2 sprigs of fresh thyme or ½ teaspoon of dry thyme
1 sprig of fresh rosemary or ½ teaspoon of dry rosemary
1 sprig of fresh sage or ½ teaspoon of dry sage
Instructions
Remove anything that may be inside the chicken such as neck parts. Rinse the chicken and pat it dry with a paper towel.
Turn on the Instant Pot to SAUTE mode
In a separate bowl, mix together all of the ingredients for the rub: chicken tikka powder, cayenne pepper, garlic, green chillies, salt and oil
Mix well until the ingredients form a wet paste
Rub the spice mix all over the chicken
Stuff the inside of the chicken cavity with onions, lemon and the fresh herbs
Add coconut oil into the Instant Pot
Allow it to melt and cover the bottom of the pot
Put the chicken breast-side down into the pot
Allow the chicken to sear for 5 mins
Using two large utensils, flip the chicken to the other side
Allow the chicken to sear for 5 more mins
Remove the chicken from the Instant Pot onto a CLEAN plate
Place the trivet in the Instant Pot
Add the chicken stock to the pot
Slide the chicken breast side up back into the pot on top of the trivet
Place lid on pot and lock
Close vent on lid to prevent steam from escaping
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 25 minutes
Once the timer goes off on the Instant Pot, allow the steam to release naturally for 10 minutes
After 10 minutes, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
Press CANCEL on the Instant Pot
Open the lid
Using mitts, grab the handles of the trivet and carefully lift out the chicken and place into an oven safe tray
The new steps are if you want to crisp up the skin of the chicken
Turn your oven to BROIL
Place the tray with the chicken under the broiler with the oven door slightly cracked open for 5 minutes
After 5 mins, remove the chicken and let it sit for 5 minutes
Carve your chicken with a sharp knife
You are now ready to serve!
Notes
Serving suggestion: You can garnish your serving tray with fresh herbs and lemons.
Variations: You can use any mix of spices you may like: cajun, italian, herbs, etc You can also stuff the chicken with apples, oranges, celery or other aromatics.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/indian-spiced-whole-chicken/