Olive Oil Pressure-Cooked Whole Roasted Chicken Recipe - Allrecipes.com
Olive Oil Pressure-Cooked Whole Roasted Chicken Recipe
  • READY IN 45 mins

Olive Oil Pressure-Cooked Whole Roasted Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Aug 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.

 
Jul 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.

 

4 Ratings

May 31, 2014

I submitted this recipe and made it again to "test" it. It is still really, really good!

 
Dec 17, 2014

It's easy and a good choice when having company!

 

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Nutrition

  • Calories
  • 712 kcal
  • 36%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 44.8 g
  • 69%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 57.6 g
  • 115%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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