Main

Pressure Cooker Whole Chicken with Gravy

1 h 15 minServes 4Nutri-Score C€€

1 h 15 min

Main

recipe by

Culinary Scientist Chef

@jessicaygavin

what you need

4 people

whole chicken (giblets removed, patted dry)Meat1.8 kg
seasoning paste (paprika, garlic powder, onion powder, herbs, salt and pepper mixed with oil)Spices60 g
olive oilPantry15 ml
chicken stockPantry250 ml
cornstarchPantry15 g
water (cold)Other60 ml

per serving

766kcal

what you’ll use

step by step

Season the chicken
- Rub the seasoning paste inside the cavity and all over the outside of the chicken.
- Massage the olive oil over the skin so the seasoning sticks.
Step 1
Sear the skin
- Set the pressure cooker to sauté and sear the chicken on both sides until the skin is golden.
Step 2
Pressure cook
- Pour the chicken stock into the pot to create steam.
- Close the lid and cook on high pressure, about 6 minutes per pound.
- Release the pressure, then lift the chicken out and keep it warm.
Step 3
Make the gravy
- Strain the cooking juices and drippings into a saucepan.
- Whisk the cornstarch into the cold water, then stir it into the juices.
- Simmer while whisking until the gravy thickens.
Step 4
Serve
- Carve the chicken and drizzle the warm gravy over the top.
Step 5