Instructions

1. In a small bowl, combine all of the spices with the lemon juice and ghee. Stir really well to create a paste.
2. Dry chicken thoroughly and then season chicken, ensuring to rub paste under the skin. Stuff cavity with onion quarters.
3. Set instant pot to the saute setting. Add oil and allow to heat up, and then add the whole chicken, breast side down, and sear, about 4-5 minutes. Using tongs, flip the chicken over and sear for an additional 4-5 minutes; remove chicken and set aside.
4. Insert the metal trivet into the instant pot and add the broth. Set the chicken on top of the trivet.
5. Set to manual high pressure for 25 minutes, and set to valve to sealing. When finished cooking, do a natural release. Allow to rest for a few minutes to lock in all of the juices.
6. Serve immediately with additional lemon slices or thyme.