Pressure cooking a whole chicken can be a quick and convenient way to prepare a delicious and tender meal. Here's a step-by-step guide on how to do it:
Ingredients:
- Whole chicken (3 to 4 pounds)
- 1 tablespoon cooking oil (e.g., vegetable oil)
- 1 cup chicken broth or water
- 1 onion, roughly chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or other desired seasonings
Equipment:
Instructions:
Prepare the chicken:
- Remove the giblets and any excess fat from the chicken's cavity.
- Rinse the chicken under cold water and pat it dry with paper towels.
Season the chicken:
- Rub the chicken with salt, black pepper, paprika, and any other desired seasonings. You can also add herbs like thyme, rosemary, or sage for extra flavor.
Preheat the pressure cooker:
- Turn on the sauté function of your pressure cooker and add the cooking oil. Allow it to heat up.
Sear the chicken (optional but recommended for extra flavor):
- Place the seasoned chicken in the pressure cooker and sear it on all sides until it turns golden brown. This step is optional but adds more depth to the flavor.
Add the aromatics and liquid:
- Add the chopped onion and minced garlic to the pressure cooker, and sauté them for a minute or two until they become fragrant.
- Pour in the chicken broth or water. The liquid will create steam, which builds pressure and cooks the chicken.
Pressure cook the chicken:
- Close the pressure cooker lid securely and set the valve to the sealing position.
- Select the pressure cooking function on your pressure cooker. Cook the chicken on high pressure for about 6 to 8 minutes per pound of chicken. So, for a 3 to 4-pound chicken, you would cook it for approximately 18 to 32 minutes.
- The cooking time may vary depending on your pressure cooker model and the size of the chicken, so consult the manufacturer's guidelines for specific cooking times.
Natural release and serving:
- Once the pressure cooking time is complete, allow the pressure to release naturally for 10 to 15 minutes. This helps the chicken retain its juices and stay tender.
- After the natural release, carefully open the pressure cooker lid. Use a meat thermometer to ensure the internal temperature of the thickest part of the chicken (usually the thigh) has reached 165°F (75°C) to ensure it's fully cooked.
- Let the chicken rest for a few minutes before carving and serving.
Note: Always follow the manufacturer's instructions for your specific pressure cooker model, as cooking times and procedures might vary slightly. Also, be cautious when working with a pressure cooker, as the steam can be very hot.