PRESSURE-COOKED ROASTED CHICKEN

Pressure-Cooked Roasted Chicken image

Dress up your table with our Roasted Pressure-Cooker Chicken. This pressure-cooker chicken is brushed with a paprika and Worcestershire sauce blend.

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. paprika
1 whole 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

Steps:

Mix Worcestershire sauce and paprika until blended; brush evenly onto chicken.
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.
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.
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.
Skim and discard fat from surface of gravy; return gravy to cooker. Using Sauté function, cook 7 min. or until thickened. Meanwhile, carve chicken.
Serve chicken with vegetables and gravy.

Nutrition Facts : Calories 460, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 41 g