By LitaLou on May 02, 2009
Photo by KateL
Photo by KateL
"I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!"
Serving Size: 1 (161 g)
Servings Per Recipe: 4
"The is a great master recipe! It allows cooks some creativity if desired but is FANTABULOUS just as is.
I made this using a whole chicken (approx 4 lbs). Browned It on all sides after seasoning generously with salt and pepper. While it was browning I popped the broth into the microwave then steeped a sprig of rosemary in the broth.
Also readied approximately 10 cloves of garlic, peeled.
After browning, I poured in the broth, inserted half the garlic into the chickens cavity and also the steeped rosemary sprig.
Then put chicken on the rack and sprinkled remaining garlic and additional rosemary sprig onto of chicken. Turned out great!!
Made some roasted garlic and caramelised onion smashed potatoes with cream and a dash of nutmeg.
Ticked the remaining sauce from the chicken and poured over the potatoes!
Lovely and thanks for the recipe!
Last week's carnitas and today's chicken are justification enough for procuring this pressure cooker.
I used a 6qt Cuisinart Electric unit, by the way."
"Delicious! I used an old, retired laying hen for this recipe, and the timing was perfect. I barely needed a knife to cut the chicken apart, and it was so moist and tender. I used vegetable broth in the slow cooker, and the only real change I made to the recipe was to sprinkle the chicken with a little seasoning salt, too. I thickened the drippings with some flour - made an excellent gravy for garlic mashed potatoes!"
"Wow! I have often cooked chicken in a pressure cooker before...but never browned it first and the difference in appearance and flavor is incredible. Of course the meat is as moist as you could possibly get it since it was cooked in the pressurized steam. You get a beautiful whole chicken...which would make a lovely presentation. You also get good flavors throughout the meat because of the seasonings being seared into the meat prior to processing. This method would make a very nice dinner. You could easily make some gravy from the rich drippings and serve with some mashed potatoes and a vegatable for a complete hearty meal. I plan to let the meat cool and refrigerate for chicken salad sandwiches. Made for PAC Fall 2009."
"I love this recipe. I have never seared chicken that was going to be cooked in a pressure cooker. I have a dry rub that I use inside of the chicken, garlic and onion salt. I must say that it brought out the flavor more after searing, because it stayed in one piece. Thank you for posting. I have used a pressure cooker for many years and this has been a new and delightful lesson for me. Thanks!"
"Comes out moist and tender. Only complaint is the extra 14 to 20 minutes it takes to brown the chicken that you don't count "on the clock.""
"What a great, versatile recipe! This was delicious & perfect. A winner with the whole family. Thank you for sharing!!!"
"I love this chicken, it is over the moon good!! Just recommended this recipe to someone and discovered that I had not rated it yet...sorry for the delay. We have made this a few times already and taught my cousin the other day how to do this. I used different spices each time and have not been disappointed yet. Thank you so much for an easy and wonderful recipe. I would give it more stars if I could for the simplicity of it alone."
"Just got a pressure cooker for Christmas and haven't used it yet. Looking for my first recipe."
"Is the difference between a crazy person and a sane person one that just happens to talk out loud...to themselves? I so hope it's the latter because I was doin' some grumblin'. My chicken didn't fit my pressure cooker, so I had to cut it in half. It cooked perfectly in 25 minutes, but while turning, I broke the skin. Not pretty, but still tender and deliciously juicy with me needing to wipe that crazy look, I mean sauce off my face. Makes me think of my 10 reasons I love Recipezaar. Reason #3 I can never have too many pots and pans. These pans (and the more expensive the better ;-)) will certainly produce a fantastic meal. Made for Alphabet Soup Tag."
"I had all the equipment, and a frozen chicken, so I had to try it. I usually use my Nesco electric PC, but it's in storage. So I used my trusty 6 Quart Fagor Classic clamp-style pressure cooker, and a "as seen on tv" NuWave2 Induction hob. I was intrigued about cooking a whole chicken using the old fashioned style PC, with an induction heat source as they show on their television commercial.<br/><br/>Enough about the equipment!! The recipe was easy to follow, and it produced a perfectly cooked chicken, and stock.<br/><br/>I added some Masterpiece Chicken rub before I browned the skin in the olive oil. I also added a tablespoon of minced garlic, (it's what was available), to the cavity.<br/><br/>The chicken was almost falling off the bone, perfectly cooked and moist.<br/><br/>The skin does not stay crispy using this method to cook due to the steam. For table presentation, it looks better with some chopped fresh parsley liberally sprinkled on top. Or, the bird can be carefully placed under a preheated broiler for five minutes to crisp the skin."
"Outstanding! Super mois and delicious. I made a 3.5 pound chicken and it took 30 minutes. I seasoned it with salt, pepper and garlic powder. This will be my go-to from here on out for roast chickens. Doesn't get any moister than this or more flavorful. I added flour to the pot after removing the chicken and changed the setting to sauté and thickened the broth to make gravy."
"Great recipe and taught me how to use my new pressure cooker. I have a Fissler which has 2 lines and I maintained it on 1 line. I think that I should have gone for 2 lines because closer to the bone it was not as "done" as I typically like.<br/><br/><br/>I am amazed at the amount of broth that I got from this recipe, even though the chicken was still very very moist! I think the *key* to this recipe is to start with a good bird. I used a free-range organic chicken, and it was truly amazing. I am planning to make soup with the juices that were extracted and the left over bird. I wonder if you can put this in the oven to crisp up the skin a bit?"
"Fantastic. Just got a pressure cooker for Christmas and this was my first recipe. I will definitely be making this again. Thanks for sharing!!!!"
"Tender, juicy, best plain cooked chicken so far from my pressure cooker, excellent for Recipe #483588. Compared to Recipe #195716, the chicken was better, but this recipe yielded only about 3 cups of stock (and I started with 1 1/2 cups of stock in lieu of water), so the other recipe was a better producer of gourmet chicken stock, with the chicken somewhat overcooked. I seasoned with a Paula Deen mixture of salt, pepper, and granulated garlic. I cut the chicken down the back so the chicken would lie flatter in the pressure cooker. I took time browning the chicken."