Step 1

Place the butter in a microwave safe bowl for 45 seconds in the microwave until melted. Add in the paprika, thyme, sage, lemon pepper seasoning and garlic and stir until combined. Keep 2/3 of the butter marinade in the bowl and pour 1/3 into a separate bowl for later. NOTE: This is for sanitary reasons since we are about to baste a raw chicken using the larger amount of marinade whereas the smaller amount is for after the chicken’s cooked.

Step 2

Remove the chicken from packaging, reach into the cavity and discard the loose parts such as neck, heart liver, giblets (they often come in a bag) and discard (or freeze/save for a rainy day). Rinse the chicken thoroughly and pat dry with a paper towel.

Step 3

Place the trivet on a cutting board and rest the chicken on it (this is wise for easy transport to the Instant Pot). With the breast side down, use a silicone brush to lightly baste the bottom of the chicken with the larger 2/3 bowl of the butter marinade and then flip it over on the trivet so the breast side is up.

Step 4

Though optional, if desired for extra flavor, use a pairing knife and slightly stab little slits into the skin in the breast but not through the meat. Just little slights to create opening BETWEEN the skin and the meat. This creates more flavor for the meat once we baste this side of the chicken.

Step 5

Generously baste the rest of the chicken with the remaining marinade from the larger bowl (the smaller bowl should still be untouched).

Step 6

Add the broth and the carrots and celery to the Instant Pot and stir. Lower the trivet with the basted chicken on it (breast side should still be up) into the pot, secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual at High Pressure for 6 minutes per pound of chicken. I used a 5 pound chicken, so that’s 30 minutes. If you used a 4.5 pound chicken, that would be for 27 minutes and so on. Regardless of the size of the chicken, when done, allow a 10 minute natural release followed by a quick release.

Step 7

Once the pressure cooking lid comes off the pot, don’t worry if a little of the chicken begins to come a little loose and the wings are barely holding on. This is normal because of how tender it will be! Now, use the smaller 1/3 remaining butter marinade (which may have solidified by now – just put it in the microwave for 10 seconds and stir) and, with a clean silicone brush (remember, it touched raw chicken earlier), dab (don’t brush) the top of the chicken with the marinade.

Step 8

Should you wish to give your chicken a suggested nice crisp and beautiful color either do it all in the same pot by simply using the Instant Pot Air Fryer Lid on the Broil setting for 5-10 minutes (I went for 5 minutes) or transfer to a foil-lined baking sheet and pop in the oven for 5 minutes on broil (keep an eye on it as all ovens vary). Just be careful not to go for too long so you don’t dry it out. If you don’t care for a lovely crisp, you’ll get to eat your chicken a little earlier.

Step 9

Carefully remove the finished chicken to a large serving plate and remove the trivet. Now let’s make some gravy with all those glorious drippings in the pot!

Step 10

Hit Keep Warm/Cancel and then hit Sauté and adjust so it’s on the High or More setting. once it bubbles, immediately stir in the cornstarch slurry. Allow it to bubble for about 30 seconds and then hit Keep Warm/Cancel turn the pot off. Stir in the cream, lemon pepper seasoning and sage. Stir until combined and you will have the perfect gravy.

Step 11

Pour the gravy on our around the chicken on the serving plate and enjoy!