INGREDIENTS
John Henry's Fryer Chicken (2-3lbs)
Whole or Cut Up
Salt, Pepper, Paprika, Herbs, Favorite Chicken Rub
2 Tbsp
Water
1 Cup
PREPARATION
- Rinse your chicken of any excess juices and pat it dry with a paper towel. Rub the seasonings all over the chicken, getting under the skin and inside the cavities as best as you can.
- Place the trivet and 1 cup of water in the bottom of the Instant Pot.
- Arrange the chicken in the Instant Pot, on top of the trivet, with the breasts facing up, and replace/lock the lid.
- You're going to cook at high pressure for 12 minutes or for about 6 minutes per pound of chicken. Allow the pressure to natural release (about 10-12 minutes)
- Carefully remove the chicken and place it in a skillet or baking dish. Baste with juices from the pot and broil for 5 minutes or until the skin has reached desired crispiness.
