INSTANT POT FAUX-TISSERIE CHICKEN RECIPE

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Ingredients

  • 3 pound whole chicken
  • 2 Tablespoons olive oil {divided}
  • sea salt & black pepper, to taste
  • 1/2 medium onion, cut into quarters
  • 5 large cloves fresh garlic, peeled and left whole
  • southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}
  • 1 cup chicken stock/broth, or water

Southwest Seasoning

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil

Instructions

  1. Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  2. Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  3. Turn on the pressure cooker and press the Saute button.
  4. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}
  5. Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  6. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  7. Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  8. Set the pressure cooker to Manual and set timer for 25 minutes.
  9. When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  10. Allow chicken to rest for 5 to 10 minutes before serving.

Recipe source: http://cookingwithcurls

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