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Printable Recipe: https://amindfullmom.com/how-to-make-a-whole-chicken-in-the-instant-pot/
1 whole chicken innards removed
1 lemon cut in half
1 onion cut in half
1 recipe Rotisserie blend
1 tablespoon kosher salt
2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried thyme
dash of cayenne pepper
Mix together all ingredients well.
Place trivet in instant pot pan and pour in 1 cup COLD water into instant pot. Use 1.5 cups water if you have an 8 quart instant pot.
Rub seasoning evenly over chicken.
Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot.
Place lid on pressure cooker and be sure valve is turned to sealed.
Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute.