Rotisserie Chicken

1: Pat dry the chicken with a paper towel.

2: In a small bowl, combine 1 teaspoon each of salt, pepper, thyme, paprika, garlic powder, and onion powder, and 1/2 teaspoon cayenne.

3: Rub the chicken with the spice mixture all over, including inside the cavity, and stuff with 1 quartered lemon.

4: Set the Instant Pot to sauté and heat olive oil.

5: Place the chicken breast side down and sauté for 4 minutes.

6: Flip the chicken and sauté for another 4 minutes (may need tongs and a spatula).

7: Remove the chicken and add 1 cup of broth to scrape any brown bits.

8: Place the metal trivet in the Instant Pot and add the chicken.

9: Close the lid and pressure cook for 25 minutes.

10: Allow natural release for 15 minutes.

11: Remove the chicken and shred it.

12: Optionally transfer to a baking sheet and broil for a few minutes for a crispy skin.