This instant pot whole chicken has the best of all worlds. It takes less than 25 minutes to cook, doesn’t need marinating or brining, and turns out moist and tender every single time.
Stuff the chicken with cloves, rosemary, bay leaves, and lemon wedges.
Season the chicken with salt and pepper, and olive oil. Mix the remaining spice ingredients and season the exterior of the chicken with it.
Place a rack in the inner pot of the instant pot and add the chicken broth. Add the chicken, breast down.
Cover the lid and lock it, and point the valve to sealed.
Press high pressure and set the timer to 24 minutes. Once the instant pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
Check the internal temperature of the chicken is at 165F. If cooked, remove the chicken from the instant pot and let it rest for 5 minutes, before carving.
Notes
TO STORE: Place leftovers in an airtight container and store it in the refrigerator for up to 5 days.TO FREEZE: Place leftover chicken in ziplock bags or airtight containers and freeze for up to 3 months.TO REHEAT: Reheat the leftovers in the oven or in the microwave.