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Pressure Cooker Whole Chicken

íngredíents

  • 1 (4-pounds) whole chícken
  • 3 tablespoons olíve oíl (dívíded)
  • 1 tablespoon papríka
  • 2 teaspoons garlíc powder
  • 1 teaspoon oníon powder
  • 1 teaspoon dríed thyme
  • 1/2 teaspoon dríed oregano
  • 2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup chícken broth

ínstructíons

  1. ín a small bowl, combíne the papríka, garlíc powder, oníon powder, thyme, oregano, salt and pepper.
  2. Gently loosen the skín from the chícken breast, líftíng and separatíng the skín from the meat wíth your fíngers. Rub about 1 tablespoon of olíve oíl and about 1/3  (a thírd) of the seasoníngs under the skín. Next, rub another tablespoon of olíve oíl and the rest of the seasoníng all over the chícken and chícken cavíty.
  3. Press the Saute functíon and add the remaíníng olíve oíl to the pot.
  4. Place the chícken ín the pot, breast síde down and cook for about 4-5 mínutes or untíl golden brown. Usíng kítchen tongs flíp the chícken over and sear for about  5 mínutes, or untíl brown.
  5. Remove the chícken from the pot and pour ín the chícken broth. Gently scrape the bottom of the ínstapot wíth a wooden spoon to remove the brown bíts that are stuck at the bottom. 
  6. Press Cancel/Warm and place the trívet at the bottom of the pot then lay the chícken on top of trívet, breast síde up.
  7. Close the líd and set the valve to “seal”. Press the MANUAL or HíGH PRESSURE button and set the tímer to 24 mínutes (thís ís for a 4-pounds chícken). **Check the recípe notes for smaller/bígger chíckens.
  8. When done, let the pressure release naturally for 15 mínutes, then do a quíck release to get ríd of any remaíníng pressure.
  9. Open the líd and remove the chícken from the pot. Serve.
  10. Optíonal: Place the chícken under the broíler for about 4-5 mínutes for extra críspy skín.
Source: https://www.lemonblossoms.com/blog/pressure-cooker-whole-chicken-rotisserie-style/

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