Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out. Tuck the wings behind the back.

Add 1 tablespoon of ghee or oil to the pressure cooker, press “Sauté” function on your electric pressure cooker.

When the fat is shimmering, sear the chicken breast-side down in the center of the pot for approximately 5 minutes or until lightly browned.

Flip the bird breast-side up. Cook for another 5 minutes or until browned on the back. Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.

Transfer the chicken to a plate and add the remaining tablespoon of ghee or oil to the pot. Once it is heated, toss in the chopped onions, 6 garlic cloves, and a sprinkle of salt.

Cook for 1 to 2 minutes or until softened.

Stir in 2 teaspoons tomato paste and cook for about 30 seconds.

Turn off the sauté function. Pour in ½ cup broth, scraping up any browned bits.

Add steamer insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes).

Turn off the electric pressure cooker, and immediately release the pressure manually. Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.

Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.

If you want to thicken the gravy, mix 1 tablespoon cornstarch with 2 tablespoons water. Then, turn on the sauté function and bring the contents to a simmer. Stir in the arrowroot powder slurry and cook until thickened.

Carve the chicken and top with gravy. Garnish with parsley if desired.

Make sure to have a ginormous bowl of rice or buttered noodles to serve along side..just for the extra gravy!