Instant Pot Faux-tisserie Chicken
- 2 1/2 to 3 Pound whole chicken
- 2 Tablespoons olive oil (divided)
- sea salt & black pepper
- 1/2 Medium onion (cut into quarters)
- 5 Large cloves fresh garlic (peeled and left whole)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon basil
- 1 cup chicken stock or broth or water
- 2 Tablespoons Seasoning Mix**
Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
Turn on the pressure cooker and press the Saute button.
Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side.
Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position.
Set the pressure cooker to Manual and set timer for 25 minutes.
When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
Allow chicken to rest for 5 to 10 minutes before serving.
**your favorite seasoning will work, garlic-lemon, paleo powder, etc.
*cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 minutes.
Recipe from: cookingwithcurls.com