Ingredients
Scale
- 1 whole chicken
- ¼ cup ghee
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon garlic powder
- 1 ½ teaspoons Salt
- ½ teaspoon pepper
Instructions
- Remove your whole chicken from its package and lightly dry it with some paper towels.
- In a small bowl combine ghee, rosemary, sage, garlic powder, ½ teaspoon salt and pepper.
- Take the ghee mixture and stuff some of it underneath the skin on the breasts and the rest all over the top, reserving 1 tablespoon of the ghee mix.
- Sprinkle the remaining salt all of the top of the chicken.
- Place your instant pot on the saute function then add that remaining tablespoon to the pot.
- Once it is nice and hot, place the chicken (ghee & breast side down) in the instant pot and let it cook for 3 minutes.
- Remove the chicken, turn the instant pot off and add the steamer rack + 1 cup of water to the pot. Place the chicken on the rack and turn the instant pot on manual high pressure for 40 minutes with the top knob on “sealing”.
- Once that time is up just make sure you turn the knob to “venting” within 5 minutes of the timer going off.
- Once it is done venting, removed the chicken and enjoy!
Notes
- This chicken won’t be like a roasted chicken with super crispy skin! It is meant to be a fast way to cook a chicken perfectly on the inside – it should be moist and perfect to pull apart for a chicken salad or any chicken dish you desire.