Eosinophilic Esophagitis Friendly Pressure Cooker Whole Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4.5 lb), giblets removed
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tbsp olive oil
- 1 cup low-sodium chicken broth
- ½ lemon, cut into wedges
- 4 garlic cloves, smashed
- 3 fresh thyme sprigs (optional)
Instructions
- 1
In a small bowl, stir together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Pat the chicken completely dry with paper towels, then rub the olive oil all over the outside and inside the cavity. Sprinkle the spice mixture evenly over the entire bird, pressing it gently into the skin.
- 2
Pour the chicken broth into the insert of a 6-quart (or larger) electric pressure cooker. Add the smashed garlic cloves and fresh thyme sprigs, if using, to the broth. Place the trivet or rack in the insert and set the chicken breast-side up on top of it. Tuck the lemon wedges into the cavity.
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