The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Author: Krissy Allori
Equipment
Instant Pot
Meat thermometer
Ingredients
13-4 pound whole chicken, thawed
1teaspoondried thyme
1teaspoonpaprika
1/2teaspoonkosher salt
1/2teaspoonfreshly ground pepper
1tablespoonolive oil
2cupschicken broth
1lemon
4clovesgarlic
Instructions
Cover the chicken with the thyme, paprika, salt and pepper.
Heat pressure cooker to browning setting and add the oil. Once hot, brown the chicken, breast side down, for about 5 minutes. Turn the chicken breast side up.
Add chicken broth to the bottom of the pot. Cut lemon in half, squeeze the lemon on the chicken, and then place the two halves from the lemon in the pot along with the garlic.
Bring the pressure cooker to high pressure and cook at high pressure for about 20-25 minutes (depending on weight of the chicken with 3 pounds being 20 minutes and 4 pounds being 25 minutes).
Once done cooking, allow pressure to naturally release.
Insert meat thermometer into breast and ensure it reads at least 165 degrees F.