Pressure Cooker Chicken

Pressure Cooker* Chicken

1 whole chicken, 3- 3 1/2 lbs.
Olive oil
1 onion, sliced
2 carrots, sliced
2 lemon, sliced
1/4 cup broth
Kosher salt and freshly ground black pepper, to taste
1 head garlic, cut in half horizontally
1 bundle fresh thyme
1/4 cup marsala wine
2 Tbs. spicy brown mustard
2-3 cloves garlic, minced
1 tsp. dried thyme (or 2 Tbs. chopped fresh thyme)
1 tsp. celery seed
1 tsp. dried parsley
1/4 cup olive oil

Add a bit of evoo to PC pot; add broth, then arrange onions, carrots, and lemons over the top. Season entire chicken with salt and pepper; place garlic head and fresh thyme bundle into cavity of chicken. In a small bowl, combine wine, mustard, garlic, thyme, celery seed, and dried parsley together in a small bowl; pour evoo and whisk together. Using your hands, spread about 3/4 of prepared mixture over chicken; place prepared chicken into PC pot. Pour remaining mixture over the top of the chicken.

Place lid onto PC and lock into place. Choose high pressure setting and set pc for 30 minutes. When timer goes off, use natural release until float valve drops. Remove chicken and check to be sure internal temperature at breast is 165 degrees, juices run clear, and chicken is very fork-tender.

Now You’re Cookin’,
Chef Alli

*Affiliate Link: I only recommend products I use and love!


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