How to Pressure Cook a Whole Chicken

Learning to cook in a pressure cooker is a good way to save energy in the kitchen. You can cook food so much more quickly in a pressure cooker compared to stove top or oven cooking. And pressure cooked food has more nutrients, because the cooking time is shorter, and virtually no water is lost to evaporation.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Whole chicken-2 to 2 1/2 pounds
• Pressure Cooker
• Water
• Olive oil

Pressure Cooked Chicken

1. Remove the chicken from the wrapper, and wash the bird thoroughly inside and out. You can add the neck to the pot for more flavor, but pressure cooking the heart, liver, and gizzard is likely to turn them to mush. Pat the chicken dry.

2. Heat the pressure cooker and add 2 T of olive oil. Brown the chicken thoroughly on all sides.

3. Remove the chicken, and put the pressure cooker rack on the bottom of the pressure cooker, and add the minimum water required for your particular pressure cooker. As it cooks, the chicken will release a lot of liquid.

4. Add the chicken to the pot, breast side up.

5. Turn the burner on, and allow the pressure cooker to vent for the required amount of time, and then cap the pressure cooker.

6. One it is up to pressure, turn the heat down enough to keep it at a stable pressure.

7. Cook the chicken for 25 minutes. Let the pressure drop naturally, and check for doneness. If the juices run clear from the thigh joint, the chicken is thoroughly cooked. If not, put lid back on and cook under pressure for 3 to 5 minutes longer. When done, remove the chicken, cover with foil or washable kitchen towels, and reduce the stock in the pot to use as sauce or the basis for gravy.

8. Carve the bird and serve.

Tips & Warnings

• Since white and dark meat cook at different rates, most pressure cooker guides suggest that you cook the white and dark meat pieces separately so the white meat does not become dried out while the longer-cooking dark meat gets done.
• You can add herbs to this recipe. However, since flavors intensify while cooking under pressure, use fewer than you normally would.
• Make sure the dark meat is done. It cooks more slowly than the white meat. Consuming undercooked meat is hazardous to your health.

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