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It might seem unreal to get such a luscious “roast” chicken from your Instant Pot, but try this recipe and you’ll want to make one every week. The meat stays extra moist in the steaming pot as the flavors of your seasonings are pushed into every part of the chicken.
If you have a smaller bird (in the 3-4 lb range), you can brown the skin in the pot in the beginning before pressure cooking. This one was almost 6 lbs and would have been difficult to maneuver for a flip in my 6qt pot – I know this from experience – so I chose to brown it in under the oven broiler at the end.
Cooking times for whole chickens depend on the weight: 6 minutes per lb.
Bonus Tip: Save everything to use for other recipes. Strain the broth and use it for gravy, rice, soups or in anything else you’d want to use a richly flavored broth like rice. Freeze the carcass and veggies to make a soup or another batch of broth.
IP Duo 6-Qt: https://amzn.to/2HqHlK1
1 TB salt
½ TB black pepper
1 TB garlic powder
2 tsp onion powder
½ tsp cayenne powder
¼ tsp smoked paprika
½ TB dried thyme
1 whole chicken, thawed
¼ cup olive oil
1 lemon, halved
1 small onion, quarted
2 bay leaves
½ cup chicken broth
1. In a small bowl, mix all the seasoning ingredients together.
2. Pat the chicken dry.
3. Rub lemon juice, olive oil and the seasoning mix all over the chicken’s skin.
4. Stuff the cavity with the lemon halves, onion quarters, and bay leaves.
5. Pour ½ cup chicken broth into the pot and place the chicken inside using the trivet with the handles.
6. Pour over any remaining olive oil and seasoning mix over the top.
7. Lock the lid and cook on manual/high for 6 minutes per lb of chicken and allow the pot to naturally pressure release before opening.
8. Optional: place the chicken on a baking sheet and set under an oven broiler for 5-10 minutes to crisp up and brown the skin. If you don’t have time for this, then serve as is.
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