Pressure Cooker Whole Chicken

• Season the chicken: Mix the sea salt and salt-free herb seasoning in a small bowl. Pat the chicken dry, then rub the olive oil over the outside. Sprinkle the seasoning mixture over the outside of the chicken and inside the cavity.
• Optional: For more flavor, refrigerate the seasoned chicken for up to 4 hours before cooking.
• Prepare the pressure cooker: Pour the chicken broth into the cooking pot and add the cooking rack. Place the chicken breast-side up on the rack.

Method 1: Pressure Cooker + Air Fryer Lid

• Secure the pressure cooker lid and cook on HIGH pressure for about 4 minutes per pound. I cooked my 4-pound chicken for 15 minutes.
• Allow the pressure to release naturally for 5 minutes, then release any remaining pressure according to your appliance's instructions.
• Remove the pressure cooker lid and switch to the air fryer lid.
• Air fry at 400°F for about 15 minutes, or until the skin is golden and crisp and the chicken is cooked through.
• Check the thickest part of the breast with an instant-read thermometer without touching the bone. It should reach at least 165°F. I like the inner thigh around 175°F for more tender dark meat.
• Let the chicken rest briefly before carving.

Method 2: Pressure Cooker + Broiler

• Secure the pressure cooker lid and cook on HIGH pressure for about 6 minutes per pound. For a 4-pound chicken, cook for 24 minutes.
• Allow the pressure to release naturally for 15 minutes, then release any remaining pressure according to your appliance's instructions.
• Check the thickest part of the breast with an instant-read thermometer without touching the bone. It should reach at least 165°F.
• Carefully transfer the chicken to a foil-lined rimmed baking sheet.
• Broil about 4–5 inches from the heat for 3–5 minutes, watching closely, until the skin is browned and crisp.
• Let the chicken rest briefly before carving.