Step 1

Preheat you Instant Pot using the Saute function on the display panel.

Step 2

Melt butter, then add onion, carrot, and celery. Season with ½ teaspoon salt and ¼ teaspoon 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 for 10 minutes, allowing a 10 minute natural release before releasing the rest via pressure valve.

Step 5

Combine cornstarch and water and stir until dissolved, then remove Instant Pot lid. Press Saute, stir in cornstarch slurry, and simmer for 4 to 5 minutes until thickened. Add fresh chopped parsley, tasting and seasoning as desired. Remove the bay leaves and serve hot.