Step 1

In a small bowl mix together the paprika, garlic, ginger, coriander, herbs, nutmeg, salt, pepper, 2 tablespoon olive oil and 2 tablespoon chicken stock into a paste.

Step 2

Put the chicken in a bowl and rub the paste all over including in the cavity.

Step 3

Select the sauté setting of the Instant Pot, add in the oil and when hot brown the whole chicken on both sides (about 4 minutes on either side).

Step 4

Remove the chicken from the Instant Pot, and set aside on a plate.

Step 5

Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.

Step 6

Place the trivet inside before adding the chicken on top of the trivet.

Step 7

Cover your Instant Pot and set the valve to the SEALING position.

Step 8

Select the manual setting or pressure cook, make sure the pressure is set to high and set the timer to 25 minutes.

Step 9

Cook till done then let the steam release naturally about 10-15 minutes before opening.

Step 10

Let the chicken rest for 10 minutes before serving.

Step 11

Make sure you check the internal temperature of the chicken using a Meat thermometer  (guidelines state meat is done when the internal temperature reaches at least 165 degrees F / 74 degrees C). You can recook for a further 5 mins if not.