Ingredients
Equipment
Method
- Using a paper towel, dry off the chicken. This step is important as it helps to achieve a nice sear later on. Make sure to get rid of any excess moisture, as this can prevent browning in the pot.
- In a small bowl, mix together all of the spices: salt, garlic powder, black pepper, paprika, and thyme. Place half of the spices in another small bowl and add 1 tablespoon of avocado oil to create a paste. This paste will be used to rub under the skin of the chicken, infusing flavor directly into the meat.
- Carefully rub the paste underneath the skin on the chicken breasts. Take care not to break the skin, as you want to keep the chicken moist during cooking.
- In a 6 or 8-quart Instant Pot, press the sauté function. Once hot, add the remaining avocado oil and sear the whole chicken, breast side down for about 3 to 4 minutes. This step locks in flavor and produces a lovely brown crust.
- After searing, flip the chicken and sear on the other side. Press cancel on the sauté function to stop cooking.
- Remove the chicken from the pot and season the inside of the cavity with salt and pepper. Place the ½ onion inside the cavity. This not only adds flavor but also keeps the chicken moist.
- Rub the remainder of the dry spices all over the chicken breasts and thighs, making sure every inch is covered with flavor.
- Place the trivet inside the Instant Pot and pour in the chicken stock. The stock will create steam and keep the chicken moist during the pressure cooking process.
- Place the chicken back inside on the trivet and close the lid with the vent set to sealing. This is a crucial step to ensure that the pressure builds properly.
- Cook on manual high pressure for 24 minutes, which is approximately 6 minutes per pound. This timing will yield a perfectly cooked chicken.
- Once the cooking time is complete, allow a natural release for 15 minutes. After that, you can use the manual release function to release any remaining pressure carefully.
- With an instant-read thermometer, check the temperature of the chicken in the thickest part of the breast. Make sure it registers at least 160ºF. The chicken will continue to cook as it rests, so it’s okay if it’s slightly under at this stage.
- Let the chicken sit until it has cooled down slightly, about 10 minutes. This resting period allows the juices to redistribute throughout the meat.
- Butcher the legs, wings, and finally the breasts, and serve alongside your favorite sides. Enjoy the fruits of your labor!
Notes
If your chicken is a different size than 4 lbs., adjust the cooking time to be 6 minutes per pound. If you experience a burn notification, add ½ cup more broth to the pot and restart. If the chicken is below 160ºF, cook for an additional minute on high pressure for every 5 degrees under. Allow the chicken to rest for 10 minutes before serving.