Never eat bland, dry chicken again when you follow this Large Family Instant Pot Whole Lemon Garlic Chicken. You can prepare a flavorful entree with ease using your Instant Pot!
- 4 to 5 pound roasting chicken, internal pieces removed and patted dry
- 1 tablespoon olive oil
- 1 cup chicken stock or water
- 1 lemon, halved
- 1 head garlic, halved
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Fresh rosemary, if desired
- Salt and black pepper, to taste
Pour one cup of chicken stock or water into each of the electric pressure cookers. Add the trivet.
Into the chicken cavity, place the garlic, lemon, and fresh rosemary (if using.) Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
Place the chicken on the trivet.
Cover the electric pressure cooker, setting the value to sealing.
Program using “manual” or “pressure cook” for 25 minutes. Allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure. Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet. Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
This recipe makes only one medium chicken. If you want to make enough for a large family you will need to make two chickens in two separate Instant Pots or make each chicken in the same instant pot at two different times.
Keywords: Large Family Instant Pot Whole Lemon Garlic Chicken