½ T extra-virgin olive oil
- 3 lbs chicken thighs
⅓ c pesto
½ c chicken stock
- 1 onion, thin sliced
- 8 new red potatoes
- 1 lb baby carrots
Set pressure cooker to "sear" add oil, and press "start/stop". When hot, add chicken and brown on all sides, about 5-7 minutes. Remove chicken and coat with pesto; set aside.
- Add chicken stock and onions to pressure cooker. Place steamer rack in bottom of cooker. Return chicken to steamer rack. Top chicken with potatoes and carrots.
- Close and lock lid and set pressure cooker to "poultry". Adjust time to 11 minutes and press "start/stop". When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid. Remove chicken and vegetables and transfer to serving dish.