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

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Feb 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.

 

7 Ratings

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.

 
May 31, 2014

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

 
Feb 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.

 
Dec 17, 2014

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

 
Apr 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.

 

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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
  • 294 mg
  • 12%

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

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About the Cook

 
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