Pot boiled chicken with vegetables

• 1.3 kg whole chicken
• 1 ½ tbsp oil
• 4 carrots
• 2 leeks
• 1 celery stick
• 3 small turnips
• 1 onion
• 400 ml chicken stock or vegetable bouillon
• salt and freshly ground black pepper
• 600 g small potatoes
• about 3 tbsp cornflour

Preparing the ingredients Peel all the vegetables, except the potatoes. Cut the carrots, leeks and celery into 5 cm lengths. Halve the carrots lengthwise if thick. Cut the turnip into quarters.

Your pressure cooker will take care of everything! Heat the oil on a medium-high heat in the open pressure cooker pot. Brown the chicken on all sides, do not cover (this takes about 10–15 minutes). Add the vegetables and whole onion. Pour in the stock or bouillon. Close the lid. As soon as steam is released, reduce the heat source and leave to cook for the time indicated. Twenty minutes before the end of the pressure cooking time, boil the potatoes in a separate saucepan in salted water.

The finishing touch Carefully remove the chicken and leave to rest before carving. Remove the vegetables with a draining spoon and keep warm. Discard the onion. Thicken the cooking juices with cornflour to make gravy, if desired. Blend the cornflour with a little water, stir into the cooking juices and bring to the boil stirring continuously until the gravy thickens