Pressure Cooker Whole Chicken

• Produce

  • 4 cloves Garlic
  • 1 Lemon
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 tsp Paprika
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 (3-4 pound whole chicken, thawed

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (3-4 pound) whole chicken, thawed
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 lemon
• 4 cloves garlic

Directions

• Cover the chicken with the thyme, paprika, salt and pepper.
• Heat pressure cooker to browning setting and brown the chicken, breast side down, for about 5 minutes. Turn the chicken breast side up.
• Add chicken broth to the bottom of the pot. Cut lemon in half, squeeze the lemon on the chicken, and then place the two halves from the lemon in the pot along with the garlic.
• Bring the pressure cooker to high pressure and cook at high pressure for about 20-25 minutes (depending on weight of the chicken with 3 pounds being 20 minutes and 4 pounds being 25 minutes).
• Once done cooking, allow pressure to naturally release.
• Insert meat thermometer into breast and ensure it reads at least 165 degrees F.