Ingredients:

  • 1 whole chicken (approx 4 lbs), giblets removed
  • 1 tbsp extra virgin olive oil
  • 1 cup low-sodium chicken broth
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.5 lemon, sliced
  • 4 cloves garlic, smashed
  • 1 small yellow onion, quartered
  • 2 sprigs fresh rosemary

Instructions:

  1. Remove chicken from packaging and use paper towels to pat the skin completely dry to ensure the rub sticks and helps with browning.
  2. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Brush the chicken with olive oil, then apply the rub generously over the skin and inside the cavity.
  3. Place the sliced lemon, smashed garlic, quartered onion, and fresh rosemary sprigs inside the chicken cavity.
  4. Optional: Set the Instant Pot to Sauté. Add a splash of oil and sear the chicken breast-side down for 3-5 minutes until golden brown. Remove chicken and set aside.
  5. Pour the chicken broth into the inner pot. Use a wooden spoon to scrape up the brown bits (fond) from the bottom to prevent a 'Burn' notice.
  6. Place the metal steam rack/trivet in the pot and set the chicken on top, breast-side up. Lock the lid and set to High Pressure for 24 minutes (6 minutes per pound).
  7. Once the cooking cycle ends, allow a 15-minute Natural Pressure Release (NPR) before opening the valve. This keeps the meat juicy.
  8. Check that the internal temperature reaches 165°F (74°C). For crispy skin, place the chicken under a broiler for 4-5 minutes or use an Air Fryer lid.