Press SAUTE button of Instant Pot. When it says hot, add extra virgin olive oil to the pot.
Once the oil is hot, add chicken cubes and let them brown for 6-8 minutes. Stir them at regular intervals so that they brown evenly.
Once the chicken is browned, add carrots, potatoes, celery, onions, and garlic to the pot. Fry for 5-6 minutes until onions begin to soften. Stir a few times.
Add tomato puree, soy sauce, chicken stock, rosemary, parsley, and bay leaves. Season with salt, and pepper, and give everything a stir.
Close the lid of the pot. Press PRESSURE COOK and set the timer to 10 minutes on HIGH PRESSURE. Set the valve to the sealing position.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Mix cornstarch in water and add the cornstarch slurry to the pot. Press SAUTE and cook until the stew thickens (3-4 minutes), stirring frequently.
Check for salt and pepper and add more if needed. Serve hot with crusty bread.