Ingredients
6
6 servings
- •1 (2.5 pound) whole chicken
- •1 lemon, cut into 4 wedges
- •2 tablespoons olive oil
- •1.5 teaspoons salt
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •0.5 teaspoon ground black pepper
- •1 cup chicken broth
Instructions
- Rinse chicken and pat dry with a paper towel. Place lemon wedges inside the cavity.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Mix together olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub the top of chicken with 1/2 of the spice mixture, then place chicken, breast-side down, in the pot and cook until crispy, 3 to 4 minutes.
- Rub remaining spice mixture on the bottom of chicken. Flip chicken over with tongs and cook for 1 minute more. Remove chicken from the pot.
- Place the trivet inside the pot; return chicken to the pot, breast-side down, on the trivet. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. An instant-read thermometer inserted into the center of meat near the bone should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 284
- Carbohydrate: 3g
- Fat: 19g
- Fiber: 1g
- Protein: 26g
- Sugar: 0g
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