An easy and delicious way to prepare a whole chicken in the Instant Pot. John was obsessed with the gravy. One of several from Nom Nom Paleo lately (a go-to at least until my physical Thursday as I try to drop these pounds).
1 (4-pound) chicken
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons of ghee, divided
2 large onions, chopped medium
6 garlic cloves, peeled
2 teaspoons tomato paste
½ cup bone broth or chicken stock
2 tablespoons arrowroot powder (optional – plus, I used cornstarch)
Season chicken with salt and pepper.
Add 1 tablespoon of ghee to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. Sear chicken breast side down for five minutes. Flip and cook another five minutes. Remove from Instant pot.
Transfer the chicken to a plate and add the remaining tablespoon of ghee to the pot. Add chopped onions, 6 garlic cloves, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.
Stir in 2 teaspoons tomato paste and cook for 30 seconds.
Turn off the sauté function. Pour in ½ cup broth, scraping up any browned bits.
Add a steamer insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes. Instant release the pressure. Let chicken rest for 10 minutes.
Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper. At this staged, I thickened this with about a tbsp cornstarch mixed with as much water.