This is messy/greasy to work with and cut up (and I hate messes), so I don't make it very often.
But if whole chickens
are on sale, or I'm craving homemade chicken soup, then this is my go-to meal!
Defrost (as needed) a whole chicken. (Make sure it can fit in your instant pot!)
Remove the innards from the chicken cavity; save for soup stock.
Use a fresh lemon to make grated zest. Then, cut the lemon in quarters.
[Carol: use my zester.]
Sprinkle salt, pepper, Lawry's seasoned salt, and lemon zest on one side of chicken.
Pre-heat the instant pot (use SAUTÉ) until it says ‘hot’.
Then, add about 1 tablespoon olive oil, and swirl to cover entire bottom of pot.
Put chicken in instant pot, seasoned side down. Sauté for about two minutes.
Season the other side; flip the chicken; sauté for about two minutes.
Turn off the instant pot. Add about 1 cup chicken broth.
Put some minced onions in the chicken cavity, and sprinkle the cavity with rosemary.
Also add any leftover lemon zest.
Squeeze the juice from the lemon wedges into a small dish, and remove any seeds. Sprinkle the juice over the top of the chicken. Put the (used) lemon wedges in the chicken cavity.
Cook for 30 minutes; use the POULTRY setting. Natural or quick-release; your choice.
Let it cool in the instant pot for a few minutes, and then carefully lift out the chicken and place on a large cutting board.