Pot roast chicken

Ingredients

• 20g butter, plus 20g extra, chopped
• 1.5 kg chicken, trimmed, washed and dried
• 250g button mushrooms
• 1 leek, white part only, cut into 2 cm pieces 1 clove garlic, crushed
• 1 lemon, halved
• Half bunch of thyme
• 12 baby potatoes
• 1 cup chicken stock
• ½ cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons cornflour
• ¼ cup cream

Steamed broccoli to serve

Method

1. Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the butter and brown the chicken for 4–5 minutes on each side. Remove.
2. Add the mushrooms, leek and garlic and sauté for 3–4 minutes, stirring occasionally.
3. Stuff the chicken cavity with the lemon and thyme. Return to cooker and arrange potatoes around the chicken. Pour over the combined stock, wine and mustard.
4. Select PRESSURE COOK and High pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START.
5. Once cooking time is complete open the valve to release all the steam before opening the lid
6. Remove the chicken and vegetables to a serving platter. Cover and rest for 10 minutes.
7. In a jug, whisk cornflour into cream. Add to the sauce in the cooker. Select SAUTÉ/SEAR and set the timer for 6 minutes. Press START. Cook, stirring until mixture boils and thickens. Simmer for 3 minutes. Serve with the carved chicken and vegetables.