Step 1

Heat oil in the pot using sauté function.

Step 2

Season chicken to taste on both sides with the salt, pepper and Cajun seasoning.

Step 3

Cooking in batches, lightly brown the chicken on all sides; remove and set aside.

Step 4

Add the onion, bell pepper and celery and cook for 3 minutes, then begin adding in stock, scraping up any browned bits in the bottom of the pot.

Step 5

Bring to a boil, return chicken to pot, seal and set for 12 minutes.

Step 6

Let pressure release naturally for 10 minutes, then carefully release any remaining pressure. Remove chicken and set aside.

Step 7

To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 4 tablespoons of cornstarch and just enough water to dissolve. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.

Step 8

Turn off pot and return chicken to pot, turning to coat; transfer to serving platter.

Step 9

Serve gravy on the side, with hot rice or mashed potatoes, and add a green vegetable such as broccoli, a salad, green beans or Brussels sprouts.