Check if your stainless steel insert is in your Instant Pot. To know why I always mention this step, read my Instant Pot Guide for Beginners.
Remove the giblets from the chicken cavity. Pat chicken dry with paper towel.
In a small bowl, mix the seasonings with olive oil. Rub seasoning all over the chicken, you can insert some of it under the skin, close to the cavity. Place lemon wedges and garlic cloves in the chicken cavity.
Add 1.5 cups of water to the Instant Pot insert. Set the trivet inside. Place seasoned chicken on a trivet. Close the lid, make sure the IP is set to cook at HIGH pressure. Switch valve to "sealing" position. Set timer to 27 minutes (6 minutes per pound!). It will take about 10 minutes for the Instant Pot to come to pressure. Once the timer beeps and the cooking is done, press "cancel/off" and DO NOT switch the valve to venting. Let the pressure release naturally to ensure juicy chicken.
When the pressure pin dropped, carefully open the lid away from your face. Remove the chicken onto a baking sheet if you want to broil the skin or on a serving plate. Let rest for 10 minutes before slicing.
Make gravy with remaining liquid in the IP, if desired. Mix two tablespoons of cornstarch with 3 tablespoons of water. Simmer with liquid in the IP.
Instant Pot Roasted Whole Chicken recipe
Amount Per Serving
Calories 372Calories from Fat 243
% Daily Value*
Saturated Fat 7g44%
Vitamin A 265IU5%
Vitamin C 8.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.