Name: Keto Instant Pot Whole Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 4 lb whole chicken; 1 cup water; 1/2 lemon; 2 cloves garlic, smashed; 2 tsp sea salt; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp butter; 1/4 tsp xanthan gum; Reserved cooking juices

This Keto Instant Pot Whole Chicken provides a succulent and flavorful rotisserie-style meal in a fraction of the time. Because you use the pressure cooker, the meat remains incredibly tender while the aromatic spices penetrate deep into the bird. Furthermore, the addition of a quick broil at the end ensures the skin becomes perfectly golden and crispy.

Ingredients & What You’ll Need

Gather these pantry staples and fresh aromatics to create a juicy chicken paired with a silky, low-carb gravy.

Whole chicken: Serves as the protein-rich centerpiece for this hearty family meal.
Lemon: Infuses the meat with a bright, citrusy note from the inside out.
Garlic cloves: Provide a foundational aromatic depth to the chicken and the cooking juices.
Sea salt and black pepper: Form the essential seasoning base for the spice rub.
Dried thyme and rosemary: Offer a classic, earthy herbal profile that complements roasted poultry.
Paprika: Adds a beautiful reddish hue and a hint of smokiness to the skin.
Onion and garlic powder: Enhance the overall savory intensity of the dry rub.
Water: Creates the necessary steam to pressure cook the chicken effectively.
Butter: Richly flavors the gravy and adds a velvety mouthfeel.
Xanthan gum: Acts as a keto-friendly thickening agent for the sauce without adding carbs.

How to Make Keto Instant Pot Whole Chicken

This method involves a simple dry rub application, pressure cooking for juicy results, and a final broil for texture.

1. Season the Chicken

First, combine the sea salt, black pepper, thyme, rosemary, paprika, onion powder, and garlic powder in a small bowl. You must remove any giblets from the cavity and pat the skin completely dry with paper towels. Next, rub the spice mixture thoroughly over the skin and inside the cavity. Place the lemon half and smashed garlic cloves inside the chicken to maximize the internal aroma.

2. Pressure Cook

Place the metal trivet into the Instant Pot and pour in the water. Position the chicken on the trivet with the breast side facing up. Consequently, you will pressure cook the bird for 24 minutes for a 4-pound chicken (adjusting time by 8 minutes per additional pound). Once the timer ends, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining steam.

3. Broil for Crispiness

Turn your oven to the broil setting. Carefully transfer the chicken from the pot to a baking sheet lined with foil. You should broil the chicken for 5-7 minutes until the skin is golden and crispy. While the chicken rests for 10 minutes, you can begin preparing the sauce.

4. Prepare the Keto Gravy

Whisk the xanthan gum with 3 tablespoons of the cooking juices from the pot until no lumps remain. Turn on the “Sauté” mode and melt the butter into the remaining juices. Add the xanthan gum mixture and whisk constantly until the gravy reaches a simmer and thickens. Finally, slice the chicken and serve it with a generous pour of the warm gravy.

Tips and Notes

Skin Texture: Drying the skin thoroughly with paper towels before seasoning is the most important step for achieving a crispy finish during the broil.
Internal Temperature: You should always ensure the thickest part of the chicken reaches 165°F to guarantee it is fully cooked.
Natural Release: Do not skip the 15-minute natural release because this allows the juices to redistribute, keeping the meat moist.
Gravy Consistency: Xanthan gum is very powerful; therefore, you should start with a small amount to avoid a gummy texture in your gravy.

Yield: 6 servings

Keto Instant Pot Whole Chicken

This Keto Instant Pot Whole Chicken recipe yields a tender, fall-off-the-bone bird with a delicious herb-infused gravy. It is a perfect low-carb solution for Sunday dinner or weekly meal prep.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For Chicken:

4 lb whole chicken
1 cup water
1/2 lemon
2 cloves garlic, smashed
2 tsp sea salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

For Gravy:

2 tbsp butter
1/4 tsp xanthan gum
Reserved cooking juices

Instructions

Rub: Mix all the spices and rub them over the dried chicken and inside the cavity.
Stuff: Place the lemon and garlic inside the chicken.
Pressure Cook: Add water and the chicken to the Instant Pot. Cook on high pressure for 24-32 minutes.
Release: Allow a 15-minute natural pressure release before opening the lid.
Crisp: Place the chicken on a tray and broil for 5-7 minutes until the skin is golden.
Gravy: Sauté the cooking juices with butter and xanthan gum until thickened.

Notes

Resting: Letting the chicken rest for 10 minutes after broiling prevents the juices from escaping when you slice it.
Leftovers: The carcass can be used to make a nutritious keto bone broth in the Instant Pot afterward.