INGREDIENTS
WHOLE CHICKEN
5 pound chicken, see note
3 tbsp melted butter
1 tsp sea salt
1 tsp ground pepper
1 tsp onion powder
1 tbsp minced garlic
½ lemon
1 ½ cups chicken broth
fresh rosemary, to garnish, optional
GRAVY
1 cup pan drippings, leftover in Instant Pot
1 tbsp butter
3 tbsp gluten free flour, or all purpose flour
INSTRUCTIONS
First, remove giblets from inside chicken. Discard or set aside. Pat chicken dry all over using paper towels.
Use the back of a spoon or fingers to very gently loosen chicken skin from chicken breasts.
Combine melted butter, sea salt, pepper and onion powder in a bowl. Stir to combine.
Pour chicken broth into Instant Pot.
Add chicken into Instant Pot. Keep the chicken breast side up.
Place ½ lemon and minced garlic into the cavity of the chicken. Tie legs together with kitchen twine.
Then, pour the melted butter and seasonings mixture all over chicken and inside the cavity.
Secure lid on Instant Pot. Pressure cook on high for 30 minutes (or 6 minutes per 1 pound of chicken).