Instant Pot Whole Chicken with Air Fryer Lid | Better than Costcos Rotisserie Chicken

Hello everyone, welcome back to Lori's kitchen, today we are going to prepare a lemon flavored

whole

roasted

chicken

in the

instant

pot and we are going to take it one step further, we will use the new

instant

air

fryer

lid to make it crispy . Well, in the end, if you don't have an air

fryer

lid, I'm going to link to my previous recipe where I previously made a

whole

roasted

chicken

in the Instant Pot and it's one where I previously browned it on all sides. I cook it here under pressure, so I'll put that recipe on a card linked above for you and you can follow it if you want, but if you have an air fryer lid or instant pot duo, you can follow this recipe, so leave it alone.

I'll show you what it looks like, it came out tender, juicy, golden brown and crispy on top, so come with me and let's prepare the whole roast chicken in the instant pot along with the air fryer lid attachment, let's take a look at the ingredients. To make this recipe you will first need about five pounds of whole chicken. This one of mine weighs about five and a half pounds. You will need two whole lemons. You will need a stick of butter. About eight tablespoons. One small yellow onion, chopped. of low sodium chicken broth you will need two teaspoons of your favorite seasoned salt.

I like the one from Toni's but you can also use Lowry's. a teaspoon of lemon pepper seasoning. you will need one teaspoon onion powder two teaspoons garlic powder one teaspoon thyme one teaspoon ground black pepper about 1/4 cup heavy cream 2 teaspoons smoked paprika 1/8 to 1/4 teaspoon xanthan gum take one onion medium, cut off the ends and peel off all the skin once you've Once that process is completed, we're going to go ahead and cut it in half and you're only going to cut half the onion at a time, the other half of the onion we're going to use to the inside of the chicken that we are going to use.

We're going to move on to our lemons, trim the ends again like we did with the onions and we're going to make these sliced ​​lemons. We are not going to make wedges for this recipe, they will just be slices. one will be for decoration and the other for cooking in the instant pot. We'll take our stick of butter and melt about 4 tablespoons in the microwave. This melted butter will be the exterior of the chicken. We're going to add all the spices to it, so it's going to be part of the seasoning that we put on it, so let's put it in the microwave.

I'll put it on for 30 seconds, but I know you won't need the full 30 seconds. take it out when it's melted perfect now we're going to start adding our seasonings to the melted butter we're going to start with the lemon pepper about 1/2 teaspoon then I'm going to take the seasonal salt that I'm using. Tony's Creole seasoning, but you can use your favorite season's salt. We will add two teaspoons of salt of your favorite season. A teaspoon of onion powder. Two teaspoons of garlic powder. Not garlic salt. You want to use garlic powder. Half a teaspoon of ground black pepper. two teaspoons of smoked paprika 1 teaspoon of ground thyme then we're going to mix it really well with a small whisk, it's going to become almost a paste so this is the butter with all the seasonings so I went and got a small bowl.

I'm going to save about 1/3 of this mixture to baste the chicken before putting it under the air fryer. I'm going to keep the small 1/3 of the seasoning on the side, so now I'm going to put on my disposable gloves because it's It's always good to do this when you have raw chicken, take my raw chicken, take that piece of onion that I had left over and put it in the cavity and stick some lemons in the cavity, this will give it the lemon flavor, there is a big There is a piece of fat here at the end of the chicken, so I am tearing it off so the chicken will hold together and not fall apart when it is cook because it is so tender that I like to join the legs together so that they look good.

It's not going to fall apart, so I just tie it with some random stitches. I'm not an expert, I don't get tired. I'm just tying it so it stays in place, cut off the excess thread and get ready to start basting my chicken. So I have my gloves on and I'm going to go ahead and put the seasoning on top of the chicken. In fact, I'm going to start from the bottom first and rub it all over the skin of the entire area because I want to make sure the seasoning covers every little bit of skin after I do the bottom, I turn it over and put the remaining amount of seasoning on the top and you can see that it already gives it a nice golden color because of the paprika, make sure you don't. waste the sauce and seasonings, you want it to be very tasty when you cook it, so I plug in my instant pot and it automatically says off.

I press the skip button and you see it says 30 seconds after a couple of beeps. Go ahead and this lets you know that it's heating up once it shows hot then you know it's hot enough to start sautéing in your Instant Pot so I'm going to go ahead and put in the remaining pats of butter so I can sauté the onions . so I'm gonna put it in, let it melt, mix it up a little bit. I like to use a wooden spatula to sauté my onions and vegetables and you will sauté them just for a few moments until they are translucent.

Now I'm adding. in my can of low sodium chicken broth, so I'm taking my metal trivet and I placed my raw chicken on top and I'm using the trivet to lower it into the instant pot with extra lemon flavor, go ahead and put some of these slices of lemon on top of the chicken as you cook it, one thing to keep in mind is that the peel is there and the bitterness from the peel will be incorporated into the chicken, so now we're getting ready to put the Instant Pot on. cap first i need to pop this valve cap to make sure my sealing ring is in place and that it is fully seated.

I always run my fingers around it a couple of times to make sure everything is flat against the lid. The last thing you want is for the seal to not work properly and not be able to apply pressure. I'm going to put my lid on, close it in place and set the valve to seal now that the pot is closed, let's get ready to set the cooking settings. I'm going to hit cancel because it was on saute mode and I'm going to hit high pressure and I'm going to turn the number up to 30 minutes, we're going to cook it on high pressure for 30 minutes when it's done, we're going to do a 15 minute natural release, when you hear the beeps you know that it's going to start and there it is now it says we're going to wait for it to come to pressure when it comes to pressure it starts counting down the display now shows the last minute of the pressure cooking time it's now completely ready says L zero zero zero now you know it's under natural pressure release, we're going to let it sit under natural pressure release for about In fact, for 15 minutes I got sidetracked doing some things in the kitchen and as you can see, it released natural pressure for 22 minutes and the pin fell, so it is completely depressurized.

Now that it's depressurized, we're going to go ahead and remove the lid that we unlocked. you lift it up and there's our cooked

rotisserie

chicken, it already looks and smells amazing, so if you don't have an instant air fryer lid, you can remove it from the instant pot using the trivet right now, let it sit and go ahead and eat. You can also take it out of the Instant Pot and put it under the broiler for a few minutes if you want, but I'm going to go ahead and finish it in the Instant Pot, so I'll take the remaining amount. of basting ingredients which was the butter and all the spices and I'm going to spray it all over the top of my chicken.

I'm going to leave all the liquid at the bottom of the pot. I don't have to take it out right now. time so I'm going to go ahead and use it the rest of my basting is going to cover as many sides as I can so I can use the air fryer lid not only do you have to turn off the instant pot but you also have to unplug it completely if you don't unplug it , you could short circuit due to the amount of power the airfryer has, so now that you can see that my instant pot is off and unplugged, I'm going to prepare my lid, since you can see that there is a little trivet on top from my screen.

I'm going to go ahead and put the lid on, it seems a little awkward because it doesn't lock and you just pop it into place and it lines up on the back. Now I'm going to plug it in and as you can see they have a safety feature when you plug it in you can't have two appliances plugged into the same outlet at the same time the screen turns on and says off just like the instant pot but the trivet is nearby, we'll press the button of broil and the default is 400 degrees and we'll leave it on for 10 minutes, but one thing with the instant lid is to press the start button, you don't really have to. to preheat this it will actually start to cook pretty quickly let's go ahead and wait a few minutes before checking on it after the air fryer lid has been cooking for about five minutes I go ahead and remove it and place it safely on the trivet , can see.

It's gotten a little more brown, it's a little crispy, but I want to make it a little crispier than it is now, so I'm going to go ahead and put the lid back on the pot easily, he tells me. lid error when it's not in place and I'm going to let it continue cooking for five more minutes when the five minutes are up it says finish and cool I'm going to press cancel remove the thin air lid and put it on the trivet I can see the chicken is It's browned nicely, so now that it's all browned and ready to go, I'm going to grab my silicone gloves and get ready to take it out so I can take it right out of the pot with the trivet, all in one piece. put it on a plate and see how that chicken looks, nicely browned and roasted.

Now that the chicken is removed from the pot, I'm going to plug my Instant Pot back in and turn on the sauté function to heat up the pot and finish it off. the sauce, so I'm taking out all the lemon because some of the edges are a little bitter and I'm also taking out some of the leftover onions because not everyone in my family is a fan of onions, so as you can see my The sauce that is in the pan right now it's already starting to bubble, but we want to go ahead and thicken it, so once it comes to a quick boil we're going to use a little bit of xanthan gum to thicken it, so xanthan gum is very sensitive. just add a little at a time, have the whisk ready and whisk it and then let it cook for a minute and see how thick it is.

You don't want to throw it all in at once because it might get too thick for you like so the xantham gum again is keto friendly making this a keto friendly dish and if you don't want it keto style go ahead and use a cornstarch mixture as you normally would with all other types of sauces, now that it has been cooking. I'm going to go ahead and do a taste test to see if I need to adjust any of the spices and to me it tasted pretty good so I went ahead and put in about an eighth of a cup of heavy cream just to thicken it up. a little more make it a little creamier stir well keep stirring you don't want it to burn on the bottom of your plate and now I'm putting more xanthan gum in because as you can see it's not as thick as I would like so you have to keep stirring to Make sure it doesn't stick to the bottom of the pan.

I still wanted my sauce to be a little thicker, so I'll go ahead and add the rest of the xanthan gum to the dish. this should thicken it again. I'll cook it for at least a minute before turning off the heat again. I'll probably adjust the seasonings just to make sure everything tastes nice and a little cracked. pepper, if you notice the bitterness of the lemon peel you can always add a little sugar or a sugar substitute if you like it as is, that's fine, that's how I liked it, so I did another taste test and it was a a nice light lemon sauce and it was perfect for me so time to turn off the instant pot.

Please note that the sauce will thicken as it cools. Now you can pour the sauce over the entire chicken just to keep it moist or just pour it over. in each individual serving I like to do both, doesn't that look amazing? There you have it: whole roasted chicken in the lemon-flavored Instant Pot with the lid on to fry it to make it crispy. If you liked this recipe, please like my video. and comment below if you want to see more of my videos, hit the subscribe button and activate your notification bill to be informed when my next weekly video is available.

Thanks for watching and until next time, bye.