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When you hear “pressure cooker chicken” you may think of your mother’s (or grandmother’s) cooking… and possibly even stories of exploding pots yielding ceiling stains (or worse, burns). But cooking with today’s pressure cookers is much different. While they still yield super-fast, ultra-moist results, the safety issues that sometimes occurred with early-generation pressure cookers have been resolved. Used properly, the pressure cookers of today are no more dangerous than any other tool or appliance in your kitchen.
The pressure cooker chicken recipe below could not be simpler or more flavorful. There’s no advance preparation, no brining or basting. And in the short time it cooks, you’ll have just enough time to make your sides. A nice dark leafy green organic salad and maybe some mashed sweet potatoes or cauliflower mashers round out the meal perfectly.
Another benefit of using a pressure cooker is the amount (and quality) of gelatin it yields. From this recipe, I typically get up to 4 cups of nutrient-rich, gut-healing gelatin that makes the perfect base for just about any soup, or sipping warm with a little lemon.
Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
Serves: 10
Ingredients
1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
1 tsp. paprika
1½ cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled
Instructions
- In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
- Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes
- Read full recipes here >> healinggourmet.com/healthy-recipes/pressure-cooker-chicken/