Step 1

Mix the softened butter and seasonings together in a small bowl.

Step 2

Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.

Step 3

Place a half of the butter mixture under the skin and rub it around to cover as much as you can. Rub the remaining butter all over the chicken.

Step 4

Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.

Step 5

Place the trivet inside the liner of your pressure cooker. Pour in the chickens stock (or liquid of your choice), and place the chicken on top of the trivet. Make sure the lid is in the “Sealing” position, not “Venting”.

Step 6

Secure the lid, press the Manual or Pressure Cook button and adjust the time with the + or – buttons to the length of minutes needed*, mine is 27 minutes on High pressure for a 4.5 pound chicken.

Step 7

When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.

Step 8

Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.

Step 9

Place under the broiler for 4 to 5 minutes to brown the skin. Remove from oven and allow chicken to rest for 5 to 10 minutes before serving.

Step 10

Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.

Step 11

Add additional stock to equal 2 cups. Place 2 tablespoons of the hot stock and 2 tablespoons of flour or cornstarch(arrowroot starch for Whole30/Paleo) into a small bowl. Whisk to combine.

Step 12

Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.

Step 13

Heat until mixture starts to thicken. Serve with chicken and Instant Pot Mashed Potatoes.