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Whole Roasted Chicken in Pressure Cooker


  • 3 - 6 lbs. whole chicken
  • 1 tbsp fresh rosemary chopped
  • 2 tbsps extra virgin olive oil
  • 1 tsp extra virgin olive oil for the pan
  • 6 cloves garlic (or 2 tbsps. minced)
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup chicken broth
  • 1 onion


  • If your whole chicken has gizzards or anything inside of it, remove the items from the cavity.
  • Rinse your bird off with cool water and pat dry with paper towels. Set the chicken aside.
  • Now, preheat your cooker to sauté.
  • In a small bowl, mix together the rosemary, oil, garlic, paprika, salt, and pepper.
  • Rub the spice mixture all over the chicken. I like to add a cut up lemon into the cavity, at this point. You may also use an apple or onion, if you prefer.
  • Add the tsp of oil to your pressure cooker.
  • Place the chicken to the cooker and cook on one side for about 4 minutes.
  • Flip the bird over and cook the other side. Now, remove the chicken from the pot and set aside.
  • Add the broth to the cooker and scrap any brown bits from the bottom with a spatula.
  • Cut your onion into wedges and place into the pot.
  • Put your seasoned chicken on top of the onions, breast side up.
  • Close the lid of the pressure cooker. Cook on high pressure for 6 minutes per pound of meat.
  • Allow the bird to rest for 10 minutes before releasing the steam.
  • Remove the chicken and place on a large plate or cutting board before cutting into. Enjoy!