Cooking Directions:

• Step 1: Prepare the Chicken - Remove any giblets from the cavity of the chicken. Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken generously with salt, black pepper, and dried basil both inside and out.
• Step 2: Sauté the Aromatics - Set your Instant Pot to the sauté mode. Add the butter and allow it to melt. Place the halved garlic head and lemon halves cut side down in the pot for about 2-3 minutes until fragrant and slightly charred.
• Step 3: Add the Chicken - Carefully place the seasoned chicken into the Instant Pot, breast side up. Pour in 1 cup of water around the chicken. Drizzle with paprika or any additional sauce if using.
• Step 4: Pressure Cook the Chicken - Seal the Instant Pot lid and ensure the valve is set to sealing. Set to cook on high pressure for 6 minutes per pound (approximately 24 minutes for a 4-pound chicken).
• Step 5: Natural Release - Once cooking is complete, allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
• Step 6: Check for Doneness - Use a meat thermometer to ensure the internal temperature reaches at least 165°F (75°C). If not, close the lid and cook for an additional 5 minutes on high.
• Step 7: Rest and Serve - Carefully remove the chicken using tongs and let it rest for about 10 minutes before carving. Serve with roasted garlic and lemon.