Thank you for this great recipe!!!! Great video. Husband and I loved it!! Chicken was about 2 pounds and the timing was just right at Hi 20 minutes and 15 minutes for pressure release. Used some 'Herbes de Provence' for it was all I had and worked out great. This is a keeper! 🙂
This was an amazing recipe. I started with a 4 lb whole chicken in my Instapot, and 25 mins was a tiny bit underdone. I re-pressurized it for 3-4 mins and it was PERFECT. All in all, it was a total of about 30 mins under pressure plus natural release. A 5lb chichen would have required probably 35 - 36 mins under pressure in an Instapot. Anyhoo, trust this recipe -- the lemon flavor was UH-MAZING. I licked my plate! (PS: I was too lazy to chop the celery and carrots, so I only used an onion with the chicken. I am sure the celery and carrots would have been great too, but if all you have is the onion, then go for it!)
+Suzette White interesting finding..... electric pot has a lower psi than conventional pc. i felt his chicken was overdone...perhaps 15 min was enough with no natural release...but seems that with electric you have to be more generous with timing..
+Atropin I.V. I must agree, 13-15mins MAX with just the chicken and spices, Then in the last 4-6mins then add the veggies otherwise the vegies would be like mush, gross... ( using a stove top PC ) then toss your chicken in the oven to give it that oven baked chicken flavor...unless you like boiled chicken then skip the oven part
That works for meat also. I cook the meat, remove it and then cook the vegetables in the stock 3-5 mins. I have a stainless steel basket that I use to lift the food out.
This is the first, and I hope the last, time I've run into a site where commenters feel the need to trash what's offered. I'm hoping that those of you doing that will just go away and label your trash talk blogging as such so the rest of us can avoid it. To the chef, thanks for helping a visual learner make sense of a new pressure cooker. I'm sure I can adapt from stove-top to electric.
Gail Bienstock That is very true. He's showing a really easy way to cook a bird and save time. So what if he cross contaminates in the video. I'm sure he's responsible enough to wipe down his surfaces after cooking. If people take away only the bad from this then, what are they doing watching this in the first place.
+Gail Bienstock Yep Gail, Thanks for that. Add what you think helps the recipe instead of trashing the effort made for us for free. Thanks for being the voice of kindness and reason!
exactly. I once cooked a chicken in a pressure cooker with minimal seasoning, no veggies and no liquid of any kind added (said chicken was your typical broiler fryer variety in case anyone's wondering). 10 minutes in the cooker resulted in a perfectly done chicken and about a cup of juice+fat. Any longer than that you're making very rich chicken soup with little flavor left in the chicken itself.
You should always take the pressure weight off the lid before opening a pressure cooker, to make sure that the pressure has been released. Otherwise the cover or the pressurized steam could hit you in the face.
just a tip, if you do not mind, try deep frying the chicken in wok full of hot oil and then go through the procedure as per your recipe, it will make it lot easier!!
I must be the only person who removes skin and fat from chicken, and fat from beef and pork. I don’t believe in eating all that fat. And I have to use very little salt due to kidney stones.
Great video , can't wait to try it , i normally prick my chicken and rub the seasoning in a few hours before cooking , does pressure cooking eliminate the need to do this ?
Might want to add more seasonings on the surface and maybe inside the cavity and beneath the skin. and use half wine, half broth. This seems to be basically a steamed chicken so it's not going to have any flavors in it that aren't added. None of that roast chicken flavor, no crispy skin maillard reaction. So, yeah.
Your Eggness... I'm new to pressuring cooking at I haven't tried this yet; just sharing an idea with You. The way I used to cook Wild Duck I had taken, was to stuff them full of pieces of fruit (orange, lemon, apple) and onion, roughly chopped. I would then smoke them on the grill. I adapted that to cook my thanksgiving turkey (with the additional steps of first rubbing the bird with olive oil, then salt and pepper OR BBQ rub). I plan to try that with a chicken in the pressure cooker. With the fruit flavors being trapped inside the cooker, it should permeate the meat and be quite flavorful. Thanks for the vid!
this is a great recipe and will be doing this, I was just wondering if you're supposed to truss the chicken or it doesn't matter in the pressure cooker
wow, just got a PC., great recipe, I threw in some whole garlic cloves, some potatos, and some herbs from the garden, thanks. I never used a PC, quite frankly a little scared. Your recipe was a tremendous help..
I am scared to use the stove pressure cooker. I have an electric one and I feel more comfortable using that. I had a horrific accident as a teen using the stove pressure cooker.
A little trick. After you shut it off move it to a cold burner. Then use a knife or fork to lift the weight a little to let the heavy steam out. When a lot has escaped unscrew the weight, using a hand towel to protect your hand. Remove the weight and let the rest of the steam escape. Then it's safe to remove the lid. Saves a lot of time.
Dont leave the entire lemon in the pot, the entire dish becomes bitter... i just made that mistake. Otherwise a very tasty dish. I left out the whit wine and instead used orange juice and chili. A very tasty combination that goes well with this dish. Cheers ;)
I have cooked a whole chicken with vegetables and stock and a electric pressure cooker in 12 minutes I haven’t figured out how to do the browning part yet because my original pressure cooker died I hope to have another one next month.
I usually avoid anything having to do with EHow cuz they have a reputation for being too basic to be taken seriously, but this was just basic enough. Seems like you could take a torch to that bird at the end for a bit of color and crisp.
Handle it with care because it is so delicate coming out of the cooker that it can fall apart is you simply look at it wrong. This will be the second best chicken you could make. No argument. The only way to beat pressure cooked chicken is sous vide chicken which is another universe.
If you want every piece of chicken flesh to taste like what you cooked it in, pressure cooker is the only way to go. I also recommend cooking the chicken in the cooker from raw (dont brown it first) and then browning it on broil in a ripping 500 degree oven. It will brown so fast the meat will have time to loose its tender moistness and the skin will be SUPER crispy. Doing it the other way will give you amazing chicken but the skin will be disgusting and soggy.
Its so much better to season meat the night before and you should really use (a little) butter or oil so that the spices stick to the meat more. You could even cut small tears into the meat, then MASSAGE the spices into the meat. This chicken looked like it was lacking flavour majorly: if you just throw the spices on top (with no butter/oil) and then flip it over, most of the spices just fall off
+ET S Thank You for correcting me, You are correct, A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.[1] The results are as follows: alcohol added to boiling liquid and removed from heat: 85% alcohol retained alcohol flamed: 75% alcohol retained no heat, stored overnight: 70% alcohol retained baked, 25 minutes, alcohol not stirred into mixture: 45% alcohol retained baked/simmered, alcohol stirred into mixture: (see table) Time (h) Alcohol retained[2] 0.25 40% 0.57 35% 1.1 25% 1.6 20% 2.0 10% 2.6 5.0%
Just use the same amount of chicken stock or vegetable stock. You could chuck some garlic in there too, just cut a whole bulb in half horizontally and chuck it in the juice, or even inside the chicken!
Last thing... next time you do turkey, break it down (bones in if you like) and cook it the same way as the chicken. Everyone will freak out at how good your turkey will be. The turkey might not be presented whole but you can cook 2 or 3 at the same time and make one hell of a beautiful tables spread with an orgy of turkey. The traditional way of doing turkey limits you to 1 turkey unless you have more than 1 oven.
It would at 20+ minutes of cooking time; they're spent. But a good thing to do is strain the veggies from the sauce in the pot, put the juice in a fat separator and pour the de-fatted liquid into a blender with the veggies. Add some butter and 2 tbsp flour, and you've got gravy!!
Thank you for browning the chicken first. Almost every recipe shows pale ugly chickens. I saw this ans tried it myself. After searing my chicken I put it in a stainless steel insert. It was so much easier to lift out and plate. Knife and fork to you sir.
+Michael Toub I made this with a 5 1/2 lb chicken because I have a small (5 quart) aluminum pressure cooker. I have the old fashioned kind and it turned out really really really good. I could really taste the lemon!
I was wondering how large his PC is too. It's a lot bigger than my 6.3 quart is. More information would have been nice. Like the size of the bird and what herb mixture he used. Good thing I can cook.
20 minutes cooking and 15 minutes pressure release. He needs some education. You need at least 2.5 cups of liquid in any pressure cooker to build up the steam and pressure. And you would never ever let chicken or fish cook 15 minutes extra to reduce pressure. It is called natural cooling, but it actually cooks most of the time. You would use water from the tab on the lid to make the pressure fall in 2 minutes. 20 minutes cooking time for chicken is absolutely enough time. If you cook for longer it will be overcooked - with his 15 minutes cooling he actually cooks the chicken for 35 minutes. And I would cut the chicken into four pieces, so most of it is covered by the white wine. It gives it much more flavor.
With heavy clamp-style stainless steel pressure cookers, (such as the Magafesa Star, and the Fagor Classic), you can dry pressure roast without ANY added liquid whatsoever, (the chicken itself renders some fat and juice). A whole chicken would dry roast at low heat for 15 minutes, then the pot is opened, (the clamp types can release pressure and open within 2 minutes without any water), to add the vegetables, then re-sealed to pressure cook for 5 minutes. Very similar to this recipe, but the vegetables are whole and intact and perfectly steamed.
I followed your directions and am eating my dinner right now; thought I would thank you for the instructions. Well done, Chef.
Straight to the point!
Thank you for this great recipe!!!! Great video. Husband and I loved it!! Chicken was about 2 pounds and the timing was just right at Hi 20 minutes and 15 minutes for pressure release. Used some 'Herbes de Provence' for it was all I had and worked out great. This is a keeper! 🙂
Thank you for making my decision to buy a pressure easier. Demo makes it look quick and simple, just what I want ! Off to order one now!!
+joyce Hamilton iv read the comments and thy say dont buy alluminium pressure cooker, cos chicken will taste of metal
This was an amazing recipe. I started with a 4 lb whole chicken in my Instapot, and 25 mins was a tiny bit underdone. I re-pressurized it for 3-4 mins and it was PERFECT. All in all, it was a total of about 30 mins under pressure plus natural release. A 5lb chichen would have required probably 35 - 36 mins under pressure in an Instapot. Anyhoo, trust this recipe -- the lemon flavor was UH-MAZING. I licked my plate! (PS: I was too lazy to chop the celery and carrots, so I only used an onion with the chicken. I am sure the celery and carrots would have been great too, but if all you have is the onion, then go for it!)
+Suzette White Thank you Suzette! You are gorgeous and so was my chicken. I took your advise. Thanks dear!
+Suzette White interesting finding..... electric pot has a lower psi than conventional pc. i felt his chicken was overdone...perhaps 15 min was enough with no natural release...but seems that with electric you have to be more generous with timing..
+Atropin I.V.
I must agree, 13-15mins MAX with just the chicken and spices, Then in the last 4-6mins then add the veggies otherwise the vegies would be like mush, gross... ( using a stove top PC ) then toss your chicken in the oven to give it that oven baked chicken flavor...unless you like boiled chicken
then skip the oven part
That works for meat also. I cook the meat, remove it and then cook the vegetables in the stock 3-5 mins. I have a stainless steel basket that I use to lift the food out.
That makes sense to me , i worked in K.F.C many yrs ago and we pressure cooked the chicken in oil for only a few minutes !.
ive tried it yesterday and its simply fantastic.. with the chicken stock. tq!
This is the first, and I hope the last, time I've run into a site where commenters feel the need to trash what's offered. I'm hoping that those of you doing that will just go away and label your trash talk blogging as such so the rest of us can avoid it. To the chef, thanks for helping a visual learner make sense of a new pressure cooker. I'm sure I can adapt from stove-top to electric.
Gail Bienstock That is very true. He's showing a really easy way to cook a bird and save time. So what if he cross contaminates in the video. I'm sure he's responsible enough to wipe down his surfaces after cooking. If people take away only the bad from this then, what are they doing watching this in the first place.
+Gail Bienstock well said
+Gail Bienstock Yep Gail, Thanks for that. Add what you think helps the recipe instead of trashing the effort made for us for free. Thanks for being the voice of kindness and reason!
exactly. I once cooked a chicken in a pressure cooker with minimal seasoning, no veggies and no liquid of any kind added (said chicken was your typical broiler fryer variety in case anyone's wondering). 10 minutes in the cooker resulted in a perfectly done chicken and about a cup of juice+fat. Any longer than that you're making very rich chicken soup with little flavor left in the chicken itself.
This is my kind of recipe. Simple yet amazing!
Out of this world. Simply delicious
Good to see a real pressure cooker, and not an electric “pressure pot”. I do just fine with my old Mirro.
LOOKING DELICIOUS. So easy and on point. Great recipe. Thank you
Looks fantastic,tastes pretty fine I am sure,for myself I would broil it I like crispy skin but thanks looks great 👍
I just made it and it is absolutely delicious! Thank you.
i want to try this method, thank you Chef 🙂
You should always take the pressure weight off the lid before opening a pressure cooker, to make sure that the pressure has been released. Otherwise the cover or the pressurized steam could hit you in the face.
Modern pressure cookers have a locking mechanism that doesn’t allow for removing the lid until the pressure has been released.
Katherine S
Absolutely!
Jon B
Unlike this Presto .
'some dried herbs' very informative description there buddy, ha ha
Thank you. Nice job. I want to come over and try this chicken. It looked tender and juicy.
In my opinion you must roast the chicken after pressurcooking in the oven. Or you eat it as a chickensoup. Because this is not a roasted chicken.
i did this without oil...we can marinate with special masala...its so tasty..from south india
wow! I didn't that my press. cooker worked for this as well. Thx.
Thank you I followed your instructions and the chicken came out Great..I used a Rose wine. Thanks for the instructions 😅
just a tip, if you do not mind, try deep frying the chicken in wok full of hot oil and then go through the procedure as per your recipe, it will make it lot easier!!
Oh yeh sounds much easier having to deep fry the chicken before hand
Exellent Chef, that's what is for dinner tonight, love it
I must be the only person who removes skin and fat from chicken, and fat from beef and pork. I don’t believe in eating all that fat. And I have to use very little salt due to kidney stones.
Great video , can't wait to try it , i normally prick my chicken and rub the seasoning in a few hours before cooking , does pressure cooking eliminate the need to do this ?
Would you ever finish in the oven or broiler at 450F to crisp up skin for about 5 minutes? Would you need to reduce pressure cooker time in that case?
Yeh why not try, doubt it would have time to dry the chicken out in 5 mins
lovely! thank you chef
Just what I was looking for. It's dinner tonight :)
Awesome, thanks heaps 🐔
Mine came out bland and with a very strong taste of wine. I may cut the wine in half and add chicken stock instead. It's a great recipe to build on.
I don't see how a strong taste of wine is a problem hehehehe
Might want to add more seasonings on the surface and maybe inside the cavity and beneath the skin. and use half wine, half broth. This seems to be basically a steamed chicken so it's not going to have any flavors in it that aren't added. None of that roast chicken flavor, no crispy skin maillard reaction. So, yeah.
My chicken was still pecking@@Metqa
Very nice
Chef egg.. wow that's like the weather man Storm fields... 🤔
Thanks a lot! excellent, easy and healthy recipe. Love it!!!!!!
Your Eggness... I'm new to pressuring cooking at I haven't tried this yet; just sharing an idea with You. The way I used to cook Wild Duck I had taken, was to stuff them full of pieces of fruit (orange, lemon, apple) and onion, roughly chopped. I would then smoke them on the grill. I adapted that to cook my thanksgiving turkey (with the additional steps of first rubbing the bird with olive oil, then salt and pepper OR BBQ rub). I plan to try that with a chicken in the pressure cooker. With the fruit flavors being trapped inside the cooker, it should permeate the meat and be quite flavorful. Thanks for the vid!
Nice vdw looking fwd to doing it n a cooker soon!!!
Thanks Maury
Can we use any brand of pressure cooker
What kind of Herbs are you using? Would be nice to know.
SMILING!!! ~WELL-DONE!!!"
this is a great recipe and will be doing this, I was just wondering if you're supposed to truss the chicken or it doesn't matter in the pressure cooker
You shouldn't do that in a PC because it will pull all the meat off the bones. See how carefully he had to lift it out ?
wow, just got a PC., great recipe, I threw in some whole garlic cloves, some potatos, and some herbs from the garden, thanks. I never used a PC, quite frankly a little scared. Your recipe was a tremendous help..
I am scared to use the stove pressure cooker. I have an electric one and I feel more comfortable using that. I had a horrific accident as a teen using the stove pressure cooker.
A little trick. After you shut it off
move it to a cold burner. Then use a knife or fork to lift the weight a little to let the heavy steam out. When a lot has escaped unscrew the weight,
using a hand towel to protect
your hand. Remove the weight
and let the rest of the steam escape. Then it's safe to remove
the lid. Saves a lot of time.
This like many recipes needs the pressure to release slowly like he mentioned.
Looks great
could i use this recipe without chicken as i dont seem to have any, and can i use a normal pot instead of a pressure cooker..
That looks delicious, chef!
Nicely done i'm trying this now in the Instant Pot with slight modifications namely 30mins and beer instead of wine..
+Adolfo Foronda How was the result with beer?
I chickened out, no pun intended but still on the todo list.
There's always tomorrow.
oh genius idea. mighty thanks cuz i dont have white wine. its pricey here.
Dont leave the entire lemon in the pot, the entire dish becomes bitter... i just made that mistake.
Otherwise a very tasty dish. I left out the whit wine and instead used orange juice and chili. A very tasty combination that goes well with this dish.
Cheers ;)
Thank you, I wondered about that!
What kind of chili? I used some Cincinnati chili with orange juice. It was pretty bad.
I like it.Your presentaion too.
dry herbs are used here but not listing the kind of herbs. Can you tell me which kind you use?
I sometimes put the chicken under the broiler to crisp up the skin.
Before or after pressure cooking?
@@teeroosam6781 I do after
Looks delicious!
Man that looks delicious
I have cooked a whole chicken with vegetables and stock and a electric pressure cooker in 12 minutes I haven’t figured out how to do the browning part yet because my original pressure cooker died I hope to have another one next month.
Brown on ordinary pan . B
Amazing recipe!!
Thanks!
Hard Cider Is.good with chicken too.
I usually avoid anything having to do with EHow cuz they have a reputation for being too basic to be taken seriously, but this was just basic enough.
Seems like you could take a torch to that bird at the end for a bit of color and crisp.
That looks PHENOMENAL lol
Larry M nji
Sorry, but what's kosher salt? What makes it different to your normal table salt?
hi i don't have celery . and i dont have time to buy . can i cook this without celery ? thankyou
Nice!! 👏
Wow, 8 min of my life I will never get back.
How big is the pressure cooker?
bravo!
Handle it with care because it is so delicate coming out of the cooker that it can fall apart is you simply look at it wrong.
This will be the second best chicken you could make. No argument. The only way to beat pressure cooked chicken is sous vide chicken which is another universe.
can I cook a henway in a pressure cooker ?
......about 2 lbs.
20 minutes is too long. Mine was done in under 10
So carrots, celery, white onion is the Western version of using Ginger, garlic, green onion?
Like how they changed the camera setting for the last shot so it looked browned than it really is. Lol
I liked
Yummy
If you want every piece of chicken flesh to taste like what you cooked it in, pressure cooker is the only way to go.
I also recommend cooking the chicken in the cooker from raw (dont brown it first) and then browning it on broil in a ripping 500 degree oven. It will brown so fast the meat will have time to loose its tender moistness and the skin will be SUPER crispy. Doing it the other way will give you amazing chicken but the skin will be disgusting and soggy.
do you mean, the meat will NOT have time?
is that regular white wine or white wine vinegar?
+Claudia H white wine.
Its so much better to season meat the night before and you should really use (a little) butter or oil so that the spices stick to the meat more. You could even cut small tears into the meat, then MASSAGE the spices into the meat. This chicken looked like it was lacking flavour majorly: if you just throw the spices on top (with no butter/oil) and then flip it over, most of the spices just fall off
I am looking for how to cook frozen chicken wings in a instant pot. I need a recipe for this please
need to know how to cook a 12 lb.hen in elec.pressure cooker.
nice
What can be used instead of wine ❓
Chicken stock
suscribed
is there any alternative ideas apart from using any alcohol ?
+Tasnuva Mahzabeen
When you cook with alcohol - the alcohol cooks away, leaving you with JUST the flavor of the alcohol.
+John Smith not true at all
+ET S
Thank You for correcting me, You are correct,
A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.[1] The results are as follows:
alcohol added to boiling liquid and removed from heat: 85% alcohol retained
alcohol flamed: 75% alcohol retained
no heat, stored overnight: 70% alcohol retained
baked, 25 minutes, alcohol not stirred into mixture: 45% alcohol retained
baked/simmered, alcohol stirred into mixture: (see table)
Time (h) Alcohol retained[2]
0.25 40%
0.57 35%
1.1 25%
1.6 20%
2.0 10%
2.6 5.0%
Just use the same amount of chicken stock or vegetable stock. You could chuck some garlic in there too, just cut a whole bulb in half horizontally and chuck it in the juice, or even inside the chicken!
what about the juice remaining?
Last thing... next time you do turkey, break it down (bones in if you like) and cook it the same way as the chicken. Everyone will freak out at how good your turkey will be. The turkey might not be presented whole but you can cook 2 or 3 at the same time and make one hell of a beautiful tables spread with an orgy of turkey. The traditional way of doing turkey limits you to 1 turkey unless you have more than 1 oven.
Moooooooooooo !
Nice,Very nice.
Looks good :o)
It's like Adam sandler teaching kids how to make a potato canon!
i have just got myself a pressure cooker
nice recipe, but needs garlic
coolcookingmama rosemary
Dried herbs but what were they?
at 0.53 & again at 1:23 secs he touches the raw chicken and then touches the pepper mill straight after !!! is this clean or DIRTY !!!!!! ?????
I think it pretty much overcooks the vegetables in no time.
It would at 20+ minutes of cooking time; they're spent. But a good thing to do is strain the veggies from the sauce in the pot, put the juice in a fat separator and pour the de-fatted liquid into a blender with the veggies. Add some butter and 2 tbsp flour, and you've got gravy!!
wow
Don't forget them urbs! lol
Thank you for browning the chicken first. Almost every recipe shows pale ugly chickens. I saw this ans tried it myself. After searing my chicken I put it in a stainless steel insert. It was so much easier to lift out and plate. Knife and fork to you sir.
Madeline Hall
Pressure cookers are great but...The chicken you took out of the pressure cooker isn't the roasted chicken you show at the end of the video.
It't not roasted, but BROWNED both sides. See 1:48
I wish he mentioned how heavy the chicken was
+Michael Toub I made this with a 5 1/2 lb chicken because I have a small (5 quart) aluminum pressure cooker. I have the old fashioned kind and it turned out really really really good. I could really taste the lemon!
What are dried erbs?
Probably cordialidous, beatrasnus, gargantast, dixidustonlypop, maybe some dirtlaidous, and crushornygus. Thats what I think he use anyway
What would be the difference if you cooked the bird for 5 more minutes and not do the 20 minute stand time at the end?
That's definitely a 10 qt cooker. Still works in an 8 qt, just less room for veggies
I was wondering how large his PC is too. It's a lot bigger than my 6.3 quart is. More information would have been nice. Like the size of the bird and what herb mixture he used. Good thing I can cook.
I have the Vitaquick which is great but steaming chicken will never ever match roasting chicken
20 minutes cooking and 15 minutes pressure release. He needs some education.
You need at least 2.5 cups of liquid in any pressure cooker to build up the steam and pressure.
And you would never ever let chicken or fish cook 15 minutes extra to reduce pressure. It is called natural cooling, but it actually cooks most of the time. You would use water from the tab on the lid to make the pressure fall in 2 minutes.
20 minutes cooking time for chicken is absolutely enough time. If you cook for longer it will be overcooked - with his 15 minutes cooling he actually cooks the chicken for 35 minutes.
And I would cut the chicken into four pieces, so most of it is covered by the white wine. It gives it much more flavor.
Yesyou are correct, it was over done. Can also under cook then into parts under the broiler griller to further brown and dry
With heavy clamp-style stainless steel pressure cookers, (such as the Magafesa Star, and the Fagor Classic), you can dry pressure roast without ANY added liquid whatsoever, (the chicken itself renders some fat and juice). A whole chicken would dry roast at low heat for 15 minutes, then the pot is opened, (the clamp types can release pressure and open within 2 minutes without any water), to add the vegetables, then re-sealed to pressure cook for 5 minutes. Very similar to this recipe, but the vegetables are whole and intact and perfectly steamed.
I was wondering if enough liquid was used. Good clarification
My pressure cooker only requires 1/2 C. liquid. 6 QT. Cuisinart electric. So to say ANY pressure cooker requires 2.5 cups of liquid is false.
Chicken contains water as well..