Pressure Cooker Whole Chicken Stuffed with Bacon and Onions
A tender, juicy whole chicken stuffed with smoky bacon, whole onions, and garlic, seared golden and pressure-cooked to fall-off-the-bone perfection. This no-fuss recipe delivers restaurant-worthy results in under an hour, making it the ideal weeknight family dinner. The stuffing infuses the meat with deep, smoky flavour from the inside out.
🛒 Ingredients
10 servings
- 1 whole chicken (about 3 lbs / 1.5 kg)
- 2 medium onions, peeled and left whole
- 2 garlic cloves
- 10 strips of smoked bacon
- salt and freshly ground black pepper to taste
- ½ cup (100 ml) neutral vegetable oil
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Stuff the chicken cavity with the whole onions, garlic cloves, and bacon strips. Truss the legs with kitchen twine or secure the opening with toothpicks to keep the stuffing inside during cooking.
- 2
Season the outside of the chicken generously with salt and black pepper, rubbing it all over the skin.
- 3
Heat the oil in the pressure cooker over high heat. Add the chicken and brown it on all sides for about 5 minutes until evenly golden.
- 4
Seal the pressure cooker. Once it reaches full pressure and the valve starts hissing, reduce heat to medium and cook for 15 minutes.
- 5
Carefully release the pressure, open the cooker, and flip the chicken to the other side. Seal again and cook for another 15 minutes under pressure.
- 6
Let the pressure release naturally before opening. The chicken is done when the juices run clear and the meat pulls away easily from the bone.
💡 Chef's Tip
For extra crispy skin, transfer the cooked chicken to a baking tray and broil in the oven for 5 minutes. Fresh thyme or a bay leaf tucked into the stuffing adds a lovely herbal note.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
