Ingredients
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
Preparation
In a small bowl, combine first 5 ingredients. If desired, insert lemon, onion and garlic into the cavity of the chicken. Brush outside of chicken 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. Allow pressure to release naturally.
