- 6
- 15 mins
- 40 mins
Ingredients
- 1 whole chicken (between 2 - 4 lbs)
- Salt/Pepper/Spices to coat the skin (Use salt and pepper at a minimum, but feel free to add whatever spices you like best. We used garlic powder, onion powder, parsley, and thyme.)
- 2 Tbs olive oil
- 3/4 cup fluid: chicken broth or water
Preparation
Step 1
Step 1: Season and Brown
Salt/Pepper/Spices to coat the skin (Use salt and pepper at a minimum, but feel free to add whatever spices you like best. We used garlic powder, onion powder, parsley, and thyme.)
Take the fully defrosted and rinsed chicken and liberally coat the skin with spices and seasonings. Heat the olive oil in the pressure cooker, and carefully brown the top, sides, and bottom of the chicken.
Step 2: Degalze and add metal stand
Now remove the whole chicken and deglaze the bottom of the pressure cooker with a spatula after adding the water or broth. There shouldn't be much oil in the pan, but you may want to let it cool for a minute or two to lesson the risk of a little too much steam or splashing. Now put in place the little metal stand and the metal platform.
Place a metal stand and platform in the pressure cooker
When you open the pressure cooker you’ll see beautiful juices that can be thickened and used to make chicken gravy.
Optional: If you want crispy skin you’ll have to take the cooked chicken, baste it with just a little butter or oil (and if you want - more spices), and oven roast for about 10 - 15 minutes at 400 degrees. It will already be cooked, and it won’t take long to simply crisp-up the skin. You can also add the cooked veggies to the roasting pan during this step too. We thoroughly enjoyed ours right out of the cooker.
Step 5: Make stock with leftovers