Instant Pot Roast Chicken

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1 whole organic chicken (about 4-5 lbs)

1 large onion (cut in half)

1 lemon (cut in half)

1 tbsp garlic powder

2 tsp Celtic salt

1 tsp white pepper

1 tsp black pepper (freshly ground)

2 tsp paprika

2 tsp dried thyme

Instructions

Combine all seasoning spices in a small bowl and set aside.

Remove the giblets from the chicken. Stuff the chicken cavity with the lemon and onions.

Rub the chicken with the seasoning spices, putting extra on top of the chicken.

Put a metal trivet in the inner stainless steel pot. Add 1 cup water. Place the chicken on the trivet. The chicken should not be touching the water at the bottom of the Instant Pot inner pot.

Put the lid on and close it shut. Make sure the valve is sealed. Set on high pressure for 30 minutes (or about 6 minutes per pound of chicken). When it's done, allow the pressure to naturally release for 10-15 minutes.

The meat will be really tender (falling off the bone), so if you want it intact as a whole chicken to serve carefully remove from the Instant Pot and place on a serving dish. Garnish with parsley and serve with your favorite side dish.

Nutrition

• Calories: 23 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Cholestérol: 1 mg
• Sodium: 778 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 1 g