Whole Pressure Cooked Chicken
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Whole Pressure Cooked Chicken

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Serves 4

Aslo known as "Beer Can Chicken" this American favorite is steam roasted in the pressure cooker whole for the first time! With just a quick sear in the pan, and a sit on the can (of beer) after minutes under high pressure you can have a whole, beautiful, tender, flavorful chicken on the table in about half an hour! The beer is does not only a braise, but the beer can goes in the pan serving as a stand to keep the chicken upright and steaming the chicken from the inside. Pressure cooking a chicken in this position keeps all of the dark meat in direct contact with the bottom of the pressure cooker, and the delicate wings and breast safe from being overcooked. From Hip Pressure Cooking Website, with permission.

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  • 1 2 k. Chicken (measure your pressure cooker prior to buying)
  • 1 small can, Beer
  • For the braise:
  • 1 Lemon, squeezed and zested.
  • 2 Bay Laurel Leaves
  • 1/3 of the can of Beer
  • For the seasoning:
  • 2 Tbsp. Fresh Rosemary, chopped
  • 2 Tbsp. Fresh Sage, chopped
  • 2 Tbsp. Fresh Thyme, chopped
  • 2 Tbsp. Olive Oil
  • Juice from one lemon
  • 1/2 tsp. Salt
  • Pepper to taste


    1. Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
    2. Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
    3. In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
    4. Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
    5. Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
    6. Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
    7. Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
    8. Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.

Comments, questions and tips

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26th Nov, 2012
Not very successful. I think the chicken was to o big for the pressure cooker. I also overcooked it, so it kind of fell apart. However all was not lost. I now pressure cook my chicken for 10 minutes, and then roast them in the oven as usual. Cuts down the cooking time and the meat is more moist than roasting for the full period
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