Step 1

Mix ½ tbsp salt and ½ tsp black pepper. Cover whole chicken with salt and pepper mixture. Add some into the cavity of the chicken.

Step 2

Place garlic cloves, lemon slice and thyme sprigs into the cavity of the chicken.

Step 3

Pour the water into the inner pot. Place the chicken into the Air Frying Basket, breast side up. Insert the Air Frying Basket into the inner pot. Close the lid.

Step 4

Select Pressure Cook. Set the time to 20 minutes. Select Quick Release for the Steam Release method. Press Start.

Step 5

Mix butter, olive oil, onion powder, garlic powder and ½ tsp salt

Step 6

Prepare a small pot to pour the excess liquid in as well as a large plate to take the chicken out onto.

Step 7

After the “Ok to Open the Lid” sign, open the lid.

Step 8

Using hand protection, take out the Air Frying Basket and place onto the large plate.

Step 9

Using hand protectors, remove the inner pot and pour the chicken stock into the pot on the side. After cooling down, refrigerate the chicken stock for later use in soups, stews, rice, etc.

Step 10

Return inner pot back into the Single Lid.

Step 11

Remove the pressure-cooking plate from the lid. Close the lid.

Step 12

Select Roast. Set the temperature to 380°F. Set the time to 13 minutes. Press Start.

Step 13

Using a brush, gently tap the butter mixture onto the top and sides of the chicken in the Air Frying Basket. Mix in chopped herbs and paprika to the remaining butter mix and refrigerate to use after roasting the chicken.

Step 14

When the unit is hot, insert the Air Frying Basket with the chicken into the inner pot.

Step 15

Close the lid and let the chicken roast until nicely browned on top.

Step 16

When the chicken is ready, take out the AF Basket. Transfer chicken onto a plate. Add butter, herb, and spice mixture pieces onto the chicken to melt and boost the flavor. More butter mixture can be added on top of the chicken pieces on the plates if desired.