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
Put the carrots, onions, dill sprigs, lemon zest and olive oil in a 7-liter pressure cooker and sprinkle with salt. Sprinkle the chicken with salt. Pour the broth in the pot, and then nestle the chicken meat-side down on top of the vegetables. Close the pressure cooker lid and bring the pressure up to high over medium-high heat (this can take up to 10 minutes). Adjust the heat if necessary to maintain an even high pressure for 10 minutes. Remove from the heat and use the quick-release method to bring down the pressure.
Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one.
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.
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