Instant Pot Chicken:

1. To a pressure cooker add 2 teaspoons fine sea salt and 8 cups of cold water. Place steaming rack in the instant pot. Carefully lower the whole chicken breast side up into the water. Make sure the water covers at least 90% of the chicken.
2. Close lid, make sure it is sealed and pressure cook at High Pressure for 0 minute. Yes you read that right.
3. Natural Release for 20 – 22 minutes, depending on the size of your bird. (if 4 lbs do the whole 22 minutes) Open the lid very carefully.
4. Carefully remove the chicken from the Instant Pot using a pair of tongs or a long wooden spoon or fork to remove. Be carefully as you lift the bird out because there will be hot water inside the carcass of the chicken.
5. Once removed. Pat chicken dry and make sure all liquid is out of carcass. Place the whole chicken on a wire rack lined baking sheet, breast side up. Measure the temperature of the thickest part of the chicken, using a meat thermometer. Make sure the internal temperature reaches at least 161°F (72°C).
6. Finish in Oven: Place the whole chicken under broiler on HIGH for 5 – 15 minutes until the skin is slightly browned.
7. Remove chicken from the oven and top rub homemade pesto into skin.

For Pesto:

1. Place basil, pecans, garlic, salt, pepper, and lemon zest in a food processor or blender and blend until basil is finely chopped.
2. Slowly add the olive oil till smooth.
3. Once completely blended. Place the pesto in a bowl and stir in the parmesan cheese.