Step 1

Quarter 1 pound red or Yukon gold potatoes. Halve 12 ounces carrots lengthwise (peel first if desired), then cut into 2-inch pieces crosswise. Cut 1 red onion into 8 wedges. Mince 2 garlic cloves.

Step 2

Season 2 pounds boneless, skinless chicken breasts or thighs all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 3

Place 3/4 cup low-sodium chicken broth, 3 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon dried thyme in a liquid measuring cup or small bowl and whisk to combine.

Step 4

Melt 2 tablespoons unsalted butter with the Sauté function in a 6-quart electric pressure cooker. Add the onion, garlic, and remaining 1/2 teaspoon kosher salt. Sauté, stirring often, until the onions begin to soften and the garlic is fragrant, about 3 minutes.

Step 5

Turn the electric pressure cooker off. Pour in the chicken broth mixture and scrape any browned bits from the bottom of the pot. Add the chicken in an even layer: the breasts will be in a single layer with some slight overlap, and the thighs will be in two layers. Top with the potatoes and then the carrots.

Step 6

Seal the pressure cooker and make sure the vent is closed. Set to cook under HIGH pressure for 8 minutes. The pressure cooker should take 15 to 20 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, and cut 1 medium lemon into wedges.

Step 7

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release the remaining pressure. Transfer the chicken and vegetables to a serving platter with tongs and a slotted spoon.

Step 8

Bring the sauce in the pressure cooker to a boil with the Sauté function. Boil until reduced to 1 cup, 10 to 15 minutes. Spoon the sauce over the chicken and vegetables, and garnish with the parsley and more black pepper. Serve with lemon wedges.