Instructions

1. Mix the Seasoning:
   In a small bowl, combine kosher salt, black pepper, thyme, paprika, oregano, onion powder, and garlic powder. Set aside.
2. Prepare the Chicken:
   • Remove giblets and any excess fat from the chicken cavity.
   • Pat the chicken dry with paper towels for crispy skin.
   • Season the entire chicken and its cavity with the prepared spice mixture.
   • Stuff the cavity with the halved lemon for added flavor and moisture.
3. Sear the Chicken:
   • Set the Instant Pot to the sauté setting on high.
   • Add canola oil and let it heat.
   • Place the chicken, breast side down, and cook until golden brown (about 4-5 minutes).
   • Use tongs to flip the chicken and sear the other side for 4 minutes. Remove the chicken and set it aside.
4. Set Up for Pressure Cooking:
   • Place the metal trivet in the Instant Pot.
   • Add 1 cup of chicken stock.
   • Carefully position the seared chicken on the trivet.
5. Pressure Cook:
   • Secure the Instant Pot lid and set the valve to sealing.
   • Select the manual or pressure cook setting, adjust to high pressure, and set the timer for 28 minutes.
   • Once cooking is complete, let the pressure release naturally for 20-30 minutes.
6. Rest the Chicken:
   • Remove the chicken from the Instant Pot.
   • Let it rest for 10-15 minutes before carving to allow the juices to redistribute.
7. Serve and Enjoy:
   Slice and serve your perfectly juicy, flavorful chicken. Use the leftover juices in the pot as a gravy or sauce base.