Whole Chicken in the Instant Pot

Ingredients

• 1-4 pound whole chicken, giblets removed
• 2 teaspoons fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons avocado oil, divided
• ½ onion
• ½ cup chicken stock

Directions

1. Using a paper towel, dry off chicken.
2. In a small bowl mix together all of the spices. Place half of the spices in another small bowl and add 1 tablespoon avocado oil to create a paste.
3. Carefully rub the paste underneath the skin on the chicken breasts. Take care not to break the skin.
4. In a 6 or 8 quart Instant Pot press the saute function.
5. Once hot add remaining oil and sear the whole chicken, breast side down about 3-4 minutes. Then flip and sear on the other side.
6. Remove chicken, and season the inside of the cavity with salt and pepper and place ½ an onion inside of the cavity. Rub the remainder of the dry spices all over the chicken breasts and thighs and set aside.
7. Place the trivet inside of the Instant Pot and pour in chicken stock.
8. Cook on manual for 24 minutes (or 6 minutes per pound)
9. Natural release for 15 minutes, then use the manual release function to release any remaining pressure.
10. Broil for 4-5 minutes for a crispy skin
11. Let chicken sit until it has cooled down slightly, about 10 minutes. Butcher the legs, wings and finally the breasts and serve along with your favorite sides!

Recipe Notes

1. If your chicken is a different size than 4 lbs. adjust the cooking time to be 6 minutes per pound.

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