Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon paprika
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon mixed herbs (Herbes de Provence)
  • ¼ teaspoon ground nutmeg
  • salt
  • ground black pepper
  • 3 tablespoon oil ( divided)
  • 1 cup (235ml) fat-free chicken stock (divided (117ml if using 6qt Instant Pot))
  • 3 ½ pound (1.75kg) whole chicken (giblets removed, washed and patted dry)

Instruction

  • In a small bowl mix together the paprika, garlic, ginger, coriander, herbs, nutmeg, salt, pepper, 2 tablespoon olive oil and 2 tablespoon chicken stock into a paste.
  • Put the chicken in a bowl and rub the paste all over including in the cavity.
  • Select the sauté setting of the Instant Pot, add in the oil and when hot brown the whole chicken on both sides (about 4 minutes on either side).
  • Remove the chicken from the Instant Pot, and set aside on a plate.
  • Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
  • Place the trivet inside before adding the chicken on top of the trivet.
  • Cover your Instant Pot and set the valve to the SEALING position.
  • Select the manual setting or pressure cook, make sure the pressure is set to high and set the timer to 25 minutes.
  • Cook till done then let the steam release naturally about 10-15 minutes before opening.
  • Let the chicken rest for 10 minutes before serving.
  • Make sure you check the internal temperature of the chicken using a Meat thermometer  (guidelines state meat is done when the internal temperature reaches at least 165 degrees F / 74 degrees C). You can recook for a further 5 mins if not.