This whole chicken comes out of the pressure cooker impossibly juicy, thanks to a quick trip on the trivet over broth that's been infused with smashed garlic and fresh thyme sprigs. A simple rub of smoked paprika, garlic powder, onion powder, and dried thyme gets pressed right into the skin before cooking, so every bite carries that warm, savory flavor straight through to the bone. Lemon wedges tucked into the cavity add a bright, clean note that balances the richness of the meat. After a fast blast under the broiler, the skin turns deeply golden and crisp, giving you that roasted look and texture without hours in the oven. It's a straightforward, whole-food way to get a complete, satisfying dinner on the table, and it holds up beautifully as a Whole30 staple you'll want in regular rotation. Carve it up for dinner tonight, then use the leftovers all week for salads, soups, or a quick protein on the side.
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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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