ingredients
[{"amount":"1","unit":"","name":"whole chicken (fresh or frozen)"},{"amount":"2","unit":"cup","name":"chicken broth"},{"amount":"4","unit":"","name":"garlic cloves, smashed"},{"amount":"1","unit":"","name":"medium onion, quartered"},{"amount":"2","unit":"","name":"bay leaves"},{"amount":"2","unit":"tsp","name":"salt"},{"amount":"1","unit":"tsp","name":"garlic powder"},{"amount":"1","unit":"tsp","name":"onion powder"},{"amount":"1","unit":"tsp","name":"cumin"},{"amount":"1/2","unit":"tsp","name":"black pepper"},{"amount":"1/2","unit":"tsp","name":"paprika"},{"amount":"1/2","unit":"tsp","name":"dried oregano"}]
steps
[{"text":"Pour broth into Instant Pot. Add garlic, onion, bay leaves, and all dry seasonings. Stir to combine."},{"text":"Place trivet in pot. Set chicken on top breast-side up. If frozen, add 10 extra minutes to cook time."},{"text":"Seal lid. HIGH pressure. Fresh bird: 25 min/lb. Frozen whole chicken 4-5 lb: 50-55 min. Larger: 60 min."},{"text":"Natural release 20 min, then quick release remaining pressure."},{"text":"Check thigh joint — must read 165F. If not, reseal and cook 10 more min on high, quick release."},{"text":"Remove carefully — fall-apart tender. Pull all meat while hot. Shred with two forks or hand mixer. Reserve pot liquid."},{"text":"Strain pot liquid. Use as soup base, reduce for enchilada sauce, or mix spoonfuls into shredded meat."}]