Instant Pot Chicken and Ginger Chicken Broth

There are many versions of this recipe out there so pick what ever spices you like / have on hand for it.  This chicken is going to do double duty as dinner and the basis of a flavorful bone broth that we will use for risotto.

Shopping list
1 whole chicken 4 to 5 pounds
2 lemons
1 inch of fresh ginger - peeled and diced small
Arborio rice (for the risotto)
1 bunch carrots (for risotto)
2 onions x- chopped small
1 package Italian cheese mix
Vinegar (I use Beksul a citrus vinegar but any flavor would work)


Staples
Avocado or olive oil
Salt
Pepper

Directions
Remove the gizzard from inside the chicken and set aside.  Wash and dry chicken with a paper towel.

Remove the zest from both lemons and cut into small pieces. Juice both lemons.

Combine the zest, 1 tbsp pepper, 1 tsp salt and just enough oil to make a paste about 1 tsp.
Using you hands, spread the paste thinly over the chicken, making sure to lift the skin over the breast and spreading some of the paste directly on the breast.

Turn Instant Pot on sautés and add 1 tbsp oil. When the oil is hot put the chicken in breast down and wait 2 to e minutes for that side to brown, the turn the chicken on its side and wait another 2 to 3 minutes and then onto it’s back and other side. After all 4 sides are done remove the chicken and place it on the trivet.  Add the lemon juice, 1 tsp of vinegar. Place the chicken on the trivet in and add  enough water (2 to 3 cups) to come up to almost the bottom of the trivet.  Place the lid on and select meat.  You want to cook the chicken 6 minutes per pound so adjust the time to the correct number of minutes.   Use a natural release if you have time otherwise wait 10 minutes and then do a quick release. Remove chicken from pot and serve - reserving as many bones as possible for the broth.

After removing all the meat place the bones, skin, set aside innards, ginger, salt and pepper to taste and 6 cups of water. Place the lid on and select Broth. Use a natural release if you have time otherwise wait 10 minutes and then do a quick release.  Let cool, remove all the bones and package the broth 1 or 2 cup servings and freeze.