Pesto Chicken with Potatoes and Carrots

3 pounds chicken thighs, bone in, skin removed, trimmed of all visible fat ½ tablespoon extra virgin olive oil ⅓ cup prepared pesto ½ cup chicken stock 1 large (6-8 ounce) onion, peeled, cut vertically into ½-inch slices 8 2-inch new red potatoes (about 1½ pounds), scrubbed – with a strip peeled off on the circumference 1 pound baby cut carrots

Calories 467 (43% from fat) • carb.19g • pro. 47g • fat 22g • sat fat 6g • chol. 155mg • sod. 282mg • calc. 104mg • fiber 6g

Toss chicken thighs with olive oil to coat. Select Browning and when cooking pot is hot, add 4 thighs to the pot. Brown for about 3 minutes on each side. Remove to a bowl and repeat with remaining chicken. Turn off. Add pesto to chicken and toss to coat. Add chicken stock and onions to the pot. Insert the trivet/rack in the pot. Arrange the pesto coated chicken on the rack. Top with new potatoes and carrots. Cover and lock lid in place. Select High Pressure and set timer for 11 minutes. When audible beep sound, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Leave on Keep Warm until ready to serve. Use a slotted spoon to transfer to warmed serving dish. Strain liquid in a fat strainer to remove fat, or use a fat mop. Serve hot.