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Pressure Cooker Roasted Chicken

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Ingredients Method

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

Method
 

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