This step-by-step guide for the best Pressure Cooker Whole Chicken recipe is going to be your new weeknight go-to! In no time at all you'll have the most tender fall-off-the-bone chicken with crispy skin.
Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
Season the chicken: Carefully create pockets between the chicken's skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.
Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.
Cooking times: Cook your chicken for 5-6 minutes per pound for a thawed chicken or 10-12 minutes per pound for a frozen chicken.Leftovers: Transfer your leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.No air fryer: If you don’t have an air fryer, you can use the broil function on your oven. Prepare a baking sheet with a wire rack. Carefully place the chicken on the rack and broil for around 5 minutes, keeping a close eye on the chicken, until the skin has browned to your liking. This may take more or less time depending on your oven.Nutrition: Nutritional information is based on a quarter chicken. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.You can purchase the Ninja Foodi here.