Total Time

Prep: 10 min. Cook: 30 min. + releasing


6 servings


2 tablespoons dried thyme2 tablespoons dried rosemary, crushed2 tablespoons rubbed sage1 tablespoon kosher salt1 tablespoon pepper1 small lemon, quartered, optional1 small onion, quartered, optional3 garlic cloves, smashed, optional1 broiler/fryer chicken (3 to 4 pounds)2 tablespoons olive oil, divided1 cup chicken broth or water


In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.

Nutrition Facts

5 ounces cooked chicken: 345 calories, 22g fat (5g saturated fat), 104mg cholesterol, 1051mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 33g protein.