PRESSURE-COOKED ROASTED CHICKEN
Dress up your table with our Roasted Pressure-Cooker Chicken. This pressure-cooker chicken is brushed with a paprika and Worcestershire sauce blend.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix Worcestershire sauce and paprika until blended; brush evenly onto chicken.
- Heat oil in electric pressure cooker using the Sauté function. Add chicken; cook 2 min. on each side or until evenly browned on both sides. Use tongs to remove chicken from cooker; set aside. Drain and discard fat from cooker.
- Add vegetables to cooker; top with chicken, breast side up. Pour gravy over chicken and vegetables; close and lock lid. Using Pressure Cooker function, cook on MEDIUM 25 min.
- Use Quick Release method to carefully vent steam before opening lid. Remove chicken and vegetables from cooker, reserving gravy in cooker; cover chicken and vegetables to keep warm. Pour gravy into bowl; set aside. Carefully wipe out cooker liner with paper towel.
- Skim and discard fat from surface of gravy; return gravy to cooker. Using Sauté function, cook 7 min. or until thickened. Meanwhile, carve chicken.
- Serve chicken with vegetables and gravy.
Nutrition Facts : Calories 460, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 41 g
OLIVE OIL PRESSURE-COOKED WHOLE ROASTED CHICKEN
This chicken is cooked in the pressure cooker and then put under the broiler for a few minutes to crisp the skin. It is quick and easy, flavorful, and delicious! You can also make a nice sauce with the 'drippings' afterwards.
Provided by emilyv
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
- Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
- Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
- Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
- Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
- Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
- Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.
Nutrition Facts : Calories 712 calories, Carbohydrate 15.4 g, Cholesterol 174.1 mg, Fat 44.8 g, Fiber 2.8 g, Protein 57.6 g, SaturatedFat 10.1 g, Sodium 293.8 mg, Sugar 3.4 g
PRESSURE COOKER WHOLE CHICKEN
Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.
Provided by fabeveryday
Categories Whole Chicken
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
- Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
- Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
- Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
- Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
- Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
- Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 896.3 calories, Carbohydrate 2.3 g, Cholesterol 298.1 mg, Fat 63.6 g, Fiber 0.8 g, Protein 74.4 g, SaturatedFat 17.8 g, Sodium 1180.4 mg
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