This is an easy, fuss-free way to cook a whole chicken. You cane at the chicken as is, or shred it up to use in soups, salads, and casseroles. I like to serve the chicken as is, with two sides, the first night and then shred up the remaining meat to use in an entirely different dinner the following night to mix it up.
-2 tsp salt
-1 tsp pepper
-1 tsp thyme
-1 tsp paprika
-1 tsp oregano
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 (4 lb) whole chicken
-1 lemon, halved
-Tbsp canola oil
-1 c chicken broth
In a small bowl, stir together spices.
Rinse chicken, remove neck, pat dry with towels. Sprinkle seasoning over chicken. Stuff lemon inside chicken cavity.
Place oil inside pressure cooker liner, select saute and hit start. Sear chicken 4-5 minutes on each side, until brown.
Add chicken broth to pot. Seal lid, select manual, high pressure, set time for 28 minutes and hit start. Once chicken is done cooking, allow pressure to release naturally. Then remove chicken from pot and rest 10 minutes before serving.
