One whole chicken, fresh or frozen (see chart below)
1.5 or 2 cups water (6qt = 1.5 cup; 8qt = 2 cups)
1 onion, peeled and cut in half
4 garlic cloves, peeled
1 carrot, peeled and cut in chunks (optional)
1-2 celery ribs, cut in chunks (optional)

Spice rub (optional, just use salt and pepper if that’s easier)
1 1/2 tsp thyme
1 ½ tsp paprika|
1 tsp salt
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
½ tsp pepper

1. Mix the spices in a small bowl.
2. Rub the whole chicken with the spice mix.
3. Add the trivet (the metal Instant Pot rack), water, vegetables and chicken to the Instant Pot.
4. Set Instant Pot to _____ minutes at high pressure. (See chart below to calculate.)
5. Allow pressure to release naturally. If you want, you can make a gravy with the liquid.
6. If you want the chicken to look golden, pop it on a pan in the oven under broil briefly.

Note: You can cook two chickens at once in the 8 quart Instant Pot. Use the chart below to calculate different weights for each pot.