Seasoned Whole Chicken {Pressure Cooker Method}

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*Serves 4-8, depending on the size


1 whole chicken (2-5 lbs.)

2 Tbsp. olive oil

Seasonings of your choice: Use plain salt & pepper, Seasoning Salt, Lawry's Perfect Blend Chicken and Poultry Rub, or other seasoning of your choice

1-1/2 Cups water or chicken broth


Rinse raw whole chicken and remove as much outer skin as possible any giblets in the neck cavity. Pat dry. Then sprinkle chicken all around with your choice of seasonings. Heat oil in pressure cooker until hot. Then brown chicken on all sides in hot oil. It is kind of tricky to turn a large raw chicken in the pressure cooker, but do the best you can. When chicken is browned on the outside, remove it from pressure cooker and set it aside. Add rack to the bottom and 1-1/2 Cups water or chicken broth. Place browned chicken, breast side up, on rack. Place lid on pressure cooker, seal and cook on high pressure for 20-30 minutes (20-25 minutes for a 2 to 3 lb. chicken, 30 for a 4 to 5 lb. chicken). When time is up, naturally release the pressure. Naturally releasing the pressure for a whole chicken is important because it keeps the meat from bursting open and helps the juices stay within the meat, making it more tender and juicy.  If you're in a time crunch, you can always release it for part of the time using the quick release method, but you won't get quite as good of results. Once the pressure is down, open immediately and use a meat thermometer to test for doneness. A cooking thermometer placed in meaty part of the breast should read at least 165 F. If the chicken is not quite done, reheat to and cook for an additional 3-5 minutes or until cooked thoroughly. Remove carefully from the pressure cooker (it probably will be so tender that it will want to fall off the bone) and serve with your choice of steamed vegetables and rice or mashed potatoes. This chicken also is great leftover in a sandwich or salad the next day.

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