Rinse the chicken well under cool running water and pat dry.

In a small bowl, combine the butter, thyme, garlic, lemon, oregano, and 1/4 teaspoon each of salt and pepper. Stir to make a smooth paste, then spread this under the skin of the chicken breast on both sides and rub any remaining butter mixture over the top of the chicken.

Place the potatoes, carrots, parsnips, wine, and chicken stock in the bottom of the Pressure-Air Fryer inner bowl bowl and season with salt and pepper. Place the chicken on top of the vegetables and season on all sides with salt and pepper.

Lock the lid. Press the Pressure function; select Poultry setting. Press timer button and set to 22 minutes. When the cooking cycle is complete, cancel and let the pressure release naturally for about 20 minutes; quick release any remaining pressure. 

Place the air fryer lid on the cooker and select Air Fry. Cook until the top of the chicken is nicely browned, 4 to 6 minutes.

Lift the chicken out of the pressure cooker using two large spatulas and place onto a serving platter. Arrange the vegetables around the chicken and spoon the jus over all.

Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.