1Prepare Chicken: Separate the skin over the chicken breast using a spoon.
2Prepare Chicken: Separate the skin over the chicken breast using a spoon.
3Prepare Chicken: Separate the skin over the chicken breast using a spoon.
4Set 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.
5Set 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.
6Set 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.
7Make 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.
8Make 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.
9Make 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.
10Pressure 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.
11Pressure 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.
12Pressure 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.
13Broil 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.
14Broil 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.
15Broil 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.
16Strain 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.
17Strain 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.
18Strain 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.
19Make 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
20Make 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
21Make 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
4 lb whole chicken
4 lb whole chicken
1 cup low sodium chicken broth
1 cup low sodium chicken broth
1 cup low sodium chicken broth
4 cloves garlic, peeled and lightly smashed
4 cloves garlic, peeled and lightly smashed
4 cloves garlic, peeled and lightly smashed
2 tsp fine sea salt
2 tsp fine sea salt
2 tsp fine sea salt
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp black pepper
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
0.5 tsp paprika
0.5 tsp paprika
0.5 tsp paprika
1 sprig rosemary, leaves stripped and minced
1 sprig rosemary, leaves stripped and minced
1 sprig rosemary, leaves stripped and minced
1 sprig thyme, leaves stripped and minced
1 sprig thyme, leaves stripped and minced
1 sprig thyme, leaves stripped and minced
8 Tbsp unsalted butter, melted
8 Tbsp unsalted butter, melted
8 Tbsp unsalted butter, melted
0.5 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
0.5 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)
0.5 lemon, (squeeze 1 Tbsp juice and use same lemon to stuff chicken)