Red Meat Allergy Friendly Instant Pot Whole Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4.5 lb)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup low-sodium chicken broth
- 4 garlic cloves, smashed
- 1 lemon, halved
- 4 fresh thyme sprigs
Instructions
- 1
In a small bowl, stir together the garlic powder, onion powder, smoked paprika, dried thyme, kosher salt, and black pepper. Rub the olive oil all over the chicken, then press the spice mixture evenly over the entire surface, including under the breast skin where possible.
- 2
Pour the chicken broth into the Instant Pot insert. Add the smashed garlic cloves, lemon halves, and fresh thyme sprigs to the broth. Place the trivet in the pot and set the chicken breast-side up on the trivet.
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