Hearty Chicken and Vegetable Stew

1.Heat the olive oil in the pressure cooker pot over medium heat (use the sauté function if using an electric pressure cooker).

2.Add the chopped onion and cook for 3-4 minutes until softened and translucent.

3.Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

4.Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.

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

6.Pour in the tomato passata and chicken broth, stirring to combine and deglaze the pot, scraping any browned bits from the bottom.

7.Add the frozen mixed vegetables, dried thyme, dried oregano, and bay leaf. Stir well to distribute the ingredients evenly.

8.Secure the lid on the pressure cooker and set it to cook at high pressure for 15 minutes.

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

10.Remove the bay leaf, taste the stew, and adjust seasoning with additional salt and pepper if needed.

11.Serve the stew hot, garnished with chopped fresh parsley. This dish pairs well with crusty bread or steamed rice.