Ingredients

The following ingredients have 4 Servings
  • 3 lbs whole chicken
  • 2 lbs baby potatoes (one small bag)
  • 2 ears of corn (cut into 8)
  • 1 green pepper (cut into large cubes)
  • 1 onion (quartered)
  • 1 head of garlic
  • 1/2 cup chicken broth (or water)
  • cilantro (optional garnish)
  • 1 tsp avocado oil
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instruction

  • In the pot of the Ninja Foodi, lay out the corn, baby potatoes, 3/4 of the onion, and green pepper.
  • Rub the inside of the chicken and outside with the rub mix.
  • Chop the top of the head garlic and give it a hit with your knife. Throw it inside the chicken cavity, along with the 1/4 of the remaining onion. Place the chicken on top of the vegetables.
  • Add the water, place on the lid, seal and pressure cook for 22 minutes on high.
  • Let the chicken naturally release for five minutes (this keeps it cooking), then vent it.
  • Take off the pressure cooker lid and spray with a quick spray of Avocado oil (this is the one I have) or brush it on.
  • Put down the air crisper lid and air crisp at 400F for 10-12 minutes.
  • Let the chicken rest for 10-20 minutes