Ingredients
- 3 pound whole chicken
- 2 Tablespoons olive oil {divided}
- sea salt & black pepper, to taste
- 1/2 medium onion, cut into quarters
- 5 large cloves fresh garlic, peeled and left whole
- southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}
- 1 cup chicken stock/broth, or water
Southwest Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon basil
Instructions
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Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
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Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
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Turn on the pressure cooker and press the Saute button.
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Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}
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Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
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Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
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Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
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Set the pressure cooker to Manual and set timer for 25 minutes.
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When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
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Allow chicken to rest for 5 to 10 minutes before serving.
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