This step-by-step guide to the best pressure cooker whole chicken recipe will be your new choice for the night of the week! In a short time you will have the most tender chicken with crispy skin.
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Pressure cooker Whole chicken
My life has changed seriously since I started using my pressure cooker. Everything cooks so fast and the flavors are unbeatable! This pressure cooker whole chicken recipe is something I’ve been trying and working to master. I have finally discovered the magic formula and I am very excited to share this recipe with all of you.
I kept this recipe nice and basic with a compound butter massaged and spread under the skin of my chicken. It’s the little things that will take your kitchen to the next level! This will be a meal that you and your family will always look forward to.
This recipe is very easy to customize. Feel free to get creative and use your favorite herbs and seasonings! Try a dry massage if you want to cut calories.
For this recipe you will need:
Whole chicken – I used
- a 3-pound chicken and used some twine to tie the ends of the legs
- Butter – I always use unsalted butter to have more control over the amount of sodium in my chicken.
- Herbs – Use fresh herbs if possible! They make a wonderful difference. I used thyme and rosemary. If you use dried herbs, reduce the required amounts by half.
- Garlic – I love using a lot of garlic! You can use as much or as little as you want.
- – I have a microplane to get a perfect and small lemon zest. It really brightens the flavors.
- Salt and pepper – Season according to your preferences.
- Chicken broth – We need liquid to increase the pressure. You can use any broth you have on hand or even water.
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Lemon zest
How to cook a
whole
chicken in a pressure cooker
I used a Ninja Foodi to cook this chicken. The instructions will be exactly the same for any other type of pressure cooker, including the instant cooker. The difference is that the Ninja Foodi is also an air fryer, so we could crunch the chicken in the same pot.
Make the compound butter:
- Mix the butter, garlic, herbs, lemon zest, salt and pepper in a bowl
- Season chicken: Carefully create pockets between the skin of the chicken and meat with your hands. Spread the prepared butter under the skin. Make sure you get both breasts and legs.
- Cook the chicken under pressure: Pour the broth into the pressure cooker pot. Place the chicken on the wire rack of your pressure cooker inside the pot. Melt the remaining compound butter and brush half over the chicken. Cook at pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quickly release the rest.
- : Using the crispy air function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until golden brown.
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Fry chicken with air
The chicken you use can be bigger or smaller than mine. A good rule of thumb is to pressure cook your chicken for 5-6 minutes per pound. I’ve tried the times to cook chicken in a pressure cooker, and I’ve found that many recipes require too much time. My method will give you tender and perfectly cooked chicken without the bird completely falling apart.
How to crunch the skin without
an air fryer?
If you don’t have an air fryer, you can use the roasting feature in your oven. Prepare a baking sheet with a wire rack. Carefully place the chicken on the rack and roast for about 5 minutes, closely watching the chicken, until the skin has browned to your liking. This can take more or less time depending on your oven.
Can I use a frozen chicken?
You definitely can! The only difference is that you won’t be able to put the compound butter under the skin of your chicken. Spread the compound butter over the chicken. Cook your chicken under pressure for 10-12 minutes per pound and use the same instructions as according to the recipe to crunch the chicken.
How to make chicken sauce
- Strain the drops from the pot of your pressure cooker using a sieve in a saucepan and then skimming the excess fat with a spoon
- Add a sprig of each rosemary and thyme, then bring the drops to a simmer.
- Add a suspension of cornstarch (1 teaspoon of cornstarch and water) and beat thoroughly. Mix more of the suspension and add it one splash at a time, while whisking, until the desired thickness has been reached. Cornstarch needs heat to thicken, so make sure the sauce is bubbling.
- Season with salt and pepper, then transfer to a sauce jar.
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What to serve with
chicken pressure cooker
You can serve almost any side dish you love with this simple recipe! Check out some of my favorites:
Mashed potatoes
- Old-fashioned green
- beans
- Mushrooms with garlic butter Roasted Italian
- Parmesan
- Devilish egg macaroni salad Quick
- easy Unkneaded
potatoes
and
How to Store
leftovers
Transfer your leftovers to an airtight container in the refrigerator and store them for up to 4 days. The sauce will last in the fridge, covered, for 2 days, or 1 week if brought to a full boil before serving.
To freeze his leftovers, he would crush the remaining chicken and store it in an airtight container. You can also store the chicken in individual-sized containers for easy thawing. It will last up to 4 months. Thaw in the microwave or in a skillet over medium heat with a splash of chicken broth.
Pro tip: Store the bones and throw them back into your pressure cooker with leftover meat. Use this chicken noodle soup recipe made directly in your pressure cooker!
Try these delicious recipes!
- Butter
- Barbecue Pork ribs
- and meatballs
- Beef Stroganoff
- Chicken Shawarma
- Air Fryer Whole chicken
Chicken
Chicken
