Ingredients
1
cup Progresso™ unsalted chicken broth (from 32-oz carton)
1
small yellow onion, peeled and quartered
1
whole chicken (3 to 4 lb), giblets removed
4
tablespoons butter, melted
2
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon pepper
3
tablespoons cornstarch
3
tablespoons cold water
Preparation
Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.
Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
Carve chicken; serve with gravy.
