Pressure Cooker Whole Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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NPR
5 mins
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Total Time
40 mins
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Servings
4
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Calories
574 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pressure Cooker Whole Chicken
Description
The whole chicken is seasoned with a compound butter mixing unsalted butter, minced garlic, fresh rosemary and thyme, lemon zest, salt, and pepper. This butter is applied beneath the skin to distribute flavors directly to the meat. The chicken is tied with butcher's twine for even cooking.
Pressure cooking with chicken broth quickly cooks the bird while retaining moisture, taking 15 minutes plus natural pressure release. The subsequent air frying crisps the skin and adds color without drying the meat. If an air fryer is unavailable, broiling on a wire rack can achieve similar browning.
Serve this chicken as a moist and flavorful main, with crisp skin and tender inside.
Use a cook time of 5-6 minutes per pound if thawed or 10-12 if frozen. Store leftovers in airtight containers for up to 4 days. Gravy made separately keeps refrigerated for 2 days or longer if boiled before serving.
Ingredients
- 3 pound chicken whole
- ½ cup butter unsalted
- 4 cloves garlic minced
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 2 teaspoon lemon zest from one lemon, zest
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup chicken broth low sodium or no sodium added
Instructions
- Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
- Season the chicken: Carefully create pockets between the chicken's skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.
- Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
- Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.
Notes
- Cook thawed chicken about 5-6 minutes per pound, frozen chicken 10-12 minutes per pound in the pressure cooker.
- Leftovers can be refrigerated for up to 4 days; gravy lasts 2 days refrigerated or 1 week if boiled before serving.
- If an air fryer is unavailable, broil the chicken on a wire rack for about 5 minutes until skin browns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 574kcal | 29% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 183mg | 61% |
| Sodium | 427mg | 18% |
| Potassium | 382mg | 8% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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