Pressure Cooker Whole Chicken

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From my latest recipes you can probably tell that my Ninja Foodi Pressure Cooker is literally my favorite kitchen appliance.

I love it for a whole bunch of reasons but its versatility is one of the best reasons I could think to buy one.

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It does just about everything you would want a kitchen appliance to do — it dehydrates, sous vides,  air fries,  slow cooks and many many more things.

One of the main functions it has for the recipe I’m sharing today is pressure cooking.

Today’s recipe for Honey Gochujang pressure cooker whole chicken is SO easy, and you’ll have and entire chicken ready to use in under 40 minutes. 

What is pressure cooking?

Pressure cooking is the process of cooking food under high pressure steam with a little bit of water or cooking liquid like chicken stock.

High pressure limits boiling and makes it so cooking temperatures can get above 100 degrees Celsius.

Pressure cooking also helps cook foods fast, while making them tender and flavorful.

Electric pressure cookers are pretty popular, you’ve probably seen ones like the instant pot or like the one I have, the Ninja Foodi.

Ingredients for this honey gochujang chicken:

Honey gochujang chicken is both flavorful, sweet, and tangy.  the recipe is pretty straightforward and requires just a few ingredients

• One whole fresh not frozen uncooked chicken 3 to 4 lb
• juice of 2 lemons
• quarter cup chicken stock
• quarter cup honey
• 2 tablespoons kosher salt plus more to taste
• 1 tbsp whole black peppercorns
• 5 sprigs fresh thyme
• 5 cloves of garlic peeled and smashed
• 1/4 cup gochujang sauce
• Avocado oil 

How to cook a whole chicken in your pressure cooker

Instant pot chicken recipes are very popular because of their ease and the ability to make a flavorful dish quickly.

I love this particular recipe because you can cook in an entire chicken in under 40 minutes and it still comes out flavorful and delicious.

First you start out with a 3 to 4 lb  whole chicken.

Remove any packet of giblets if it’s included in the cavity of the chicken.  cut off any excess fat.

In a bowl mixed together lemon juice chicken stock honey two tablespoons of salt whole peppercorns Thyme and garlic. 

Place a chicken onto your crisping plate and add it to your pressure cooker.

Put your lid on to the pressure cooker and make sure the pressure release valve is in the seal position.

select pressure and set your pressure cooker to high set your time to 22 minutes and turn your pressure cooker on.

When the pressure cooking is done allow the pressure to natural release for 5 minutes. After 5 minutes quick release the pressure by moving the pressure release valve to the vent position then remove the lid once pressure has been released.

Brush chicken with oil and season with more salt and pepper. You can also mix the oil with honey for a deeper caramelization of the skin.

Close the crisping lid and then are crisp your chicken at 400 degrees Fahrenheit for 8 minutes.

You can keep cooking until you get the level of crispy nice you want up to an additional 10 minutes.

Let the chicken rest for 5 to 10 minutes inside of the pot cooking is done when the internal temperature of the chicken reaches 165 degrees Fahrenheit

Remove the chicken and serve. 

As an optional step, you can use the searing function on your machine to reduce the sauce and drippings in the pan. It makes a delicious sauce to pour over, or brush your chicken with!

Some additional tips for your chicken

• Freeze and save your bones. You can make a really delicious chicken broth to use in soups, or to drink.
• Debone your chicken, and store in an airtight container.

More easy recipes

• Gochujang Brussels Sprouts
• Jamaican Oxtail
• Kale Chopped Salad
• Creamy Sausage and Kale Soup

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