Ingredients
Scale
- 1 whole chicken (approximately 4 pounds) giblets removed
- 1 cup fresh basil, chopped
- 1 lemon, zested and sliced
- 4 cloves garlic, grated
- 1/2 Tbsp fennel seed, crushed
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup white wine, broth, or water
Instructions
- Pat chicken dry with paper towels.
- Zest the lemon, making sure you don’t get any of the bitter white pith. Slice the lemon.
- Mix the chopped basil, lemon zest, grated garlic, crushed fennel seed, salt and pepper. Rub this mixture all over the chicken – inside and out. Season with additional salt and pepper, if desired.
- Pour wine into pressure cooker, and put the chicken in. Surround it with lemon slices, putting a couple inside the bird.
- Close up pressure cooker. Set to 18 minutes on high.
- Once the time is up, release pressure. Allow the chicken to stand for 5 minutes before inserting meat thermometer into the meaty part of the leg. If it doesn’t read 165 (or very close to that), close up the pressure cooker and cook for another 2-3 minutes on high.
- Let chicken rest for a few minutes before cutting.
Notes
The pressure cooker takes about 10 minutes to come to pressure. Plan on about 5 minutes per pound of chicken.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
