Ingredients49 m servings 284
- Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
- Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
- Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Per Serving: 284 calories; 18.8 2.9 25.7 81 853 Full nutrition
ReviewsRead all reviews 5
We thought this was delicious although I did have to make mine a little differently then recipe. I only had chicken thighs on hand and didn't have any fresh lemons. I browned my chicken in my ...
Meh, don’t like it. I’ve tried this twice, both times the skin was unappealing. First time followed directions exactly, second time did the same and tried to crisp the skin up in the oven after...
The best chicken I have ever made. Close to rotisserie chicken but not as crisp on the outside. I followed the recipe exactly but had a chicken 1 pound larger so added 5 minutes cooking time. ...
No changes made and we all loved this. All 4 grandsons agreed that should be a regular on the menu. I used a 5.5 lb chicken and set the pressure time for 34 minutes. Let it on the “keep warm”...