Pressure Cooker Whole Roasted Chicken & Vegetables
1 Whole Chicken (3-5 lbs depending on size of pressure cooker.)
1 Cup Chicken Broth
2 Bags of Frozen Vegetable Medley Mix (Any variety will do, pre-seasoned or flavored works great!)
1 Sprigs Fresh Rosemary
1 Medium Onion, cut in half
Salt and pepper to taste
Pour broth into pressure cooker. Season chicken with salt and pepper inside and out. Place Rosemary and onion inside of chicken and add to the cooker. Take one bag of the frozen vegetable mix and pour into the cooker on top of the chicken. Save the second bag of vegetables for later.
Put the lid on the cooker and lock in place. Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes. Open valve to release remaining pressure then open the cooker. Add second bag of vegetables to the cooker, replace lid, close pressure valve and cook on medium heat for 5 more minutes. Release pressure, remove lid and plate chicken with the vegetables surrounding it.
Optional: Remove chicken and vegetables and return cooker with the remaining juices and drippings to high heat. Whisk 1/4 Cup flour with 1/2 Cup water together and blend into the remaining juices to make a gravy. Taste to adjust seasoning if necessary. Serve over chicken and vegetables.
To crisp the chicken: Put meat on a baking sheet and broil on high for 3-6 minutes.