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PRESSURE COOKER WHOLE CHICKEN | INSTANT POT WHOLE CHICKEN AND RICE

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This Instant Pot Whole Chicken and Rice recipe is fall-of-the-bone tender. A whole bird seasoned to perfection and cooked to golden crispy heaven is just the game-changer you need for your family dinner.

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This Pressure Cooker Whole Chicken recipe is easy, quick, budget-friendly, and yields foolproof results every time! So be prepared to amaze, be amazed, and fall in love with your newest addition to the weekly meal.

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INGREDIENTS: – 1 whole chicken 5-6 lbs – ½ cup butter softened at room temperature – 1 teaspoon Cajun seasoning – 1 teaspoon creole seasoning – 1 teaspoon curry powder

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INGREDIENTS: – 1 teaspoon black pepper – 1 teaspoon seasoning salt – 1 teaspoon paprika – 1 teaspoon salt – 5 gloves garlic finely chopped – ¼ cup Italian parsley finely chopped – 2 tablespoon olive oil

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INGREDIENTS: To add to the bottom of the pot: – 1 cup hot water (or chicken broth) – Cardamom pods – star anise – cloves – cinnamon sticks – bay leave

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To brush the chicken before broiling: – 2 tablespoons oil – 1 teaspoon paprika

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INSTRUCTIONS: – In a large bowl, add softened butter and the spices( Cajun seasoning, creole seasoning, black pepper, curry powder, paprika, salt, seasoning salt). – Add finely chopped garlic and parsley, and olive oil. – Mix until well combined.

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INSTRUCTIONS: – Pat and dry your chicken with a paper towel. Loosen the chicken skin from the breast using your hand or a spoon.

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INSTRUCTIONS: – Place a rack or Trivet in the inner pot of the instant pot, then add water or chicken broth and whole spices ( Cardamom pods, star anise, cloves, cinnamon sticks, and bay leave).

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INSTRUCTIONS: – Add the spice butter under the skin using your hand. Use your fingers to message the chicken evenly from inside and top of the chicken as well.

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INSTRUCTIONS: – Place the chicken inside the instant pot .Close the lid and turn the venting knob to seal – Cook on high pressure for 30 minutes, then release the pressure right away.

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INSTRUCTIONS: – Remove the chicken with the trivet, and allow excess juice to drip into the pot. keep the liquid for cooking the rice. – Place the chicken with trivet in a baking sheet, and brush the skin with the mixture of olive oil and paprika. – Broil on high for 5 minutes, or until the skin is golden.

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INSTRUCTIONS: Cook the Rice:  – Simply strain the water, and use 1 ¼ cup of the water for 1 cup of rinsed rice. – Add salt or any other spices if needed. – Close the lid and turn the venting knob to seal.

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INSTRUCTIONS: Cook the Rice: – Cook the rice on high pressure for Three minutes (warm mode off). – Natural release for 10 minutes ,and then turn the knob to venting position.

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INSTRUCTIONS: Cook the Rice: – Open the lid and fluff the rice with a fork. – Serve the chicken over the rice with toasted almonds and raisins.