Ingredients
Scale
- 1 cup water
- 1 whole chicken (innards removed)
- 1 lemon, sliced
- 1 red onion, cut in half
- 3 sprigs fresh rosemary
Seasoning for chicken
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. pepper
- 1 and ½ tsp. salt
- 1 and ½ tsp. paprika
- 1 tsp. thyme
- ¼ tsp. cayenne
Instructions
- Put the trivet in the bottom of your Instant Pot insert and pour 1 cup water into the pot. To maintain the chicken’s form while cooking, stuff the cut onion in the cavity of the chicken.
- Mix the chicken seasoning ingredients together then rub the seasoning all over the chicken. Next, place the lemon slices and rosemary around and on top of the chicken. Place the lid on and be sure the valve is on sealed. Cook on HIGH pressure for 6 minutes per pound of chicken (mine took 27 minutes). Once it has cooked, let the pressure naturally release for 15 minutes. Then, turn valve to venting and remove lid. Always temperature check poultry. (Should be 165 degrees F or above.)