A whole chicken gets rubbed all over with smoked paprika, garlic powder, onion powder, and thyme, then finished with a good coating of olive oil before it goes into the pressure cooker. Smashed garlic cloves, fresh thyme sprigs, and lemon wedges tucked into the cavity infuse the bird as it cooks, keeping the meat juicy and deeply flavorful without much hands-on effort. A quick pass under the broiler at the end crisps up the skin to a golden finish, giving you that roasted look and texture in a fraction of the time. Simple pantry spices, real garlic, bright lemon, and good olive oil are exactly the kind of everyday building blocks this way of eating is built on. Sliced and served with a squeeze of that roasted lemon, this is a satisfying, protein-rich main that fits naturally into a Mediterranean-style spread alongside vegetables, grains, or a simple salad.
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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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