1Prepare Chicken: Separate the skin over the chicken breast using a spoon.
2Set up Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup chicken broth. Add the chicken breast-side-up and stuff the cavity with garlic cloves and half of the squeezed lemon.
3Make Butter Sauce: Combine melted butter with all of the seasonings. Pour half of the mixture under the skin and pour the remaining mixture all over the outside of the chicken.
4Pressure Cook Chicken: Cover with the lid, set the lever to the “sealing” position, and cook on high pressure for 6 minutes per pound, followed by a 15-minute natural pressure release before manually releasing the remaining pressure.
5Broil for Crisp Browned Skin: Transfer chicken to a foiled lined baking sheet, season with more salt, pepper, and paprika and broil in the center of the oven 4-5 minutes or until the desired color is reached.
6Strain the drippings – Pour all of the liquid from the pot into a bowl or measuring cup and skim off the excess fat at the top.
7Make the Gravy – Set the instant pot to the sauté function and melt in 3 Tbsp butter. Whisk in 3 Tbsp flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with chicken
Ingredients
4 lb whole chicken
1 cup low sodium chicken broth
4 cloves garlic, peeled and lightly smashed
2 tsp fine sea salt
0.25 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
0.5 tsp paprika
1 sprig rosemary, leaves stripped and minced
1 sprig thyme, leaves stripped and minced
8 Tbsp unsalted butter, melted
0.5 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
