Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), or 4-6 bone-in, skin-on chicken pieces
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5 g)
  • 1/2 tsp black pepper (2.5 g)
  • 1 tsp paprika (5 g)
  • 1/2 tsp garlic powder (2.5 g)
  • 1/2 tsp onion powder (2.5 g)
  • 1 cup chicken broth (240 ml), or water
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped (optional)
  • 2 cloves garlic, smashed

Instructions:

  1. Pat the chicken dry with paper towels to help with browning.
  2. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the mixture all over the chicken.
  3. Heat olive oil in the pressure cooker using the 'Sauté' function (if available). Sear the chicken on all sides until lightly browned. This adds flavor.
  4. Place the onion, carrots, celery (if using), and smashed garlic cloves into the bottom of the pressure cooker. Pour in the chicken broth or water.
  5. Place the seasoned chicken on top of the vegetables. If using chicken pieces, arrange them in a single layer.
  6. Secure the lid of the pressure cooker according to the manufacturer's instructions. Whole Chicken: Cook on high pressure for 6 minutes per pound. Chicken Pieces: Cook on high pressure for 8-10 minutes (adjust based on size and thickness).
  7. Allow the pressure to release naturally for 10-15 minutes. Then, perform a quick pressure release (following the manufacturer’s instructions) to release any remaining pressure.
  8. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) in the thickest part. If it hasn't, return it to the pressure cooker and cook for a few more minutes.
  9. Carefully remove the chicken from the pressure cooker. Let it rest for a few minutes before shredding or carving. Reserve the cooking liquid for gravy or soup.