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Instant Pot Whole Chicken Recipe

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This recipe for Instant Pot Whole Chicken is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 (4-pound) whole roasting chicken
1 lemon, halved
2 tablespoons canola oil
1 cup chicken stock
Directions:
Directions:
In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.
Serve immediately.

 

 

 

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