Tillie Doyle
Pressure cooking a whole chicken is a convenient and tasty way to prepare this meat. It is faster than cooking a whole chicken in the oven, and the pressure cooker can produce reliably juicy and delicious white and dark meat every time. The chicken turns out tender, and falls right off the bone. The general rule of thumb for cooking chicken in a pressure cooker is 6 minutes of cooking time per pound. However, you can also cook a whole frozen chicken in your pressure cooker without thawing. You can use any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
| Characteristics | Values |
|---|---|
| Time taken | Under 60 minutes |
| Chicken weight | Between 3.5 and 4.5 pounds |
| Cooking time | 6 minutes per pound at high pressure |
| Temperature | 165 degrees F |
| Nutritional value | 574kcal, 2g carbohydrates, 32g protein, 48g fat |
| Seasonings | Garlic, onion, paprika, salt, pepper, butter, olive oil, avocado oil, apple cider, chicken broth, beef broth, water, juice, wine, sea salt, garlic powder, black pepper, dried parsley, onion powder, lemon zest, thyme, rosemary, cornstarch |
| Equipment | Mealthy pot, air fryer, oven, sheet pan, meat thermometer, digital thermometer, pressure cooker, Instant Pot, Ninja Foodi, Cosori, Power Pressure Cooker XL, air crisp function |
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Seasoning the chicken
Seasoning a whole chicken before pressure cooking it in a Mealthy pot is a simple yet flavourful process. Firstly, remove any plastic or metal pieces from the chicken and take out the giblets from inside the cavity. Pat the chicken dry with a paper towel.
Then, create pockets between the chicken's skin and meat with your hands. You can use your fingers or a small spoon to gently loosen the skin from the breasts. Next, prepare a compound butter by mixing butter with garlic, herbs, lemon zest, salt, and pepper. Spread this butter under the skin, making sure to cover both breasts and legs. Alternatively, you can coat the chicken in garlic butter and rub it under the skin.
After this, drizzle the chicken with avocado oil or olive oil, coating the entire chicken. Sprinkle the chicken with a spice rub, ensuring both sides and all edges are covered. A simple spice rub could include sea salt, paprika, garlic powder, black pepper, and dried parsley. You could also add onion powder, dried oregano, and dried thyme. If you don't have a spice rub, you can just use salt and pepper.
Finally, you can stuff the cavity of the chicken with garlic cloves, onion, and lemon. If there are any remaining pieces, you can add them to the pot with the chicken.
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Cooking time
The cooking time for a whole chicken in the Mealthy pot depends on the weight of the chicken. The general rule of thumb is 6 minutes of cooking time per pound of chicken. For example, a 4-pound chicken will need to cook for 24 minutes, while a 3.5-pound chicken will need slightly less time, and a 4.5-pound chicken will need slightly more time.
However, some sources suggest adding a few extra minutes to this cooking time to ensure the chicken is fully cooked. For a 4-pound chicken, this would mean cooking for around 30 minutes. It's also important to allow time for the pressure to release naturally after cooking. This can be anywhere from 5 to 20 minutes, depending on the recipe.
If you are cooking a frozen chicken, the cooking time will be longer, around 10-12 minutes per pound. It's also worth noting that the cooking time may vary depending on the desired doneness of the chicken. If you prefer your chicken well done, you may need to cook it for slightly longer.
Additionally, if you want crispy skin on your chicken, you will need to allow for some extra cooking time. You can achieve this by broiling the chicken in the oven for a few minutes after pressure cooking, or by using an air fryer lid or air crisp function to crisp up the skin.
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Using a trivet
Prepare the Chicken
Start by patting the chicken dry with paper towels. Remove the neck, giblets, and any other chicken parts that may be inside. Stuff the chicken cavity with onion, lemon, garlic cloves, and your choice of seasoning. You can use a simple combination of salt and pepper or try a rotisserie blend of garlic powder, sweet paprika, smoked paprika, thyme, and cayenne. Rub olive oil or coconut oil over the chicken skin to help the seasonings stick and add flavour.
Prepare the Mealthy Pot
Pour about one cup of liquid into the bottom of the Mealthy Pot. You can use chicken broth, apple cider, or even just water. If desired, add chopped apples, onions, carrots, or other vegetables to the liquid. Then, place the trivet inside the pot, ensuring that the handles are lifted on each side. Place the chicken on top of the trivet, breast side up. If you like, add a whole garlic clove on top of the chicken, which you can mash over the skin after cooking.
Pressure Cooking
Secure the lid on the Mealthy Pot and make sure the pressure valve is in the sealing position. Adjust the time to 6 minutes per pound of chicken, with a minimum of 30 minutes. For a 4-pound chicken, set the timer for 24 minutes. Allow the pot to heat up, which usually takes 5 to 10 minutes. Once the timer goes off, let the pressure release naturally for at least 15 to 20 minutes. If you want the meat to be fall-off-the-bone tender, allow for a full natural release, which can take up to 40 or 50 minutes.
Crisping the Skin
If you prefer your chicken with crispy skin, transfer it to an oven-safe dish or baking sheet after pressure cooking. Place it under the broiler on high heat for about 5 to 8 minutes, or until the skin reaches your desired level of crispness. You can also use an air fryer lid, such as the Mealthy Crisp Lid, and set it to broil for the same amount of time.
Serving
Let the chicken rest for about 5 minutes before cutting into it. The trivet makes it easier to lift the chicken out of the pot, and you can use tongs or spatulas for extra leverage. The chicken will be very tender, so handle it carefully. Garnish with fresh herbs if desired, and enjoy your juicy, flavourful meal!
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Broth vs water
Yes, you can pressure cook a whole chicken in a Mealthy Pot.
Broth is essential when cooking chicken in a pressure cooker to prevent burning. You can use store-bought chicken broth or make your own in the Mealthy Pot. You can also use water, but broth is recommended. Broth is also used to make gravy from the chicken drippings.
Broth can be made in a pressure cooker with bones, roasted or not, covered with 3 to 3.5 quarts of water. Regular stock requires cooking on high pressure for 1-2 hours, while bone broth takes 3-4.5 hours. Bone broth has a more intense flavor and thicker texture due to the collagen and minerals dissolved from the bones.
When pressure cooking a whole chicken, place the broth, or water, in the pressure cooker pot, along with onions and seasonings. Then, place the chicken on a wire rack or trivet inside the pot.
The cooking time for a whole chicken in a pressure cooker is generally 6 minutes per pound, but some recipes recommend 5-10 minutes per pound.
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Crispy skin
While pressure cooking a whole chicken in a Mealthy pot is convenient and yields juicy, tender meat, it does not produce crispy skin. However, you can achieve crispy skin by following these methods after pressure cooking:
Broiling
Place the chicken in an oven-safe dish or baking sheet, add butter on top, and broil under medium-high heat until the skin is brown and crisp. You can also broil the chicken directly in the Mealthy pot if it has a broiling function, such as the Duo Crisp or Ninja Foodi models.
Air Frying
If you have an air fryer lid or basket that fits your Mealthy pot, you can use it to crisp the chicken skin. Spray or rub the chicken with oil, season with salt and pepper, and air fry at 350°F for 7-10 minutes on each side.
Sautéing
Before pressure cooking, you can sauté the chicken in the Mealthy pot to brown the skin. However, this method may be less effective in monitoring the doneness of the chicken.
Blow Torch
For a unique approach, you can use a cooking blow torch to crisp up the skin after pressure cooking.
Compound Butter
Prior to pressure cooking, carefully create pockets between the chicken's skin and meat. Spread compound butter—a mixture of butter, garlic, herbs, lemon zest, salt, and pepper—under the skin, ensuring it reaches both breasts and legs. This method adds flavor and moisture to the chicken, but it may not produce the same crispy skin as the previous methods.
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Frequently asked questions
Yes, you can pressure cook a whole chicken in a Mealthy pot.
The general rule of thumb is 6 minutes of cooking time per pound.
You will need a whole chicken, liquid (water, broth, apple cider, or juice), a trivet, and seasonings.
You can use a variety of seasonings such as garlic, onion, paprika, salt, pepper, and herbs.
To make the chicken crispy, you can use an air fryer lid or place the chicken under the broiler for a few minutes after pressure cooking.
