Creamy Chicken and Mushroom Stew in the Instant Pot

1.Set the Instant Pot to 'Sauté' mode and heat the olive oil.

2.Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.

4.Add the diced chicken to the pot, season with salt and pepper, and sauté for 4-5 minutes until the chicken is lightly browned on all sides.

5.Add the sliced mushrooms and diced carrots to the pot, stirring to combine with the chicken and onions.

6.Pour in the tomato passata and chicken broth, then sprinkle in the dried thyme and rosemary. Stir well to combine all ingredients.

7.Cancel the 'Sauté' mode, secure the Instant Pot lid, and set the valve to sealing position.

8.Select 'Pressure Cook' or 'Manual' mode and set the timer for 10 minutes at high pressure.

9.Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release to release any remaining pressure.

10.Open the lid and switch the Instant Pot back to 'Sauté' mode.

11.In a small bowl, mix the all-purpose flour with water to create a smooth slurry.

12.Slowly stir the flour slurry into the stew to thicken the sauce, cooking for 3-4 minutes until the stew has thickened slightly.

13.Turn off the Instant Pot and stir in the heavy cream until fully incorporated, adjusting salt and pepper to taste.

14.Serve the creamy chicken and mushroom stew hot, garnished with freshly chopped parsley.