For extra crispy skin, pat the chicken completely dry with paper towels before applying the rub. Don't discard the vegetables after pressure cooking! They're packed with flavor and can be pureed into a delicious soup. If you don't have Marsala wine, you can substitute with dry sherry or chicken broth.
Olive Oil Pressure-Cooked Whole Roasted Chicken
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS69
Unlock the secret to incredibly moist and flavorful roasted chicken in under an hour! This recipe uses a pressure cooker for speed and then finishes with a quick broil for perfectly crisp skin. The resulting pan sauce is simply divine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol174 mg
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Fiber3 g
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Protein58 g
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Saturated Fat10 g
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Sodium294 mg
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Sugar3 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPour 2 teaspoons olive oil into the pressure cooker to coat the bottom. (1 minute)
02
StepArrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture. (5 minutes)
03
StepSeason 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. (5 minutes)
04
StepMix 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. (10 minutes)
05
StepPlace 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). (25 minutes)
06
StepSet oven rack about 6 inches from the heat source and preheat the oven's broiler. (2 minutes)
07
StepPlace chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken. (3 minutes)
08
StepBroil 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. (7 minutes)
09
StepSkim 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. (5 minutes)
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Melisa Davis
May 16, 2025Next time, I'm going to try roasting some vegetables alongside the chicken in the pressure cooker.
Mikel Ratke
Mar 15, 2025I added a pinch of red pepper flakes to the rub for a little extra heat, and it was delicious!
Bo Bernhard
Jan 5, 2025I was a bit skeptical about pressure cooking a whole chicken, but it turned out amazing. The skin was crispy and the meat was so tender.
Kelsie Toy
Jan 4, 2025The sauce is absolutely divine! I could eat it with a spoon.
Herta Larson
Dec 7, 2024I used chicken broth instead of Marsala wine, and it still turned out great.
Eliezer Gutkowski
Nov 5, 2024The rub is what makes this chicken so special. It's the perfect blend of savory and sweet.
Zelda Williamson
Oct 5, 2024My family raved about this chicken. It's definitely going into our regular rotation.
Drew Douglas
Sep 18, 2024This recipe is a game changer! I never thought I could get such a flavorful and juicy roasted chicken so quickly.