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Chicken in the Pot with Veggies
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This is a delicious dinner. It tastes like you cooked all day but you did not have to heat up the kitchen. Yummmmmmm

15 min to 20 min, however long it takes you to cut up veggies

30 min, plus 10 min

6 to 8, and leftovers for soup next day

Ingredients

FOR CHICKEN STEP 1
1 3-5 lb chicken
2 cups chicken broth
1 med onion, chopped
1/2 teas rosemary
1/2 teas pepper
1 teas salt
3 tbs veg oil or any oil you like to use

FOR THE VEGGIE PART 2
1 med onion
4 carrots
4 Idaho potatos
1/4 cup chicken broth
2 15oz can diced tomatos
1 cup either frozen corn or frozen mixed veggies
1 tsp dill
1 tsp pepper
1 tsp salt
1 tsp basil
2 tsp sugar




Directions
Put chicken in Nesco Pressure Cooker with oil and set it to brown and brown it on all sides.
When done browning make sure the chicken is breast side up.
Add in the chicken broth, onion, rosemary, pepper, salt and cook the chicken for 30min on high.
While the chicken is cooking cut up veggies for Step 2
Using a med bowl, add in the onion, carrots, potato's, onion, rosemary, tomato's, corn or mixed veggies, dill, pepper salt, basil, sugar, saute the mixture in 1/2 cup chicken stock until onions are translucent about 5 min.

Once the chicken is done cooking for the 30 min, use the quick release and open the pressure cooker. Add in the veggie mixture around and on top of the chicken up to the 3/4 full line of the pressure cooker. Cook chicken and veggies on high for 10 min. Use the quick release valve. The chicken should have a internal temp of 180, check with a instant read thermometer. Take chicken out and cup up and serve with veggie on the side. It is also nice to serve with a crusty piece of bread.
There will be lots of broth and depending on the size of your family leftovers. I cut up the left over chicken, add in 2 more cups of water, and a package of tortellini and cook the next day for about 10 to 15 min on high. It makes wonderful soup.
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