Whole Roasted Chicken Cooked in Olive Oil using a Pressure Cooker

Ingredients

• Chicken:
• 2 teaspoons olive oil, or as needed
• 1 yellow onion, sliced into rings
• 1 carrot, sliced
• 1 lemon, sliced
• ¼ 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
• Rub:
• ¼ cup Marsala wine
• 2 tablespoons brown mustard
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme, or to taste
• 1 teaspoon celery seed
• 1 teaspoon dried parsley
• ¼ cup olive oil

Step 1

Pour a couple of teaspoons of olive oil into your pressure cooker and swirl it around to coat the bottom. Then, layer in some onion rings, carrot slices, and lemon slices before pouring vegetable stock over the veggies.

Step 2

Give the whole chicken a good seasoning with salt and pepper, rubbing it into the skin with your hands. Stuff a head of garlic and a few sprigs of thyme inside the cavity.

Step 3

In a bowl, whisk together Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Slowly drizzle in a quarter cup of olive oil while whisking until everything comes together into a smooth rub. Use about three-quarters of this mixture to coat the chicken all over, then place the bird right on top of the veggies in the pressure cooker. Pour the remaining rub over the chicken.

Step 4

Seal the lid and cook on high pressure for around 16 to 20 minutes. Once done, release the pressure quickly following your cooker’s instructions. Check the chicken with a meat thermometer – it should read 165°F in the thickest part of the thigh.

Step 5

Set your oven rack close to the broiler and preheat it. Transfer the chicken to a roasting pan and spoon about half of the cooking liquid over it. Broil the chicken for about 5 minutes until the skin turns a lovely golden brown.

Step 6

While the chicken rests, remove the garlic head from the cavity. Squeeze the softened cloves into a bowl and mash them up. Skim off any extra fat from the liquid left in the pressure cooker, then discard the cooked onion, carrot, and lemon. Place the cooker on medium heat and cook the liquid, stirring until it thickens and browns slightly, about 2 to 4 minutes. Stir the mashed garlic into the sauce, season with salt and pepper to taste, and serve it alongside your perfectly cooked chicken.