Name: Olive Oil Pressure-Cooked Whole Roasted Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, or as needed - 2 teaspoons; Yellow onion, sliced into rings - 1; Carrot, sliced - 1; Lemon, sliced - 1; Vegetable stock - ¼ cup; Whole chicken - 1 (3 1/2) pound; Salt and ground black pepper to taste - 1 (3 1/2) pound; Garlic, top third sliced off and discarded - 1 head; Fresh thyme sprigs, or to taste - 4; Marsala Wine - ¼ cup; Brown mustard - 2 tablespoons; Garlic, minced - 2 cloves; Chopped fresh thyme, or to taste - 1 teaspoon; Celery seed - 1 teaspoon; Dried parsley - 1 teaspoon; Olive oil - ¼ cup

Olive Oil Pressure-Cooked Whole Roasted Chicken

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Olive Oil Pressure-Cooked Whole Roasted Chicken

1. Olive oil, or as needed - 2 teaspoons

2. Yellow onion, sliced into rings - 1

3. Carrot, sliced - 1

4. Lemon, sliced - 1

5. Vegetable stock - ¼ cup

6. Whole chicken - 1 (3 1/2) pound

7. Salt and ground black pepper to taste - 1 (3 1/2) pound

8. Garlic, top third sliced off and discarded - 1 head

9. Fresh thyme sprigs, or to taste - 4

10. Marsala Wine - ¼ cup

11. Brown mustard - 2 tablespoons

12. Garlic, minced - 2 cloves

13. Chopped fresh thyme, or to taste - 1 teaspoon

14. Celery seed - 1 teaspoon

15. Dried parsley - 1 teaspoon

16. Olive oil - ¼ cup

How to cook deliciously - Olive Oil Pressure-Cooked Whole Roasted Chicken

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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

7. Stage

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

8. Stage

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. Stage

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.