Instant Pot Peruvian Chicken

Recipes like these, which take just 20 minutes to make an incredible (seriously, the staff at our test kitchen were thrilled with the taste of this light chicken dinner) whole-bird main course, remind us why we love Instant Pot.
Prepare the chicken: Combine the lime zest, lime juice, cumin, garlic, paprika, salt and pepper in a medium bowl. Slowly beat in the butter until smooth. Set aside. Remove the skin from the chicken and rub the mixture under the skin and over the entire surface of the skin. Transfer to a large bowl, cover with plastic wrap, and refrigerate for 2-6 hours.Pour 1/2 cup of water into the bottom of an instant pot or electric pressure cooker. Insert the rack; place the chicken breast side up on the rack. Cover with a lid, set the pressure setting to HIGH, and cook for 15 minutes.Turn off the stove and leave it under the lid for 10 minutes to let off steam naturally. Remove the lid; transfer the chicken to a wire-lined baking tray. Let the chicken cool at room temperature for 5 minutes, then bake the broiler on HIGH power with a wire rack in the middle of the oven. Bake until golden brown, about 5 minutes.Prepare the green sauce: While the chicken is cooking, combine the cilantro, jalapeno, garlic, feta, basil, lime juice, and salt in a food processor and blend until smooth. Slowly add the butter while the food processor is running and beat until a smooth, bright green color is obtained. Serve with chicken.