Chicken, rice, & beans — in the IP

I’ve been craving rice and beans… even though they are totally not whole 30🤷🏼‍♀️ I took my whole chicken and pressure cooked it and then created a Spanish style rice for a side. Hope you love it as much as we did! 😚


  • 1 Whole chicken
  • 1 onion
  • 1/4 cup chicken broth
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper
  • Dash of cayenne pepper


  1. Dice the onion and put it on the bottom of the instant pot. Pour in chicken broth.
  2. Insert the wire rack.
  3. Pour seasonings over the bird coating the skin.
  4. Place the chicken on the rack. Breast side up.
  5. Be sure the the lid is in the Seal position.
  6. Set the InstantPot to the meat setting. Adjust the time to only 25 minutes cook time.
  7. Preheat oven to 425′ (optional step)
  8. Once the time sounds let it naturally release steam for about 10-minutes. Don’t vent it or all of the moisture will escape from the meat.
  9. Bake in the oven for about 5-7 minutes to crisp the skin.
  10. Serve with rice. Enjoy! 😚🍚🍗

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