What if I told you you could have a succulent, juicy whole chicken cooked in 30 minutes!!! Yes, that is right a whole chicken in 30 minutes! Perfect for shredded chicken meat for tacos/sandwiches/wraps/salads. And all super quick and super juicy! No dry chicken here!!!!
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Ingredients
250ml/1 cup chicken stock
2-2.5kg/4.5-5.5 lb. whole chicken
salt
black pepper
½onion
small handful parsley
Instructions
Pour the chicken stock into your pressure cooker and bring to a simmer.
Remove your chicken from the packaging and sprinkle the outside and inside generously with salt and pepper.
Push the onion and parsley inside the chicken and then add it to the pressure cooker. (I use the special rack that came with mine, because it makes it easier to remove the chicken later)
Place the lid on your pressure cooker, lock it and place the pan over a high heat. Bring it up to pressure.
Reduce the heat to medium and cook the chicken for 7 minutes per 500g/1 lb. (So my 2kg chicken will need 28 minutes)
Once the cook time is up, remove the pressure cooker from the heat and let the pressure reduce naturally.
Remove the chicken from the pan and shred.
Reserve the liquid. If you are freezing any of your shredded chicken, add a tablespoon of the cooking liquid to ensure the chicken remains moist as it defrosts.
Notes
If you have an electric pressure cooker then this recipe might take a little longer as they tend to work at a slightly lower pressure. I would suggest 8 minutes per 500g/1 lb. and then add the extra 5 minutes.