Pressure Cooker Whole Chicken

Pressure Cooker Whole Chicken

DifficultyBeginner

Yields6 Servings
Cook Time50 mins

 1 whole chicken, washed
 1 onion, halved
 1 lemon, halved
 1 cup chicken broth (we prefer low sodium)
 6 cloves garlic, slightly smashed and peeled
Rotisserie Seasoning
 1 tbsp salt
 2 tsp pepper
 1 tbsp garlic powder
 1 tbsp onion powder
 1 tbsp paprika
 (optional) dash of cayenne pepper
 1 sprig of rosemary leaves, stripped and minced
 1 sprig of thyme leaves, stripped and minced
 1 tbsp lemon juice
 1 stick unsalted butter, melted
(Optional) Gravy
 3 tbsp butter
 3 tbsp flour

1

Using paper towels, pat the chicken dry. Using a spoon or your fingers, carefully loosen the skin, starting from the drumstick and working your way to the breast.

2

In a small bowl combine all the rotisserie seasonings, the minced rosemary, thyme, lemon juice, and melted butter. Stir to combine. Set aside.

3

Stuff the chicken with the halved onions, lemon, and crushed garlic cloves.

4

Place a rack in your pressure cooker and add the chicken broth. Place the chicken breast-side-up.

5

Pour half the prepared butter mixture under the skin, then spread the remaining mixture evenly over the chicken. Use your fingers to gently massage the seasoning into the chicken.

6

Place the lid on the pressure cooker and seal.

7

Cook on high pressure for 6 minutes per pound of chicken. If your chicken is thick on the breast, increase the time to 7 minutes per pound.

8

Naturally release pressure for 15 minutes and check the temperature on the thickest part of the chicken thigh with a digital thermometer. It should have reached 165°F.

9

Prepare a serving pot with a trivet, if available. Place the chicken on top, allowing any excess juice to drip into the pot.

10

(Optional step) For crispier skin, transfer the chicken to an air fryer, toaster oven, or convection oven, season with more salt, pepper and paprika, then broil at 500˚F or air fry for 5 minutes, or until the skin turns brown.

11

Allow to rest for 10 minutes before slicing.

(Optional) Make the Gravy:
12

Skim off the excess fat at the top of the liquid on the pressure cooker.

13

Pour all of the liquid into a bowl or measuring cup.

14

Set the pressure cooker to sauté function and melt in 3 tablespoons of butter. Whisk in 3 tablespoons of flour and whisk for a minute until golden.

15

Pour in the collected drippings and whisk until simmering and thickened, then remove from heat. Serve with the chicken.

Ingredients

 1 whole chicken, washed
 1 onion, halved
 1 lemon, halved
 1 cup chicken broth (we prefer low sodium)
 6 cloves garlic, slightly smashed and peeled
Rotisserie Seasoning
 1 tbsp salt
 2 tsp pepper
 1 tbsp garlic powder
 1 tbsp onion powder
 1 tbsp paprika
 (optional) dash of cayenne pepper
 1 sprig of rosemary leaves, stripped and minced
 1 sprig of thyme leaves, stripped and minced
 1 tbsp lemon juice
 1 stick unsalted butter, melted
(Optional) Gravy
 3 tbsp butter
 3 tbsp flour

Directions

1

Using paper towels, pat the chicken dry. Using a spoon or your fingers, carefully loosen the skin, starting from the drumstick and working your way to the breast.

2

In a small bowl combine all the rotisserie seasonings, the minced rosemary, thyme, lemon juice, and melted butter. Stir to combine. Set aside.

3

Stuff the chicken with the halved onions, lemon, and crushed garlic cloves.

4

Place a rack in your pressure cooker and add the chicken broth. Place the chicken breast-side-up.

5

Pour half the prepared butter mixture under the skin, then spread the remaining mixture evenly over the chicken. Use your fingers to gently massage the seasoning into the chicken.

6

Place the lid on the pressure cooker and seal.

7

Cook on high pressure for 6 minutes per pound of chicken. If your chicken is thick on the breast, increase the time to 7 minutes per pound.

8

Naturally release pressure for 15 minutes and check the temperature on the thickest part of the chicken thigh with a digital thermometer. It should have reached 165°F.

9

Prepare a serving pot with a trivet, if available. Place the chicken on top, allowing any excess juice to drip into the pot.

10

(Optional step) For crispier skin, transfer the chicken to an air fryer, toaster oven, or convection oven, season with more salt, pepper and paprika, then broil at 500˚F or air fry for 5 minutes, or until the skin turns brown.

11

Allow to rest for 10 minutes before slicing.

(Optional) Make the Gravy:
12

Skim off the excess fat at the top of the liquid on the pressure cooker.

13

Pour all of the liquid into a bowl or measuring cup.

14

Set the pressure cooker to sauté function and melt in 3 tablespoons of butter. Whisk in 3 tablespoons of flour and whisk for a minute until golden.

15

Pour in the collected drippings and whisk until simmering and thickened, then remove from heat. Serve with the chicken.

Pressure Cooker Whole Chicken

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