Step 1

In a small bowl, combine paprika, salt, pepper and stir to combine with a fork.

Step 2

Remove any twine, giblets and trim fat from whole chicken. No need to rinse. You can return giblets without the bag inside the cavity to cook.

Step 3

Place chicken in a large bowl and run with grated garlic all around including the cavity and under the skin where possible.

Step 4

Sprinkle with mixed seasoning evenly.

Step 5

To Instant Pot, add 1 cup water and place trivet inside (with handles is better but regular one is fine).

Step 6

Place chicken on top, close the lid and set pressure release valve to Sealing.

Step 7

Press Manual or Pressure Cook on High. Cook for 6 mins per lb on High pressure. If chicken breasts seems very thick, increase cooking time to 7 minutes per lb. If you live at altitude above 2,000 ft, increase pressure cooking time by 5% for every 1,000 ft above 2,000 ft elevation. Please consult table in notes.

Step 8

After, let pressure come down naturally on its own until the float valve drops. It took about 12 minutes on my 6 quart Instant Pot Lux.

Step 9

Insert internal read thermometer into breast or thigh and if it reads 165 F, your chicken is ready. Remove chicken carefully by holding onto handles or with 2 long spoons onto baking sheet.

Step 10

Broil at 500 F degrees for 5-10 minutes depending on size. And watch closely not to burn.

Step 11

Serve hot with a side like roasted sweet potatoes or garlic green beans, mashed potatoes or cauliflower mash and/or salad like cucumber and tomato salad. Or meal prep for a week and use leftovers to make a chicken salad.