5-7ish lbs whole chicken (cooking variations for sizes below, more than 7lb is hard to fit in Instant Pot)
2 cups of water
1 onion (red, white or yellow)
2 celery stalks
thyme (2 TBS if fresh, 2 tsp if dried)
1 – 2 lemons washed
1 tablespoon olive oil
Instant Pot (must have for this recipe)
Instant Pot Trivet
Onion Goggles (at least I need these)
- Chop the onion, cut the celery into 2″ pieces, (if fresh) strip the thyme off the stalks and quarter each lemon.
- Make sure all the “insides” of the chicken have been removed.
- Set the Instant Pot to the Sauté setting and add the olive oil, thyme, salt (do not leave this out or it will not sweat the onions right), pepper, pieces of celery, and chopped onion.
- Cover with a lid and sweat the onions, stirring occasionally.
- Once cooked through, remove the lid and let the onions brown for just 1 minute before turning off the Saute and quickly pouring in the water.
- Scoop out the cooked ingredients.
- Put the trivet into the Instant Pot.
- Place as many lemon slices as you can shove inside the chicken cavity. Salt and pepper the chicken.
- Place chicken on top of trivet, breast side up.
- Dump the cooked onions, etc on top of the chicken.
- Place any leftover lemons around the chicken.
- Twist on the locking lid, make sure the steam valve is set to sealing. Select Manual or Pressure Cook on High.
- You want to cook the chicken for about 6 minutes per pound – do some math here.
- Once the cook time has ended and the IP has beeped, let it natural pressure release till it is totally released. Do not release early or the chicken will be dry.
- Remove the chicken by carefully lifting out the trivet and setting onto a cutting board or into a baking dish. It will juice a LOT so be aware.
- Let it rest about 10 minutes. The cut and eat!
- Makes great leftovers for Chicken Salad.
NOTE: If you use homemade chicken stock what is left in the pot makes great stuff. Just strain out all the bits and then freeze what is left.