Savory Pressure-Cooked Whole Chicken with Garlic-Lemon Potatoes

Peel 3 large carrots and 1 large yellow onion. Cut the carrots into 2-inch thick rounds and quarter the onion.

Wash 1.8 lbs Yukon Gold potatoes and cut any large ones in half so they are all roughly 2 inches in size.

Pat the 4 lb whole chicken dry with paper towels. Season the skin and the cavity generously with salt, pepper, and 1 tsp smoked paprika.

Slice 1 large lemon in half. Stuff the chicken cavity with both lemon halves, 4 peeled garlic cloves, 1 sprig of fresh rosemary, and 2 sprigs of fresh thyme.

Set the pressure cooker to 'Sauté' mode and add 2 tbsp olive oil. Once shimmering, place the chicken breast-side down and sear for 5 minutes until the skin is golden brown. Flip and sear the back for another 3 minutes.

Remove the chicken from the pot and set aside on a plate. Pour 1 cup chicken broth into the pot and use a wooden spoon to scrape up all the browned bits from the bottom.

Place the metal trivet into the pressure cooker. Set the chicken on top of the trivet.

Arrange the prepared potatoes, carrots, and onion pieces around the chicken. Add the remaining 4 cloves of garlic, 1 sprig of rosemary, and 2 sprigs of thyme on top of the vegetables.

Secure the lid and ensure the valve is set to 'Sealing'. Set the manual high pressure timer to 50 minutes.

When the cooking time ends, allow the pressure to release naturally for 10 minutes before carefully turning the valve to 'Venting' to release any remaining steam.

Remove the chicken and vegetables. Carve enough meat for 2 servings (approx 1 lb of meat) and serve with half of the vegetables. Store the remaining chicken and vegetables for Day 5.