Whole Pressure Cooked Chicken Recipes
PRESSURE COOKER WHOLE CHICKEN
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!
Provided by LitaLou
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
WHOLE PRESSURE COOKED CHICKEN
Aslo known as "Beer Can Chicken" this American favorite is steam roasted in the pressure cooker whole for the first time! With just a quick sear in the pan, and a sit on the can (of beer) after minutes under high pressure you can have a whole, beautiful, tender, flavorful chicken on the table in about half an hour! The beer is does not only a braise, but the beer can goes in the pan serving as a stand to keep the chicken upright and steaming the chicken from the inside. Pressure cooking a chicken in this position keeps all of the dark meat in direct contact with the bottom of the pressure cooker, and the delicate wings and breast safe from being overcooked. From Hip Pressure Cooking Website, with permission.
Provided by pazzaglia
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
- Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
- In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
- Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
- Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
- Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
- Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
- Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.
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