Multicooker Chicken in a Pot with Lemon-Herb Sauce

Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onion and cook until softened, 3 to 5 minutes. Stir in flour, garlic, and rosemary and cook until fragrant, about 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps, then stir in broth. Season chicken with salt and pepper and place breast side up into multicooker.

TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until breast registers 160 degrees and thighs register 175 degrees, 3 to 4 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Let cooking liquid settle, then skim excess fat from surface using large spoon. Whisk in butter, lemon juice, and chives. Carve chicken, discarding chicken skin if desired. Serve with sauce.