Pressure Cooker Lemon Garlic Chicken Recipe

2017-06-04
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

    141.3
  • Fat

    1.5 g
  • Saturated Fat

    0.4 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    68.6 mg
  • Sodium

    116.0 mg
  • Potassium

    317.0 mg
  • Carbohydrate

    3.0 g
  • Fiber

    0.2 g
  • Sugars

    2.3 g
  • Protein

    27.4 g

Pressure cooker lemon garlic chicken recipe. Whole lemony chicken with garlic and fresh herbs cooked in a pressure cooker. The key to success is to purchase a chicken (3½-4 pounds) that will comfortably fit in your pressure cooker.

Do you like this recipe? If so, maybe you also like our popular Lemon-Garlic Chicken Recipe.

You can make also Braised Whole Chinese BBQ Chicken. Instead of coating chicken with garlic mixture, in a large mixing bowl, combine 1/3 cup (80 ml) hoisin sauce,2 tablespoons dry sherry, half of clove pressed garlic and the juice from 2 tablespoons shredded and peeled fresh ginger.

Mix well. Rub this ginger mixture over chicken. Place in the cavity instead of lemon slices and parsley:

1/2 bunch trimmed green onions

6 slices fresh ginger, bruised,4 cloves garlic, peeled and smashed and 5 sprigs fresh cilantro.

When chicken is tender, omit lemon juice; sprinkle with toasted sesame seeds. Thicken the juices with the cornstarch slurry. Serve cooked chicken over steamed jasmine rice.

Are you looking for more pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Lemon Garlic Chicken Recipe


Ingredients

  • 1 whole chicken, rinsed and giblets removed
  • 5 cloves garlic, peeled
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon mixed dried herbs
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon,sliced
  • 4 sprugs fresh parsley
  • 2 cups (500 ml) low-sodium chicken broth
  • 3-4 tablespoons freshly squeezed lemon juice

Method

Step 1

Pull off and discard any large lumps of fat from the inside of the cavity. Rinse and dry inside and out, using paper towels.

Step 2

In a small bowl, mash 3 cloves of garlic with minced oregano, parsley, and rosemary. Add paprika, herb blend, and black pepper. Mix well.

Step 3

Rub outside the chicken with herb mixture. Place remaining garlic cloves in the cavity along with half of the lemon slices and parsley sprigs.

Step 4

Grease inside of pressure cooker with olive oil spray. Arrange whole stuffed chicken, breast side up. Pour in chicken broth. Top with remaining lemon slices.

Step 5

Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.

Step 6

Remove pot from the heat. Let stand for 10 minutes. Open the pressure cooker, using the Quick Release method.

Step 7

Pour lemon juice over the cooked chicken. Carve chicken into serving pieces. (I browned chicken pieces in the skillet for a few minutes). Serve with lemon slices and cooking liquid, if desired

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