A whole chicken can be cooked quickly, along with sliced onions and bell peppers, to create a delicious, slightly spicy bird, perfect over rice, mashed potatoes or served inside a tortilla.
1cupchicken brothI subbed in a bouillon dissolved in water
Instructions
Prepare your whole chicken by removing the giblets, and patting it dry—inside and out—with paper towels.
In a small bowl, combine the salt, paprika, garlic powder, cayenne, thyme and black pepper, and stir to mix them together.
Using a knife, loosen the skin around the breast, back, legs and thighs of the chicken so you can slide a spoon or your hands inside, and evenly distribute about two-thirds of your spice mixture under the skin all over the bird. Press the rest onto the top of the skin and inside the bird, coating it as evenly as you can. Set the bird aside.
In your pressure cooker, line the bottom with the sliced onions and peppers and pour in the chicken broth. Place the prepared bird on top of the vegetables (it doesn’t matter which direction is up or down). Secure the lid and cook the bird on high pressure for 25 minutes, letting the steam naturally release for at least 15 minutes afterwards.
Temp the chicken. It should read at least 165 degrees in its thickest spots. If not, do another 15 to 20 minutes of high pressure cooking until it does.
Let the chicken rest for a few minutes before slicing or shredding it. Serve it with the vegetables over rice, mashed potatoes or in tortillas.