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Savory Pressure Cooker Whole Chicken

Savory Pressure Cooker Whole Chicken with Crispy Skin Magic

Discover the Savory Pressure Cooker Whole Chicken recipe for juicy meat with crispy skin in 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Release 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 pounds Whole Chicken provides the perfect amount of juicy, tender meat
For the Flavorful Compound Butter
  • 0.5 cups Unsalted Butter adds richness and moisture; substitute with olive oil for a lighter option
  • 4 cloves Garlic minced; infuses the chicken with aromatic flavor; garlic powder works as a substitute
  • 1 tablespoon Rosemary fresh, chopped; adds a fragrant herbal note; dried rosemary can be used in a pinch
  • 1 tablespoon Thyme fresh, chopped; complements the chicken's flavor; dried thyme can be substituted
  • 2 teaspoons Lemon Zest enhances the dish with brightness; lime zest can be an alternative
  • 0.5 teaspoons Salt essential for flavor enhancement; adjust based on taste preferences
  • 0.5 teaspoons Pepper provides warmth; optional based on personal choice
For Cooking
  • 1 cup Chicken Broth low sodium; adds moisture and flavor; can use water as a last resort

Equipment

  • Pressure Cooker
  • mixing bowl
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Prepare Compound Butter: In a mixing bowl, combine 0.5 cups of softened unsalted butter with 4 minced garlic cloves, 1 tablespoon each of chopped fresh rosemary and thyme, 2 teaspoons of lemon zest, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper. Mix until well blended and creamy.
  2. Season Chicken: Create pockets under the skin of the 3-pound whole chicken using your fingers. Spread the prepared compound butter in these pockets and over the exterior, massaging it in. Tie the legs together with kitchen twine.
  3. Pressure Cook: Pour 1 cup of low-sodium chicken broth into the pressure cooker and place the seasoned chicken on the wire rack. Brush any remaining melted butter on the surface. Seal the lid, set to high pressure, cook for 15 minutes, then natural release for 5 minutes before a quick release.
  4. Crisp Skin (Optional): Transfer the chicken to an air fryer or broiler. Set to 400°F and crisp for 10-15 minutes, monitoring closely until the skin turns golden brown.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 2gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 450mgVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh herbs and avoid over-seasoning. Cooking time may vary for frozen chicken.

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