Pressure Cooker Lemon Garlic Chicken Recipe

2021-06-04
  • Yield: 4
  • 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
  • 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
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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.

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