Ingredients:

  • 1 Whole Chicken (4 lbs / 1.8 kg), giblets removed
  • 1 tbsp (15 ml) Avocado oil
  • 1 tbsp (7 g) Smoked paprika
  • 1 tsp (3 g) Garlic powder
  • 1 tsp (3 g) Onion powder
  • 1 tsp (1 g) Dried thyme
  • 1 tsp (1 g) Dried rosemary, crushed
  • 1.5 tsp (9 g) Sea salt
  • 1/2 tsp (1 g) Cracked black pepper
  • 1 cup (240 ml) Chicken bone broth
  • 1 small Yellow onion, halved
  • 1 head Garlic, sliced crosswise
  • 1 Lemon, halved
  • 2 sprigs Fresh rosemary

Instructions:

  1. Pat the chicken completely dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  2. Rub avocado oil all over the chicken, then coat generously with the prepared spice rub.
  3. Set the Instant Pot to Sauté mode. Once hot, sear the chicken breast-side down for 4-5 minutes until golden. Remove chicken and set aside.
  4. Pour chicken broth into the pot and scrape the bottom with a wooden spoon to remove browned bits (fond). Add the onion, garlic head, and lemon halves to the liquid.
  5. Place the trivet in the pot and position the chicken on top, breast-side up. Stuff the fresh rosemary sprigs into the cavity. Secure the lid and set to High Pressure for 24 minutes (6 minutes per pound).
  6. Allow a 15-minute natural pressure release, then vent any remaining steam. Carefully move the chicken to a baking sheet.
  7. Broil the chicken in the oven for 3-5 minutes until the skin is crispy and dark golden brown. Rest for 10 minutes before carving.