Prepare the chicken

• Rinse and pat dry the chicken all over. Set aside.
• Peel the garlic. Thinly slice 3 cloves to insert under the chicken skin, smash 2 cloves to place inside the chicken and finely chop the remaining 2 cloves for the basting butter.
• Sprinkle the inside cavity of the chicken with a teaspoon of salt and herbs and insert 2 smashed garlic cloves.
• Using fingers or a spoon, gently peel the skin from the chicken breasts and slide in a few garlic slices underneath, maybe 3-4 pieces around each chicken breast and a couple of garlic slices under the wings.
• Sprinkle and rub the chicken on both sides with the remaining seasoned salt and herbs and set aside.

Pressure cook chicken and potatoes

• Add 2 cups of water to the inner pot of the Instant Pot and one cube of chicken stock. You can also use ready-made chicken stock. Cut potatoes in halves and place them in the water on the bottom of the bottom. Sprinkle with a few pinches of salt.
• Place a trivet on top of the potatoes with handles facing up. Lower the chicken onto the trivet, chicken breast up.
• Place the pressure cooking lid on top and lock it in place. Set to Pressure Cook function and adjust the time to 20 minutes on HIGH pressure. Press Start. The pressure will take about 10-12 minutes to build up and then the countdown timer will commence.
• In the meantime, prepare the herb and garlic butter. Add the butter cubes to a heat-proof bowl together with chopped garlic and a pinch of dried herbs. Season with a little salt. Microwave on high for 1 minute or until melted. Stir through and set aside.
• Once the pressure cooking timer is done, quick release the pressure. It’s okay to let it release naturally for 5-10 minutes if you get busy but don’t leave it for too long as the chicken will continue to cook during this stage.
• Open the pot and let off the steam for a couple of minutes. Using gloves or two towels, remove the trivet with the chicken on it and place it on a plate. Remove the potatoes to a plate or a bowl and pour most of the cooking broth into a bowl. Leave about 1/2 cup of the liquid in the pot for roasting as it will help to keep the meat moist.

Roast the chicken

• Place the chicken on the trivet back inside the inner pot (not inside the air fryer basket!). Handles still facing up. Using a pastry brush, baste the chicken with half of the garlic and herb butter. Reserve the rest for the potatoes.
• Pop the Air Fryer Lid on top with lid fins going inside the pot handles. Make sure the Instant Pot isn’t standing too close to anything that might be affected by heat. Select Roast function and adjust the Time using + and – buttons to 20 minutes. Adjust the Temp to 200 C /392 F. Press the Start button. The heat doesn’t take too long to build during this stage and the timer will commence shortly after.
• After 20 minutes, remove the lid and place it on a mat provided. Using towels or gloves, remove the chicken using the trivet handles and place it on a plate to rest for 10-12 minutes. Pour the cooking juice/drippings into a bowl. You can use it to make a simple gravy in a separate pot or use it as is to pour over the chicken when serving.
• Briefly rinse the inner pot and place it back inside the Instant Pot cooking base.

Roast the potatoes

• While the chicken is roasting, brush the pre-cooked potatoes with the remaining garlic herb butter. You can use a small knife to cut a cross in the potatoes for the butter to soak in better. Set aside.
•  Place the potatoes inside the air fryer basket and season with salt. Place the basket on the basket base and insert it inside the clean inner pot.
• Place the air fryer lid back on top and set to Roast for 10 minutes at 204 C / 399 F. The top of the potatoes facing up will brown and crisp up as will the bottoms of those touching the base.
• Serve roasted chicken whole with the potatoes on a large platter or carve the meat first. Perfect with a simple gravy or any other delicious sauce of choice.

Roasting in the oven instead of using the Air Fryer lid

• After pressure cooking the chicken and potatoes in the Instant Pot, transfer them to a large baking tray (or two trays if needed) with a little cooking broth added to the bottom. Brush the chicken and potatoes with garlic and pop in the 200 C / 392 F oven, middle shelf, for about 20-25 minutes. Remove the chicken to rest but leave the potatoes in for 10 more minutes to crisp up further. You can move the tray under the broil for 5 minutes.

Make easy gravy using chicken broth/drippings

• • Melt about 2 tablespoons of unsalted butter in a saucepan over medium heat.  Add 2 tablespoons of all-purpose flour, a little onion powder and a touch of pepper. Mix into butter with a wooden spoon or whisk. While stirring, slowly pour in 1/2 to 2/3 cup of the cooking chicken broth/drippings liquid.
  • Once incorporated into the flour-butter roux (it will thicken quickly), add another 1/2 cup. If you don’t have 1.5 cups of liquid, make up extra stock using a stock cube or powder.
  • Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot). Taste, add more salt and pepper if needed.