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If you are looking for a flavor, healthy and easy weeknight meal look no further. This Instant Pot Whole Greek Chicken is juicy and delicious, and the pan gravy is amazing!! Psst…check our the Instant Pot Recipes page for even more delicious recipes and ideas.
When I wrote the Instant Pot Faux-tisserie Chicken post, I included my Greek Roasted Chicken as an optional flavor. I have received several emails asking exactly how to convert the recipe, so here we are.
Ingredients to make this recipe
I used a 5 pound chicken, which is about the largest size that you will be able to fit into a 6 quart Instant Pot. <<<This is the one that I use.
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How to make Greek Whole Chicken in an Instant Pot:
Cut the lemon and onion into wedges. Set aside.
Mix the olive oil, thyme, oregano and parsley together in a small bowl.
Gently lift the skin and slide your hand or large spoon down the chicken breast to create a pocket.
Rub the herb and oil mixture under the skin and all over the chicken with your hands.
Stuff the garlic, lemon and onion wedges into the cavity of the chicken and tie the legs together with twine.
Yes these images are out of order. It is much easier to get under the skin before you tie the legs together!!
Pour the chicken stock into the pan/liner of a pressure cooker. Place a trivet into the liner and place the chicken on top.
Secure the lid making sure the pressure release knob is in the “sealing” position. Press the Manual/Pressure Cook button and adjust the time to 30 minutes for a 5 pound chicken.
When the pot beeps, allow the pressure to release naturally for 15 minutes. Twist the sealing knob to release any remaining pressure.
Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.
Place under the broiler for 4 to 5 minutes to brown the skin.
Remove from oven and allow chicken to rest for 10 to 15 minutes before serving.
Serve with additional lemon wedges to drizzle juice over the top of the chicken.
To make pan gravy
Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.
Add additional stock to equal 2 cups. Place 2 tablespoons of the hot stock and 2 tablespoons of cornstarch into a small bowl. Whisk to combine.
Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.
Heat until mixture starts to thicken. Serve with chicken.
Can I cook potatoes with the chicken?
No you cannot. Potatoes only take 10 minutes to cook, they would be complete mush. Cook your potatoes in a separate Instant Pot, or cook them while the chicken is resting. Click here for the Instant Pot Mashed Potatoes recipe.
Recipe Notes and Tips:
- Cook chicken for 6 minutes per pound.
- For Whole30/Paleo/Keto gravy: sprinkle 1/2 teaspoon of glucomannan into the stock and whisk to combine. Cook until mixture starts to thicken, but it will thicken even more as it cools.
- Substitute a 1/2 teaspoon each of dried herbs if fresh is not available.
More Instant Pot Whole Chicken recipes
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Enjoy!!
Instant Pot Whole Greek Chicken
Ingredients
- 5 pound whole chicken maximum size, can be smaller
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped Italian parsley
- 1 tablespoon oregano leaves
- 1 large lemon quartered
- 1 small yellow onion peeled and quartered
- 3 cloves garlic peeled and smashed with a knife
- 1 cup chicken stock or broth plus more if needed to make gravy
- additional lemons for serving
- 2 tablespoons cornstarch for the gravy
Instructions
- Mix the olive oil, thyme, oregano and parsley together in a small bowl.
- Gently lift the skin and slide your hand or large spoon down the chicken breast to create a pocket. Rub the herb and oil mixture under the skin and all over the chicken with your hands.
- Stuff the garlic, lemon and onion wedges into the cavity of the chicken and tie the legs together with twine.
- Pour the chicken stock into the pan/liner of a pressure cooker. Place a trivet into the liner and place the chicken on top.
- Secure the lid making sure the pressure release knob is in the “sealing” position. Press the Manual/Pressure Cook button and adjust the time to 30 minutes for a 5 pound chicken.
- When the pot beeps, allow the pressure to release naturally for 15 minutes. Twist the sealing knob to release any remaining pressure.
- Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.
- Place under the broiler for 4 to 5 minutes to brown the skin.
- Remove from oven and allow chicken to rest for 10 to 15 minutes before serving. Serve with additional lemon wedges to drizzle juice over the top of the chicken.
For Pan Gravy
- Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup. Add additional stock to equal 2 cups. Whisk to combine.
- Place 2 tablespoons of the hot stock and 2 tablespoons of cornstarch into a small bowl.
- Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine. Heat until mixture starts to thicken. Serve with chicken.
Notes
- Cook chicken for 6 minutes per pound.
- For Whole30/Paleo/Keto gravy: sprinkle 1/2 teaspoon of glucomannan into the stock and whisk to combine. Cook until mixture starts to thicken, but it will thicken even more as it cools.
- Substitute a 1/2 teaspoon each of dried herbs if fresh is not available.
- Check out the Instant Pot Recipes page for even more delicious recipes.
Sue says
How much chicken stock did you use? I don’t see it listed in the Ingredients.
Lisa Johnson says
Thank you for letting me know Sue! I used 1 cup of chicken stock in a 6 quart. 🙂
Sue says
Thank you! I appreciate the quick reply & recipe update 🙂