Roasted Chicken

  

Yield: 4 servings 
Preparation Time: 15 minutes 
Cooking Time: 31 minutes 

Ingredients: 
- 1 (2 ½-pound) grass-fed whole chicken, neck, and giblet removed 
- 1 tablespoon cayenne pepper 
- Salt and freshly ground black pepper, to taste 
- 3 tablespoons butter 
- 1 ½ cups homemade chicken broth 



Directions: 
1. Season the chicken with cayenne pepper, salt, and black pepper generously. 
2. Place the butter in the Instant Pot and select “Sauté.” Then add the chicken and cook for about 5-6 minute or until browned.  
3. Select “Cancel” and transfer the chicken onto a plate. 
4. Arrange a trivet in the bottom of the Instant Pot and pour in the chicken broth into the Instant Pot. 
5. Arrange the chicken on top of the trivet, breast side up. 
6. Secure the lid and place the pressure valve to the “Seal” position. 
7. Select “Manual” and cook under “High Pressure” for about 25 minutes.  
8. Select “Cancel” and carefully do a “Natural” release. 
9. Remove the lid and place chicken onto a cutting board for about 10 minutes before carving. 
10. With a sharp knife, cut the chicken into desires-sized pieces and serve. 

Nutrition Information per Serving:  
Calories: 523 
Fat: 18 grams 
Carbohydrates: 1.1 grams  
Protein: 84.1 grams