PRESSURE COOKER FOR FRYING CHICKEN RECIPES

Steps:

• In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
• Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
• Flip the chicken and add broth, lemon juice and garlic cloves.
• Lock pressure cooker lid and set for 25 minutes on high.
• Let the pressure cooker release naturally.
• Remove from pressure cooker and let stand for 5 minutes before carving.

Steps:

• Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.