I previously posted an oven chicken recipe to make your own rotisserie chicken without a rotisserie. I’ll show you an alternative to that recipe using the pressure cooker.
Note: If you eat the skin of a chicken, you’ll want to brown it first using either the broiler or a large skillet. I skin chicken before eating it because skin is loaded with saturated fat, so browning isn’t an issue for us.
Hasty Tasty Roast Chicken
- 1 whole fryer, approx. 3 lbs.
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
- ½ tsp. fresh ground pepper
- ½ tsp. cayenne pepper
- ½ tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. onion powder
- 3 cups liquid (water, stock, broth)
- Rub whole chicken with the olive oil.
- Combine all spices and rub into the chicken. If possible, loosen the skin and rub the seasonings directly onto the meat.
- Add liquid to bottom of a pressure cooker pot. Place a rack in the bottom to prevent the chicken from resting directly on the pot.
- Secure lid to pressure cooker and bring to pressure. Cook for 20 minutes. If using an electric pressure cooker, select the Poultry setting for 20 minutes. (If chicken is frozen, you’ll need to add 10 minutes)
- Remove from heat (or hit “cancel” on the Keep Warm button) and allow pressure to drop on its own (about 10-15 minutes).
- Carefully open cooker. Use a meat thermometer inserted at the thigh to check for doneness. The chicken’s internal temperature should be at least 160°F (residual cooking will bring it to about 170°F).
- Using tongs or meat forks, move the chicken to a carving platter or large bowl or platter. Tent with aluminum foil and let the chicken rest for 5-10 minutes.
- Carve and serve.
BONUS: Don’t discard the cooking liquid. It’s rich in flavor. Strain and use to make a quick gravy. Save in the refrigerator or freezer for later use. Or strain, return liquid to the pressure cooker, and cook vegetables in it.