Pressure Cooker Beer Can Chicken Recipe 435
PRESSURE COOKER BEER CAN CHICKEN RECIPE - (4.3/5)
Provided by mrboyton
Number Of Ingredients 14
Steps:
- Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside. Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning. In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning! Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan. Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid. Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve. Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes. Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.
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- Prep the chicken by removing the giblets and neck (if included), as well as any plastic or twine used to tie it up. Pat the skin dry with a paper towel.
- Season the cavity of the chicken with kosher salt and pepper, as desired, and insert half of a lime, half of a medium onion, and the garlic cloves.
- In a small bowl, mix together the kosher salt, smoked paprika, garlic powder, chili powder, pepper, and olive oil. Rub this mixture all over the chicken, focusing on really working it under the skin on the breast side. Insert the additional lime slices under the skin on the breast side.
- Pour 1 cup of Tecate Light into the bottom of the pressure cooker pot. Set the trivet down in the beer, and then set the prepared chicken on the insert.
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