Lemon Herb Chicken in 30 Minutes

Dry chicken is the worst. Sometimes, the only way to avoid it is to add a bunch of butter or oil to the chicken, or to roast it very slowly. In this case, I busted out the trusty pressure cooker once again.
Lemon Herb Chicken
1 whole chicken (3-4 lbs)
3 tsp lemon zest
4 garlic cloves, minced
Fresh herbs, chopped (I used thyme and basil)
Salt and pepper
1 T olive oil
1 onion, chopped
3 stalks celery, chopped
3 carrots, unpeeled and chopped
1 c chicken broth

1. Using a mortar and pestle, grind the zest, garlic and herbs.
2. Carefully rub the mixture under the chicken skin.
3. Season the whole chicken liberally with salt and pepper.
4. Using the pressure cooker's sauté setting, heat the olive oil.
5. Brown the chicken on all sides, about 10 minutes, turning often.
6. Remove the chicken and sauté the onions and celery for 5 minutes.
7. Add the chicken and remaining ingredients to the pressure cooker.
8. Bring to pressure and cook for about 15 minutes.
9. Add the potatoes and carrots to the pot. Bring to pressure and cook another 9 minutes.
10. While the chicken is cooking, preheat the broiler.
11. When the chicken is ready, transfer to a pan and broil for a few minutes until the skin crisps up.
12. Serve the chicken with the cooking liquid, veggies and potatoes.