Home » Lunch & Dinner » Pressure Cooker Whole Chicken Rotisserie Style

Pressure Cooker Whole Chicken Rotisserie Style

No comments
Pressure Cooker Whole Chicken Rotisserie Style

Imagine sinking your teeth into a succulent, golden-brown chicken that's so tender it practically falls off the bone - without spending hours in the kitchen. Our Pressure Cooker Whole Chicken Rotisserie Style recipe is about to revolutionize your home cooking, delivering restaurant-quality results in a fraction of the time. Whether you're a busy home cook or a weekend culinary enthusiast, this foolproof method will transform an ordinary chicken into a mouth-watering masterpiece that will have your family begging for seconds!

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 1 whole chicken (about 4-5 lbs)
  2. 2 tablespoons olive oil
  3. 1 tablespoon garlic powder
  4. 1 tablespoon onion powder
  5. 1 tablespoon smoked paprika
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
  8. 1 lemon, halved
  9. 1 cup chicken broth

Instructions

  1. Start by preparing the whole chicken. Remove any giblets from the cavity and pat the chicken dry with paper towels. This will help the skin crisp up during cooking.
  2. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create a spice rub.
  3. Rub the olive oil all over the chicken, ensuring it is evenly coated. Then, generously apply the spice rub all over the chicken, including inside the cavity. Make sure to massage the spices into the skin for maximum flavor.
  4. Take the lemon halves and squeeze the juice from one half into the chicken cavity. Place both lemon halves inside the cavity of the chicken. The lemon will infuse moisture and flavor as the chicken cooks.
  5. Pour 1 cup of chicken broth into the bottom of the pressure cooker. This will help create steam and keep the chicken moist during cooking.
  6. Place the chicken in the pressure cooker, breast side up. If your pressure cooker has a rack, you can place the chicken on the rack to elevate it above the broth.
  7. Secure the lid of the pressure cooker and ensure that the pressure release valve is set to the sealing position.
  8. Set the pressure cooker to cook on high pressure for 60 minutes. If using a manual pressure cooker, adjust the heat as necessary to maintain high pressure.
  9. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. After that, carefully switch the pressure release valve to venting to release any remaining steam.
  10. Once all the steam has been released and the pressure indicator has dropped, carefully open the lid of the pressure cooker. Use tongs to remove the chicken and place it on a cutting board or serving platter.
  11. Let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
  12. Carve the chicken and serve with your favorite sides. Enjoy your delicious pressure cooker whole chicken, rotisserie style!

Tips

  1. Pat the chicken completely dry before seasoning to ensure crispy, flavorful skin.
  2. Don't skip massaging the spice rub - this is key to deep, even flavor penetration.
  3. Use fresh spices for the most vibrant taste profile.
  4. Allow the natural pressure release to keep the chicken moist and tender.
  5. Let the chicken rest after cooking to redistribute the juices and maximize tenderness.
  6. For extra crispy skin, consider a quick broil for 2-3 minutes after pressure cooking.
  7. Choose a high-quality, fresh chicken for the best results.
  8. Always use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part.
  9. If you prefer less sodium, you can reduce the salt in the spice rub.
  10. Experiment with different herb combinations to create your own unique flavor profile.

Nutrition Facts

Calories: 434kcal

Carbohydrates: 4g

Protein: 43g

Fat: 24g

Saturated Fat: 6g

Cholesterol: 120mg

Pin Recipe Share Email

Share this:

Leave a Comment