Savor the Ultimate Pressure-Cooked Roasted Chicken with Olive Oil

Ingredients

• Poultry:
• Drizzle of olive oil (around 2 teaspoons)
• Sliced rings of a sunny yellow onion
• Sliced pieces of a vibrant carrot
• Lemon slices for a tangy twist
• Approximately 1/4 cup of flavorful vegetable stock
• A whole chicken weighing about 3 1/2 pounds
• Season with a pinch of salt and a sprinkle of ground black pepper
• Garlic bulb with the top part removed
• A handful of fresh thyme sprigs (about 4), or adjust to your preference
• Marinade Blend:
• Splash of Marsala wine (around 1/4 cup)
• 2 tablespoons of rich brown mustard
• Minced garlic cloves to taste (about 2)
• Freshly chopped thyme leaves for a herby touch (around 1 teaspoon)
• A hint of celery seed
• Dried parsley for an earthy flavor (around 1 teaspoon)
• Drizzle of olive oil (around 1/4 cup)

Step 1

Begin by drizzling two teaspoons of olive oil in the pressure cooker, ensuring the bottom is evenly coated. Next, artfully layer onion rings, carrot slices, and lemon slices at the base before gently pouring vegetable stock over the aromatic mixture.

Step 2

Prepare the whole chicken by generously seasoning it with salt and pepper, ensuring the flavors seep into the skin. Enhance the chicken's taste by stuffing the cavity with a garlic head and fragrant thyme sprigs.

Step 3

In a separate bowl, create a flavorful rub by combining Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Gradually whisk in a quarter cup of olive oil until the mixture emulsifies. Tenderly massage most of the rub onto the chicken, reserving some to drizzle over the top.

Step 4

Seal the pressure cooker with the lid and let the chicken cook under high pressure for 16 to 20 minutes. Once done, carefully release the pressure and ensure the chicken reaches an internal temperature of 165 degrees F.

Step 5

To finish, position the oven rack near the broiler and preheat. Transfer the chicken to a roasting pan and generously spoon half of the flavorful liquid from the pressure cooker over the chicken. Broil until the skin crisps to a golden brown hue.

Step 6

After removing the garlic head from the chicken, squeeze the roasted cloves into a bowl and mash them. Skim any excess fat from the remaining liquid in the pressure cooker, then discard the onion, carrot, and lemon. Simmer the sauce over medium heat, stirring until it browns slightly. Integrate the mashed garlic, season with salt and pepper, and serve the delectable sauce alongside the succulent chicken.