Ingredients
1whole chicken
1large onion
1cupchicken broth
2tbspolive oil
salt and pepper,to taste
1handfulfresh herbs,such as parsley, thyme, rosemary, sage, optional
chicken broth,from reduction
2tbspflour,or cornstarch
2tbspwater
Preparation
Place the trivet in the bottom of the Instant Pot. Slice onion ½-thick and place on the trivet. Add broth.
Rub chicken with olive oil. Season with salt and pepper and chicken seasoning if desired. Place chicken on top of onions and add herbs to the instant pot.
Select Manual/High Pressure and turn it to 25 minutes. The Instant Pot will take about 10 minutes to reach pressure.
Allow to natural release for 20 minutes. Turn valve to release remaining pressure.
To crisp the skin, once pressure is released, open the lid and place the chicken on a small pan. Broil for 3 to 5 minutes or until skin is golden.
Remove onions and herbs from the broth in the bottom of the pan. Add additional chicken broth if desired.
Turn Instant Pot onto sautee and allow to come to a rolling boil. Make a slurry of equal parts flour (or cornstarch) and water. Start with 2 tablespoons of each.
Add a little at a time while whisking until desired thickness is reached.
