Step 1

In a small bowl, mix the butter, chopped rosemary, chopped thyme, minced garlic and salt.

Step 2

Carefully loosen the skin on the breast of the chicken and create pockets under the skin of the breast and legs. Rub the butter mixture under skin to coat.

Step 3

Place the onion in the cavity of the chicken along with the sprigs of thyme and rosemary.

Step 4

With a piece of butcher’s twine, tie the ends of the legs together and then tuck the wings under the legs. See note.

Step 5

Pour 1 cup of chicken broth in the instant pot and place the trivet in the pot. Place the chicken on the trivet, and dot the top with the remaining butter mixture.

Step 6

Put the lid on the pot and set to seal. Set the pressure to high and cook for 6 minutes per pound adding 4 minutes per half pound.

Step 7

When the timer completes allow the pressure to naturally release for 15 minutes then turn to vent (or until the pin drops, whichever occurs first).

Step 8

Open the lid and carefully remove the bird from the pot with the handles of the trivet.

Step 9

If you want to brown the skin you can place the chicken in a baking dish and broil for a couple of minutes. Watch carefully as broilers work quickly.

Step 10

Snip off the twine, slice or shred the chicken, and serve.