Instant Pot Whole Chicken
Ingredients:
2 tablespoons oil I use safflower oil, but any neutral, high-smoke-point oil is fine
1 tablespoon sweet paprika
1 teaspoon smoked paprika optional
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
1 3- to 4-pound chicken, rinsed, drained, and patted dry
1 cup water or chicken broth
3 garlic cloves peeled and halved
1 lemon halved
Directions:
Turn the instant pot on and heat it up using the Saute function. Add the oil and let that heat for a few minutes.
Meanwhile, combine the paprika(s), salt, and pepper in a small bowl. Rub the spice mixture all over the chicken.
When the oil is hot, add the chicken, breast-side down and cook until nicely browned, about 4 to 5 minutes. Flip the chicken over using large, sturdy tongs, and cook on the second side for another few minutes until browned. Add the water or broth, garlic, and lemon halves. Cover the instant pot, turn the knob to “sealing,” and set on “manual” for 25 minutes.
When the 25-minute cooking cycle is done, turn the Instant Pot off and let the pressure release naturally for 10 to 15 minutes.
Remove the chicken from the pot, but reserve the juices.
You can pick all of the chicken from the bones and return the bones to the juices in the pot to make Homemade Chicken Broth.
