Chickens cook quickly in a pressure cooker.
Learning to cook in a pressure cooker is a good way to save energy in the kitchen. You can cook food so much more quickly in a pressure cooker compared to stove top or oven cooking. And pressure cooked food retains more nutrients because the cooking time is shorter and virtually no water is lost to evaporation.
Instructions
1. Remove the chicken from the wrapper and wash the bird thoroughly inside and out. You can add the neck to the pot for more flavor, but pressure cooking the heart, liver, and gizzard is likely to turn them to mush. Pat the chicken dry.
2. Heat the pressure cooker and add 2 tbsp. of olive oil. Brown the chicken thoroughly on all sides.
3. Remove the chicken, and put the pressure cooker rack on the bottom of the pressure cooker and add the minimum water required for your particular pressure cooker. As it cooks, the chicken will release a lot of liquid.
4. Add the chicken to the pot, breast side up.
5. Turn the burner on and allow the pressure cooker to vent for the required amount of time, then cap the pressure cooker.
6. Turn the heat down enough to keep the pressure cooker at a stable pressure once it is up to full pressure.
7. Cook the chicken for 25 minutes. Let the pressure drop naturally, and check for doneness. If the juices run clear from the thigh joint, the chicken is thoroughly cooked. If not, put the lid back on and cook under pressure for three to five minutes longer. When done, remove the chicken, cover with foil or washable kitchen towels, and reduce the stock in the pot to use as sauce or the basis for gravy.
8. Carve the bird and serve.
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