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Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
Saute chicken skin side down for 5 minutes until nicely browned.
Then season it with salt and pepper and remove to the plate.
Add all veggies into the pot.
Pour chicken broth on top, add hot sauce and liquid aminos.
Place chicken pieces back on top of the veggies.
Add rosemary and bay leaves.
Cook on High pressure for 15 minutes.
Allow the pressure to release naturally for 10 minutes.
After opening the lid stir in heavy cream.
Adjust seasoning to taste.
If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.