Olive Oil Pressure-Cooked Whole Roasted Chicken

Rating: 4.09 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

 By emilyv
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Chicken:

Rub:

Directions

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

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

  • 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.

  • 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.

  • 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).

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

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

  • 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.

  • 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; 44.8 g total fat; 174 mg cholesterol; 294 mg sodium. 15.4 g carbohydrates; 57.6 g protein; Full Nutrition

Reviews (17)

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Most helpful positive review

K. Taylor
Rating: 4 stars
08/28/2014
Delicious! Unbelievably easy and quick. Overall a great recipe! I added a celery stock under the chicken did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs and I cooked it for 25 minutes next time I'll cook it for 20-22 minutes. Great recipe to try. Read More
Helpful
(12)

Most helpful critical review

slpopeck
Rating: 3 stars
02/07/2015
This was a little disappointing. My chicken was I think 5-6 lbs and it took like an hour to cook - no big deal. But the breast came out really weird - like rubbery and chewy almost. The dark meat was good though. Next time I will stick to traditional oven roasting for a whole chicken. Read More
Helpful
(2)
22 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
K. Taylor
Rating: 4 stars
08/28/2014
Delicious! Unbelievably easy and quick. Overall a great recipe! I added a celery stock under the chicken did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs and I cooked it for 25 minutes next time I'll cook it for 20-22 minutes. Great recipe to try. Read More
Helpful
(12)
K. Taylor
Rating: 4 stars
08/28/2014
Delicious! Unbelievably easy and quick. Overall a great recipe! I added a celery stock under the chicken did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs and I cooked it for 25 minutes next time I'll cook it for 20-22 minutes. Great recipe to try. Read More
Helpful
(12)
southpole
Rating: 5 stars
07/25/2014
I had some home grown chicken that was a little tuff so I wanted to try a pressure cooker recipe. Usually I shy away from recipes that doesn't have a lot of reviews yet but I'm glad I didn't on this one. I was more than pleased on how this turned out. I didn't have Marsala wine but I used port wine instead. I also only cooked a half of chicken as well. When I opened the cooker after it was done it looked so good the way it was I omitted the oven browning process. I also may have over cooked everything just a tad because the onions carrot and lemon became one as a really awesome sauce that we pour over the juicey chicken meat loved the taste of the lemon in it! To me this recipe is a winner. Read More
Helpful
(11)
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emilyv
Rating: 5 stars
05/31/2014
I submitted this recipe and made it again to "test" it. It is still really really good! Read More
Helpful
(9)
nhoward9608
Rating: 4 stars
02/05/2015
This was really easy and tasted delicious!! I did not have fresh herbs so I used dried and didn't use any thyme in the chicken. It fell off of the bone. I made the sauce into a gravy with corn starch. Easy beginner recipe for cooking with the pressure cooker. Read More
Helpful
(5)
xine
Rating: 5 stars
04/08/2015
UNBELIEVABLY awesome chicken. The lemons at the bottom were even delicious. The photos are absolutely horrid so just ignore them. I made it with a quartered chicken and some cut up chicken breasts and adapted the recipe for 8 people in an 8QT pressure cooker. I skipped the broiling part and served it in a tagine with the sauce. From the 4 year olds to the adults everyone seemed to love it. Read More
Helpful
(5)
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Cindy R.
Rating: 5 stars
12/17/2014
It's easy and a good choice when having company! Read More
Helpful
(2)
slpopeck
Rating: 3 stars
02/06/2015
This was a little disappointing. My chicken was I think 5-6 lbs and it took like an hour to cook - no big deal. But the breast came out really weird - like rubbery and chewy almost. The dark meat was good though. Next time I will stick to traditional oven roasting for a whole chicken. Read More
Helpful
(2)
dano_usd
Rating: 4 stars
01/25/2016
The chicken fell apart when I removed it from the pressure cooker. The garlic didn't just squeeze out. The sauce is delicious even though I had to substitute sherry for the Marsala wine and substituted yellow mustard turmeric and cyanine pepper for brown mustard. Read More
Helpful
(2)
Sindinc
Rating: 4 stars
09/22/2015
I used a different recipe but stuck to this method essentially. I used Roast Chickens with Plums by Melissa Clark in the NYTimes. I prepped the chicken as she instructed. On the bottom of the electric pc I put 4 quartered plums 2 large shallots cut in 1/4" circles and 1 TB olive oil. I shoved a seated lemon in the cavity of the chicken and then rested it on top of the plums and shallots. I poured 1/4 cup chuckle stock. I cooked one 4lb chicken on the "meat/poultry" setting for 22 minutes. I let the chicken sit for 5 minutes before I manually released the pressure. I broiled the chicken plums and shallots for 5 minutes. Perfection! I'm going to do it with the other chicken now. Read More
Helpful
(1)
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