A whole chicken gets rubbed with smoked paprika, garlic powder, onion powder, and thyme, then pressure cooked over a savory broth infused with smashed garlic and fresh thyme sprigs until it's fall-apart tender. Lemon wedges tucked into the cavity keep the meat bright and juicy, while a quick pass under the broiler at the end crisps the skin to a deep golden brown. The pressure cooker locks in moisture, so every bite of breast and thigh comes out succulent without any dry spots. It's a fuss-free way to get a full roast-chicken dinner on the table in a fraction of the usual time, and it's a solid choice for a gluten free kitchen. Simple pantry spices do all the flavor work here, so you get big, savory results without any complicated technique.
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In a small bowl, stir together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Pat the chicken completely dry with paper towels, then rub the olive oil all over the outside and inside the cavity. Sprinkle the spice mixture evenly over the entire bird, pressing it gently into the skin.
Pour the chicken broth into the insert of a 6-quart (or larger) electric pressure cooker. Add the smashed garlic cloves and fresh thyme sprigs, if using, to the broth. Place the trivet or rack in the insert and set the chicken breast-side up on top of it. Tuck the lemon wedges into the cavity.
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