Whole Chicken from Frozen


1.50 kg 1 whole frozen chicken
1 medium onion, peeled and sliced
1 celery stalk, washed and sliced
1 medium carrot, washed and sliced
2 dried bay leaves
salt and pepper for seasoning


Please the frozen chicken in the slightly oiled inner pot, breast side down, season with salt and pepper.

Add the vegetables and bay leaves and add cold water to over the chicken or to the 4/5 fill line.

Close the lid and set the pressure release valve to closed position. Choose “Poultry” function and adjust the time to 60 minutes.

Press “CANCEL” after cooking and Perform Natural Release Pressure or Quick Release Pressure (refer to the manual).

Remove the chicken and the vegetables from the inner pot

To reduce the remaining stock in the pot, choose “Boil” function and set the temperature at 98 °C , which will reduce the stock as desired without going to a rolling boil or stick

Whole Chicken

Whole Chicken


1 whole chicken
2 tsp paprika
300 ml chicken stock from 1 stock cube
1 tsp dried thyme
2 tbsp cooking oil
¼ tsp freshly ground black pepper
2 tbsp lemon juice
½ tsp sea salt
6 cloves garlic, pealed


In a small bowl, combine paprika, thyme, salt and pepper. Rub seasoning over the outside on the chicken.

With lid off, press Sauté function, heat the oil. Add chicken, breast side down and cook 6-7 minutes tilting from side to side so that the legs and wings become slightly browned.

Flip the chicken over and add stock, lemon juice and garlic cloves, press Warm/Cancel.

Close the lid and set the pressure release valve to closed. Press Poultry function and adjust timer for 25 minutes.

When the cooking is finished press Warm/Cancel

Perform Quick Release (refer to the user’s manual) before opening the lid.

Remove the chicken from the cooker and let stand for 5 minutes before carving.

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