Olive Oil Infused Pressure-Cooked Whole Roasted Chicken

Ingredients 0/18

Step 1

Drizzl a couple of teaspoons of olive oil into the bottom of your pressure cooker to keep things from sticking. Then, layer in some onion rings, carrot slices, and lemon slices, and pour vegetable stock over the veggies.

Step 2

Give the whole chicken a good seasoning with salt and pepper—use your hands to really rub it into the skin. Stuff the cavity with a head of garlic and a few sprigs of thyme for extra flavor.

Step 3

In a small bowl, whisk together Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Slowly drizzle in about a quarter cup of olive oil while whisking until the mixture comes together into a smooth rub. Use your hands to spread most of this mixture all over the chicken, then pop it into the pressure cooker and pour the rest on top.

Step 4

Seal the lid and cook the chicken on high pressure for 16 to 20 minutes. Once it’s done, do a quick release according to your cooker’s instructions. Check that the thickest part of the thigh reads 165°F on a meat thermometer.

Step 5

Set your oven rack about 6 inches from 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 around 5 minutes until the skin turns a nice golden brown.

Step 6

While the chicken is broiling, remove the garlic head from the cavity. Squeeze the softened garlic cloves out of their skins into a bowl and mash them up. Skim off any excess fat from the remaining liquid in the pressure cooker, then discard the cooked onion, carrot, and lemon. Heat the liquid over medium heat, stirring for a few minutes until it thickens and browns slightly. Stir the mashed garlic into the sauce, season with salt and pepper to taste, and serve it alongside your beautifully roasted chicken.