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Instant Pot Whole Greek Chicken

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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.

A whole Greek chicken on a white platter surrounded by fresh herbs and lemon wedges with a bowl of mashed potatoes in the background.

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.

A close-up image of a whole chicken on a white platter surrounded by fresh herbs and lemon wedges.

Ingredients to make this recipe

Looking down on a whole chicken on a white platter, Italian parsley, fresh thyme, whole lemon, onion, three garlic cloves, dried oregano and a bowl of chicken stock.

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.

How to make Greek Whole Chicken in an Instant Pot:

Cut the lemon and onion into wedges. Set aside.

lemon and onion wedges on a white cutting board with a chefs knife on the left hand side.

Mix the olive oil, thyme, oregano and parsley together in a small bowl.

chopped parsley, thyme, oregano and oil mixed together in a small glass bowl.

Gently lift the skin and slide your hand or large spoon down the chicken breast to create a pocket.

a hand lifting the skin to create a pocket between the skin and chicken breast.

Rub the herb and oil mixture under the skin and all over the chicken with your hands.

a whole, raw chicken rubbed with a Greek herb and oil mixture sitting on a white platter.

Stuff the garlic, lemon and onion wedges into the cavity of the chicken and tie the legs together with twine.

a whole chicken laying on a white platter with it's legs tied with twine and stuffed with lemon and onion wedges.

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.

a whole, seasoned chicken sitting on a metal trivet over chicken stock  inside a pressure cooker.

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.

Instant Pot set on Manual High Pressure for 30 minutes.

When the pot beeps, allow the pressure to release naturally for 15 minutes. Twist the sealing knob to release any remaining pressure.

a cooked, whole Greek chicken inside an Instant Pot.

Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.

a cooked Instant Pot Whole Greek Chicken on a foil lined baking sheet.

Place under the broiler for 4 to 5 minutes to brown the skin.

Looking down on a whole chicken with Greek seasonings cooked in an Instant Pot with a bowl of mashed potatoes and gravy in the background.

Remove from oven and allow chicken to rest for 10 to 15 minutes before serving.

A whole chicken sitting on a white platter with slices cut out of the left side.

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.

chicken stock from the pressure cooker poured 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.

Instant Pot set to Saute on Normal.

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

Enjoy!!

An Instant Pot Whole Greek Chicken on a white platter with thyme and lemon wedges, with a bowl of mashed potatoes in the background.

Instant Pot Whole Greek Chicken

This Instant Pot Whole Greek Chicken with thyme, parsley, oregano and lemon makes weeknight meals easy, and the pan gravy is amazing!
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: instant pot, whole chicken, healthy, Greek
Prep Time: 5 minutes
Cook Time: 30 minutes
Pressure Release: 15 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 447kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

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.

Nutrition

Calories: 447kcal | Carbohydrates: 4g | Protein: 34g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 2mg

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