Name: Instant Pot Berbere-Rubbed Chicken
Total time: 1 h 15 min
Ingredients: 2 tablespoons berbere; 2 tablespoons vegetable oil , divided; 1½ tablespoons kosher salt; 1 (4-pound) whole chicken , giblets discarded; 1 cup water

Why This Recipe Works

This fast and simple recipe gives you a tender, spiced chicken main course by employing an Instant Pot, our winning multicooker. Rubbing a whole chicken with spices is a great way to infuse it with flavor. Berbere, an irresistible Ethiopian and Eritrean spice blend—featuring chiles, fenugreek, and coriander plus garlic and warm spices such as cardamom and cinnamon—provided a complex flavor profile. We combined the berbere and salt with oil to make a paste and spread it on the entire chicken. To create more depth of flavor, we used the sauté function to brown the chicken before locking on the lid. The pressure cooker's concentrated heat fully woke the spices' intricate flavors, and the tight-fitting lid ensured that no flavor escaped during cooking. Just 1 cup of water provided enough steam to cook the chicken until it was tender and juicy and created a bold sauce as it combined with the spicy chicken juices. To finish, we sliced the chicken and drizzled it with the jus.

Before You Begin

Once cooked, the chicken will be very tender; we call for an aluminum foil sling to make it easier to remove it from the Instant Pot. If your Instant Pot comes with a steamer rack with handles, you can use it instead of the foil sling. Berbere is a warmly aromatic and highly flavorful Ethiopian and Eritrean spice blend often found in grocery store spice sections. Its potency can vary from brand to brand, so if you're spice averse, feel free to use less than the amount called for.

Instructions

Combine berbere, 1 tablespoon oil, and salt in small bowl to make spice paste. Pat chicken dry with paper towels. Rub spice paste over entire surface of chicken. Tuck wingtips behind back.

Using highest sauté or browning function, heat remaining 1 tablespoon oil in Instant Pot for 5 minutes (or until just smoking). Place chicken, breast side down, in pot and cook until well browned, 4 to 6 minutes. Using tongs, remove chicken from pot.

Create aluminum foil sling by folding large sheet of foil into 19 by 6-inch rectangle. Place chicken, breast side up, crosswise in center of sling. Lift sides of sling and lower chicken into pot, allowing narrow edges of sling to rest along sides of insert. Add water to pot.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.

Turn off Instant Pot, then quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, carefully transfer chicken to carving board, allowing excess liquid to drain back into pot. Let rest for 15 minutes.

Using wide spoon, skim fat from surface of jus in pot. Carve chicken and transfer to shallow platter. Drizzle ¼ cup jus over chicken. Serve, passing remaining jus separately.