This easy recipe delivers a juicy, tender chicken infused with the rich flavor of olive oil, all cooked quickly in a pressure cooker. Perfect for a healthy weeknight dinner that feels both comforting and delicious.
Start by heating 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.
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.
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.
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.
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.
- Make sure to season the chicken well inside and out for the best flavor.
- Use a rack or trivet inside the pressure cooker to keep the chicken elevated from the liquid.
- Let the pressure release naturally for a few minutes before quick releasing to keep the meat juicy.
This method locks in moisture and flavor, making the chicken tender and juicy every time. Using olive oil adds a rich, smooth taste while keeping the dish healthy and vibrant. It’s a quick way to enjoy a comforting, home-cooked meal without spending hours in the kitchen.
Serve with roasted vegetables or a fresh green salad to balance the richness. A side of garlic mashed potatoes or crusty bread also pairs well and helps soak up the delicious juices. Drizzle extra olive oil or a squeeze of lemon for added brightness.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out, either in the microwave covered with a damp paper towel or in a low oven. You can also freeze cooked chicken for up to 2 months; thaw overnight in the fridge before reheating.
