Step 1

Season the chicken, patted dry, liberally with salt, pepper, and poultry seasoning.

Step 2

Using the saute function on the Instant Pot, melt butter. Add both pieces of the chicken, breast side down and cook for about 5 minutes until browned. If your chicken is larger than three pounds you will have to do this in two batches.

Step 3

Remove the chicken from the Instant Pot and set aside. Add two cups of chicken broth, one pound of baby potatoes that have been scrubbed clean ( I used Yukon gold), three large carrots that have been chopped, and four cloves of garlic.

Step 4

Place the chicken back in the Instant Pot, seal the lids, press Manuel and set for 30 minutes. It might take up to 20 minutes for the Instant Pot to come to pressure.

Step 5

The chicken should be falling off the bone after cooking. Ensure that it has reached 180 degrees with a meat thermometer before serving.

Step 6

Save the strained liquid from the bottom of the pot, skimming the fat off before using or freezing. Use as chicken stock in any recipe.