Have you tried my Slow Cooked Chicken? – well wait till you try this Instant Pot Whole Chicken with Syn Free Gravy.
The best part of all, the Instant Pot cooks a whole chicken in 25 minutes (not including the natural releasing of the pressure) and the meat is super tender and moist, perfect for your Sunday dinner..
Wondering what an Instant Pot is?
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautés, has a setting for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
This is one of the best things I have bought and I use it almost daily in one way or another. Hey I even cook my boiled eggs in this – you should see how effortlessly they peel.
Check out my other: Instant Pot Recipes
When making this Instant Pot Whole Chicken with Syn Free Gravy, I like to get all the ingredients ready in advance, it makes it much easier to do all the steps and get the chicken into the instant pot cooking.
Setting the chicken aside, I first get all the vegetables prepared, by chopping and washing the leeks, crushing the garlic cloves and roughly chopping the onions. Don’t worry about chopping them neatly, or to a certain size, as they will be blended at the end of cooking, to make the gravy, so it really doesn’t matter, so long as they are not too big.
Once chopped you, can then set the instant pot to sauté mode. Once hot, spray with some spray oil and add the onion, leeks and garlic and sauté for a couple of minutes until translucent.
Add in the tomato paste, balsamic vinegar and 3/4 cup of chicken stock, and stir till well combined.
You can then turn off the instant pot, just while you season the chicken.
I mix all the seasoning together in a bowl. Then place the chicken on a board and you can rub the seasoning all over the chicken.
Once well coated in the seasoning, place the chicken into the instant pot, breast side down, straight on top of the sautéed veg (this is important, as it keeps the breast nice and moist).
Then you can add the lid, close the valve and set the instant pot to 25 minutes, high pressure (I use a 3.5lb chicken and this was perfect timing for that size of chicken). Ensure you allow the pressure to release naturally, as it will help keep the chicken nice and moist. I do not recommend doing a quick release when cooking meat, always let the pressure release naturally to keep the meat lovely and tender.
Once the pressure has released naturally, you can then remove the chicken from the instant pot. I just grab two forks and stick one in either end and carefully lift it out.
Set to rest for about 15 mins and then you can remove the skin and any visible fat and remove all the meat from the carcass and shred onto a plate.
Look at that lovely tender chicken meat – perfect!!
Now there are two options for making the syn free gravy. You need to remove the fat from the juices for this to be syn free.
So your first option is to use a fat separator jug like this:
or occasionally I will cook the chicken the day before I plan to eat it. I then add the vegetables, meat juices and 1 cup of chicken stock to a bowl. Place in the fridge until the next day and the fat will set on top and you can spoon it all off.
Once you have completed either of the above, you can then add to a blender and blend till smooth. I like to use my Nutri Ninja Blender with Auto IQ (click to see me on amazon). This blender is amazing. The auto iq technology feature, means it blends to a set pattern, depending on what it is your are making. It makes the gravy lovely a smooth. But don’t fear if you don’t have one of those, an immersion stick blender will also do the trick.
After you blend, you can then add the gravy to a saucepan just to reduce down a little and thicken.
This gravy is amazing with the chicken, you will seriously want to make this delicious Instant Pot Whole Chicken with Syn Free Gravy every week.
and if you have any gravy left over, pop in a tub and freeze for another day, you never know when it might come in handy.
For sides I like to serve with some roasted vegetables – butternut squash, carrots, parsnips and onion and some mini crispy potatoes, which I cook as per my Perfect Syn Free Chips. I also add a few peas, as well my kids like them, so why not.
Looking for some other sides to go with the Instant Pot Whole Chicken with Syn Free Gravy?
Check out these recipes:
- Syn Free Roast Potatoes
- Syn Free Mashed Potatoes
- Low Syn Sage, Sausage and Onion Bulgur Wheat Stuffing
- 1 Syn Yorkshire Puddings
- Garlic and Herb Roasted Potatoes
- Maple Glazed Carrots
- Potato Gratin
- Roasted Vegetable Gratin
- Cheesy Vegetable Bake
- Crushed Roast Potatoes
- Rustic Garlic and Parmesan Mash
- Syn Free Sweet Potato Mash
- Roasted Paprika Butternut Squash
- Roasted Fennel and Mixed Peppers
- Rosemary Roasted Potatoes, Parsnips and Carrots
So many amazing sides to compliment this dish.
Make this Instant Pot Whole Chicken with Syn Free Gravy today.
“But what if I don’t have an instant pot?”, I hear you say. You will be pleased to know that you can also make this in the slow cooker on the low setting for 6 hours – perfect!!!
Instant Pot Whole Chicken with Syn Free Gravy
Yield 1 chicken (with gravy)
This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Original/SP - syn free per serving
- 1 whole chicken (approx 3.5 lbs/1.59kg)
- 1 large onion, chopped
- 1 leek, sliced
- 2 cloves of garlic, crushed
- 1 tbs of tomato paste
- 1 tbs of balsamic vinegar
- 1 tsp of paprika
- 1 tsp of salt
- 1 tsp of dried thyme
- 1/4 tsp of black pepper
- 1.75 cups (420ml) of chicken stock
- spray oil
- Set the instant pot to sauté mode
- Add the onion, garlic and leek and sauté for a few minutes until translucent.
- Add the tomato paste, balsamic vinegar and 3/4 cup (180ml) of chicken stock and mix to combine.
- Turn off instant pot.
- Mix the paprika, salt, thyme and black pepper together and rub all over the chicken.
- Place the chicken directly on top of the vegetables, breast side down.
- Add lid, close valve and set to 25 mins manual high pressure.
- Once cooked, allow the pressure to release naturally, then carefully remove the chicken and allow to rest for about 15 mins before removing the skin/fat and shredding the meat off the carcass.
- Drain the juices from the vegetables and use a fat separator jug to remove the fat
- Add the vegetables, meat juices (with fat separated) and the remaining cup of stock to a blender and blend till smooth.
- Add to a pan and heat to reduce down and thicken.
- If cooking the chicken the day before, you can skip the fat separator jug part, and add the juices, vegetables and 1 cup of stock to a bowl, place in the fridge and then the fat will have set on top and the next day you can skim it all off with a spoon. Then follow the steps for making the gravy.
- Serve the chicken and gravy with your choice of sides and enjoy!.
Slow Cooker - follow steps 2-3 in a pan over a medium heat. Then add to a slow cooker and cook on low for 6 hours, then you can follow the steps of the gravy.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutritional information is an estimate and is to be used for informational purposes only
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