There are some kitchen gadgets that are total fads ... I get it! But if you're still on the fence about an Instant Pot, I have to tell you - it's been life changing for me!!! After 4 years, I still use it several times a week. Cooking a WHOLE organic chicken in ~30 minutes and making an incredible sauce?? Yes, it is possible!! :)
1 tbsp. packed brown sugar
1 tbsp. chili powder
1 tbsp. smoked paprika
1 tsp. chopped thyme leaves
Freshly ground black pepper
1 whole small chicken (3- to 4-lb.)
1 tbsp. extra-virgin olive oil
2c. low-sodium chicken broth
2 tbsp. freshly chopped parsley
2-4 tbsp. flour (Paleo flour is great)
In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.
Preheat Instant Pot to Sauté setting. Once heated, add oil then add chicken, breast side down. Let sear until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken & sear the other side.
Remove the chicken carefully from the Instant Pot. Set in the metal trivet (the rack that came with the pot). Pour broth into the bottom of the Instant Pot, gently scraping any caramelized pieces. (This step can be tricky!)
Return the chicken to the pot, breast side down.
Change setting to Pressure Cook on High and set timer to 25 minutes. Lock lid into place and set valve to “Sealing” position.
Allow Instant Pot to depressurize naturally then remove lid and take out chicken. Let rest for 10 minutes before slicing.
SAUCE - remove 1 cup of the drippings into a small bowl. Add the flour slowly & use a fork or small whisk to blend well.
Set the IP to "Saute" setting. Pour the flour mixture slowly back into the pot while whisking constantly. Once it starts to boil, you can turn the pot off. Continue whisking until it reaches a good consistency. You may need a bit more or less flour depending on how much liquid you have.
Garnish chicken with parsley & sauce & veggie on the side. Serve warm.