Whole Pressure Cooker Chicken
Juicy in 25 Minutes
A whole chicken cooked at high pressure in 25 minutes — collagen converts to gelatin, basting the meat from the inside out.
Steps
- 01
Rub the chicken all over — and under the skin if possible — with salt, pepper, and thyme.
- 02
Pour the broth into the pressure cooker with the roughly chopped onion and crushed garlic. Place the trivet inside and set the chicken breast-side up on top.
- 03
Seal the lid and cook at high pressure for 25 minutes.
- 04
Natural release for 10 minutes, then release any remaining pressure. Check that the thigh reaches 74°C (165°F) with a thermometer.
- 05
Rest the chicken 5 minutes before carving. Spoon the cooking juices over for extra flavour.
