The fastest and most delicious roast chicken you'll ever make, this easy pressure cooker recipe makes succulent and tender meat, and a ready-made gravy while the chicken cooks.
Finely chop the parsley leaves, reserving the stalks. Mix the parsley leaves and garlic with the butter and some seasoning, then use a teaspoon to push the butter under the skin covering the chicken breasts.
Step 2
Season chicken all over, then heat the oil in a large pressure cooker (see GH Tip) and brown the chicken on all sides over a high heat. Turn the chicken breast-side up and add the wine and chopped onion to the bottom of the pan, then bubble for 30sec. Add the stock and parsley stalks.
Step 3
Close the lid, bring the cooker to high pressure according to manufacturers instructions, then cook at this setting for 20min for a 1.2kg (2lb 11oz) chicken or 25min for a 1.5kg (31/4lb) chicken. Turn off the heat and allow the pressure to fall by itself.
Step 4
Carefully lift the chicken from the pan (it will be very tender and nearly falling apart). Boil the liquid in the pan for 3min, then remove from the heat. Stir the cornflour with a few drops of water and whisk into the pan. Bring back to the boil, whisking the gravy until thickened. Season to taste.Strain into a jug, pushing the solids through, as much as you can.
Step 5
If you want to crisp up the chicken skin (this is optional), preheat the grill to high, transfer the chicken to a roasting tin or baking tray and grill for 2-3min until the skin crisps. Serve the chicken with the gravy, roast potatoes and seasonal vegetables.
GH Tip
We recommend making this in a pressure cooker with a capacity of at least 4.5-6 litres. Please check the manufacturer’s instructions for minimum liquid amounts and add more water to the recipe if necessary.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
