Video: EASY No-Fuss Whole Pressure Cooker Chicken
Here’s another really easy low prep pressure cooker recipe that doesn’t even require a knife. The pressure cooked chicken barely stays together and it comes out not just tender, but juicy and more nutritious as well.
We first showed you how to pressure cook a whole bird five years ago, with the humorous pressure cooker beer can chicken. Many readers tried it and shared their own variations to this recipe in the comments. Although this was fun to do on occasions, it’s not how I typically cook chicken for my family – though I do sit-up larger birds and I do braise them as in that recipe.
Keeping it Whole
As more people made our first whole chicken recipe it became evident that people were having problems getting the chicken out of the pressure cooker to remain whole. It is so tender that if you grab any one piece of the chicken to pull up that part will just come off. Readers tried tongs, slings, racks and more – but there is an easier way.
As you’ll see in the video, I actually pour out the cooking liquid in one vessel (to turn into gravy or to drizzle on when serving) and then you can just slowly wiggle and shimmy the chicken out of the pressure cooker base and onto a serving dish. Don’t forget to cover it and let it cool for a few minutes more before serving!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||20-25 min.||High(2)||Natural|
- 1 lemon, zested (about 1.5 tablespoons of zest)
- 1 tablespoon olive oil
- 1 3-4 pound (15-2k) chicken
- 1 cup chicken stock
- 3 sprigs thyme (about 1 tablespoon of leaves)
- ¼ teaspoon pepper
- ½ teaspoon cinnamon powder
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- In a small bowl mix the ingredients for the spice rub, with the lemon zest and set aside.
- Pre-heat the pressure cooker using saute' or brown mode.
- Rub the chicken with about half the olive oil, and pat the spice rub all around the chicken, also inside the skin above the chicken breasts and thighs. Use all of the rub, patting it on all around the chicken.
- Sprinkle the remaining olive oil in the base of the pressure cooker, and place the chicken breast-side down to brown - about 5 minutes.
- Then, turn the chicken around to breast-side up (it's OK if the chicken is diagonal in narrower pressure cookers) and pour in the stock to the side of the chicken so as not to dislodge any of the rub.
- Close and lock the lid of the pressure cooker.
Electric pressure cookers: Cook for 25 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 20 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 15-20 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Pour out the cooking liquid in a heat-proof cup, and set aside or use to make a gravy, and then shake, shimmy and wiggle the chicken out of the base and into the serving dish (see video).
- Cover with foil immediately and let rest for 5 minutes before serving.