Instant Pot Rotisserie-Style Whole Chicken

Instructions

1. 1

   Pat the chicken dry. Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper, then rub the chicken with oil and the spice mix.

2. 2

   Pour the broth into the Instant Pot and set the trivet inside. Tuck the lemon halves into the cavity and set the chicken on the trivet breast side up.

3. 3

   Cook on HIGH pressure for 24 minutes (6 minutes per pound), then let the pressure release naturally for 10 minutes.

4. 4

   Check that the thickest part of the thigh reads 165°F. For crispier skin, move the chicken to a sheet pan and broil 4-5 minutes.

5. 5

   Rest 5 minutes, then carve. Save the broth in the pot for gravy or rice.