Pressure-Cooked Whole Chicken with Olive Oil

Ingredients

• Chicken:
• 2 teaspoons olive oil, or as needed
• 1 yellow onion, sliced into rings
• 1 carrot, sliced
• 1 lemon, sliced
• ¼ cup vegetable stock
• 1 (3 1/2) pound whole chicken
• salt and ground black pepper to taste
• 1 head garlic, top third sliced off and discarded
• 4 fresh thyme sprigs, or to taste
• Rub:
• ¼ cup Marsala wine
• 2 tablespoons brown mustard
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme, or to taste
• 1 teaspoon celery seed
• 1 teaspoon dried parsley
• ¼ cup olive oil

Step 1

Gently heat a couple of teaspoons of olive oil in your pressure cooker, just enough to coat the bottom. Then, layer in some onion rings, carrot slices, and lemon rounds before pouring vegetable stock over the veggies. Next, season the whole chicken generously with salt and pepper, rubbing it into the skin with your hands. Stuff the cavity with a head of garlic and a few sprigs of thyme.

Step 2

In a small bowl, whisk together Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Slowly drizzle in about a quarter cup of olive oil while whisking until the mixture comes together into a smooth rub. Use your hands to spread most of this rub all over the chicken, then place the bird on top of the veggies in the pressure cooker and spoon the rest of the rub over it.

Step 3

Seal the pressure cooker and cook the chicken on high pressure for 16 to 20 minutes. When it’s done, carefully release the pressure following your cooker’s instructions. Check that the thickest part of the thigh reads 165°F on an instant-read thermometer.

Step 4

While the chicken rests, set your oven rack about six inches from the broiler and preheat it. Transfer the chicken to a roasting pan and drizzle about half of the cooking liquid from the pressure cooker over it. Pop the chicken under the broiler for around five minutes, until the skin turns golden and crisp.

Step 5

Remove the garlic from the cavity, squeeze the softened cloves into a bowl, and mash them up. Skim off any excess fat from the remaining liquid, discard the cooked veggies and lemon, then simmer the liquid over medium heat for a few minutes until it thickens and browns slightly. Stir the mashed garlic into the sauce, taste, and season with salt and pepper. Serve this flavorful sauce alongside the chicken.