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.
Release the remaining pressure by moving the valve to the venting position. Move the valve using a kitchen cloth or a spoon to avoid steam burns on your fingers. Once all the pressure is released, open the lid of the pot.
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.
You can use bone-in chicken or chicken thighs in place of chicken breast.You can add more vegetables such as green peas, mushrooms, broccoli, green beans, etc if you like to make it wholesome and even more nutritious.Add a splash of white wine for a deeper flavor.Prep the ingredients in advance to save time You can also buy pre-chopped veggies to make it.You can also use bone-in chicken or chicken thighs in place of chicken breast.Keep a check on the additional salt as chicken broth and soy sauce already have a lot of salt in them.You can add some heavy cream to the stew at the end of cooking to make it richer.You can easily double the recipe. I cooked it in a 6 quart Instant Pot. So if you are doubling it, use an 8 Quart cooker.