A delightful and flavorful whole chicken recipe prepared in a pressure cooker, infused with aromatic herbs and spices for a tender and juicy result.
Rinse the chicken under cold water and pat it dry with paper towels.
Ensure the chicken is completely dry to achieve a nice browning.
Season the chicken generously with salt and pepper, ensuring even coverage.
Rub the seasoning into the chicken for better flavor absorption.
Heat the olive oil in the pressure cooker on the sauté setting until shimmering.
Preheating the oil ensures the chicken browns evenly.
Place the chicken in the pressure cooker and brown on all sides, turning with tongs.
Brown the chicken in batches if necessary to avoid overcrowding.
Remove the chicken and set aside. Add the garlic and onion to the cooker and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Place the chicken back into the cooker on a rack. Add the chicken broth, thyme, and rosemary.
Ensure the liquid does not cover the chicken completely.
Seal the pressure cooker and cook on high pressure for 25 minutes.
Follow the manufacturer's instructions for sealing and setting the pressure cooker.
Release the pressure using the quick-release method and carefully open the lid.
Use a towel or oven mitt to protect your hands from steam.
Transfer the chicken to a serving platter and let it rest for 5 minutes before carving.
Resting allows the juices to redistribute, ensuring a moist chicken.
Serve the chicken with the accumulated juices from the cooker as a sauce.
Strain the juices for a smoother sauce, if desired.
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