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0 from 6 votes

Succulent Pressure Cooker Chicken

What if I told you you could have a succulent, juicy whole chicken cooked in 30 minutes!!! Yes, that is right a whole chicken in 30 minutes! Perfect for shredded chicken meat for tacos/sandwiches/wraps/salads. And all super quick and super juicy! No dry chicken here!!!!

Cook Time
mins
Total Time
30 mins
Servings: 6
Course: Main Course , Others

Ingredients

  • 250 ml /1 cup chicken stock
  • 2-2.5 kg /4.5-5.5 lb. whole chicken
  • salt
  • black pepper
  • ½ onion
  • small handful parsley

Instructions

    Cup of Yum
  1. Pour the chicken stock into your pressure cooker and bring to a simmer.
  2. Remove your chicken from the packaging and sprinkle the outside and inside generously with salt and pepper.
  3. Push the onion and parsley inside the chicken and then add it to the pressure cooker. (I use the special rack that came with mine, because it makes it easier to remove the chicken later)
  4. Place the lid on your pressure cooker, lock it and place the pan over a high heat. Bring it up to pressure.
  5. Reduce the heat to medium and cook the chicken for 7 minutes per 500g/1 lb. (So my 2kg chicken will need 28 minutes)
  6. Once the cook time is up, remove the pressure cooker from the heat and let the pressure reduce naturally.
  7. Remove the chicken from the pan and shred.
  8. Reserve the liquid. If you are freezing any of your shredded chicken, add a tablespoon of the cooking liquid to ensure the chicken remains moist as it defrosts.

Notes

  • If you have an electric pressure cooker then this recipe might take a little longer as they tend to work at a slightly lower pressure. I would suggest 8 minutes per 500g/1 lb. and then add the extra 5 minutes.