- 5 lb. whole chicken
- 16 oz. jar of baby kosher dill pickles
- salt and pepper
Liberally season the inside cavity of chicken with salt and pepper (and any other seasonings that tickle your pickle). Stuff the chicken cavity with baby kosher dill pickles. Liberally season the outside of the bird.
Pour the remaining pickle juice from the jar (about 1 1/2 cups) into pot and insert trivet. Place stuffed chicken on top of trivet, breast side up.
Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally.
Transfer to an oven-safe dish and place under a broiler for 5-7 minutes.
Calories: 395kcal | Carbohydrates: 1g | Protein: 34g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 523mg | Potassium: 384mg | Vitamin A: 335IU | Vitamin C: 3.3mg | Calcium: 39mg | Iron: 1.8mg