Herb Roasted Chicken

Serving Size: 4

Ingredients

1 tablespoon dried rosemary
1 tablespoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon paprika
2 cloves garlic minced
1/2 teaspoon cumin
1 whole bay leaf, crumbled
3 pounds chicken
2 tablespoons olive oil
salt and pepper to taste
2 slices onion
2 tablespoons chicken stock or water
2 tablespoons white wine

In a small bowl mix together the first seven ingredients. Rub half of this mixture in the chicken cavity. Truss. Heat oil in the cooker and add the chicken and brown on all sides. Sprinkle with salt and pepper and the remaining herb mixture. Add onion slices. Turn the chicken breast side down, add chicken stock and wine. Close lid and bring up to pressure. Process for 15 minutes. Release pressure and remove lid.

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