Moist, tender, flavorful chicken that’s cooked in less than an hour!
The day before you plan to cook the chicken, mix together the spice mixture. Pat the chicken dry and rub the mixture all over the surface of the chicken.
Place in the refrigerator on a tray and cover with plastic wrap.
The next day, when you’re ready to cook the chicken, stuff the cavity with lemon and/or onion quarters.
Press the SAUTE button HIGH. Add olive oil to pot, then sear one side of the chicken, about 5 minutes, then the other, until browned. Use a tongs to help maneuver the chicken.
Remove the chicken to a platter, and place the trivet into the Instant Pot, then add the broth.
Place the chicken in the Instant Pot, breast side up. Place the lid on, lock it and set the vent to SEAL.
SELECT the high pressure and SET the timer for 24 minutes (for a 4 pound chicken).
Allow to cook, then when the Instant Pot signals the chicken is done, allow the Instant Pot to release pressure naturally for 15 minutes. After that time period, open the valve and let any extra pressure release.
Remove chicken to a platter, cover with foil and let rest about 10 minutes before carving.
If you want crispy skin, place the chicken on a baking sheet and broil, watching very carefully, until the skin browns.