Pressure Cooker Lemon Garlic Chicken Recipe
2021-06-04- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
141.3 -
Carbohydrates
3.0 g -
Cholesterol
68.6 mg -
Fat
1.5 g -
Fiber
0.2 g -
Protein
27.4 g -
Saturated Fat
0.4 g -
Serving Size
1 -
Sodium
116.0 mg -
Sugar
2.3 g -
Trans Fat
0 g -
Unsaturated Fat
0.4 g -
Potassium
317.0 mg
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 the 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 of 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 the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.
Step 6
Using he Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
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.
