4 to 5poundroasting chickeninternal pieces removed and patted dry
1cupchicken stock or water
Fresh rosemaryif desired
Salt and black pepperto taste
Pour the chicken stock or water into the electric pressure cooker. Add the trivet.
Into the chicken cavity, place the garlic, lemon, and fresh rosemary (if using.) Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
Place the chicken on the trivet.
Cover the electric pressure cooker, setting the value to sealing.
Program using “manual” or “pressure cook” for 25 minutes. Allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure. Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet. Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
See cooking times above in post if you are using a different weight chicken.