Step 1

Pressure Cook Whole Chicken: Add 5 tsp (35g) salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the whole chicken (breast side facing up) in the liquid.Pro Tip: Make sure the whole chicken is at least 90% submerged in the liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 0 (zero) minute*, then Natural Release for 20 - 22 minutes.For 2.8lbs (1260g) Whole Chicken: Natural Release for 18 minutes For 3.2 lbs (1450g) Whole Chicken: Natural Release for 20 minutesFor 3.6 lbs (1633g) Whole Chicken: Natural Release for 22 minutesRemove chicken, then drain the hot chicken stock in chicken carcass.*Amy + Jacky's Notes - 'Zero-Minute' Method: Zero minutes is not a typo! We're using the time it takes to 'get up to pressure', and 'release pressure' to cook the whole chicken. For reference, it takes roughly 30 to 32 minutes to 'get up to pressure'.

Step 2

Make Garlic Butter: While the chicken is cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add in minced garlic and a pinch of kosher salt. Sauté garlic for 1 - 2 mins until fragrant and golden in color. Remove from heat, add in 1 tbsp regular soy sauce (optional), then set aside.

Step 3

Measure Temperature & Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature at the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.Note: If the internal temp doesn't reach this food safe minimum, put the chicken back into the hot broth. Close the lid, then let it cook for a longer time (5 - 10 mins).

Step 4

Optional - Crisp Chicken: Brush garlic-infused butter all over the chicken. Try to avoid having garlic on top as it'll burn easily in oven. Option 1 – Oven: Put the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned & lightly crisped. Be careful if you're also browning the breast side because white meat is more likely to dry out.Option 2 – Air Fryer or Air Fryer Lid: Place a trivet in Instant Pot. Put whole chicken (breast side down) on trivet. Brush sauce on chicken. Place Air Fryer Lid on Instant Pot. Press “Airfry” button, set Temperature to 400°F and Cooking Time to 20 minutes. Flip the chicken over if you want to brown the breast side too. For reference, it’ll take roughly 8 - 12 mins until the chicken skin is browned & crisped. You can open the lid to check the progress.

Step 5

Serve: Rest chicken for a few minutes before carving. Squeeze fresh lemon juice on chicken if desired. Serve & enjoy immediately!