Serving Size: 4
Cooking Time: 10 minutes

Ingredients :

3 pounds (1.4 kg) whole chicken
2 tablespoons olive oil, divided
Salt, to taste
Pepper, to taste
20 to 30 cloves fresh garlic, peeled and left whole
1 cup low-sodium chicken stock, broth, or water
2 tablespoons garlic powder
2 teaspoons onion powder
½ teaspoon basil
½ teaspoon cumin
½ teaspoon chili powder

Directions :

1. Rub chicken with one tablespoon of the olive oil and sprinkle with salt and pepper.
2. Place the garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
3. Press the Sauté button on the Instant Pot, then add the rest of the olive oil to the inner pot.
4. When the pot is hot, place the chicken inside. You are just trying to sear it, so leave it for about 4 minutes
on each side. Remove the chicken and set aside. Place the prepared trivet at the bottom of the inner pot and
pour in the chicken stock.
5. Mix together the remaining seasonings and rub them all over the entire chicken.
6. Place the chicken back inside the inner pot, breast-side up, on top of the trivet and secure the lid to the
sealing position. Press the Manual button and use the “+/-” button to set it for 25 minutes. When the timer
beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open at this point, quick
release the remaining pressure and remove the chicken.
7. Let the chicken rest for 5 to 10 minutes before serving.
Nutritional Value: Calories 333; Fat 23g; Carbohydrates 9g; Protein 23g