How to Pressure Cook a Whole Chicken: A Delicious and Convenient Method You can try to get that moist chicken when pressure-cooked.
You may also like my other Chicken Recipes: Instant Duo Crisp Air Fyrer Whole Chicken, Oven Baked Chicken Legs, and Air Fryer Bone-In Chicken Thigh.
I know you are busy, too. finding ways to prepare meals efficiently without compromising on taste and nutrition is a top priority for many. Pressure cooking has gained popularity as a quick and convenient method of cooking various dishes, including whole chicken. This article explores how to pressure cook a whole chicken, why you’ll love it, tips for success, and how to store the delicious results.
Why Choose Pressure Cooking for a Whole Chicken
Pressure cooking a whole chicken may sound daunting, but it’s a game-changer in the kitchen. You can have a succulent and flavorful chicken ready to serve in just a fraction of the time it takes to roast or bake. In this article, we’ll guide you through the process, provide valuable tips, and explain why pressure cooking is a method you’ll want to embrace.
Pressure cooking offers numerous advantages when it comes to cooking a whole chicken:
- Speed: The pressure cooker reduces cooking time, making it perfect for busy households.
- Tenderness: The high pressure and steam help break down tough fibers, resulting in a tender and juicy chicken.
- Flavor Retention: The sealed environment ensures that flavors are locked in, creating a more intense and delicious taste.
- Energy Efficiency: Pressure cookers use less energy compared to conventional ovens.
- Versatility: You can add various seasonings and ingredients to customize the flavor.
What You’ll Need
What’s Available in the Pantry?
Brine and Rub Ingredients
- Seasonings of your choice (salt, pepper, herbs, spices)
- Green Onion, Garlic, and Red Onion
- Liquid (water)
- Cornstarch
- Butter
- Water
Grocery Run
- A whole chicken (fresh or frozen)
Step-by-Step Guide: How to Pressure Cook a Whole Chicken
Preparing the Whole Chicken for Pressure Cooking
- Start by rinsing and patting dry your whole chicken. Remove any giblets from the cavity and trim excess fat.
- And your preferred herbs and spices.
Seasoning and Brining
- I always start brining the whole chicken overnight so that the flavored liquid will seep through the meat.
- Seasoning is where you can get creative. Consider using garlic, rosemary, thyme, or a spice rub that complements your taste buds.
- Mix and melt the butter rub and cover it all over the chicken. Put some under the skin and the crevices.
Stuffing
- Stuff the chicken with the ingredients
Setting Up the Pressure Cooker
- Place the trivet basket in the bottom of your pressure cooker. Add a cup of liquid (water, broth,) to create steam and prevent scorching.
How to Pressure Cook a Whole Chicken
Position the seasoned chicken on the trivet or in the steamer basket, breast side up. Close the pressure cooker lid securely and set it to high pressure. Cook for approximately 6-8 minutes per pound of chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Why You’ll Love
Pressure-cooked chicken offers an array of benefits:
- Time-Saving: A whole chicken can be ready in about half the time of traditional methods.
- Juicy and Tender: The pressurized cooking process locks in moisture, producing exceptionally juicy meat.
- Infused Flavors: Herbs, spices, and seasonings penetrate the chicken, creating a depth of flavor.
- One-Pot Wonder: Fewer dishes to clean – a win for any home cook.Tips for a Flavorful and Tender Chicken.
- Nothing wasted– Make A delicious Gravy from the liquid and drench to your favorite veggies or sides.
- Economical– if you don’t have a Costco card, making your own whole chicken is cheaper when you make it yourself. You can also use the leftovers as an extender to your pasta.
Brine Use Broth for Extra Flavor
Substituting water with chicken broth enhances the chicken’s flavor. It adds depth and richness to the cooking liquid.
Add Aromatics
For an aromatic infusion, experiment with aromatics like onions, garlic, and citrus in the chicken cavity.
Natural Release vs. Quick Release
Choosing between natural release and quick release can impact tenderness. The natural release allows the meat to rest, while quick release can make it slightly firmer.
How to Store Pressure-Cooked Chicken
Refrigeration
Store leftover pressure-cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezing
To freeze, wrap the chicken tightly. Frozen pressure-cooked chicken can last up to 2-3 months.
Frequently Asked Questions (FAQs)
- Can I use a frozen whole chicken in the pressure cooker?
Yes, you can pressure cook a frozen whole chicken, but cooking will take longer. Ensure it reaches the recommended internal temperature before serving.
- Are there any safety precautions when using a pressure cooker?
Always follow the manufacturer’s instructions and guidelines for your specific pressure cooker model to ensure safety.
- Can I use a marinade instead of seasoning for the chicken?
While marinades can add flavor, ensuring the liquid in the pressure cooker reaches a sufficient boiling point to cook the chicken properly is essential.
- Can I cook vegetables with the chicken in the pressure cooker?
Add vegetables to the pressure cooker, but be mindful of the cooking time to prevent overcooking.
- Can I use a pressure cooker for other recipes besides chicken?
Absolutely! Pressure cookers are versatile appliances suitable for various dishes, from soups and stews to risottos and desserts.
Now that you know how to pressure cook a whole chicken, why not try it and savor the delightful results? Happy cooking!
How to Pressure Cook a Whole Chicken
Equipment
- 1 Instant Pot Duo Crisp plus Air Fryr 8 quart
- 1 trivet
Ingredients
- 5 lbs Whole Chicken
- 1 cup water
Brine
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tbsp Salt
- 1/2 tbsp Ground Black Pepper
- 3 pieces Dry bay leaves
- 1/4 cup vinegar
- 1 tbsp Soy sauce
- Water to submerge the chicken
Rub
- 1 tbsp Paprika
- 1 tbsp Poultry Seasoning
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Salt
- 1 tbsp Oregano Leave
- 3 tbsp Soft butter
Gravy
- Liquid from the Cooked Chicken
- 2 tbsp Cornstarch
- 1/4 cup water
- salt, pepper, onion and garlic powder to taste
Stuffing
- 3 stalk Green Onion
- 6 cloves Whole Garlic
- 1 large Red Onion
Instructions
Brine the Chicken
- Place the chicken in a deep bowl and add enough water to cover it. Add in the brining spices and gently mix with the water using a spoon. Cover with a plastic wrap and brine the whole chicken in the fridge overnight.
- When done, drain the excess water and pat dry the chicken using a paper towel.
Put the Stuffing and Rub
- Place the stuffing ingredients into the chicken's body.
- Mix the butter rub ingredients and microwave until melted-about three minutes. Pour the rub all over using a spoon. Add any leftovers inside the body.
Prepare to Pressure cook
- Set the inner pot into the base and put the trivet with the handle up. Add one cup of water. Put the chicken on the trivet.
- Cover the base with the pressure cooker lid. Push the pressure cook setting. Set the pressure to HI. Set the time to thirty minutes. Quick release when done.Pull the basket out from the inner pot, and transfer juices into a container.
Broil the Whole Chicken
- Cover the Instant Pot with the Air fryer lid and push the Broil setting. Set the timer to fifteen minutes and set the temperature to 400 F. Push start. Add more time if you want the chicken to be darker.
- Start checking the chicken at ten minutes. Continue broiling if you want the skin more golden.
Make the gravy
- Take one to two cups of the remaining liquid and transfer it into a small saucepan. Let the liquid simmer on low heat and add the cornstarch slurry. Gently stir until thick. Season with salt, pepper, onion, and garlic powder.
Notes
- As a rule of thumb, 1 lb of chicken is six minutes of cooking time. I have five pounds of whole chicken, so I cook this for thirty minutes.
- You can make a gravy using the chicken liquid, or you can discard it. In this case, I used the liquid as a gravy.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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