Olive Oil Pressure-Cooked Whole Roasted Chicken


This chicken is cooked in the pressure cooker and then put under the broiler for a few minutes to crisp the skin. It is quick and easy, flavorful, and delicious! You can also make a nice sauce with the 'drippings' afterwards.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
4 servings



  • 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


  • 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


  1. Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.

  2. Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.

  3. Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.

  4. Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.

  5. Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  7. Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.

  8. Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.

  9. Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

Nutrition Facts (per serving)

712 Calories
45g Fat
15g Carbs
58g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 712
% Daily Value *
Total Fat 45g 57%
Saturated Fat 10g 51%
Cholesterol 174mg 58%
Sodium 294mg 13%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 58g
Vitamin C 31mg 154%
Calcium 113mg 9%
Iron 4mg 22%
Potassium 604mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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