Instant Pot Whole Chicken & Gravy
Instant Pot Whole Chicken & Gravy - Juicy, tender, herbed whole chicken with the most amazing (and Whole30 compliant) gravy, all made in the Instant Pot!
- 1 3-4 lb organic whole chicken
- 1 lemon, cut in half
- 1 handful of fresh parsley leaves, thyme, rosemary, or other fresh herbs
- 2 teaspoons all purpose salt-free seasoning see homemade recipe below
- 1 teaspoon sea salt
- 2 tablespoons ghee
- 1 cup diced onions
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1/2 cup chicken or veggie stock
Prepare your chicken by first blotting with paper towels to dry the skin (no need to rinse.) Insert lemon and fresh herbs into the cavity and tie the legs with twine. Sprinkle all sides of chicken with the all purpose seasoning and salt.
Set your Instant Pot to saute and melt 1 tablespoon of the ghee. Place chicken breast side down and sear for 3-4 minutes. Flip chicken and sear the other side for an additional 3-4 minutes. (Don't skip this step; it gives the gravy more flavor!)
Remove chicken and place on a plate. Add the remaining ghee, garlic, and onions to the pot. Cook for 2-3 minutes, until onion begins to soften. Stir in the tomato paste. Stir in broth, breaking up any bits on the bottom.
Turn the saute function off. Place your trivet into the bottom of the pot. Set chicken on the trivet and seal the lid.
Using Manual function, set the pot for 20 minutes. When cycle is complete, immediately release pressure. Remove chicken to a plate and tent with aluminum foil. Let it rest for at least 10 minutes.
To make the Gravy:
Using an immersion blender, puree the contents of the pot, adding in any extra juices from the resting chicken. If desired, thicken the gravy with a slurry of arrowroot powder and water (2 tablespoons of each.)