A quick and easy way to cook the best chicken. Perfect for meal prepping through the week!
Serves: 6, Prep Time: 10 minutes, Total Time: 35 minutes.
1 whole chicken (make sure it fits in pot)
1 lemon (cut in halves)
1 onion (cut in quarters)
1 tbsp. himalayan salt
2 tsps. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tsp. dried thyme
1 dash cayenne pepper
You will need a 6 or 8 quart Electric Pressure Cooker/Instant Pot (If you are using an 8 quart pot you need to double the liquid).
Place the trivet in an Instant Pot and pour 1 cup of water or 1 cup of Chicken Bone Broth.
Rub seasoning over chicken.
Place lemon and onion in a cavity and place in a pot.
Place the lid on the pressure cooker and make sure the valve is turned to sealed.
Set on high pressure for 6 minutes for every pound of chicken.
Once cooking time is finished, allow pressure to release naturally for at least 10-20 minutes.
The temperature of the chicken should read 165°F.
Remove chicken from Instant Pot and place on cutting board, let chicken rest for about 15 minutes.