Pressure Cooker Whole Chicken
I couldn’t dismiss the buzz. My Facebook newsfeed was filled with praises and recipes for cooking with a pressure cooker. At first, I was hesitant and skeptical, but as a health coach and blogger, I had a professional interest. As a mom who cooks meals nightly I was looking for shortcuts. As a time saver, the slow cooker is helpful, but the nature of that appliance is ease through its extended length of time. Meals prepared in a slow cooker are moderate in flavor, in part because I lack the ambition to spend large amounts of time preparing the meal, as in browning the meat.
I am loving my Instant Pot Pressure Cooker. The model I have, the Duo 60 7 in 1, serves as a pressure cooker, slow cooker, rice cooker, yogurt maker and lets me saute/brown foods directly in the pot. This feature is great because it means less clean up and an enhanced flavor as meats and veggies can be browned before the rest of the ingredients are added and the pot becomes sealed. Chicken breasts are completed in 8 minutes under pressure and the meat is unbelievably tender.
Tonight, I cooked cabbage and bacon in 3 minutes! It takes about 10 minutes for the vessel to come up to pressure, but once it does the cooking times are incredibly short. A whole chicken can be cooked in 35 minutes. Over dinner I continually surprise my husband with how it quick it takes to cook something. So Google it, check it out and like the Get Out N Play Facebook page as I spend the next two weeks sharing links and recipes about cooking with a pressure cooker.
- 1 tsp paprika
- ¼ tsp each thyme, sage and rosemary, freshly ground pepper
- ½ tsp salt
- 1 3-4 lb whole chicken, rinsed and patted dry
- 2 Tbsp olive oil
- 1 cup chicken broth
- Juice of 1 lemon
- In a small bowl, combine the herbs and spices. Rub this mixture over the surface of the chicken.
- With the cooker’s lid off, heat olive oil on high until sizzling.
- Place the chicken in the cooker, breast side down and let cook until brown about 7 minutes.
- Flip the chicken over and add the remaining ingredients.
- Securely lock the pressure cooker’s lid and manually set for 25 minutes on high.
- Let the cooker’s pressure release naturally for 10 minutes before performing a quick release to release any remaining pressure.
- Carefully remove from the cooke. It will be so tender the bird will literally be falling apart. Let rest 5 minutes before pulling apart and carving. Serve drizzled with juices.
Source: Warden, Bob Great Food Fast
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com