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Pressure-Cooked Roasted Chicken
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Pressure-Cooked Roasted Chicken

55 Minutes
30 Min Prep
55 Min Cook
Dress up your table with our Roasted Pressure-Cooker Chicken. This pressure-cooker chicken is brushed with a paprika and Worcestershire sauce blend.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. paprika
1 roasting chicken (4 lb.)
1 Tbsp. oil
3/4 lb. new potatoes, cut in half
3/4 lb. carrots, cut into 1-1/2 inch-thick slices
1 jar (12 oz.) HEINZ HomeStyle Classic Chicken Gravy
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Let's Make It
1
Mix Worcestershire sauce and paprika until blended; brush evenly onto chicken.
2
Heat oil in electric pressure cooker using the Sauté function. Add chicken; cook 2 min. on each side or until evenly browned on both sides. Use tongs to remove chicken from cooker; set aside. Drain and discard fat from cooker.
3
Add vegetables to cooker; top with chicken, breast side up. Pour gravy over chicken and vegetables; close and lock lid. Using Pressure Cooker function, cook on MEDIUM 25 min.
4
Use Quick Release method to carefully vent steam before opening lid. Remove chicken and vegetables from cooker, reserving gravy in cooker; cover chicken and vegetables to keep warm. Pour gravy into bowl; set aside. Carefully wipe out cooker liner with paper towel.
5
Skim and discard fat from surface of gravy; return gravy to cooker. Using Sauté function, cook 7 min. or until thickened. Meanwhile, carve chicken.
6
Serve chicken with vegetables and gravy.
Kitchen Tips
Serving Suggestion
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing
Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley before serving.
Purchasing, Handling and Cooking Chicken
When you're buying chicken, look for skin that is deep white to yellow in color and meat that is firm when pressed gently. Remember to practice safe handling techniques when preparing and cooking chicken. Always wash hands or any surfaces that come in contact with the raw meat immediately with soap and warm water. Chicken should be cooked to a minimum internal temperature of 165°F on an instant-read thermometer in the thickest part of the meat, avoiding bones.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 125mg
42%
Sodium 450mg
20%
Total Carbohydrates 19g
7%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 41g
82%
Vitamin A
330%
Vitamin C
15%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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