Whoop! I told you in the pressure cooker post that I wanted to do three more videos where I showed you exactly how to use each cooker. And behold! I got one done! I hate stuff hanging over my head…so – one down, two more to go!
I used this general recipe from Food.com for a Pressure Cooker Whole Chicken. The only difference is that I only browned it on the breast side for 7 minutes and flipped it over THEN put the lid on – instead of browning it on all sides. Also, I let my pressure fall naturally instead of doing the quick-release method.
If you choose the quick release method, you can use the pressure release button on your cooker until the steam is all gone. If your cooker doesn’t have this option, then you will want to turn the cooker on the side a bit and let lukewarm water run down the side until the pressure drops. DO NOT POUR WATER DIRECTLY ON TOP OF THE COOKER. You’ve been warned. 😉
NOTE – There is a small clip missing in this video. Around 13 minutes, we lost some feed.
What you missed was that I ended up bumping my temp down to 4 instead of 5 to keep the pressure constant. I took the cooker off the heat to let it come down to pressure on its own instead of using a quick release method. Instead of taking 10 minutes to fall, mine only took 7 minutes.
Also, I love my Ove Glove! 🙂
If a pressure cooker isn’t your thang, or you don’t have one…but there is a raw, naked chicken hanging out in your fridge, then try this method for a Crock Pot Whole Chicken.