Chicken-in-a-Pot

Description
Contributed by PressureCookerRecipes Y-Group

Ingredients

 * 6 large carrots, peeled and cut into 11⁄2-inch chunks
 * 2 large onions, halved and thinly sliced
 * 4 long strips lemon zest
 * 4 sprigs fresh dill + 2 tablespoons chopped
 * 2 tablespoons extra-virgin olive oil
 * ½ teaspoon kosher salt + additional for seasoning
 * 4 bone-in chicken breast halves, skin removed (2½ to 3 pounds)
 * 2 cups chicken broth

Directions

 * 1) Put the carrots, onions, lemon zest, dill sprigs, and olive oil in a 7-liter pressure cooker.
 * 2) Season the vegetables with the ½ teaspoon salt and the chicken with salt, to taste.
 * 3) Pour the broth in the pot, then nestle the chicken meat side down on top of the vegetables.
 * 4) Close the pressure cooker lid, bring the pressure up to high (this can take up to 10 minutes).
 * 5) Adjust the heat, if necessary, to maintain an even high pressure for 10 minutes.
 * 6) Remove from the heat and use the quick-release method to bring down the pressure.
 * 7) Stir the chopped dill into the chicken stew.
 * 8) Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one.