Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 2.5 - 3 lbs bone-in, skin-on chicken pieces (breasts, thighs, drumsticks - about 1.1- 1.3kg)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon dried thyme (2g)
  • ½ teaspoon dried rosemary (1g)
  • 1 cup chicken broth (240 ml)

Instructions:

  1. Turn the pressure cooker to the Sauté function. Add olive oil and heat until shimmering. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  2. Season chicken pieces with salt, pepper, thyme, and rosemary. Add chicken to the pressure cooker in batches (don't overcrowd!) and brown on all sides, about 2-3 minutes per side. This step adds flavour but can be skipped.
  3. Remove the chicken. Pour chicken broth into the pressure cooker, scraping up any browned bits from the bottom. This prevents the Burn notice.
  4. Return the chicken to the pressure cooker. Lock the lid in place and set the valve to Sealing.
  5. For Bone-in, Skin-on Chicken Breasts: Pressure cook on high for 10-12 minutes, followed by a 10-minute natural pressure release (NPR).
  6. For Bone-in, Skin-on Chicken Thighs/Drumsticks: Pressure cook on high for 12-15 minutes, followed by a 10-minute natural pressure release (NPR).
  7. Carefully release any remaining pressure using the quick release method. Check that the chicken is cooked through. Internal temperature should be 165°F (74°C).
  8. Remove chicken from the pressure cooker. Shred with two forks or serve whole. Spoon some of the cooking liquid over the chicken for added moisture.