Instant Pot Whole Chicken

Instant Pot Whole Chicken 3 lbs whole chicken 3 tbsp cajun seasoning 3 cloves garlic 1 onion wedges 1 lemon 3 rosemary spigs 1 tbsp olive oil 1 cup water salt and pepper For the rice: 2 cups basmati rice or long grain rice Rinse the chicken and pat it dry with kitchen towels. Lay it on a cutting board, and season it with cajun (or any other seasoning that you like), salt, and pepper and make sure that it’s well seasoned from all sides. The seasoning needs to go inside the chicken cavity as well. On the Instant Pot press on SAUTE and set on 16 minutes. Add oil, and only add the chicken when the Instant Pot displays the HOT message. You want to put the chicken in hot oil. Start by cooking the chicken breast side down. Flip the chicken and brown the chicken on all four sides (about 4 minutes on each side), then turn off the SAUTE setting. After browning, squeeze a lemon over the chicken. This won’t wash away the seasoning since the chicken was browned. Stuff the chicken with onion wedges, garlic, lemon (you can use the same lemons that were squeezed over the chicken) and fresh herbs (I use rosemary and thyme), and then secure the chicken with toothpicks as shown in the picture below. Then add water, you will need 1 cup of water. No need for a trivet or anything. Press on MANUAL or PRESSURE COOK and set for 25 minutes on high pressure. Allow the Instant Pot to come to pressure, then quickly release the steam once it’s done cooking. Take the chicken out of the Instant Pot, and put on a baking tray if you wish to brown the skin. If not, you can just let it rest for 15 minutes and then carve it. If you decide to brown it under the broiler, then broil for 5 minutes but keep watching it so it doesn’t get burnt. To cook the rice: Wash the rice until the water runs clear, then soak it in cold water for 15 minutes. This helps remove any debris and starchy layer, and helps keep the rice from sticking together. Add it to the chicken broth (the broth should cover the rice by 1 inch) and give it a quick stir, cover with the lid and set the vent on SEALING position. Press on MANUAL or HIGH PRESSURE for 4 minutes, then let the steam naturally release for 15 minutes. Once the cooking is finished, and the steam is released, carefully open the lid and fluff the rice with a fork. Serve with the chicken.