Instant Pot Peruvian Chicken

Prepare the Chicken: Stir together lime zest, lime juice, cumin, garlic, paprika, salt, and pepper in a medium mixing bowl. Slowly whisk in oil until combined. Set aside. Loosen skin of chicken, and rub mixture under skin and all over top of skin. Transfer to a large bowl, cover with plastic wrap, and chill 2 to 6 hours.

Add 1/2 cup water to bottom of an Instant Pot or electric pressure cooker. Insert a rack; place chicken, breast-side up, on rack. Cover with lid; set to HIGH pressure, and cook for 15 minutes.

Allow cooker to naturally release steam by turning off and leaving covered for 10 minutes. Remove lid; transfer chicken to a baking sheet lined with a rack. Let chicken rest at room temperature for 5 minutes Turn broiler on HIGH with rack in the middle of oven. Broil until golden brown, about 5 minutes.

Prepare the Green Sauce: While chicken cooks, place cilantro, jalapeños, garlic, feta, basil, lime juice, and salt in a food processor, and pulse until well chopped. Slowly add oil while processor is running, and blend until well combined and bright green. Serve with chicken.