metal trivet over a clean plate.
NOTE: If the chicken is still sticking, add a cup of bone broth (or water) to help it release from the bottom of the pot.
COOK/ROAST
Add the rest of the bone broth (or water) to the Instant Pot, and scrape up any bits stuck to the bottom of the pot.
With the chicken on the trivet, lower it into the Instant Pot using the handles of the trivet. Sprinkle more seasonings over the chicken then top with herbs, if desired.
Secure the lid and set the valve to SEALING. On Manual setting, select HIGH pressure and adjust cooking time to the number of minutes determined in Step 3 (8 minutes per pound of chicken).
Allow natural release of pressure for about 15 minutes to seal in the juices. Set your oven to broil near the end of this time. Quick release the rest of the pressure once the Instant Pot counter reaches about 15 minutes on Keep Warm mode.
CRISPY SKIN
Remove Instant Pot lid, use the handles on the trivet to lift the chicken out, and transfer it to an oven-safe dish or baking sheet (keep that liquid in the Instant Pot to make gravy later).
Add any extra seasonings, if desired, then put chicken in the oven broiler on high for about 5-8 minutes, or until desired level of crispiness is reached.
Remove chicken from the oven and let it rest for 10 minutes before carving.
MEAL PREP
Carve the chicken and serve, then debone and shred the rest of the chicken meat and save for meals throughout the week.
Store leftover chicken in an airtight container in the fridge for about 3-4 days. Shredded chicken can also be frozen for 2-4 months.
Save the liquid from cooking the chicken for making gravy (recipe below).
Save the bones from the chicken to make your own chicken bone broth. After carving the chicken, toss the carcass back into the Instant Pot to make the broth.
GRAVY
While chicken is cooking, simmer gibletsin a large cast iron skillet on low heat with some grass-fed butter or ghee.
Remove the giblets from the pan, leaving the juice in the pan, and sauté onion and mushrooms over medium heat until they start to brown, about 3-5 minutes. Toss in the garlic and sauté another minute or two (don't burn the garlic).
Once chicken is broiling in the oven, pour about a cup of the liquid from the Instant Pot and whisk in the gelatin or arrowroot. Continue whisking for about a minute until well combined and golden in color.
Add remaining drippings and rest of ingredients, and bring to a simmer (reduce heat), whisking frequently to thoroughly combine until the gravy reaches desired thickness.
Taste and adjust with salt, pepper, and/or apple cider vinegar.
Serve with chicken and veggies and refrigerate any leftovers once cooled to room temperature.
STORE
After dinner, debone the rest of the chicken to remove the meat from the bones.
Save the bones from the chicken to make your own chicken bone broth (toss the carcass back into the IP to make the broth immediately, or store the bones in the freezer until you’re ready to make the broth).
Store container(s) in the fridge for up to 4 days, or in the freezer for 2-4 months.
Notes
Read the blog post for all the details, tips, and tricks I’ve learned over the last 6 years of cooking a pastured whole chicken in the instant pot.
The whole chicken should be completely thawed before cooking (you may need to increase cooking time if still partially frozen).
Save the giblets and the liquid from cooking the chicken to make a nutritious gravy or meat broth.
The best source of healthy fats are traditional animal fats. I like to use grass-fed butter or ghee when I cook chicken for the best flavor.
Add a cup of bone broth (or filtered water) to help the chicken release from the bottom after searing/browning it.
Adjust cooking time based on the bird’s weight, about 8 minutes per pound.
Cooking time starts after the Instant Pot comes to pressure, which can take up to 10 minutes. Once the pressure is reached, it will start cooking and the clock will count down.
Let the roasted whole chicken rest for 10 minutes after broiling to retain moisture.
If the gravy becomes too thick, add a little grass-fed whole milk or filtered water to thin it down to your desired consistency.
Carve the chicken and serve, and/or debone and shred all the meat and save it for meals throughout the week.
When meal prepping, remember to label everything with the ingredient/meal name and date made.
Keep the carcass and fat/gristle from the chicken to make nourishing chicken bone broth.
Store leftover shredded chicken in an airtight container in the fridge for 3-4 days or in the freezer for 2-4 months.
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Sehgal, S. “Effect of home processing on ascorbic acid and beta-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves.” PubMed, https://pubmed.ncbi.nlm.nih.gov/7792260/.
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I'm a certified holistic health coach and my food philosophy is centered around an ancestral, nutrient-dense, whole-food way of eating. I advocate for a balanced and biodiverse microbiome to naturally reduce inflammation & boost immunity. My holistic approach incorporates plenty of nature, sunshine, movement, inner reflection, and deep connection with kindred spirits. ALL of these factors contribute to a vibrant health span that can match an entire lifespan, so we can enjoy the rest of our lives, full of passion and purpose. Click the START HERE link in the navigation menu to learn more!
Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.
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