This one delivers all the comfort of a Sunday roast without the wait, thanks to the pressure cooker doing the heavy lifting. A bold rub of garlic powder, onion powder, smoked paprika, and thyme gets pressed right into the skin, while smashed garlic, lemon halves, and fresh thyme sprigs infuse the broth underneath for deeply savory pan juices. The Instant Pot keeps the meat impossibly juicy, and a quick pass under the broiler at the end crisps the skin to a deep golden brown. It's a straightforward, whole-food approach built on real ingredients you can name, which makes it a natural fit for a Whole30 kitchen. Slice it up for dinner, spoon those pan juices over the top, and save the leftovers for easy meal prep all week.
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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.
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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