Ingredients
Scale
- One whole chicken, four pounds, thawed, giblets removed
- One cup of chicken broth, gluten-free
- Two tablespoons of olive oil
- Half a tablespoon of paprika
- One teaspoon of oregano
- One teaspoon of dried thyme
- One teaspoon of salt
- Half teaspoon of garlic powder
- A quarter teaspoon of pepper
- Half a lemon
Instructions
- Pat the chicken dry with paper towels and put the lemon half in its cavity. Then, combine the oregano, thyme, paprika, pepper, salt, and olive oil in a bowl.
- Brush the seasoning-oil mix on the chicken, and set it aside. Then, pour the broth into the instant pot and add the gibbets. Place a trivet inside the pot, and the seasoned chicken on the trivet.
- Cover the pressure cooker, seal the vent, and cook on HIGH for 24 minutes, followed by a 12- minute natural release. Then, release the vent to let out the remaining pressure, open the pot, and check the chicken.
- The chicken is done at a minimum internal temperature of 165F. If it isn’t reached, cover, seal, and cook for another six minutes, until it’s done. You can also drain the pot juice to make gravy.
More tips can be followed in this video.