6 large carrots, cut into 1 1/2-inch chunks
2 large onions, halved and thinly sliced
4 sprigs fresh dill, plus 2 tablespoons roughly chopped
4 long strips lemon zest
2 tablespoons extra-virgin olive oil
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
2 cups low-sodium chicken broth or stock
To bring the pressure down fast so food doesn't overcook, use the quick release method. Just press down on the indicator stem until no more steam comes out. When the pressure indicator stem remains in its lowest position, all of the steam has been released.