Instant Pot Lemon Butter Chicken:
1 whole chicken (4 to 4 1/2 lbs),
1 cup chicken broth
4 garlic cloves
1 sprig thyme or 1/2 tsp
1 sprig rosemary or 1/2 tsp
1 lemon cut in slices plus a tbs. fresh squeezed lemon juice 8 tbsp melted butter
dried spices: salt, pepper, onion powder, garlic powder, paprika
Pour 1 cup chicken broth into IP stainless steel liner.
Place IP trivet in the pot. Rinse and dry whole chicken, stuff the cavity with garlic cloves and half of the squeezed lemon. Place chicken breast side up in the IP.
Make Butter Sauce:
In medium bowl combine spices:
1/2 tsp thyme
1/2 tsp rosemary
2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
Add 8 tbsp (1 cube) melted butter and 1 tbsp lemon juice to the spice mixture.
Pour half of the seasoned butter under the skin of the chicken and the remainder
over the outside of the chicken.
Set IP to manual 18 – 30 minutes based on the weight of the chicken:
Close the IP lid and steam vent
Cook on high pressure for 6 minutes per pound:
3 lbs = 18 minutes on high pressure with 15-min natural release
4 lb = 24 minutes on high pressure with 15-min natural release
5 lb = 30 minutes on high pressure with 15-min natural release
Note: A 6 qt instant pot fits up to a 5 lb chicken.
To serve: When chicken is cool enough to handle, cut the chicken into serving pieces, add to a cast iron skillet. Top with 1/2 cup of sauce and lemon slices. Crisp the chicken over medium high heat for 3 – 5 minutes.