Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)

Of all the meats that I enjoy, a whole pastured chicken – simply prepared – is my favorite. But it was always quite a process to infuse a chicken with flavor and get it fully cooked, while also keeping meat moist. I brined. I marinated. I “dry aged” in my fridge overnight. I’ve buttered the breasts and stuck garlic in all the nooks and crannies.

But inevitably, my chicken was rarely as moist or flavorful as what I’d enjoy in a high-end restaurant
Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)

Prep time
10 mins
Cook time
35 mins
Total time
45 mins

Serves: 10


1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
1 tsp. paprika
1½ cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled


In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.

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