Lemon and Herb Chicken


  • 4 pound whole chicken
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon Pink Himalayan salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken bone broth
  • 1/2 lemon
  • 1/2 yellow onion
  • 2 cloves garlic
  • Several sprigs herbs
  • Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.
  • Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.
  • Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.
  • Deglaze the pan with the chicken bone broth.
  • Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.
  • Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)
  • Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.
  • When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit
  • If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.
  • Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.
  • Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
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