• 4.5 - 5 lbs whole chicken
• 2 T butter, softened
• 1 t garlic powder
• 1 t onion powder
• 1 t chili powder
• ½ t cumin
• ½ t basil
• ½ white onion, quartered
• 5 garlic cloves, smashed
• salt
• pepper
• 1 c chicken broth
• 4 T arrowroot

Mix softened butter and spices in a bowl. Place half of the mixture under the chicken skin and the rest all over the outside of the bird.

Insert onion and garlic in the chicken. Use butcher twine to secure the legs.

Pour the chicken broth into the instant pot. Place the chicken on a trivet. Close and seal the lid.

Cook the chicken at high pressure for 27 minutes for a 4.5 lbs chicken. Check the instant pot manual for your cooking time.

Set the oven to broil.

When done cooking, allow pressure to release naturally. Remove chicken and place on foil lined cooking sheet.

Broil chicken for 4 - 5 minutes to brown the skin.

Remove chicken from oven and rest for at least 5 minutes.

To make gravy: strain liquid from instant pot, add stock if necessary to have 2 cups of liquid. In small bowl, mix 2 T of arrowroot with 2 T of liquid. Pour balance of liquid in instant pot and sauté. Add the arrowroot mixture and whisk. Heat until thickened.

Prep time: 10 minutes
Cooking time: 50 minutes

Cooking with Curls