Instant Pot Whole Chicken

Ingredients

• 1 5-pound whole chicken
• 1 tablespoon olive oil
• 1 tablespoon herbes de Provence seasoning
• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 white or yellow onion peeled and quartered
• 1 lemon, quartered
• 2 cloves garlic, peeled
• 1 1/2 cups chicken stock or water

Instructions

1. Pat chicken with paper towel to remove excess moisture, and rub with olive oil
2. Sprinkle herbes de Provence, sea salt, pepper, garlic powder over chicken and in cavity, then stuff garlic cloves, onion and lemon into cavity. If not all pieces fit, add extra pieces of lemon or onion to the pot with the chicken.
3. Place trivet in Instant Pot, pour stock or water into pot, and place chicken, breast side up on trivet. 
4. Place cover on pot, turn knob to Sealing position, and hit PRESSURE COOK or manual for 30 minutes 
5. Allow 10 to 12 minutes natural release, then hit CANCEL, and do quick release, and open pot when pin drops. Internal temperature should be at least 165, according to meat thermometer
6. Lift up trivet, and remove chicken to baking pan or casserole dish, along with some of the cooking liquid. Broil for about 5 minutes or until skin is golden and crisp, if desired