Sure, you can take extra time and stop at the grocery store on your way home from work, circle the parking lot a few times, and grab a rotisserie chicken. Or you can set the timer on your Instant Pot® and have a beautiful barbecue-rubbed whole chicken waiting for you and your family. And don’t forget to save those bones to make some health-filled broth.
• Hands-On Time: 10 minutes
• Cook Time: 25 minutes
Serves 4
1 tablespoon smoked paprika
1 teaspoon espresso powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon pure maple syrup
1 (5-pound) whole chicken
1 small red apple, peeled, quartered, and cored
1 small orange, quartered
1 medium sweet onion, peeled and roughly chopped
3 cloves garlic, halved
2 cups water
1 In a small bowl, combine paprika, espresso powder, garlic powder, salt, black pepper, and cayenne pepper.
2 Brush the syrup on the outside of the chicken. Sprinkle prepared dry rub evenly over chicken. Place the apple and orange in the cavity of the bird.
3 Place onion and garlic in the bottom of the Instant Pot®. Pour in water. Insert trivet over vegetables.
4 Place chicken on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 25 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
5 Remove chicken. Discard apple and orange. Serve warm.