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Pressure Cooker Roasted Chicken

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Ingredients
  

  • Pressure Cooker Roasted Chicken
  • 4 Medium Potatoes scrubbed and chunked (cut into ¼’s)
  • Sprinkle of Salt and Pepper
  • 13.7 Oz of Chicken Broth
  • 4 Stalks of Celery – peeled and cut into thirds
  • ½ C Baby Carrots
  • 2 Pounds of Chicken with Bone 2 breasts, 2 thighs, 2 legs

Instructions
 

  • Press Start, Menu, Sauté, Start, and place chicken into inner pot.
  • Allow chicken to sear for about 2 minutes per side, turning to brown evenly.
  • Remove chicken to a platter and then add in ¼ of the broth to deglaze the inner pot.
  • Press Stop/Cancel once evenly browned (about 6 minutes for all pieces total) and deglazing has taken place.
  • Add in the Wire Rack to the inner pot, and the remaining chicken broth.
  • Place Chicken on Rack, Potatoes, Celery, carrots, salt and pepper.
  • Place lid on top, lock and set the pressure limit valve to seal. Press Start, Menu, Poultry and decrease to 14 minutes, Start.
  • From this point it will take approximately 25 minutes for the pressure to build and then 14 minutes to cook.
  • Allow pressure to release naturally at the end of cooking cycle.
  • Serve
  • Prep Time: 10 Minutes Cook Time: 20 Pressurize: 25 minutes Total Time: 55 Minutes