Prep time: 10 min
Pressure cook: 24 minutes
1 large onion, cut in wedges
1 cup of water
1 lime quartered
3 pressed cloves of garlic
1 whole chicken (about 3 pounds)
4 TBSP of Zesty cilantro
1 TBSP of olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the Gravy
2 TBSP of Ghee
3 TBSP of Arrowroot Powder
Leftover broth from the Instant pot (about 2 cups)
For Pressure Cooker Whole Chicken
1- Before starting, make sure the chicken fits your instant pot. Remove the chicken from the bag, clean take out the insides (we personally like to wash our chicken with white vinegar and then pat dry with paper towels).
2- Place trivet in the instant pot and cover with the onion wedges. Add one cup of water and set aside.
3- Now prepare your chicken by inserting a quartered lime and the 3 pressed garlics inside the cavity of your chicken. For the outside, rub the Zesty Cilantro sauce and olive oil. Sprinkle salt and pepper and place chicken inside the instant pot.
Pressure cook on high for 24 minutes (time may vary depending on the size of your chicken) Once cooking time is finished, remove the chicken using the trivet and transfer it to a baking pan and broil for an additional 5 minutes.
While your chicken is in the oven, you can start working on the gravy:
- Heat your ghee in a medium saucepan over medium low heat.
- Once the ghee is melted, add arrowroot powder and whisk continually until smooth.
- Place a stainer on top of your pot and add the juices from your instant pot.
- Whisk until the gravy mixture become very smooth. Continue stirring until you reach desired thickness
Let your chicken rest for 10 minutes before cutting. Top with gravy and enjoy!