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  • - Hey everyone, it's Natasha of NatashasKitchen.com,

  • and today, I'm gonna teach you how to make

  • a whole chicken in the Instant Pot.

  • I am so excited about this because it becomes

  • the juiciest chicken, it's quick to make,

  • easy, and it's not just the chicken.

  • Wait until you see what we do with the drippings,

  • so let's get started.

  • (drums on table)

  • We start with one whole chicken.

  • If your chicken has a bag of giblets inside,

  • make sure you remove it.

  • Pat dry the chicken all over with a paper towel.

  • Place the chicken breast-side up and starting

  • from the drumstick side, loosen the skin

  • from the chicken breast using the back of a spoon to help.

  • Be careful not to tear the skin because we're gonna

  • fill that space with a delicious, flavored butter.

  • For that butter rub, you'll need

  • two teaspoons of salt, a quarter teaspoon

  • of black pepper, one teaspoon of onion powder,

  • one teaspoon of garlic powder,

  • and half a teaspoon of paprika.

  • Next, remove the leaves from one sprig

  • of fresh rosemary and one sprig of fresh thyme.

  • The easiest way to strip the leaves off

  • is to grab hold of the end and pull the leaves down

  • in the opposite direction.

  • Mince the fresh herbs together and add them

  • to your seasoning mix.

  • Now pour in eight tablespoons of melted, unsalted butter,

  • and add one tablespoon of freshly squeezed lemon juice.

  • Stir that all together to combine

  • and set it aside.

  • This flavored butter will make your chicken

  • and gravy taste incredible.

  • I'm using a six-quart Instant Pot and I will link

  • to the one I have in the notes.

  • Place a rack into the inner pot,

  • and add one cup of low-sodium chicken broth.

  • I'll link to these handy gloves as well,

  • I love keeping a stash of these in my kitchen.

  • Place the chicken onto the rack with the breast side up.

  • Stuff the cavity with half of a lemon,

  • and it's totally okay to use the half

  • that you've squeezed for juice already,

  • and four garlic cloves.

  • Give the butter mixture a quick stir,

  • then pour half of it under the chicken skin and massage

  • gently to evenly distribute it.

  • Pour the remaining half of the butter

  • evenly all over the chicken.

  • Cover with the lid and set the valve

  • to the sealing position.

  • Cook on high pressure for 24 minutes,

  • followed by a 15-minute natural pressure release.

  • (upbeat music)

  • After the 15-minute natural pressure release,

  • turn the valve to the venting position to release

  • any remaining pressure.

  • Carefully remove the chicken using the trivet

  • and allow any excess juices to drip back into the pot.

  • Next, transfer the whole chicken to a foil-lined,

  • rimmed baking sheet and season the top lightly

  • with salt, pepper, and a little more paprika for color.

  • The little bit of extra seasonings go a long way

  • and they help to develop that crisp, salty skin.

  • Lastly, place the chicken on the center rack

  • of the oven and broil at 500 degrees Fahrenheit

  • for about three to five minutes or until

  • you've reached your desired color.

  • You can also put it in the air fryer

  • for about five minutes.

  • To make the easy chicken gravy,

  • pour all of your pan drippings into a measuring cup

  • through a sieve.

  • For a really smooth gravy, you wanna get rid

  • of any solid pieces that are left in the sieve,

  • then use a ladle or a large spoon to remove

  • any excess oil that floats to the top.

  • We're gonna use the same Instant Pot

  • and there's no need to wash it, set that to saute

  • on medium heat, and add three tablespoons

  • of unsalted butter.

  • Once the butter is melted, add three tablespoons

  • of all-purpose flour, and whisk that together

  • for a minute until it's golden.

  • Next, add the remaining drippings and you should have

  • about two cups after straining off the fat.

  • Whisk those together until everything is simmering

  • and thickened, then remove it from the heat

  • and transfer it to a serving dish.

  • And make sure to keep an eye on that chicken,

  • it really only needs no more than five minutes.

  • Take it out of the oven as soon as it's golden brown.

  • All right, all that's left is to put this

  • on a platter and serve it up, oh, and I cannot wait.

  • And the chicken gets so tender, you have to be

  • a little careful with it (laughs).

  • This is never dry 'cause you're gonna love it.

  • Okay, and I love to garnish this with some fresh rosemary

  • or you can use sprigs of thyme because it's in the recipe

  • so it makes sense (chuckles).

  • Looks so pretty.

  • Okay, now we're gonna cut into the chicken breast,

  • and I wanna show you just how juicy this is.

  • So here we go.

  • Oh, yum, and it is so juicy, I told you it was juicy.

  • Take a look inside.

  • Yeah (laughs).

  • Okay.

  • And this is so delicious, when you pair it

  • with mashed potatoes because you've got gravy

  • with chicken, yum, yum.

  • Oh my goodness, yum.

  • And then that crisp, salty skin from broiling

  • in the oven is mm, delicious.

  • Okay, and then, just pour the gravy over.

  • It doesn't get any better than this.

  • Ah, juicy chicken, and hot gravy.

  • (laughs)

  • Oh, I cannot wait.

  • And my kids love this because they love

  • anything with gravy, and it helps that it's super soft.

  • Okay, here we go, going in for the taste test.

  • Oh, that's a big bite.

  • (laughs)

  • All right, we can handle that.

  • Mm (laughs), mm, mm.

  • Mm-mm-mm, mm, mm.

  • This is literally melt in your mouth tender,

  • and making the gravy out of the pan drippings

  • is brilliant because it holds all those

  • amazing flavors from the chicken.

  • The rosemary and thyme really shine in this chicken

  • and then also that little hint of lemon is so fresh

  • and vibrant, and it also reheats really well

  • because the chicken is so, so, so, so tender.

  • Great over mashed potatoes, great over rice,

  • whatever you wanna serve it with, it's so good.

  • I don't know, this tastes better

  • than Thanksgiving turkey, is that wrong to say?

  • Am I in trouble?

  • (laughs)

  • It is so delicious, mm, I can't wait to eat

  • the rest of this.

  • I'm just gonna go ahead and wolf this down.

  • If you guys enjoyed this and want more

  • delicious, easy family weeknight meals,

  • check out some of our all-time favorites right over there

  • and right down there and before you go,

  • make sure you click below to subscribe,

  • and when you do, click that little bell icon

  • so you get notifications every time we post a new recipe.

  • We'll see you in our next video.

- Hey everyone, it's Natasha of NatashasKitchen.com,

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