Crispy Instant Pot Whole Chicken with Savory Gravy (Air Fryer Lid)

After three years of testing, I finally perfected a method to cook a whole chicken in the Instant Pot so the meat is fall-off-the-bone tender and the skin finishes golden and crisp — all without moving the bird to another appliance. Using an Instant Pot with an Air Fryer Lid (or the Duo Crisp) makes this seamless, but you can also crisp the skin under your oven broiler if you prefer.

The result is incredibly juicy chicken with a rich gravy made from the pot drippings. Below I walk through the steps and include the full recipe card at the end.

Begin by prepping aromatics: dice a large carrot (you may only need half) and slice two ribs of celery.

To make handling easy and tidy, place the Instant Pot trivet on a cutting board and set the rinsed whole chicken on top after removing it from the packaging.

Pat the chicken dry with paper towels, reach into the cavity and remove any giblets or neck pieces (discard or freeze for another use), and wash your hands thoroughly after handling raw poultry.

Make a butter-based herb marinade by melting butter in a bowl, then stirring in dried sage, dried thyme, paprika, lemon pepper seasoning and crushed garlic.

Reserve about one-third of this mixture in a separate bowl for brushing the chicken after it cooks. Keeping a separate portion prevents cross-contamination since the larger portion will be used to baste raw chicken before cooking.

With the chicken breast-side down, use a silicone brush to coat the underside with the larger portion of the butter marinade. Flip the chicken breast-side up, and if you like, use a small knife to gently create a few small pockets between skin and meat on the breasts so the marinade can penetrate without cutting into the meat.

Brush the rest of the larger marinade over the whole bird. Pour chicken or garlic broth into the Instant Pot, add the diced carrot and sliced celery, and give it a quick stir.

Lower the trivet with the chicken (breast-side up) into the pot — doing all prep on the trivet makes this step clean and easy. Secure the pressure cooking lid, set the valve to sealing, and pressure cook on high for 6 minutes per pound of chicken (for example, a 5-pound bird cooks for 30 minutes). When the cook time ends, allow a 10-minute natural release, then quick-release any remaining pressure.

When you remove the lid, the chicken will be extremely tender — it’s normal if the cavity opens slightly or the wings sit loosely. If you prefer to prevent any opening, tie the legs together with kitchen twine before cooking.

Warm the reserved third of the butter mixture briefly in the microwave if it has solidified, then dab (do not brush) it onto the breast skin using a clean brush. This avoids reintroducing raw-juice contamination to the cooked bird.

To crisp the skin in the same pot, attach the Instant Pot Air Fryer Lid and broil for 5–10 minutes until the skin is golden and crisp. If you don’t have the air fryer accessory, transfer the chicken to a foil-lined baking sheet and broil in your oven for 5–10 minutes, watching closely so it doesn’t dry out.

Once finished, remove the chicken to a serving platter and let it rest a few minutes while you make gravy from the flavorful drippings left in the pot.

Make a cornstarch slurry by mixing equal parts cornstarch and cold water. Turn the Instant Pot to Sauté (High) until bubbling, then whisk in the slurry and allow it to thicken for about 30 seconds. Turn the heat off and stir in a splash of heavy cream or half-and-half, plus extra lemon pepper and sage to taste. The sauce will come together into a smooth gravy.

Pour some gravy into a boat and surround the chicken with the rest to create a flavorful moat. Slice or pull apart the meat and serve — it’s wonderfully tender and juicy, and pairs perfectly with mashed potatoes or your favorite sides.

Dinner is served — a simple, one-pot roast chicken with a silky gravy, finished crisp and golden. Below is the full recipe card for quick reference.