Ingredients
1 tbsp. packed brown sugar
1 tbsp. chili powder
1 tbsp. smoked paprika
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1 whole small chicken (3- to 4-lb.)
1 tbsp. extra-virgin olive oil
2/3 c. low-sodium chicken broth
2 tbsp. freshly chopped parsley
Preparation
Step 1 In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken. Step 2Preheat Instant Pot to Sauté setting. Once heated, add oil then add chicken, breast side down. Let sear until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken then pour broth into the bottom of the Instant Pot. (This step can be tricky!)Step 3Change setting to Pressure Cook on High and set timer to 25 minutes. Lock lid into place and set valve to “Sealing” position.Step 4Allow Instant Pot to depressurize naturally then remove lid and take out chicken. Let rest for 10 minutes before slicing. Step 5Garnish with parsley and serve warm.
