INSTANT POT WHOLE CHICKEN ENJOY DAN:

INSTANT POT WHOLE CHICKEN MY WAY by CHEF DAN:

Serves 4-6

INDIAN RUB:

1-tablespoon EACH chili powder, garam masala, cumin, coriander, garlic powder & ginger powder

2-tablespoons EACH lemon juice & olive oil

BUTTERMILK MARINATE:

2-cups buttermilk

1-tablespoon Dijon mustard

2-teaspoons EACH paprika, & hot sauce

1-teaspoon coarse salt

1-onion, coarsely chopped

4 garlic cloves, smashed

1/2-whole onion

1-cup chicken stock

DIRECTIONS: (PREHEAT THE OVEN TO 400 F)

1.   Place whole chicken in a plastic storage bag.

2.   Pour in buttermilk & all marinate ingredients in the bag.

3.   Thoroughly coat the chicken in the marinate, press out the air.

4.   Refrigerate overnight or up to 2 days.

5.   Remove the chicken from the marinate, whipping off excess marinate.

6.   In a bowl mix together INDIAN Rub +1-tablespoons oil.

7.   In another bowl place 1/2-the spices to create a paste.

8.   Rub the paste underneath the skin & all over the chicken.

9.   Hit Saute mode in the Instant Pot.

10  Add remaining oil and when pot registers Hot.

11  Sear the whole chicken, breast side down for about 4 minutes.

12  Flip & sear the other side, then Press Cancel.

13  Remove chicken, season the insides with salt & pepper.

14   place 1/2- whole onion in the cavity along with rub.

15  Place the trivet inside the Instant Pot & pour in chicken stock.

16  Press Pressure Cook & cook on high for 24-minutes, (6 minutes per pound).

17  Natural release for 15 minutes, then manual release function.

18  Let rest for 10 minutes.

19  Serve with your favorite sides.

ENJOY DAN:                COOK WITH SOUL EAT WITH PLEASURE!!!