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Nutrition Facts
Serving Size 1 (242g) Recipe makes 4 servings
Calories 376
Calories from Fat 269		(71%)
Amount Per Serving		%DV
	Total Fat 30.0g	46%
	Saturated Fat 7.6g	37%
	Monounsaturated Fat 14.7g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 101mg		4%
Potassium 287mg		8%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 25.1g		50%
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Pressure Cooker Whole Chicken

Recipe #369106 | 30 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: LitaLou
May 2, 2009

I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs whole chickens
2 tablespoons olive oil
salt & pepper
1 1/2 cups water or chicken broth

Directions

1
Rinse chicken & pat dry. Season with salt & pepper. Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken; place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken. Place lid on cooker, seal, and bring up to pressure. Cook for 25 minutes. Release pressure by quick release method. Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.

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Featured Reviews for This Recipe

From: CarrolJ

On Oct 3, 2009

Wow! I have often cooked chicken in a pressure cooker before...but never browned it first and the difference in appearance and flavor is incredible. Of course the meat is as moist as you could possibly get it since it was cooked in the pressurized steam. You get a beautiful whole chicken...which would make a lovely presentation. You also get good flavors throughout the meat because of the seasonings being seared into the meat prior to processing. This method would make a very nice dinner. You could easily make some gravy from the rich drippings and serve with some mashed potatoes and a vegatable for a complete hearty meal. I plan to let the meat cool and refrigerate for chicken salad sandwiches. Made for PAC Fall 2009.

3 people found this review helpful

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From: Montana Heart Song

On Oct 31, 2009

I love this recipe. I have never seared chicken that was going to be cooked in a pressure cooker. I have a dry rub that I use inside of the chicken, garlic and onion salt. I must say that it brought out the flavor more after searing, because it stayed in one piece. Thank you for posting. I have used a pressure cooker for many years and this has been a new and delightful lesson for me. Thanks!

2 people found this review helpful

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