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My review
Olive Oil Pressure-Cooked Whole Roasted Chicken
11
emilyv
"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."
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Ingredients
45 m servings 712Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
- 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.
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Reviews
Read all reviews 1520 Ratings
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Most helpful positive review
8/28/2014
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 ...
Most helpful critical review
2/6/2015
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 me...
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Newest
8/28/2014
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 ...
7/25/2014
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 o...
5/31/2014
I submitted this recipe and made it again to "test" it. It is still really, really good!
2/5/2015
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 cor...
4/8/2015
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 breas...
1/25/2016
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 subs...
2/6/2015
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 me...
1/25/2017
I had almost all ingredients- i did sub dry thyme, in lieu of fresh and chicken broth in lieu of vege broth and Dijon mustard instead of brown- still turned out perfect.