Ingredients
- 1 whole chicken,about 3 pounds, thawed with giblets removed
- 1 small onion
- 2 Tablespoons Lemon Herb Dry Rub
- 1 1/2 cups chicken broth or water (increase to 2 cups for the 8 quart instant pot)
- Equipment Needed: Instant Pot, Cooking Rack, Kitchen Twine
Instructions
- Chop the onion into large chunks, and place inside the cavity of the chicken.
- If desired, tie the legs together for a better presentation after cooking.
- Rub the Lemon Herb Dry Rub evenly over the exterior of the chicken.
- Place the chicken on the cooking rack and place inside the instant pot.
- Pour the recommended amount of chicken broth or water inside the instant pot.
- Place the cover in locked position and move the lid valve to “seal”.
- Use the manual setting to pressure cook on high for 24 minutes. (This is for a 3 pound chicken)
- Let natural release for 10-15 minutes and then let out remaining pressure, if any.
Notes
Equipment needed: instant pot, cooking rack, kitchen twine
If using a larger chicken, increase cook time by 8 minutes per pound of chicken.
Our favorite Lemon Herb Dry Rub: https://fabulesslyfrugal.com/recipes/lemon-pepper-herb-dry-rub-recipe/