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Export 8 ingredients for grocery delivery
Step 1
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
Step 2
Gently loosen the skin from the chicken breast, lifting and separating the skin from the meat with your fingers. Rub about 1 tablespoon of olive oil and about 1/3 (a third) of the seasonings under the skin. Next, rub another tablespoon of olive oil and the rest of the seasoning all over the chicken and chicken cavity.
Step 3
Press the Saute function (Normal setting) on the Instant Pot and add the remaining olive oil to the pot.
Step 4
Place the chicken in the pot, breast side down and cook for about 4-5 minutes or until golden brown. Using kitchen tongs flip the chicken over and sear for about 5 minutes, or until brown.
Step 5
Remove the chicken from the pot and pour in the chicken broth. Gently scrape the bottom of the instapot with a wooden spoon to remove the brown bits that are stuck at the bottom.
Step 6
Place the trivet at the bottom of the pot then lay the chicken on top of trivet, breast side up.
Step 7
Cover and seal the pressure cooker. Press the MANUAL or HIGH PRESSURE button and set the timer to 24 minutes (this is for a 4-pounds chicken). **Check the recipe notes for smaller/bigger chickens.
Step 8
After the time is up,let the instant pot naturally release for 15 minutes, after that do a quick release for any extra pressure.
Step 9
Open the lid and remove the chicken from the pot. Serve.
Step 10
Optional: Place the chicken under the broiler for about 4-5 minutes for extra crispy skin.
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