Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Mix all of the ingredients together all of the seasonings and set aside.
3. Turn chicken breast side down. Using sharp kitchen shears, cut along both sides of the backbone of the chicken, cutting through the ribs. Remove backbone and save for stock. (If there are giblets, remove those too. Discard or save for another use).
4. Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
5. Using a sharp knife, cut a slit near the breast and on each leg so that you can reach your hand inside (do not remove skin). Rub spice mixture all over the meat by sliding your hand underneath the skin. Reserve just a little bit to rub on the outside of the skin.
6. Add chicken broth and chicken to inner pot.
7. Cook on high pressure for 32 minutes or for 6 minutes per pound plus 2 additional minutes.
8. Release pressure naturally.