Cooking a whole chicken in a pressure cooker is the fastest way to cook a whole chicken. In 40 minutes total time, you can have a cooked chicken and some nice chicken broth. If you have another 10 to 15 minutes, the skin can be crisped in the the oven. Yet another reason to own a pressure cooker.
This is so fast. Place the cooking rack in the bottom of your cooker (I recommend the Presto 6-Quart Stainless Steel model). Add 1 to 1 and 1/2 cups of water, or whatever the pressure cooker manufacturer recommends. Rinse off the chicken with cool water and place in the pan, breast side up. Throw in a carrot or two, and onion quartered and 4 cloves of garlic. Salt and pepper to taste.
Lock the lid on the cooker. Bring up to full pressure and cook for 25 minutes. After 25 minutes remove from heat and let pressure drop naturally.
Now the chicken is ready to eat. Or, you can take it one step further and crisp the skin. Heat the oven to 400 degrees. Place the chicken of a roasting rack (I used my broiler pan with the roasting rack). Coat the skin with oil, coconut, butter, bacon grease or tallow are all good options. Place in the oven for 10 to 15 minutes or until skin is crisp.
Strain and save the liquid. It is great chicken broth.
This is chicken cooked in record time. The pressure cooker produces a tender, moist meal. Plus, you’ve got some homemade chicken broth that you can use to make chicken soup tomorrow.