Instant Pot™ “Roast” Herbed Chicken

Steps

• 1

  Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in bottom of insert.
• 2

  Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
• 3

  When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
• 4

  Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
• 5

  Carve chicken; serve with gravy.