1 (4 pounds) whole chicken
1 1/2 cups chicken broth
1 Tbs Olive Oil Extra Virgin
Stuff Chicken (Optional)
6 cloves garlic
1 lemon halved
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
3 bay leaves
Buttery Mixture for Broiling (Optional)
1/2 cup butter unsalted
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon thyme powder
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
- If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
- Optional: Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
- Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
- Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
- Cover with the lid and lock it, point valve to sealed.
- Press High Pressure and set the timer to 25 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
- After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Buttery Mixture for Broiling
Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.
- Open the Instant Pot lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
- Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
- Watch chicken closely, and if needed rotate the pan, so it doesn’t burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
- Serve and enjoy!