Ingredients
Scale
- 1 (4-5 lbs) whole roasting chicken
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, optional
- 2 tablespoons canola or vegetable oil
- 1 cup chicken broth or stock
- 1 lemon, cut in quarters
- 1 medium white onion, cut in quarters
Instructions
- Clean chicken, pat dry with paper towel, set aside.
- In a small bowl, combine seasonings and sprinkle seasoning mixture over chicken and inside the cavity.
- Stuff the cavity with lemon and onions.
- Set the instant pot to high sauté setting and add oil to the pot.
- Lay the chicken breast side down and cook until golden brown, about 3-4 minutes.
- Turn chicken over and continue cooking for 3-4 minutes or until golden brown.
- Remove the chicken and set aside.
- Place metal rack into the pot with the handles up, add chicken broth.
- Place chicken on top of rack.
- Select manual setting to HIGH and set time for 6 minutes per pound.
- When timer goes off, carefully naturally release pressure for 15 minutes.
- Let chicken rest for 10-15 minutes before cutting.
Nutrition
- Serving Size: 4-6