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Ingredients:
- A whole chicken
- Spices for chicken of choice. Some like to use garlic, all seasoning, and onion. Use what you want
- ½ cup of both water and chicken broth
Directions:
- Thaw out the chicken overnight and then season with seasonings
- Once ready, put water and chicken broth at bottom, putting the steam rack to help remove juices
- Cook chicken on high pressure for 10 minutes each pound.
- You can drizzle the meats and juices on top for best results
