Whole Chicken with Lemon and Parmesan (Instant Pot)

Combine the best to two cooking techniques with your combo of Instant Pot pressure cooking and air frying under the Air Fryer Lid, and get the crispiest, tastiest, lemoniest Parmesan chicken ever. Your guests never need to know how easy it is to make.

2 small lemons
3 tsp. kosher salt
3 tsp. black pepper, freshly ground
2 tsp. fresh rosemary, chopped
6 sprigs rosemary
2 tsp. red pepper flakes
1 (3 lbs) whole chicken
extra-virgin olive oil, for drizzling
1/3 cup Parmesan, finely grated
4 cups chicken stock

Garnish:
red pepper flakes

Finely grate 2 tsp. of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.)

Stir in 3 tsp. salt, pepper, chopped rosemary and red-pepper flakes (if using). Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs.

Place the chicken breast-side down, add the chicken, the stock, and 2 of the rosemary springs into the inner pot. Place the inner pot into your Instant Pot and select Pressure Cook, and set to High pressure for 20 minutes.

When pressure cooking is complete, Quick Release the pressure.

Remove the lid, using tongs take the chicken out of the inner pot and drain the water.

Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.

Using the Air fryer Lid select Roast at 400°F for 25 minutes. In the middle of the cooking process sprinkle the chicken with the Parmesan cheese. Continue roasting.

When cooking is complete the internal temperature should reach 165°F. Let the chicken rest for 5-10 minutes then squeeze juice from one of the zested lemons over the chicken.

Carve and serve drippings spooned over the meat.