• 1 tbsp Packed Brown Sugar • 1 tbsp Chili Powder • 1 tbsp Smoked Paprika • 1 tsp Freshly Thyme chopped • 1 whole Small Chicken 3 lbs to 4 lbs • Kosher Salt • Freshly Ground Black Pepper • 1 tbsp Extra-virgin Olive Oil • 2/3 cup Chicken Broth low-sodium • 2 tbsp Freshly Parsley chopped

1. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme.
2. Pat chicken dry with paper towels, then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.
3. Set Instant Pot to Sauté. Once heated, add oil, then chicken, breastside down.
4. Sear chicken until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken, then pour broth into the bottom of the Instant Pot.
5. Secure lid and set to Pressure Cook on High for 25 minutes.
6. Allow Instant Pot to depressurize naturally, then remove lid and take out chicken. Let rest for 10 minutes before slicing.
7. Garnish with parsley and serve warm.