Kamala Harris Instant Pot Lemon Chicken

Got a divided country to unite?

Then you need Madam VP's recipe to get dinner on the table in a flash!

Meal prep for your family Madam VP's sunshine state-inspired dish quick and easy with Instant Pot!

Prep Time: 15

Cook Time: 25

Pressure Release Time: 15

Total Time: 55

Course: Main Course

Cuisine: California, Southern Food

Servings:

Calories: 345kcal

4 pound chicken
½ lemon sliced
1 tablespoon olive oil
1 tablespoon butter melted
1 teaspoon sea salt
½ teaspoon black pepper freshly ground
½ cup chicken broth
½ yellow onion quartered
2 garlic cloves
1 teaspoon parsley fresh or ground
1 tablespoon thyme fresh herb sprigs: 8-10 sprigs of thyme, rosemary, parsley, and sage

Place the lemon, onion, garlic, and fresh herbs into the chicken’s cavity.
Rub the whole chicken with a mixture of olive oil and melted butter.
Then season the entire chicken with the salt and pepper by rubbing the salt and pepper all over, covering the chicken.
Place the chicken onto the Instant Pot steamer rack/trivet rack. (The rack’s handles make placing in and removing the whole chicken from the pot A LOT easier!)
Pour the chicken broth into the inner pot.
Sprinkle the parsley into the chicken broth.
Using the trivet rack handles, place the chicken inside the pot with the broth.
Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.
When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
Use the trivet rack’s handles to easily remove the chicken from the inner pot.
Place the whole chicken on a cutting board to carve.
Optionally, reserve the chicken broth to pour over the chicken as your serve it. I also like to pour the broth over rice.
Serve and enjoy!