Set IP to saute adding 2 tsp of ghee to pot and a couple pinches of salt then saute veggies for 5 minutes.
To pot add 1 1/2 cup of water, bay leaf, and rosemary (or any other fresh herbs).
Place whole chicken breast side down. Close the lid. Hit cancel then high pressure for 30 minutes.
While chicken is cooking make the ghee spread. Combine leftover ghee and herbs de provence with a healthy pinch of salt and pepper.
Once chicken is done, pressure release naturally or at least 10 minutes before releasing the pressure. Carefully remove chicken and place on a baking sheet.
Set oven to broil and baste chicken with herbed ghee. Then broil for 3-5 minutes. Keep your eye on it. After a few minutes, you may need to cover the breasts with aluminum foil to properly crisp the rest of the bird.
Remove chicken from oven and let it rest for 15 minutes before carving.
Strain the broth from your Instant pot. Save for other uses like soups, sauces, gravies.
