Roast chicken…a classic Italian main course often prepared in the oven, in a pan, or in an air fryer. Today, however, we’ll prepare it in a pressure cooker, what do you think? An alternative cooking method to the traditional one that allows you to cook in shorter times, while keeping the nutritional properties of the food intact. Roast chicken is a very simple and super tasty dish that everyone, both young and old, always loves. We can also cook it in many different ways: with potatoes and peas, with mushrooms, with peppers, with beer. The version I propose today is the classic one, which is especially liked by the youngest in the family. She particularly loves the chicken leg. Which part do you prefer? You can also accompany this appetizing dish with classic oven-baked potatoes or crispy oven-baked paprika-flavored potatoes. Now, however, I have nothing left to say but follow me in the kitchen, because the pressure cooker roast chicken will be ready in a click! 😉
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 265.50 (Kcal)
- Carbohydrates 1.05 (g) of which sugars 0.01 (g)
- Proteins 27.16 (g)
- Fat 14.23 (g) of which saturated 3.66 (g)of which unsaturated 5.60 (g)
- Fibers 0.13 (g)
- Sodium 611.85 (mg)
Indicative values for a portion of 122 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 chicken, drumstick, with skin, raw
- 1.75 oz extra virgin olive oil
- 1 glass dry white wine
- 2 sprigs rosemary
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
Preparation of Pressure Cooker Roast Chicken
First, wash the chicken pieces under water and dry them with kitchen paper. If they still have some hairs, pass the skin over the fire for a few minutes so that any remaining feathers can be removed.
Now pour the oil into the pot and brown the chicken pieces on all sides. Then deglaze with the white wine, letting the alcohol evaporate. Then add the rosemary sprigs, pepper, and salt.
Finally, close the pot and bring it to maximum power. From the beginning of the whistle, cook for 6 minutes. After the cooking time, gradually release the steam and open the pot.
The pressure cooker roast chicken is ready! Let the sauce dry, if necessary, for a few minutes and serve, accompanying the chicken pieces with some crispy oven-baked potatoes.
Variations and Tips
The pressure cooker roast chicken can be stored in a container with a lid in the refrigerator for two or three days.
If you liked this recipe, you might also be interested in Pressure Cooker Stewed Chicken Thighs with Mushrooms, or even Oven-Baked Chicken Thighs with Bacon.
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