Prior to a pressure cooker showing up on my doorstep, I didn’t know much about them. I poked around the internet and asked some knowledgeable foodie friends for input. But ultimately, I couldn’t get the “I can cook a turkey!” advertisement I saw on the Power Pressure Cooker website out of my head. Not in need of an entire turkey, I decided my first take should be with a whole chicken.
I started simply with some broth, seasoning, and careful reading of instructions. I say careful because pressure, steam, and the heftiness of the lid felt a little intimidating at first. But the list of instructions was short and clear {the way they should be!} and after I pushed the time adjustment button, I felt like a pro.
I was blown away that a chicken that would ordinarily take over 90 minutes in the oven was ready in a mere 30. And in that 30 minutes, the meat was even more tender than the 90 minute version. Within a week, I’d go on to make wayyy more pressure cooker chicken dinners than anticipated and decide that the pressure cooker earned a permanent spot on the kitchen counter.
The pressure cooker chicken recipe below is perfect for nights that you don’t have 90 minutes to spare or didn’t have the foresight to fire up the slow cooker earlier in the day. And after you make chicken in the pressure cooker, you just might not go back to the oven or slow cooker versions again!
Things I love about the Power Pressure Cooker:
- Requires minimal preparation
- Cooks tender meat quickly
- Uses a small amount of broth
- Cleans easily {light, removable pot}
- Uses less electricity
Things I don’t love about the Power Pressure Cooker:
- Size – I requested the 10 quart size so I could cook whole birds. If you’re short on space, stick with the 6 or 8 quart sizes.
Although I received compensation to review the Power Pressure Cooker, the opinions in this post are completely my own and based on my experience.
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