Instant Pot Whole Chicken

Ingredient

1. 1 (3.3lb or 1500g) whole chicken
2. 1 teaspoon (0.9g) dried oregano
3. 1 teaspoon (2.1g) dried rosemary
4. 1 teaspoon (1.4g) dried thyme
5. 2 bay leaves
6. 5 teaspoons (35g) fine sea salt or table salt
7. 8 cups (2L) cold water
8. 3 - 4 tablespoons (52g) unsalted butter
9. 4 (13g) garlic cloves , minced
10. A pinch of salt
11. Half lemon

Instruction

1. Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).
3. For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural Release
4. For 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural Release
5. For 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural Release
7. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.
8. Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.
9. Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned & lightly crisped.
10. Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve & enjoy immediately!