Instant Pot Whole Chicken
A whole Cajun-rubbed chicken browned on all sides, stuffed with lemon, onion, garlic and rosemary, then pressure-cooked to rotisserie tenderness — with rice cooked in the resulting broth.
Ingredients
Method
Pat the chicken thoroughly dry and season it all over — cavity included — with the Cajun seasoning, salt and pepper.
Heat the oil on sauté until the pot reads HOT, then brown the chicken breast-side down first, turning to colour all four sides, about 4 minutes each. Switch off sauté.
Squeeze the lemon over the browned chicken — the sear keeps the seasoning in place.
Stuff the cavity with the onion wedges, garlic, the spent lemon and the rosemary, securing with toothpicks if needed.
Pour in the water — no trivet needed.
Pressure cook on high for 25 minutes, then quick-release the steam.
Rest the chicken 15 minutes before carving, or broil it 5 minutes first for crisp skin — watch it closely.
Rinse the rice until the water runs clear and soak it 15 minutes.
Add the rice to the broth left in the pot — it should sit an inch under the liquid. Pressure cook on high for 4 minutes with a 15-minute natural release.
Fluff with a fork and serve alongside the chicken.
Notes
The pot broth doubles as the rice cooking liquid — don't discard it.
Any all-purpose rub works in place of Cajun seasoning.
Per serving — Calories: 200 kcal · Carbs: 6 g · Protein: 26 g · Fat: 8 g · Sodium: 130 mg · Fiber: 2 g · Sugar: 2 g
Adapted from Little Sunny Kitchen. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.