Pressure Cooker Chicken

2 teaspoons Paprika
2 teaspoons Thyme Leaves
1 teaspoons Salt
1/2 teaspoons Pepper
      (scant 2 Tablespoons mix)
1 Whole Chicken
1 Tablespoons Oil
1 cup Chicken Broth
1/4 cup Lemon Juice
6 cloves Garlic

Press Brown/Sear on pressure cooker and press START.  While preheating mix paprika, thyme, salt and pepper in a little dish.  Spread 3/4 of seasoning mix over top (breast side) and sides of chicken.

Add oil to cooker and place chicken breast side down in cooker.  Cook for 3 minutes.  While cooking sprinkle rest of seasoning on the bottom side of the chicken that is now face up.  Using tongs, flip chicken and cook 3 more minutes.  While cooking place chicken broth and lemon juice in a coffee cup and heat for 1 min and 30 sec in microwave.  

Add garlic and chicken broth mixture to cooker, try to not pour on chicken or seasoning will come off.  Press STOP.  Secure lid.  Press Poultry setting and adjust time depending on size of chicken (see note below), make sure pressure valve is closed.  Press START.  When cooking time is done leave it alone for 20 minutes while it cools and releases pressure.  Remove chicken.  

Note:  Cook your chicken for 6 minutes per pound (3 minutes per half pound) and let cool after cooking for pressure to release for at least 20 minutes.  

2 lb bird = 12 min                        
     2.5 lb bird = 15 min
3 lb bird = 18 min                        
     3.5 lb bird = 21 min
4 lb bird = 24 min                        
     4.5 lb bird = 27 min
5 lb bird = 30 min

Large batch seasoning:
1/4 cup Paprika
1/4 cup Thyme Leaves
2 Tablespoons Salt
1 Tablespoons Pepper

Fits perfectly in an 8 oz jam jar.
Use a scant 2 Tablespoons for a bird.

NOTE:  If using boneless skinless chicken breast and thighs only cook for 10 minutes then let rest to depressurize for 10 minutes.