Pressure Cooker “Roasted” Whole Chicken

By gbvampy1

Ingredients

• 3-5 pound whole chicken
• Coarse kosher salt
• Coarse black pepper
• 2 tablespoons oil
• Handful of fresh parsley
• Half of a fresh lemon
• 3 garlic cloves
• 1 cup low-sodium chicken broth

Preparation

Step 1

Remove anything from inside the cavity of the chicken. Liberally salt and pepper the inside and outside of the chicken. I use about 1 tablespoon kosher salt and 1/2 tablespoon coarse pepper but you may want to use more or less than that depending on the size of the chicken or how seasoned you want it.
2.In a stovetop or InstantPot (using the Saute function), heat the oil until rippling and hot. Place the chicken, breast-side down in the hot oil and let it brown for 5-6 minutes. Carefully remove the chicken from the pot and put the parsley, lemon and cloves inside the chicken.
3.Place the chicken breast-side up into the pressure cooker and add the broth.
4.Secure the lid on the pressure cooker. For the InstantPot, select Manual and set the appropriate time for high pressure, about 8 minutes per pound of chicken (for instance, a 5-pound chicken will cook for 40 minutes). For a stovetop pressure cooker, start timing once high pressure is reached. Cook for 6 minutes per pound of chicken (for example, a 5-pound chicken will cook for 30 minutes).
5.Remove the stovetop pressure cooker from heat once the time is finished - for the InstantPot, hit the cancel button.
6.Let the pressure cooker naturally release for 15 minutes then quick release the remaining pressure. You can test the internal temperature of the chicken (at its thickest part) to make sure it registers 165 degrees on an instant read thermometer. If not, simply secure the lid and bring it up to high pressure again for a few minutes.
7.Carefully remove the chicken from the pressure cooker and when cool enough to handle, remove the meat from the bones. Remember to save the bones for quick pressure cooker chicken broth!