1.Rinse chicken under cold water, pat dry. Push lemon, garlic and oregano into chicken cavity. Tuck wing tips under, tie legs together with kitchen string. Season.
2.Heat oil in 6-litre (24-cup) pressure cooker, cook chicken until browned all over. Remove from cooker. Add stock and wine to cooker, place chicken on oiled wire rack in cooker. Secure lid, bring cooker to high pressure. Reduce heat to stabilise pressure, cook 30 minutes.
3.Release pressure using the quick release method, remove lid. Remove chicken, cover, stand 10 minutes before serving. Discard cooking liquid or reserve for use as stock.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.Note