Step 1

Heat your Instant Pot by using the Saute function.

Step 2

Melt butter, then add the onion, carrot and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.

Step 3

Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf and remaining salt and pepper.

Step 4

Stir well, then secure lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.

Step 5

Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!