Pressure Cooker Whole Chicken
Transform your weeknight dinners with this tender and flavorful Pressure Cooker Whole Chicken recipe! Elevated with a robust spice blend of paprika, thyme, garlic, and onion powder, this dish delivers crisp, golden skin paired with succulent and juicy meat in just a fraction of the time. The whole chicken is stuffed with fresh garlic and lemon for a zesty, aromatic boost, then pressure-cooked to perfection in a savory chicken broth. With minimal prep and an optional oven broil for irresistibly crispy skin, this recipe is the ultimate combination of convenience and gourmet flair. Serve this perfectly cooked chicken alongside your favorite sides, and don’t forget to use the savory drippings for a quick and delicious homemade gravy. Ready in under an hour, this pressure cooker masterpiece is an easy yet impressive crowd-pleaser for any meal!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 4 cloves Fresh garlic cloves, minced
- 1 cup Chicken broth
- 1 piece Fresh lemon, halved
Instructions
Remove any giblets from the cavity of the whole chicken and pat dry with paper towels.
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Rub the olive oil all over the chicken, ensuring even coverage. Season the chicken with the spice mixture, rubbing it into the skin and under the skin where possible.
Stuff the chicken cavity with the minced garlic and the halved lemon.
Set your pressure cooker to sauté mode and allow it to preheat. Place the chicken breast-side down in the pot and sear for 4-5 minutes, or until the skin is golden brown. Flip the chicken and sear on the other side for an additional 3-4 minutes. Remove the chicken and set aside.
Pour the chicken broth into the pressure cooker to deglaze the bottom, scraping up any browned bits to enhance the flavor.
Insert the trivet into the pressure cooker and place the whole chicken on top of it, breast-side up.
Seal the lid of the pressure cooker and set it to cook on high pressure for 24 minutes (6 minutes per pound of chicken).
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the chicken from the pressure cooker and let it rest for 5-10 minutes before carving.
Optional: For extra crispy skin, you can broil the chicken in the oven for 3-5 minutes after transferring it from the pressure cooker.
Carve the chicken and serve warm. Optionally, use the flavorful drippings in the pot to make a quick gravy.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
