This easy pressure cooker recipe yields perfectly cooked, juicy chicken, along with a flavorful broth, that can be served over rice or used in any number of other chicken dishes—such as soups, pastas, casseroles, salads, and more. You can use a traditional pressure cooker here, but this is also a great recipe for the Instant Pot, if that’s your cooker of choice. Typically, cooking a whole chicken in the oven can take close to an hour, but using the pressure cooker, you have a whole bird’s worth of succulent chicken in 40 minutes. This largely hands-off method for chicken is a great meal prep move to make on Sunday to give yourself a healthy supply of lean protein to use in meals throughout the week.
2 celery stalks, cut into 1/2-in. pieces
2 carrots, peeled and cut into 1-in. pieces
1 small yellow onion, cut into 1-in. pieces
2 thyme sprigs
1 (4-lb.) whole fryer chicken
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
How to Make It
Place celery, carrots, onion, and thyme sprigs in the bottom of an electric pressure cooker. Sprinkle inside and outside of chicken with salt and pepper, and place on vegetable mixture. Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes.
Carefully release pressure, and remove lid. Transfer chicken to a cutting board, and cut or shred into large pieces. Remove and discard thyme sprigs. Serve chicken immediately with vegetables and accumulated juices. If saving chicken for use in a different recipe, pour accumulated juices through a fine wire-mesh strainer into a bowl. Discard solids. Cool broth, and store in an airtight container in refrigerator.