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Olive Oil Pressure-Cooked Whole Roasted Chicken
Olive Oil Pressure-Cooked Whole Roasted Chicken
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Pressure cooked whole chicken with olive oil, broiled for crispy skin and maximum flavor.
Ingredients:
  • 2 teaspoons olive oil, or as needed
  • 1 yellow onion, sliced into rings
  • 1 carrot, sliced
  • 1 lemon, sliced
  • 0.25 cup vegetable stock
  • 1 (3 1/2) pound whole chicken
  • salt and ground black pepper to taste
  • 1 head garlic, top third sliced off and discarded
  • 4 fresh thyme sprigs, or to taste
  • 0.25 cup Marsala wine
  • 2 tablespoons brown mustard
  • 1 teaspoon chopped fresh thyme, or to taste
  • 1 teaspoon celery seed
  • 1 teaspoon dried parsley
  • 0.25 cup olive oil
Instructions:
  • Coat the bottom of the pressure cooker with 2 teaspoons of olive oil.
  • Layer onion rings, carrot slices, and lemon slices at the bottom of the pressure cooker, then gently pour in the vegetable stock over the vegetables.
  • Massage the whole chicken with salt and pepper, ensuring the seasoning is evenly distributed. Stuff the chicken cavity with a head of garlic and fresh sprigs of thyme.
  • Combine Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, dried parsley, and olive oil in a bowl, whisking continuously until the rub is well blended. Rub about 3/4 of the mixture onto the chicken using your hands and place it in the pressure cooker. Pour the rest of the rub over the chicken.
  • Seal the pressure cooker with the lid and cook the chicken under high pressure for 16 to 20 minutes. Release pressure following the manufacturer's quick-release instructions. Check the chicken's doneness by inserting an instant-read thermometer into the thickest part of the thigh near the bone; it should read 165°F (74°C).
  • Position the oven rack 6 inches below the broiler and preheat the broiler.
  • Transfer the chicken to a roasting pan and generously spoon over half of the flavorful liquid from the pressure cooker.
  • Broil the chicken in the preheated oven until the skin is golden brown, approximately 5 minutes. Remove the garlic head from the chicken cavity, squeeze out the cloves into a bowl, and mash.
  • Remove excess fat from the liquid in the pressure cooker and discard onion, carrot, and lemon. Heat the pressure cooker over medium heat, cook and stir the liquid until browned for 2 to 4 minutes. Whisk in mashed garlic, season with salt and pepper, and serve the sauce with the chicken.

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