Simple & Flavorful, This Whole Lemon Chicken in the Instant Pot Is A Healthy Meal You’ll Love
Ingredients
1 Whole Chicken
1 Lemon, cut into 4 wedges
2 T Chicken/Duck/Ghee/Butter fat
1 ½ + t sea salt
1 t garlic powder
1 t paprika
1 t pepper
1 C Chicken stock
Directions
Pat the chicken dry, salt the inside of the chicken and add the lemon wedges into the
cavity.
Mix the fat and spices in a small bowl. Rub the spice mixture all over the chicken. If you
have time, do this ahead of time and let sit for 30 minutes. Or in the refrigerator for a
couple of hours.
Using the searing method, give a little sear on the top and bottom of the chicken for
about 3-4 minutes. The searing method I feel only makes the gravy better, you can’t
really tell the chicken has been seared once it’s finished cooking.
Place a trivet inside of the instant pot. Pour the cup of stock into the bottom of the pot.
Place the chicken on the trivet breast side down. Close the lid and cook on high
pressure for 30 minutes. Use the natural release method to release the pressure.
The remaining juice is wonderful gravy. You can thicken it by adding rice flour to the
juice.
Serve with polenta or mashed potatoes, green vegetables and enjoy!
I adapted this recipe from Melanie Finchers recipe. She recommended using the sauté
feature to sear the chicken on the top and bottom. However, after cooking you couldn’t
tell there was a sear on the chicken. However, I feel it may have made the gravy taste
better since the spices and fat were on the bottom of the pot.