In the classic French dish chicken en cocotte, a whole chicken is gently cooked in a covered a pot (cocotte) until tender and moist, then carved for serving. The technique requires little prep and much of the cooking is hands-off and fuss-free. Using a pressure cooker makes it even easier by shaving off cooking time. To make this recipe, you will need the steam rack with handles that was included with the Instant Pot. The tarragon is added to the sauce just before serving so it remains vibrant and fresh; a good time to prep it is during the natural pressure release. Roasted fingerling potatoes are a good accompaniment.