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Tender Pressure Cooker Whole Chicken Recipe with Perfect Roasted Vegetables Made Easy

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A quick and easy pressure cooker recipe for a tender whole chicken paired with perfectly roasted vegetables, ideal for busy weeknights or special gatherings.

Ingredients

  • Whole Chicken (about 4-5 lbs / 1.8-2.3 kg), fresh or thawed, preferably organic or free-range
  • Olive Oil (3 tbsp)
  • Garlic (4 cloves, minced)
  • Fresh Thyme (2 tbsp) or dried thyme as substitute
  • Smoked Paprika (1 tsp)
  • Salt (1 ½ tsp)
  • Black Pepper (1 tsp)
  • Chicken Broth (1 cup / 240 ml), low sodium
  • Carrots (3 large, peeled and chopped)
  • Baby Potatoes (1 lb / 450 g, halved), Yukon gold or red potatoes
  • Yellow Onion (1 large, quartered)
  • Fresh Rosemary (1 tbsp, chopped, optional)

Instructions

  1. Remove giblets from the chicken cavity if present. Pat the chicken dry inside and out with paper towels.
  2. Rub olive oil all over the chicken, then sprinkle salt, black pepper, smoked paprika, and minced garlic evenly, including inside the cavity. Stuff fresh thyme and rosemary inside.
  3. Chop carrots, halve baby potatoes, and quarter the onion. Toss them with a drizzle of olive oil, salt, pepper, and extra thyme. Set aside.
  4. Set pressure cooker to sauté. Sear chicken breast-side down for 4 minutes until golden brown, then flip and sear the other side for 4 minutes.
  5. Pour chicken broth into the cooker, then nestle the seasoned vegetables around the chicken.
  6. Seal the lid and pressure cook on high for 25 minutes.
  7. Allow natural pressure release for 10 minutes, then carefully vent the rest.
  8. Optional: Transfer chicken and veggies to an oven-safe pan and broil for 3-5 minutes for extra crispy skin.
  9. Let the chicken rest for 5 minutes before carving.

Notes

If chicken is larger than 5 lbs, add 5 extra minutes to cooking time. For unevenly cooked vegetables, stir halfway through sautéing. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Broiling is optional but recommended for crispy skin. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pressure cooker chicken, whole chicken recipe, roasted vegetables, quick dinner, easy chicken recipe, family meal, Instant Pot chicken

Find it online: https://zorbmeal.com/tender-pressure-cooker-whole-chicken-recipe-with-perfect-roasted-vegetables-made-easy/