THE RECIPE JOURNAL · Main Course
Olive Oil Pressure-Cooked Roast Chicken
This recipe delivers tender, juicy roast chicken with a crispy skin, all made effortlessly using your pressure cooker. Infused with rich olive oil and simple seasonings, it’s perfect for a quick, flavorful meal any night of the week.
FROM THE KITCHEN • Olive Oil Pressure-Cooked Roast Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 2 teaspoons of olive oil in your pressure cooker just enough to coat the bottom. Lay down the onion rings, carrot slices, and lemon slices, then pour the vegetable stock over them. 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 some fresh thyme sprigs.
02
Step 2
In a small bowl, whisk together Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Slowly drizzle in 1/4 cup of olive oil while whisking to create a smooth rub. Use about three-quarters of this mixture to coat the chicken all over, then place the chicken on top of the veggies in the pressure cooker and pour the remaining rub over it.
03
Step 3
Seal the lid and cook on high pressure for 16 to 20 minutes. Once done, do a quick release following your cooker’s instructions. Check the chicken’s temperature with an instant-read thermometer—it should hit 165°F in the thickest part of the thigh.
04
Step 4
Move the chicken to a roasting pan and ladle about half of the cooking liquid over it. Set your oven broiler about 6 inches from the heat and broil the chicken until the skin turns golden and crisp, which should take around 5 minutes. While it broils, take out the garlic head from the cavity, squeeze the soft cloves into a bowl, and mash them up.
05
Step 5
Meanwhile, skim off any excess fat from the liquid left in the pressure cooker and discard the cooked veggies and lemon slices. Put the cooker back on medium heat and cook the liquid, stirring occasionally, until it thickens and browns a bit—about 2 to 4 minutes. Stir the mashed garlic into the sauce, taste, and season with salt and pepper. Serve this flavorful sauce alongside your chicken and enjoy!
Why you’ll love it
This method locks in moisture and flavor, making the chicken tender and juicy every time. Using olive oil adds a rich, fruity taste while keeping the dish healthy. Plus, pressure cooking saves time without sacrificing taste.
How to serve
Serve with roasted vegetables or a fresh green salad for a balanced meal. A side of mashed potatoes or crusty bread pairs well to soak up the flavorful juices. Drizzle some extra olive oil and a squeeze of lemon for a bright finish.
Storage & leftovers
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat. You can also freeze cooked chicken for up to 2 months; thaw overnight in the fridge before reheating.
