Pressure Cooker Whole Chicken With Vegetables And Pasta Food

PRESSURE COOKER: WHOLE CHICKEN WITH VEGETABLES, AND PASTA

Steps:

• Truss chicken and brown on all sides in oil in separate pan on top of stove.
• Put chicken in cooker, breast side down.
• Saute carrots and onions in pan on top of stove.
• Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
• Cut tomatoes into smaller pieces if desired.
• Add tomatoes with juice to cooker.
• Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
• Top up with water.
• Do not exceed the "max PC" line when filling cooker.
• Put cover on cooker and set to "seal."
• Select meat function and set timer on cooker to 25 minutes.
• After 25 minutes, unplug cooker and let the pressure drop.
• Open cooker when pressure has dropped.
• Remove chicken from cooker and remove all meat and skin from the bones.
• Discard bones and skin.
• Shred the meat.
• Put glass cover on cooker and plug inches It should go into the "heat" mode.
• Select "meat" mode and set timer on cooker to 20 minutes.
• Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
• Turn off heat and let cooker cool for 5 minutes.
• Add chicken.
• Stir and serve with crusty bread.
• Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.

WHOLE BRAISED CHICKEN IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
• Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin.
• Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.

SLOW COOKER WHOLE CHICKEN

Steps:

• 1. Spray the insert to the Slow Cooker with cooking spray. I like to use the Slow Cooker liners, so I sprayed the inside of the liner.
• 2. Place a metal trivet (I used the one that came with my Instant Pot) in the center of the Slow Cooker. You can also make a metal ring out of aluminum foil.
• 3. Removed the giblets and rinse and pat the chicken dry.
• 4. Rub bacon grease on the chicken and sprinkle liberally with seasoning.
• 5. Stuff the onion quarters and lemon quarters inside the cavity.
• 6. Place the chicken in the Slow Cooker breast side up.
• 7. Cook on high for 3-4 hours or until the internal temperature is 165 degrees F.
• 8. Remove chicken from Slow Cooker and place on a baking dish. I did this by placing tongs underneath the trivet and through the cavity to not disturb the skin.
• 9. Place chicken in a preheated oven at 375 degrees for 30 minutes (or until the skin is crispy and brown). If using a broiler safe dish you can broil for 5 minutes instead.

PRESSURE COOKER WHOLE CHICKEN

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.

PRESSURE COOKER WHOLE CHICKEN

Steps:

• Rinse chicken & pat dry. Season with salt & pepper.
• Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken.
• Place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken.
• Place lid on cooker, seal, and bring up to pressure.
• Cook for 25 minutes.
• Release pressure by quick release method.
• Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.

PRESSURE COOKER LEMON-THYME CHICKEN

Steps:

• Season the chicken with black pepper and sprinkle with the thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until the pieces are well browned on both sides. Pour off any fat.
• Stir the broth, wine, lemon juice and garlic in a small bowl and pour the mixture over the chicken.
• Close the cooker and cook over medium heat for 8 minutes with the regulator set to slow steam escape. Remove the cooker from the heat and quick release the pressure.
• Carefully open the cooker lid and remove the chicken from the cooker. Thicken the sauce, if desired. Serve the sauce with the chicken. Garnish with lemon slices, if desired.