Instructions: Its a breeze to prepare chicken in the pressure cooker. Young broilers are
done to perfection in 9 minutes using a quick-release method, emerging the pot tender and infused with flavor. (If you let the pressure drop maturally, reduce cooking time under high pressure to 7 minutes.)

These recipes were all tested with youong chicken parts. Pieces of an old stewing chicken are likely to require a bit more cooking than a young broiler, but always check for doneness after 9 Minutes. If the chicken needs
more cooking, lock the lid back in place and return to high pressure for a few minutes, or simmer over mdeium heat, loosely covered, until done.

Thighs and drumsticks take especiallywell to this type of mosit cooking, so
dont hesitate to use them instead of the parts of a whole chicken. And I recommend skinning chicken before cooking; under pressure the skin becomes loose and shriveled.

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