A whole chicken gets rubbed inside and out with olive oil and a bold spice blend of smoked paprika, garlic powder, onion powder, and thyme before it goes into the pressure cooker to cook low and slow in seconds flat. Smashed garlic cloves, fresh thyme sprigs, and lemon wedges infuse the broth and cavity as it cooks, keeping the meat juicy and deeply flavorful all the way to the bone. A quick pass under the broiler at the end crisps up the skin to a golden finish, giving you that roasted look and texture without babysitting an oven for an hour. Simple whole-food seasonings and real, recognizable ingredients make this an easy, satisfying centerpiece that fits naturally into a Paleo kitchen. Carve it up for a weeknight dinner or use the leftovers for meal prep all week long — either way, it's a reliable, no-fuss main to keep on repeat.
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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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