Instant Pot Pesto Chicken

🧂 Ingredients

• 1 whole chicken

  3-4lbs
• 1 head garlic

  cut in half through the width
• 1/2 tsp basil

  dried
• 1 cup water
• 1 cup basil pesto
• salt to taste
• black pepper to taste

Instructions

• 1 Remove giblets from the cavity of the chicken. Stuff the chicken with the garlic
  and lemon. Season the outside of the chicken with salt, black pepper, and basil.
• 2 Pour 1 cup of water into the electric pressure cooker. Lower the chicken into
  the pressure cooker using a trivet.
• 3 Cover the electric pressure cooker with the lid and set the valve to “sealing.”
  Program the electric pressure to cook on “manual” or “pressure cook” for 25
  minutes.
• 4 When the cooking cycle is complete, allow the pressure to naturally release for
  15 minutes before performing a quick release of the remaining pressure. Check
  the internal temperature of the chicken to verify it is 165 degrees in the dark
  meat without touching the bone.
• 5 Preheat the oven to broil. Get a baking dish or pan and spray with avocado oil.
• 6 Carefully remove the lid of the electric pressure cooker and transfer the
  chicken to the baking sheet.
• 7 Broil the chicken for 5 to 10 minutes, watching closely to avoid burning.
• 8 Spread the basil pesto over the top of the chicken. Slice and serve with
  additional basil pesto if desired.

Nutrition Info