Happy (Almost) Thanksgiving!! What are you thankful for this year?
I’m especially grateful for family and for the little kitchen tools that make life easier — most notably my Instant Pot. This versatile appliance has been invaluable this fall while I focused on health and simpler cooking. It’s now a permanent fixture on my countertop because I use it weekly.
With Thanksgiving approaching, I wanted to share a simple, elegant alternative to a large turkey: a whole chicken cooked in the Instant Pot and finished with a vibrant Cranberry Orange Sauce. This dish combines the deep, comforting flavors of a slow-roasted bird with the speed of pressure cooking — the whole chicken can be ready in under an hour. The sauce balances tart cranberries, bright orange, and a touch of balsamic for a jewel-toned finish that pairs beautifully with poultry, turkey, or even ham.
Thanksgiving is a favorite holiday for food lovers because it’s an excuse to cook and gather. My husband and I enjoy a small in-home celebration some years — a “mini-Thanksgiving” just for the two of us. We hunt for a real Christmas tree, decorate, and then sit down to a cozy, well-earned dinner. For that menu, a whole chicken feels just right: manageable, special, and perfect for the Instant Pot.
The finished chicken is herb- and citrus-stuffed, tender, and easy to carve. A quick sauté in the pot gives the skin some color before pressure cooking, though it won’t get as dark as an oven roast. After cooking, the bird rests, is carved, and is served with generous spoonfuls of Cranberry Orange Sauce for a stunning presentation and excellent flavor contrast.
Start with a good-quality whole chicken. Remove the giblets, pat the bird dry, and stuff the cavity with orange wedges and fresh herbs like rosemary, thyme, and sage. Rub the skin with a little ghee or coconut oil and season with sea salt. Use the Instant Pot’s sauté function to brown the bird for about 5–6 minutes per side; if that’s awkward, a quick sear on the stovetop works well too. Browning builds flavor and leaves tasty bits in the pot that deepen the final broth or gravy.
After browning, remove the chicken and sauté chopped onion and garlic briefly in the pot. Add bone broth or chicken stock, then place the bird on the steamer rack so it rests above the liquid and aromatics. Seal the lid, set the vent to “Sealed,” and use the Poultry or manual high-pressure setting. Cook time will vary with weight — a good guideline is 6–7 minutes per pound; a typical 5 lb chicken cooks in roughly 35 minutes on high pressure, plus time to come to pressure.
When pressure cooking finishes, allow the pot to sit on Warm for 5–10 minutes, then carefully release remaining steam. Remove the chicken and let it rest briefly before carving. The liquid and softened aromatics left in the pot can be blended into a silky gravy with an immersion blender or strained and reserved for soups and future recipes. Save the carcass to make bone broth later — it’s perfect for a batch of homemade stock.
While the chicken rests, make the Cranberry Orange Sauce. Combine freshly squeezed orange juice, fresh cranberries, a splash of broth from the Instant Pot, balsamic vinegar, honey, and a little chopped rosemary and thyme in a saucepan. Simmer until the cranberries soften and the sauce reduces and darkens. Stir in arrowroot slurry at the end to thicken to a glossy consistency. The result is a bright, tangy-sweet glaze that elevates the chicken and adds festive color to the plate.
Carve the chicken and spoon or brush the Cranberry Orange Sauce over the slices or the whole bird. Garnish the serving platter with orange slices, fresh cranberries, and rosemary for a seasonal presentation. This dish is special enough for holiday gatherings yet simple and fast enough for weeknight meals.
Serve this chicken with roasted vegetables, a crisp salad, or mashed roots. Leftovers make excellent sandwiches or a quick soup base when you use the reserved stock and carcass to make bone broth.
Wishing you a warm, delicious Thanksgiving — take a moment to reflect on what you’re thankful for and enjoy the meal.
- For the Chicken:
- 5 lb whole organic chicken
- 1 navel orange, cut into wedges
- 2 sprigs rosemary
- 2 sprigs thyme
- a few sage leaves
- 1 onion, chopped
- 1 tablespoon garlic
- 2 teaspoons ghee or coconut oil
- 1/2 teaspoon sea salt
- 1 cup bone broth or chicken stock
- For the Cranberry Orange Sauce:
- Juice of 3 oranges (about 1/2 cup)
- 1/2 cup bone broth or reserved chicken stock
- 1/2 cup fresh cranberries
- 1/8 cup balsamic vinegar
- 2 tablespoons raw honey
- 1 tsp chopped rosemary
- 1/2 tsp orange zest
- 1/2 tsp thyme leaves
- Pinch of sea salt
- 1 teaspoon arrowroot powder
- Prepare the chicken: remove giblets, rinse and pat dry. Stuff the cavity with orange wedges and herbs. Rub the skin with ghee or oil and season with sea salt.
- Set Instant Pot to Sauté and heat. Brown the chicken about 5 minutes per side, or until golden. Turn the pot off and remove the chicken.
- Add chopped onion and garlic to the pot, stir briefly, then pour in the bone broth.
- Place the chicken on a steamer rack or on top of the onions. Close the lid and set the steam vent to sealed.
- Select Poultry or manual high pressure and cook for 35 minutes for a 5 lb chicken. Adjust time at 6–7 minutes per pound for different weights.
- When cooking is complete, let the pot sit on Warm for 5–10 minutes, then carefully release remaining steam. Remove the chicken and let rest before carving.
- For the sauce: combine orange juice, broth, cranberries, balsamic, honey, herbs, zest, and salt in a saucepan. Simmer 10 minutes until reduced. Whisk in arrowroot slurry and cook 1–2 more minutes until thickened.
Disclaimer: This article includes references to kitchen tools and recipes. I share techniques and suggestions based on personal experience.